Thesis. 1977. M.C.P.--Massachusetts Institute of Technology. Dept. of Urban Studies and Planning. / MICROFICHE COPY AVAILABLE IN ARCHIVES AND ROTCH. / Bibliography : leaf 75. / by Stephen Klein. / M.C.P.

This dissertation, Fresh from the Factory: Breakfast Cereal, Natural Food, and the Marketing of Reform, 1890–1920, challenges dominant depictions of industry and environmental activism as adversarial by investigating producers who sought to reform capitalism with a new consumer good. Cereal companies at the end of the nineteenth century became some of the first manufacturers to distribute ready-to-eat food to consumers nationwide. Breakfast cereal’s ubiquitous advertising spoke of the virtues of “natural food” made in some of the country’s most impressive factories. Aimed squarely at women, this advertising preached the virtues of machine-made “natural food” by associating it with nutritional science, religious imagery, and stereotypes about the closeness-to-nature of women and racialized people. Selling a vision in which people could “return to nature” without going anywhere, industrialists persuaded consumers to pursue communion with nature by buying and eating packaged breakfast food. Breakfast cereal manufacturers became some of the world’s largest food processors— and among its most widely-read nature writers, health authorities, and social reformers. Fresh from the Factory follows the production and promotion of cereal as it developed in the early twentieth century. The first chapter tracks the cereal industry’s emergence out of a natural food movement that warmed to mass commerce over the nineteenth century. This movement’s spokespeople claimed to alone know what God, interchangeable with Nature, wanted people to eat. God’s authority proved useful for breakfast cereal producers, too, in branding their goods as “natural.” Subsequent chapters follow breakfast cereal from nature to table. To sell natural food, cereal companies spread new definitions of nature. These depictions rarely included plants or farms, instead emphasizing factories as the source of breakfast food and distribution in packages as the key to its freshness; in company nature writing, it was electric power, machinery, and pasteboard boxes that best mimicked the Garden of Eden. As cereal reached the table, consumers, regulators, and writers embraced, criticized, or even litigated against the product. Men often satirized the expensive grains in garish boxes, but many women found in cereal a more promising cure for sick children and arduous housework than the country retreats then favored by literary nature writers. By the early 1900s, breakfast cereal had become an American staple food, altering the country’s relationship to nature, cities, and the consumer economy. The dissertation ends in the 1920s. By this point, the federal government did more to protect national health, more people bought prepared packaged foods, and vitamins and calories had ascended over religion-infused ideas about nutrition. Still, the breakfast cereal industry’s ideas of nature persisted, and so the dissertation concludes by reflecting on continuing links between reform, business, and nature. I intend for scholars across fields to find this dissertation useful in considering how industry and the environment shape each other and the capacity of capitalism to reform itself.

No description available.

Graduation date: 1933

Thesis (Ph. D.)--Michigan State University. Resource Development, 2008. / Title from PDF t.p. (Proquest, viewed on Aug. 20, 2009) Includes bibliographical references (p. 201-208). Also issued in print.

In this study, a number of experiments were undertaken to investigate possible methods for effective improvement of the texture and flavour of canned late-run chum salmon. These included removal of the skin and bones from the fish, processing of the boneless-skinless steaks in retort pouches, brine treatment using two washes with an 8% salt solution for one hour each time, and a precanning treatment in which the boneless-skinless steaks were soaked in a solution of 10% tripolyphosphate and 2% brine for two minutes. Only fish of advanced sexual maturity were used. The canned salmon was steam processed at 120°C for 65 minutes in an FMC laboratory retort. This was based on a known commercial process for 307 x 115 cans. Heat penetration studies were carried out to design the process schedules for the pouched samples. It was found that the pouched product required 48% less thermal processing time than the canned product to achieve similar lethality. Sensory results showed that the removal of the skin and bones did not produce any significant improvement in the flavour and acceptability of the fish. There was no significant difference between the polyphosphate/brine samples and the untreated (control) samples for all attributes tested. The brine treatment also did not improve the texture of the samples. However, there was less detection of late-run flavour in the brine treated samples when compared to the control. Comments offered by panelists described these samples as having a salty/briny flavour. Pouched samples had a firmer, drier and more fibrous texture than the canned product. They also scored better in terms of late-run flavour. Acceptance of the fish however was only moderate. As a consequence, although this study demonstrated an improvement in the texture and flavour of the pouched late-run chum in comparison to the canned product, it was concluded that a more acceptable pouched product could probably be obtained by using late-run salmon of less advanced sexual maturity. Results of linear regression analysis showed that significant relationships were obtained between sensory firmness, fibrousness and chewiness and instrumental hardness, maximum slope and chewiness. However, none of the sensory parameters were well predicted by the instrumental results. / Land and Food Systems, Faculty of / Graduate

No description available.

by Lee Yee Chung, Edmund. / Thesis (M.B.A.)--Chinese University of Hong Kong, 1991. / Bibliography: leaves 14-17. / ACKNOWLEDGEMENTS --- p.ii / ABSTRACT --- p.iii / TABLE OF CONTENTS --- p.v / LIST OF APPENDICES --- p.viii / LIST OF TABLES --- p.ix / PREFACE --- p.xii / Chapter CHAPTER I --- INTRODUCTION --- p.1 / Purpose of This Study --- p.2 / Chapter CHAPTER II --- LITERATURE REVIEW --- p.4 / Food of China --- p.4 / Kinds of Chinese Foods --- p.4 / Chinese Food Concepts --- p.5 / Characteristics of Chinese Foods --- p.7 / Food Trends in Foreign Countries --- p.9 / Consumer Behaviour of Chinese towards Canned Foods in Hong Kong --- p.10 / Canned Food Consumption in the United Kingdom --- p.11 / Responses of Canned Foods Company towards the Changing Food Trend --- p.12 / Healthy Canned Products --- p.12 / Specialty Markets --- p.12 / Other Methods --- p.13 / Bibliography --- p.14 / Books --- p.14 / Reports --- p.14 / Periodicals --- p.15 / Chapter CHAPTER III --- THE CANNED FOOD INDUSTRY --- p.17 / Types of Chinese Canned Foods --- p.17 / Chinese Canned Food Companies in Hong Kong --- p.18 / Major Brands of Chinese Canned Foods Manufactured in Mainland China --- p.19 / Chapter CHAPTER IV --- MARKET SITUATION OF CANNED FOODS IN THE UNITED KINGDOM --- p.22 / General Situation --- p.22 / Canned Meat --- p.23 / Canned Fish --- p.24 / Canned Vegetables --- p.24 / Canned Fruit --- p.24 / Canned Soup --- p.25 / Consumer Profile --- p.25 / Industry Supply --- p.30 / Foreign-Owned Manufacturers --- p.31 / UK-Owned Manufacturers --- p.33 / Other Companies --- p.35 / Distribution --- p.36 / Market Size and Trends --- p.37 / Market Situation of Chinese Canned Foods in London --- p.39 / Place --- p.39 / Product --- p.40 / Pricing --- p.40 / Promotion --- p.41 / Chapter CHAPTER V --- METHODOLOGY --- p.42 / Sources of Primary Data --- p.42 / Districts being Surveyed --- p.42 / Selected districts in London --- p.42 / Selected districts in Hong Kong --- p.42 / Sample Size --- p.43 / Quotas --- p.43 / By Race --- p.43 / By Age --- p.43 / By district --- p.43 / Design of Questionnaire --- p.44 / Criteria for Identifying Target --- p.44 / Method of Survey --- p.45 / Interviewing Procedures --- p.45 / Data Analysis --- p.46 / Chapter CHAPTER VI --- FINDINGS --- p.48 / Key Factors Influencing the Consumption of Chinese Canned Foods --- p.48 / Social Factors --- p.48 / Personal Factors --- p.49 / 4 P's --- p.50 / Chinese and Non-Chinese Female Consumers' Perception towards Chinese Canned Foods --- p.52 / Foreign Chinese and Non-Chinese Female Consumers' Reasons for Buying --- p.52 / Foreign Non-consumers' Reasons for Not Buying --- p.52 / Foreign Chinese and Non-Chinese Consumers' Buying Patterns for Chinese Canned Foods --- p.53 / Where Do the Consumers Buy --- p.53 / How Do They Buy --- p.54 / Who Buys It --- p.54 / What to Buy --- p.55 / Why to Buy --- p.55 / Who Likes It --- p.55 / Chapter CHAPTER VII --- RECOMMENDATIONS --- p.56 / Pricing --- p.56 / Raise Retail Price --- p.56 / Promotion --- p.56 / Chinese Canned Food Exhibition --- p.56 / Chinese Canned Food Cooking Demonstrations --- p.57 / Opinions from Experts --- p.57 / Girls in Traditional Dress --- p.58 / A Whole Shelf of Chinese Canned Foods --- p.58 / Product Sampling Package --- p.58 / Advertising --- p.59 / Food Trials --- p.59 / Promotion by Using Pamphlets --- p.59 / Cents-off coupons and Rebates --- p.60 / Product --- p.60 / Sell Package --- p.60 / Emphasize Medical Values --- p.61 / Put Emphasis on Canned Vegetarian Foods --- p.61 / Emphasize Famous Chinese Dishes --- p.62 / Special Kinds of Canned Fruits --- p.62 / Reduce Additives --- p.62 / Packaging --- p.62 / Distribution --- p.65 / Sell in Major Supermarkets and Groceries --- p.65 / Chinese Canned Foods Specialty Stores --- p.65 / Chapter CHAPTER VIII --- LIMITATIONS OF THE RESEARCH AND SUGGESTIONS FOR FURTHER STUDY --- p.66 / Limitations of the Research --- p.66 / Small Sample Limited to London --- p.66 / Only Urban Population --- p.66 / Recommendations based only on Marketing Research --- p.67 / No Detailed Marketing Plan --- p.67 / Chapter CHAPTER IX --- CONCLUSION --- p.68

A net shift analysis was used to analyze growth in employment and value added from 1954 to 1982 in SIC 2037, Frozen Fruits, Fruit Juices, and Vegetables. This analysis indicated that the Pacific Northwest dominated the growth experienced in this sector over this time period. Oregon's share of total U.S. employment in SIC 2037 increased from 7.3 percent in 1954 to 16.1 percent in 1982. Value added in Oregon was 16.1 percent of the U.S. total in 1982, and growth in both employment and value added was at a greater rate than the overall U.S. rate of growth in this sector. Washington's share of employment increased from 10.3 percent to 13 percent, and the share of U.S. total value added in this sector grew from 11 percent to 14.2 percent. Value added by the freezing of fruits and vegetables in Idaho increased to 10.3 percent of the U.S. total in 1982, and employment grew to a share of 10.5 percent, from 3.5 percent in 1954. An informal survey of executives in six food processing plants in Oregon suggested that expanding international export markets was essential to continued growth for this industry in the Pacific Northwest. A model of Japan's import demand of frozen vegetable products, specifically corn and potatoes, is estimated using data from 1978 through 1986 of real own price at the export site, Japanese consumer expenditures adjusted by Japan's CPI, and Japan's domestic production of frozen corn and potatoes. Commerce Department data on exports by Customs District was used to disaggregate import demand by region; namely Oregon, Washington, the two together as Pacific Northwest, and the total U.S. It was found that the demand for frozen corn imports is more responsive to changes in real own price than the import demand for frozen potatoes. Income elasticities were positive and higher for frozen potato import demand than for frozen corn demand, except for Oregon originating exports. Production in Japan of frozen corn has a higher negative impact on exports from Oregon ports than Washington based exports. Production of frozen potatoes in Japan did not have a negative impact on import demand from any of the four export sites. / Graduation date: 1989

High-pressure (HP) depresses the phase-transition point of water especially in the case of ice-I (down to -21°C at about 210 MPa). This phenomenon has several potential advantages in food processing applications, such as pressure shift freezing (PSF) and HP thawing. However, scientific knowledge available in this area is still relatively limited. The main objectives of this research were to investigate the phase-transition behavior of foods under pressure processing in the context of PSF and HP thawing techniques and to evaluate their impact on product quality. / Distilled water and fresh pork muscle were tested by a HP differential scanning calorimeter (DSC) using isothermal pressure scan (P-scan) and isobaric temperature scan (T-scan). P-scan tests showed that the phase-transition temperature (T) of pork was a function of the weighted-average pressure (P¯1--2): T = -1.17 - 0.102P¯1--2 - 0.00019 P&d1;21-2 (R2 = 0.99) that was much lower than that of pure ice. The phase-change latent heat of pork was estimated by P-scan. T-scan indicated the phase-transition point at a constant pressure, but it showed less accurate than P-scan. The ratio (Rice, %) of ice crystals formed by rapid release of pressure (P) was evaluated using the HP DSC: Rice-water = 0.115P + 0.00013P2 (R2 = 0.96) for water, and Rice-pork = 0.084P + 0.00012P2 (R2 = 0.95) for pork muscle. In the developed method, the pressure-dependent thermal properties of test materials are not required. / A preliminary study on ice-crystal formation was carried out using small gelatin gel samples frozen by conventional air freezing (CAF), liquid immersion freezing (LIF) and PSF at different pressures. The ovoid structure left from ice crystals was evaluated for area, equivalent diameter, roundness and elongation. The diameter (mean +/- S.D.) was 145 +/- 66, 84 +/- 26, 91 +/- 30, 73 +/- 29, and 44 +/- 16 mum for the treatments of CAF, LIF and PSF at 100, 150 and 200 MPa, respectively. Roundness and elongation did not show a clear trend with different freezing tests. Similar experiments using small-size Atlantic salmon (Salmo salar) resulted in the diameter of 110 +/- 41, 17 +/- 8.4, 16 +/- 8.8, 8.2.5 and 5.0 +/- 2.1 mum for CAF, LIF and PSF at 100, 150 and 200 MPa, respectively. The roundness was 0.38 +/- 0.14, 0.55 +/- 0.21, 0.57 +/- 0.18, 0.63 +/- 0.14 and 0.71 +/- 0.14 for the above treatments, respectively. (Abstract shortened by UMI.)