This study presents techniques that can be applied to optimize the quality of coated fried chicken nuggets. / Heat and mass transfer during deep fat frying of breaded chicken nugget was simultaneously modeled using the moving boundary concept. Numerical software FEMLABRTM 3.0 was used to solve the proposed model. To validate the model, experiments were conducted. Chicken nuggets were made with wheat flour based batter and breading. The samples were fried in a fryer using oil temperatures at 160, 170 and 180°C. Total frying times ranged from 90 to 300 s. A good agreement was obtained between predicted and observed results. / During the deep-frying process, the chicken nuggets samples shrank because of moisture loss and protein denaturation. Particle density and bulk volume shrinkage were analyzed at 3 different frying temperatures (160, 170 and 180°C). Particle density and shrinkage of the samples was measured using the liquid displacement technique with water. A linear relation was found for particle densities with moisture loss. The relationship between volumetric shrinkage and moisture loss was also found to be linear and the linear equation may be useful in predicting the volumetric shrinkage during frying. / In order to reduce the oil absorption of chicken nuggets during the frying process, the influence of pretreatment in microwave on the moisture and oil transfer in the coating and core layers of coated chicken nuggets were studied. Chicken nuggets pretreated in a microwave oven for 1 or 2 min were fried at 160°C for times ranging from 90 to 300 s to evaluate oil transfer. Microwave pretreatment had an important effect on moisture loss and oil uptake of chicken nuggets during deep-fat frying.

This thesis examines the ethnobotany, physiology, anatomy, and nutritional value of edible lodgepole pine (Pinus contorta Douglas ex Louden var. latifolia Engelm. ex S. Watson ) cambium. Many First Peoples of the Pacific Northwest historically used lodgepole pine cambium. It was so popular among interior First Peoples of British Columbia that it was considered a universal food. Even though harvesting and consumption of pine cambium is diminishing in popularity today, I was able to learn from some Tsilhqot‟in First Peoples on Redstone Reserve who had prior experience with pine cambium. Nutritional analysis of lodgepole pine cambium revealed the tissues to be high in protein and sugar as well as a suite of micronutrients, which contribute to overall immunity and electrolyte balance. While lodgepole pine cambium is considered a sweet, seasonal treat by many First Peoples it is evident through my analysis that there are added nutritional benefits beyond the pleasure of consumption. This research illustrates an important case study of an endangered traditional food, which can be integrated into modern diets today. It also explores the integration of multiple disciplines of knowledge to inform this subject matter, providing multiple dimensions to understanding cambium production, timing of harvest, and benefit of consumption. / Graduate

No description available.

The feasibility of using Artificial Neural Network (ANN) models for application in thermal process calculations was studied. / For a better understanding of the effect of process parameters on the evaluation of thermal process, the accuracy of several formula methods (Steele & Board, Ball, Stumbo and Pham) were studied over a wide range of commercial conditions. A computer simulation based on finite difference method of numerical solutions of heat transfer to packaged foods in cylindrical containers was applied to obtain the time-temperature data for designed conditions (retort and initial temperatures, thermal diffusivity, package sizes and processing time). Moreover, the process time and process lethality from this simulation were used as the reference values for the purpose of comparison. The accuracy of methods was evaluated based on the variation of each parameter over the range of conditions employed in the study. / As the final goal of the study, a multi-layer ANN model was developed as an alternative to thermal process calculations. (Abstract shortened by UMI.)

The manipulation of nature using modern biotechnology has resulted in the creation of Genetically Modified (GM) foods. There are states already enacting laws requiring the mandatory labeling of GM foods so that consumers can make informed choices as to what food to eat. However, on the flip side, the mandatory labeling of GM foods can also constitute non-tariff barriers as it can impose burdens on states that export GM foods. How should these two interests be balanced? This thesis takes the ambitious challenge of exploring whether the mandatory labeling of GM foods enacted under the government's protection of the consumers' right to information regarding what food to consume is consistent with the World Trade Organization (WTO) framework, particularly the Agreement on Technical Barriers to Trade (MT Agreement). This thesis holds the view that the WTO, an international organization established to promote trade liberalization, can incorporate protection of consumers' interests by including it within to the interpretation of "legitimate objective" contained in Article 2.2 of the TBT Agreement. Rather, the heart of problem lies in the threshold setting of exempting mandatory labeling. In particular, the dispersed threshold should be adjusted hi order to solve this issue, this thesis contends that both the TBT Committee and the dispute settlement system should be utilized.

Graduation date: 1949

Graduation date: 1950

Graduation date: 1951

Graduation date: 1953

Graduation date: 1991