by Lee Cheung-lun, Catus, So Wai-piu, Raymond. / Thesis (M.B.A.)--Chinese University of Hong Kong, 1991. / ACKNOWLEDGEMENT --- p.ii / ABSTRACT --- p.iii / TABLE OF CONTENTS --- p.iv / CHAPTER / Chapter I. --- BACKGROUND AND STATEMENT OF THE PROBLEM --- p.1 / Motivation For This Study --- p.1 / Study Objectives --- p.2 / What Is Chinese Soup? --- p.3 / What Kind Of Chinese Soup To Prepare --- p.5 / Research Output --- p.7 / Hong Kong Canned Soup Market --- p.8 / Vancouver --- p.11 / Canada: An Introduction --- p.11 / British Columbia --- p.12 / Demographics Of Chinese In Vancouver --- p.13 / Lifestyles Of Chinese In Vancouver --- p.16 / The Chinese Diet --- p.18 / Food Availability In Vancouver --- p.18 / Chapter II. --- LITERATURE REVIEW --- p.22 / The Role Of Soup In The Chinese Family Meal --- p.22 / Traditional Chinese Food Concepts --- p.23 / Cold-Hot Classification --- p.24 / All Foods Are Medicinal --- p.24 / Body Base --- p.25 / The Principles Of Soup Preparation And The Importance of Soup To Hong Kong People --- p.26 / Acceptance Of Traditional Food Concepts In Overseas Chinese Communities --- p.27 / Bibliography --- p.30 / Chapter III. --- METHODOLOGY --- p.31 / Chapter IV. --- SURVEY FINDINGS --- p.34 / Demographics --- p.34 / Survey Findings : Hong Kong --- p.37 / Summary Of Findings : Hong Kong --- p.64 / Survey Findings : Vancouver --- p.66 / Summary Of Findings : Vancouver --- p.92 / Comparison Of Findings In Hong Kong And Vancouver --- p.94 / Chapter V. --- RECOMMENDATIONS --- p.96 / Hong Kong And Vancouver --- p.96 / Product --- p.98 / Price --- p.99 / Place --- p.100 / Packaging --- p.101 / Promotion --- p.101 / Advertising --- p.103 / APPENDIX --- p.105

The texture of processed berry fruits changes both during processing and subsequent storage. A study was made of these changes in processed strawberries, raspberries, blackberries, and blue- berries, spin-cooked and stored at 100°F. for 28 days in tin and glass containers. Four samples, from each of the two replications of the above, four berries,were analyzed immediately after processing and after 3, 7, 14, and 28 days of storage at 100°F. Physical measurement of texture was obtained by the use of Maryland Shear-press. The work diagrams thus obtained were studied in detail. These samples, after being subjected to the Shear-press, were analyzed for percent A.I.S. and total pectin. The results indicated the following: 1. There was no significant difference in the texture, percent A.I.S. and total pectin, between berries processed and stored in tin and glass containers over a period of 28 days at 100°F, 2. Highest correlation was obtained between texture as measured by partial work and total pectin in case of strawberries and blueberries and between maximum force and percent A.I.S. in raspberries and blackberries. 3. Maryland Shear-press gave characteristic work diagrams for each of the four berries, which were consistent throughout. 4. A linear relationship was obtained between sample size and texture as measured by the total work. / Graduation date: 1963

Thesis (Ph. D.)--Oregon State University, 2008. / Printout. Includes bibliographical references. Also available on the World Wide Web.

Thesis (Ph. D.)--Cornell University, 1921. / "Published as Bulletin 412 by the Cornell university agricultural experiment station, Ithaca, N.Y., December, 1922."

Thesis (Ph. D.)--University of Wisconsin--Madison, 1958. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

by Chan Mei-yao Wendy, Yu Yim-sheung Jammy. / Questionnaire in Chinese and English. / Thesis (M.B.A.)--Chinese University of Hong Kong, 1992. / Includes bibliographical references (leaves 132-133). / abstract --- p.i / table of contents --- p.iii / LIST OF ILLUSTRATIONS --- p.v / LIST OF TABLES --- p.vi / Chapter I. --- INTRODUCTION --- p.1 / Research Objective --- p.1 / Problem Definition --- p.3 / Information Required --- p.4 / Industrial Analysis --- p.8 / Target Customers of Canned Fruits --- p.8 / Role of Hong Kong Fruit Companies in the Canned Fruits Market --- p.10 / Distribution Outlets for Canned Fruits --- p.11 / Advertising and Promotion --- p.11 / Chapter II. --- RESEARCH METHODOLOGY --- p.13 / Data Collection --- p.13 / Sampling Plan --- p.14 / Sample Characteristics --- p.16 / Research Limitations --- p.17 / Questionnaire Settings --- p.17 / Personal Interview --- p.19 / Sampling Method --- p.19 / Chapter III . --- RESEARCH ANALYSIS --- p.21 / Respondents' Attitudes towards Canned Fruits --- p.21 / Taste of the People --- p.21 / Product --- p.22 / Price --- p.25 / Distribution --- p.26 / Consumption Pattern --- p.26 / Ways of Consumption --- p.26 / "Type, Frequency and Brand of Canned Fruits Consumption" --- p.26 / The Favorite Shape of Pineapple and Peach --- p.27 / The Major Reason to Choose Particular Brands --- p.28 / Amount Spent on Canned Fruits per month --- p.29 / Brand Awareness --- p.30 / Brand Loyalty --- p.31 / Purchasing Behaviour --- p.33 / Test for Improvement in Canned Fruits --- p.37 / Chapter IV. --- RECOMMENDATIONS --- p.41 / Recommendations to Del Monte --- p.41 / Price --- p.42 / Variety of Canned Fruits --- p.42 / Recommendations to Other Brands --- p.44 / Distribution Outlets of Canned Fruits --- p.44 / Advertising and Promotion Activities --- p.45 / Recommendations to New Comers --- p.49 / Sourcing of Canned Fruits --- p.49 / Niche Strategy --- p.49 / Direct Competition with Market Leader --- p.50 / Targeting at Other Ways of Consumption of Canned Fruits --- p.52 / Distribution Outlets --- p.54 / Conclusion --- p.54 / Chapter V. --- CONCLUSION --- p.56 / APPENDIX --- p.63 / BIBLIOGRAPHY --- p.132

The primary purpose of the study was to identify the demand for processed salmon from the West Coast. The basic approach in the demand analysis was to identify those variables that determine the supply and demand for processed salmon. An econometric model was established containing the supply and demand equations from which estimates for the parameters in each equation were obtained. The main source of data for salmon was obtained from publications printed by the Bureau of Commercial Fisheries, and the Pacific Fisherman. Ordinary least squares using the wholesale price as the dependent variable in the demand equation was the principal method of analysis. Coefficients for the demand expressed flexibilities with respect to the price. Price flexibilities calculated at the mean values for all processed salmon indicated that a ten percent increase in volume would reduce price by a lesser percentage. For increases in the supply of processed salmon, total revenues would increase, where decreases in supply would cause total revenues to decline. The results of the study also indicated that for a small percentage increase in disposable income, prices would increase but by a lesser percentage. Inverse relationships were noted between the price of salmon and the quantity of canned meat and meat products. Effects of population changes on the price of processed salmon were inconclusive. / Graduation date: 1970

Large amounts of plant tissue are used in the production of many canned, frozen and dried foods. Some of this material is unsatisfactory in appearance and texture, despite careful processing from high quality raw materials. In the present study, the changes induced in soft fruits by controlled heating and freezing treatments were of prime concern. Strawberries and tomatoes were canned and frozen in 60° B sucrose syrup, stored for 3-6 months and examined by physical and chemical methods. Measurements of the texture, pectins, hemicelluloses, cellulose, nitrogen, ash and ash constituents, were made on raw, frozen and canned samples. The tissues were sliced, macerated with 0.4 percent sodium hexametaphosphate, and screened. The cell suspensions were dialysed and stored at 35°F, with toluene as a preservative. The cell suspensions were analyzed similarly to the tissue samples, and the reactivity of the cell suspensions with sugars and electrolytes was investigated. The results indicated the following conclusions: 1) No significant difference was found between the effects of canning and freezing on the texture of the fruits, as determined by the Shear Press, although major differences were found between the fresh and processed samples. 2) Drained weights were lower when the fruits were canned than when frozen, especially in the strawberries. 3) Histological changes brought about by the treatments were more marked in the frozen than in the canned fruits. Freezing caused severe breakage of cell walls, plus some cell separation, whereas canning tended to cause more shrinkage of cells without much breakage or separation. Adhesion between cells was increased in the heated packs. Damage to cells increased as cell size increased. The study showed that more emphasis should be placed on selecting varieties of fruits for processing which have a smaller mean cell size, and thicker cell walls. 4) Aqueous suspensions of parenchyma cells were found to be a useful means of studying the several mechanisms involved in textural and drained weight changes. 5) No sorption affinity was found between dialysed, depectinized parenchyma cells and sucrose or glucose. 6) Dialysed cells were negatively charged, highly hydrated, and formed viscous suspensions at low concentrations. 7) The addition of small amounts of cations, particularly H⁺ ion and Al⁺⁺⁺ ion, precipitated cell suspensions, by suppressing the ionization of the carboxyl group or by salt formation. 8) A new hypothesis was proposed which assigned an important role to the acids and other electrolytes of fruits, in governing the textural and drained weight characteristics of such products. It was proposed that the quantity of acids and other electrolytes which become distributed throughout the cell during processing, causes a reduction of cell hydration including a shrinkage of cell walls, which could be partially reversed during subsequent storage. / Graduation date: 1963

Summary in Chinese. / Thesis (M.B.A.)--Chinese University of Hong Kong. / Bibliography: leaves 92-93.

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