Thesis (Ph.D.)--Ohio University, August, 2008. / Abstract only has been uploaded to OhioLINK. Includes bibliographical references (leaves 130-139)

As embalagens metálicas para alimentos proporcionam uma barreira à ação do meio ambiente, bem como a preservação de nutrientes e qualidade organoléptica dos produtos acondicionados. Diversos estudos estão sendo realizados na procura de tratamentos alternativos ambientalmente corretos para substituir o cromo hexavalente, e sais de cério e lantânio vem apresentando resultados satisfatórios em diversos substratos, com o objetivo de melhorar a resistência à corrosão, porém poucos estudos foram realizados em folhas de flandres. O presente trabalho avaliou folhas de flandres tratadas com CeCl3+(NH4)2SO4. A superfície tratada foi avaliada por Microscopia Eletrônica de Varredura (MEV), Espectroscopia de Energia Dispersiva (EDS), Difração de Raios-X (DRX), Espectroscopia de Fotoelétrons de Raios-X (XPS) e Análise de ângulo de contato superficial. O comportamento eletroquímico foi avaliado através do Potencial de Circuito Aberto (OCP), curvas de polarização e Espectroscopia de Impedância Eletroquímica (EIS), em solução de NaCl 3,5% (m/v) e solução sintética de alimentos (SSA), em meio aerado e desaerado. Também foram realizados ensaios de migração de metais e manchamento por sulfetos. O efeito da aplicação de um verniz epóxi-fenólico foi avaliado por testes mecânicos e de exposição à névoa salina. Pela caracterização morfológica constatou-se a presença de depósitos descontínuos de cério de forma esférica, sendo compostos por óxido de cério. Nos ensaios eletroquímicos os resultados indicam que a presença de oxigênio, a natureza dos íons presentes e o pH da solução têm influência marcante na proteção oferecida pelo tratamento com Ce3+, sendo que este em SSA apresentou passivação nas curvas anódicas, não sendo observado este comportamento para o meio de NaCl. Pela extrapolação de Tafel, observou-se comportamento anódico para as amostras tratadas em relação à amostra descromatizada, porém a amostra tratada com Cr6+ apresentou menores valores de corrente. Nos ensaios de monitoramento do OCP e exposição à névoa salina o tratamento com Ce3+ apresentou proteção durante curtos períodos de tempo. Quanto à aplicação do tratamento com cério voltado para a indústria alimentícia pode-se concluir que foi possível compatibilidade com verniz epóxi-fenólico, redução na migração de íons ferro para a solução e resistência a manchas causadas por sulfetos satisfatórias quando comparado com o tratamento com Cr6+. / Submitted by Ana Guimarães Pereira (agpereir@ucs.br) on 2015-02-23T11:21:28Z No. of bitstreams: 1 Dissertação Marcia Dalle Grave.pdf: 3865189 bytes, checksum: 39c3289869b8757f41ec3846ae74a677 (MD5) / Made available in DSpace on 2015-02-23T11:21:28Z (GMT). No. of bitstreams: 1 Dissertação Marcia Dalle Grave.pdf: 3865189 bytes, checksum: 39c3289869b8757f41ec3846ae74a677 (MD5) / The metal food packages provide a barrier to the action of the environment and the preservation of nutrients and organoleptic quality of the packaged product. Several studies are being conducted aiming for environmentally friendly alternative treatments to replace hexavalent chromium, and cerium and lanthanum salts are showing satisfactory to improve the corrosion resistance on various substrates, but few studies have been performed on tinplate. This study evaluated tinplate treated with CeCl3+(NH4)2SO4. The treated surface was evaluated by Scanning Electron Microscopy (SEM), Energy Dispersive Spectroscopy (EDS), X- ray diffraction (XRD), X-ray photoelectron (XPS) and surface contact angle analysis. The electrochemical behavior was evaluated using the Open Circuit Potential (OCP) measurements, polarization curves and Electrochemical Impedance Spectroscopy (EIS) in NaCl 3.5 % (wt/v) and synthetic solution of foods (SSF), in aerated and deaerated media. Migration tests of metals and staining by sulfides were al o performed. The effect of an epoxy-phenolic coating was evaluated by mechanical tests and exposure to salt spray. In the morphological characterization revealed the presence of spherical-shaped cerium deposits composed of cerium oxide. The electrochemical tests results indicate that the presence of oxygen, the nature of the ions and pH have a great influence on the protection afforded by treatment with Ce3+, which presented passivation in the anodic polarization in SSF but not in NaCl solution. By Tafel measurements it was observed anodic behavior for samples treated with respect to unpassivated sample, however lower current values were obtained for the Cr6+ treated sample. By OCP measurements and exposure to salt spray the treatment with Ce3+ showed protection only during short periods of time. Concerning the application of cerium treatment in the food industry it could be concluded that this treatment has good compatibility with epoxy-phenolic coatings, reducing the migration of iron ions to the solution and providing satisfactory resistance to stains caused by sulfides compared to treatments with Cr6+.

As embalagens metálicas para alimentos proporcionam uma barreira à ação do meio ambiente, bem como a preservação de nutrientes e qualidade organoléptica dos produtos acondicionados. Diversos estudos estão sendo realizados na procura de tratamentos alternativos ambientalmente corretos para substituir o cromo hexavalente, e sais de cério e lantânio vem apresentando resultados satisfatórios em diversos substratos, com o objetivo de melhorar a resistência à corrosão, porém poucos estudos foram realizados em folhas de flandres. O presente trabalho avaliou folhas de flandres tratadas com CeCl3+(NH4)2SO4. A superfície tratada foi avaliada por Microscopia Eletrônica de Varredura (MEV), Espectroscopia de Energia Dispersiva (EDS), Difração de Raios-X (DRX), Espectroscopia de Fotoelétrons de Raios-X (XPS) e Análise de ângulo de contato superficial. O comportamento eletroquímico foi avaliado através do Potencial de Circuito Aberto (OCP), curvas de polarização e Espectroscopia de Impedância Eletroquímica (EIS), em solução de NaCl 3,5% (m/v) e solução sintética de alimentos (SSA), em meio aerado e desaerado. Também foram realizados ensaios de migração de metais e manchamento por sulfetos. O efeito da aplicação de um verniz epóxi-fenólico foi avaliado por testes mecânicos e de exposição à névoa salina. Pela caracterização morfológica constatou-se a presença de depósitos descontínuos de cério de forma esférica, sendo compostos por óxido de cério. Nos ensaios eletroquímicos os resultados indicam que a presença de oxigênio, a natureza dos íons presentes e o pH da solução têm influência marcante na proteção oferecida pelo tratamento com Ce3+, sendo que este em SSA apresentou passivação nas curvas anódicas, não sendo observado este comportamento para o meio de NaCl. Pela extrapolação de Tafel, observou-se comportamento anódico para as amostras tratadas em relação à amostra descromatizada, porém a amostra tratada com Cr6+ apresentou menores valores de corrente. Nos ensaios de monitoramento do OCP e exposição à névoa salina o tratamento com Ce3+ apresentou proteção durante curtos períodos de tempo. Quanto à aplicação do tratamento com cério voltado para a indústria alimentícia pode-se concluir que foi possível compatibilidade com verniz epóxi-fenólico, redução na migração de íons ferro para a solução e resistência a manchas causadas por sulfetos satisfatórias quando comparado com o tratamento com Cr6+. / The metal food packages provide a barrier to the action of the environment and the preservation of nutrients and organoleptic quality of the packaged product. Several studies are being conducted aiming for environmentally friendly alternative treatments to replace hexavalent chromium, and cerium and lanthanum salts are showing satisfactory to improve the corrosion resistance on various substrates, but few studies have been performed on tinplate. This study evaluated tinplate treated with CeCl3+(NH4)2SO4. The treated surface was evaluated by Scanning Electron Microscopy (SEM), Energy Dispersive Spectroscopy (EDS), X- ray diffraction (XRD), X-ray photoelectron (XPS) and surface contact angle analysis. The electrochemical behavior was evaluated using the Open Circuit Potential (OCP) measurements, polarization curves and Electrochemical Impedance Spectroscopy (EIS) in NaCl 3.5 % (wt/v) and synthetic solution of foods (SSF), in aerated and deaerated media. Migration tests of metals and staining by sulfides were al o performed. The effect of an epoxy-phenolic coating was evaluated by mechanical tests and exposure to salt spray. In the morphological characterization revealed the presence of spherical-shaped cerium deposits composed of cerium oxide. The electrochemical tests results indicate that the presence of oxygen, the nature of the ions and pH have a great influence on the protection afforded by treatment with Ce3+, which presented passivation in the anodic polarization in SSF but not in NaCl solution. By Tafel measurements it was observed anodic behavior for samples treated with respect to unpassivated sample, however lower current values were obtained for the Cr6+ treated sample. By OCP measurements and exposure to salt spray the treatment with Ce3+ showed protection only during short periods of time. Concerning the application of cerium treatment in the food industry it could be concluded that this treatment has good compatibility with epoxy-phenolic coatings, reducing the migration of iron ions to the solution and providing satisfactory resistance to stains caused by sulfides compared to treatments with Cr6+.

This research investigated the development of a balanced scorecard for a frozen vegetable processing plant. The balanced scorecard can be utilised as a strategic management and performance measurement system. First, an overview of the balanced scorecard concept was presented. Its four perspectives, namely financial, customer, internal business process, and learning and growth were explained. Thereafter, the process of developing a balanced scorecard was outlined and the translation of a firm’s vision into measurable objectives and targets was discussed. Finally, the literature study evaluated the development of balanced scorecards by means of selected case studies. This included an analysis of the successes and failures of balanced scorecards in practice. The research methodology consisted of: (a) A literature study to determine a framework for developing a balanced scorecard. (b) Interviews and workshops to gather the primary data required to develop a balanced scorecard. The development of a balanced scorecard for a frozen vegetable processing plant using the findings from (a) and (b) above. The following recommendations were made: · Targets and action plans should be developed for the outstanding strategic objectives of the plant, and all key performance measurements should be formalised on key performance area documents. All role players should be involved in this process. · All employees must be exposed to, and understand the plant’s vision, mission statement and the purpose of the balanced scorecard. · All employees need to understand how their actions impact on other employees and the well-being of the plant. They must have set objectives and targets that can be measured. · To increase the chance of a successful scorecard implementation, regular feedback must be provided to all employees, and managers must hold people accountable for using the system.

The advent of globalisation and the re-admittance of South Africa into the international market place have presented both opportunities and threats to local fast food outlets and franchises. These food outlets are faced with foreign competition and the need to adapt their strategies in order to cope with the continued onslaught of these highly efficient, foreign, service orientated organisations if they intend to survive. This research explored the strategies these fast food outlets should utilise to deal with their competition and to facilitate their market growth and organisational development which could lead to them being successfully franchised at a later stage. The study revealed that if any significant growth and organisational development was to be expected, the fast food outlet had to concentrate on customer satisfaction and retention through the innovative use of the 7P’s of the marketing mix in its strategy formulation process. Attention also needed to be given to the competitive forces in the external environment so that competitive strategies were in line with market developments. The triangulation method was applied in this study. In terms of this method, qualitative and quantitative research techniques are combined in order to improve the reliability and validity of the research findings. This method proved to be an effective research tool as the findings in the quantitative research were verified by the findings in the qualitative research. Franchising in South Africa, especially the Eastern Cape, where unemployment is highest, is important as it has the potential for job creation and economic empowerment of the disadvantaged communities. It is therefore essential that every endeavour be made to ensure the success of the emerging entrepreneurs through assisting them to develop strategies that will ensure sustainable development and growth.

M.B.A. / Franchising systems in South Africa have experienced high and sustained growth over the last decade. The South African government has recognised and supports business format franchising as a low risk way of creating jobs, transferring skills and creating wealth. At the forefront of this growth, is the fast food franchising industry, which is made up of a mix of global brands and a significant few, highly successful, locally founded, franchised operations based on Portuguese or American cultures. The fast food industry in South Africa also consists of a number of successful "non franchised" Indian fast food operations, founded by South Africans of Indian descent. None of these entrepreneurs have taken the next logical step and developed their businesses into national franchises. This study sought to uncover the factors inhibiting the franchising of Indian fast food stores in South Africa and to determine whether there was a market for Indian fast foods amongst a sample of consumers. The findings were that the independent entrepreneurs lacked the skills and knowledge to enter franchising as the franchisor. In addition, there was a general mistrust of the franchising system and doubts as to whether there was sufficient broad appeal of Indian fast foods. The results of the consumer survey however suggested that Indian fast foods were popular across a cross section of the population. Consequently, the report recommended that existing Indian fast food entrepreneurs develop strategies to exploit the market opportunities presented and suggested that it is the entrepreneur who franchises first, that will gain first more advantage through pre-empting real estate and shaping customer preferences and tastes.

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The purpose of this study was to (1) investigate whether variations in corporate and business level strategies have any impact upon post merger integration practices of firms acquiring food service organizations; and (2) to develop some preliminary explanations as to any relationships that may exist between the two. Four factors which have significantly influenced the development of this study included (1) the current high volume of merger activity; (2) the high degree of merger failures which could be attributed to poor management practices after a firm had been acquired; (3) the increased significance of the service sector within the United states economy; and (4) the high degree of merger and acquisition activity involving foodservice organizations. Although the empirical and conceptual literature on mergers and acquisitions is quite voluminous, very few studies have specifically addressed postmerger integration practices. The relevant empirical literature, derived mainly from manufacturing firms, does suggest that parent firms, engaging in horizontal or highly related mergers do tend to exert a great deal of control and influence over their new subsidiary, while parent firms engaging in concentric, conglomerate or unrelated mergers do not. To investigate this issue in a service sector setting, three sets of conceptual and operational hypotheses depicting different dimensions of corporate and business level strategies and eight post merger managerial decisions were developed and tested. The population for this study consisted of all firms acquiring a foodservice organization during the period from 1976 to 1981. The data were collected via questionnaires sent to executives in the parent organizations. Chi square was used to test all conceptual and operational hypotheses. The results of this study, utilizing service firms in the sample, were quite consistent with the past merger and acquisition literature and the strategy-structure literature. Each suggested that for parent firms engaging in a horizontal or highly related acquisition, a high degree of integration usually took place, while for parent firms engaging in concentric, conglomerate or unrelated acquisitions, a low degree of integration usually took place. This study provided no evidence to suggest that service firms are treated different from manufacturing firms when it comes to integrating a new acquisition. / Ph. D.

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