In this thesis three independent studies of tidal dynamics have been pesented. The first is an analytical study of continental shelf tides forced at the ocean boundary. Earlier studies have shown that the response for a sloping shelf and a flat shelf differ and that the response for a flat shelf changes when tides are incident at an angle. Other studies considered a sloping shelf but they did not take into account a possible non-zero depth at a coastal wall. This study shows that the effects of a sloping shelf, a coastal wall and obliquely incident tides an all significantly modify the response on the shelf. The modification increases with the width of the shelf, and in a wide shelf scenario, near resonance, it greatly modifies the response. Secondly, the Princeton Ocean Model in barotropic mode along with a tracer transport module has been used to study the tides of Sydney Harbour. The tidally induced residual circulation due to the semi-diurnal tide consists of a series of recirculating gyres which are due to the interaction of flow with topography. This study shows that in the harbour it is the Lagrangian residual velocity not the Eulerian residual velocity which determines the net transport of material over a tidal cycle. In addition, the flushing time of the harbour varies significantly in space, and the tidal mixing is restricted in the vicinity of the entrance. The third is a theoretical study of forced oscillations in a rotating, flat-bottomed, circular basin. This study shows that the direction of propagation of waves in a basin depends on the ratio of its radius to depth. At each latitude there is a critical value of this ratio and this value decreases with increase in latitude. Beyond this value, waves start to propagate around the basin in the opposite direction to the earth ???s rotation (clockwise in the northern hemisphere and anti-clockwise in the southern hemisphere).The presence of friction increases this critical value which shows that friction plays an important role in determining the response.

Freshness is a holistic attribute of a food product, with a meaning that most often includes how recently produced or harvested a food currently is and to what extent it has been preserved. Without knowledge of production date, consumers will judge perceived freshness by the sensory properties of foods. However, these properties are not easily identified and described, as they vary considerably between different product types. The objective of this thesis, was to determine the sensory properties that consumers most associate with baked product freshness, and to determine the volatile composition responsible for "fresh-baked" flavour. In addition, relationships were determined and modelled between volatile composition, sensory properties and perceived freshness, in order to predict perceived freshness without the need for further consumer testing. Two consumer studies were carried, where perceived freshness of 10 breads, 5 cakes and 5 biscuits was measured based on appearance, flavour and texture, and by product odour only. Individual differences in perceived freshness were represented on two-dimensional Freshness Maps generated using Principal Component Analysis (PCA). Consumers used similar terms to describe product freshness, but different terms were associated with specific product types. An understanding of the sensory characteristics associated with perceived freshness was determined by examining relationships between perceived freshness and descriptive analysis (DA). Sensory characteristics perceived to convey freshness in one product type did not necessarily convey freshness in another. Further relationships between perceived freshness and sensory characteristics were determined for 20 bread types. Descriptive analysis was carried out with all breads, whereas perceived freshness was measured for 10 of these. Three consumer clusters were identified that were homogenous in their freshness perceptions, indicating that perceived bread freshness varied among consumers. Perceived freshness of breads not evaluated by consumers, but assessed by descriptive sensory analysis, were predicted for each consumer cluster using Partial Least Squares Regression (PLSR). Most fresh breads were described as having "porous" appearance, "floury", "toasted" and "malty" odour, "sweet", "buttery", and "oily" flavour, and "sweet" aftertaste. Least fresh breads were described as "musty" odour, "sour" flavour and "sour" aftertaste. In addition, Proton Transfer Reaction Mass Spectrometry (PTR-MS) measured the volatile composition of all 20 bread types. Thirty-three mass ions significantly discriminated between bread types. Relationships were determined between odour and flavour sensory attributes, and mass spectral data using 15 of the 20 breads. PLSR models predicted the sensory properties and perceived freshness of all breads including five types not included in the construction of models. Bread perceived to be most fresh shared a similar combination of positively correlated mass ions, m/z 87, 97 and 117, also represented by "dairy" odour and "buttery" flavour, whilst the masses m/z 63, 69 and 91 were negatively associated with bread freshness, represented by the sensory attributes "grain", and "musty" odour, and "sour" flavour. The influence of sweetener, fat type and time from baking on perceived freshness was determined for cakes. Four sweeteners (sucrose, glucose, xylitol, isomaltose), three fat types (butter, margarine, shortening) and two times from baking (days zero and 15) were investigated. Descriptive analysis was carried out using a trained panel, and volatile composition of measured using PTR-MS. Twelve cake samples with the largest sensory variation were further selected for consumer testing for perceived freshness. Results demonstrated that sweetener type, fat type, time from baking and their interaction significantly influenced the sensory properties, volatile composition, and perceived freshness of cakes. There was no evidence of perceived freshness segmentation among consumers. Perceived freshness of the twelve cakes not evaluated by consumers was predicted using sensory properties, volatile composition, and their combination. The freshest cakes were evaluated on the day of baking, and contained a combination of margarine and sucrose, and butter and sucrose. The least fresh cakes were evaluated after 15 days of storage and contained a combination of shortening and isomaltose, and butter and isomaltose. The most fresh samples were positively correlated with mass ions m/z 124, 74, 97 and 93, and sensory characteristics of "buttery" odour, and "buttery", "eggy" flavour. The least fresh samples were negatively correlated with mass ions m/z 110 and 95, and sensory characteristics of "rancid", "dusty" and "fatty" odour. Best predictions were obtained for cakes evaluated on day zero that contained a combination of shortening and sucrose. This research established an objective knowledge of consumers' perceived freshness of baked product types in terms of sensory properties and volatile composition. This approach enabled the understanding of ingredients and time from baking influences, as well their interaction on baked product freshness. The predictive models developed that examined relationships between PTR-MS spectra, sensory characteristics and consumer perceived freshness can be applied to predict freshness of baked products not assessed by consumers.

The distribution of surface sediments on the northern Oregon continental shell is characterized by a nearshore sandy facies and an outer shelf muddy facies, separated by a mid-shelf zone of mixed sand and mud. Currents which have been measured at 130 centimeters above the bottom indicate that the distribution of the surface sediment is a reflection of the hydraulic regime. The strongest bottom currents which were measured were in the nearshore region at a depth of 36 meters. Here currents of over 40 cm/sec generated by surface waves are capable of placing the nearshore sands in suspension, where they are transported shoreward by the wave surge. At mid-shelf, in 90 meters of water, the bottom current veolcity ranges from zero to over 25 cm/sec, although the mean is normally about 10 cm/sec. The strongest currents at this depth are capable of eroding some of the fine sediments, but probably do not rework the older sediments which have been compacted. Currents which are similar in character to those at mid-shelf were observed at the shelf edge in a depth of 165 meters. A significant departure, however, is the difference in frequency where the most energy is found. At the shelf edge the dominant frequency was about four cpd whereas the dominant frequency at mid-shelf was two cpd or lower. The dominant frequencies indicate that tides are important in the generation of continental shelf bottom currents. The twelve - hour period is that of the semi-diurnal tide; the six-hour period is the second harmonic of the semi-diurnal component. No indication of surface wave influence was found at mid-shelf or shelf-edge depths. Profiles of turbidity made at four east-west transects of the continental shelf indicate suspended sediment transport occurs principally at three levels in the water column. An upper layer is at the level of the seasonal thermocline, a mid-water layer is located at the level of the permanent pycnocline, and the third layer is at the bottom. The surface layer is important in transporting suspended sediment of the Columbia River plume, although there is also a contribution to the surface layer from the surf zone by the process of diffusion of fine particles. The mid-water layer thickens vertically and becomes less intense seaward, indicating a nearshore source for the suspended material. This source is diffusion of fine particles from the surf zone at mid-water depths. The mid-water layer is located at the level of the permanent pycnocline. The layer is sub-parallel to the bottom over the shelf but becomes diffuse at the shelf edge. Sediment transport in the mid-water layer provides a mechanism by which sediment bypasses the outer shelf and upper slope area. The bottom layer receives its suspended material from erosion of the bottom, from the water column above, and from fine material moving seaward from the surf zone. The amount of eroded material contributed to the bottom layer depends on the bottom current strength and on the bottom roughness characteristics. Over a rough bottom the erosive power of a given bottom current is increased drastically. For this reason, the presence or absence of rippling is important to sediment transport on the shelf. The fine material of the bottom layer may concentrate by settling during quiescent periods, allowing low-density flows to initiate. Several time-series observations of turbidity indicate that the bottom layer thickens and thins in response to increases and decreases in current velocity. The mid-water layer migrated somewhat in a vertical direction, but its thickness and intensity remained nearly the same. The thickness and intensity of the upper layer responded to changes in the structure of the thermocline, becoming thick and dispersed when the upper part of the water column is mixed. A model of sediment transport proposes that mid-water and bottom currents transport suspended sediments diagonally across the shelf toward the south-southwest. The sediments of the Columbia River plume are also transported in a southerly direction in the surface waters. Relatively little deposition takes place on the shelf and upper slope, with the bulk of the sediments bypassing the shelf and depositing on the lower slope and continental rise. / Graduation date: 1972

Wilting during shelf life is a major cause of postharvest shrink for bedding plants shipped long distances from production greenhouses to retail outlets. The objective of this research was to determine if irrigation at lower, constant substrate moisture content (SMC) during greenhouse production would be a feasible way to acclimate plants for reduced shrinkage during shelf life, while potentially conserving irrigation water. Rooted plugs of Angelonia angustifolia 'Angelface Blue' were grown in greenhouse production until a marketable stage in substrates irrigated at SMC levels of 10, 20, 30, and 40% using a controlled irrigation system. At the end of the greenhouse production stage, plants were irrigated to container capacity and subjected to a simulated shipping environment, in shipping boxes in the dark for two days. After shipping, plants were placed back in the greenhouse and watered minimally to simulate a retail environment. Data was taken at the end of each stage i.e. greenhouse production, simulated shipping, and simulated retail. Parameters measured at the end of the production stage were fresh and senesced flower number, stem number, pre-dawn and mid-day water potential, SPAD meter readings (Experiment 2), and plant height and node number segmented into vegetative, flowering, and bud area. Plant quality was observed and rated. At the end of the simulated retail stage, the same data was taken, along with fresh and dry shoot and root weight. Results indicated that as SMC decreased from 40 to 10%, plants were shorter in height, but had proportional flowering sections (Experiment 1) or more compact flowering sections (Experiment 2). The volume of water received by the 40% SMC plants was three times greater (Experiment 1) and 12 times greater (Experiment 2) than the 20% SMC plants during greenhouse production, and two times greater (Experiment 1) and nine time greater (Experiment 2) during simulated retail. Additionally, the 40% SMC plants used 15 liters (Experiment 1) and 38 liters (Experiment 2) of water during greenhouse production compared to the 20% SMC plants using only three liters in both experiments. During simulated retail the 40% SMC plants used six liters (Experiment 1) and nine liters (Experiment 2) of water while the 20% SMC plants used five liters (Experiment 1) and three liters (Experiment 2) of water. During production, mid-day water potentials decreased as the SMC levels decreased, but at the end of the simulated retail (Experiment 1), the mid-day water potentials were all the same, suggesting plants that were drought stressed during production area were acclimated to lower water levels experienced in retail settings. Overall, the 20% SMC treatment produced the best postharvest quality plant due to reduced plant height without detrimental effects on flowering. The results demonstrate that while conserving water, controlled irrigation at a medium-low SMC can produce high quality plants that have equal shelf life to those that are irrigated at high levels.

Syftet med den här uppsatsen är att se om hyllplacering i vertikalled är en faktor som påverkar en konsuments prisuppfattning av varan i fråga. I denna kvantitativa studie så undersöks detta fenomen på kaffeförpackningar och diskmedel. För att undersöka detta så genomfördes en enkät-undersökning på 100 personer som fick svara på bakgrundsfrågor om bland annat sina köpvanor, samt skatta pris och lyx-faktorn på 3 bilder och totalt 45 produkter. Undersökningen visade mycket men inte att hyllplaceringen hade någon betydande inverkan på prisuppfattningen. / The purpose of this paper is to see if shelf-space is a factor influencing a consumer's price perception of the product in question. This quantitative study examined this phenomenon in coffee packaging and detergent. To examine this, a questionnaire survey was answered by 100 people who were asked questions about their background and their purchasing habits, and also estimate the price and the luxury factor of three images and a total of 45 products. The survey showed a lot but not that shelf-space had any significant influence on price perception.

A combination of in situ sampling and numerical modeling was used to investigate the effects of mesoscale (<50 km) circulation patterns and stratification on the evolution of hypoxia on the Louisiana Shelf. Temperature, salinity, and dissolved oxygen concentrations records reveal the presence of an alongshelf meander, which is manifested vertically and horizontally as a wave-like distribution of the properties in the water column. The observations suggest the meander is a ubiquitous characteristic of the shelf with alongshore spatial scale approximately 50 km and less, which is consistent with the locations of sandy shoals along the coast and the local deformation radius. Twelve numerical experiments using an idealized three-dimensional shelf circulation model were performed to evaluate the relative importance of the variable bottom topography and freshwater forcing on the development, evolution, and scales of the dynamic instabilities. The inclusion of the shoals into the bottom topography showed the development of the dynamic instabilities as the flow passed over the shoals and downstream. Introduction of fresh water onto the shelf resulted in greater salinity differences, and, as a consequence in the formation of the dynamically unstable salinity fronts along the plume edge. The combination of the freshwater forcing and shoaling topography produced competing and complex interactions. Six numerical experiments were analyzed in order to investigate the effect of dynamic instabilities on spatial and temporal patterns of dissolved oxygen concentrations along the shelf. Although a linear relationship between Brunt-Väisälä frequency and dissolved oxygen deficit was expected, a nonlinear loop-like relationship was discovered that reflects the response of biochemical properties to the alongshelf variability of the density field. Comparison of the numerical modeling runs to observations of density and dissolved oxygen concentrations on the Louisiana Shelf reinforces the importance of physical processes such as topographic steering and/or freshwater forcing on the alongshore distribution of physical and biochemical properties. It suggests that the time scales of respiration (~3 days) and buoyancy transfer processes (~5-7 days), associated with the physical processes that are responsible for water column stability and ventilation, are similar to the time scales associated with the benthic respiration rates.

Effects of enzymatic modification of starch, proteins and pentosans on dough and tortilla properties were determined to establish the role of these wheat components in tortilla staling. Starch, protein and pentosans were respectively modified with a-amylase, protease and transglutaminase (TG), and xylanase. Tortillas were stored at 22oC and evaluated for at least three weeks. Amylase improved shelf-stability of tortillas, produced a significant amount of dextrins and sugars, retarded decrease in amylose solubility, and weakened starch granules. However, control and treated tortillas had similar degrees of amylopectin crystallinity. Staling of tortillas appears to involve starch that reassociates into an amorphous structure. Micrographs of control dough had thin protein strands forming a continuous matrix. Protease-treated dough had pieces of proteins in place of the continuous matrix, while TG-treated dough had thicker protein strands that were heterogeneously distributed. Both treatments resulted in shorter shelf-stability of tortillas. The organization of protein in dough is important for dough structure and appears to impact tortilla flexibility. Protein solubility and SDS-PAGE results did not differentiate control and treated dough or tortillas. The fractions or molecular weight distribution are not significant determinants of protein functionality. Tertiary and quaternary protein structures of gluten may be more related to tortilla shelf-stability. The 75 ppm xylanase treatment resulted in weaker tortilla structure and significantly higher amounts of low molecular weight saccharides and sugars. Control and the 25 ppm treatment sample had a similar shelf-stability and texture profile. Pentosans may affect staling indirectly through the effect on gluten development. Fresh tortillas have amylopectin in an amorphous state, while amylose is mostly retrograded. The gluten matrix provides additional structure and flexibility to the tortilla. Pentosans may or may not be attached to the gluten network. Upon storage, amylopectin retrogrades and recrystallizes, firming the starch granules, resulting in firmer tortillas. Starch hydrolysis decreased the rigid structure and plasticized polymers during storage. It also reduced the restriction imposed by retrograded starch on gluten and allowed it more flexibility. Thus, the flexibility of tortillas results from the combined functionalities of amylose gel, amylopectin solidifying the starch granules during storage, and the changed functionality of gluten after baking.

The Texas-Louisiana Shelf Circulation and Transport Study featured moorings that covered the shelf during 1992 to 1994, and captured the oceanic response on the shelf to category 4 Hurricane Andrew in August of 1992. Eighty-one current meters distributed over 31 moorings along several contours of isobaths provided excellent spatial and temporal coverage over the shelf. The low-frequency variability (2 days and longer) of current observations and tide gauges to the West of the storm are analyzed after the passage of Andrew, focusing on the region outside of direct hurricane forcing. Wavelet analyses are utilized to investigate the dominant periods excited by the storm over the shelf and their temporal evolution after forcing has subsided. Subsequent to the storm's passage, the observations and wavelet transforms show a two-to-four day period coastal trapped wave that propagate westward at speeds near 6 m/s and then around the Texas bend along the bathymetry. The signal remains detectable in observations as far south as Port Isabel, Texas. The prominent frequencies determined from wavelet analysis are compared with predicted coastal trapped wave dispersion modes and show good agreement in the predicted group speed and cross-shelf structure of the first mode. The energies calculated from the data indicate a largely barotropic shelf wave response which is corroborated in the observed currents and by theory.

The interaction between the submarine canyon topography and coastal current has very important influence on the flow field around the canyon. This study aims to understand the nature of the interaction and the associated dynamic around the Kao-ping Submarine Canyon in southern Taiwan. In 2000 and 2002 year during the flood season of the Kao-ping River, moored instruments were deployed in the Kao-ping Submarine Canyon, Kao-ping River mouth, and Kao-ping shelf for one month. The results revealed sea surface fluctuations were dominated by the tide. The sea surface fluctuations at Kao-ping River mouth and Liu-Chiu Yu Island belong to mixed tide with diurnal dominance. But the sea surface fluctuations on the shelf belong to mixed tide is having by semi-diurnal dominance. The current fields of the shelf and canyon both are dominated by semi-diurnal tide. The energy of tidal current is stronger with increasing canyon depths. Results of harmonic analysis show that the current field of canyon bottom layer and on the shelf both is dominated by the M2 component. The variation of temperature field is regulated by tidal currents. During floods, shelf flow is northwestward and the current of canyon bottom layer flow downcanyon. During ebbs, shelf flow is southeastward and the current of canyon bottom layer flow upcanyon. The interaction between the temperature field of submarine canyon and shelf is pronounced. The tidal fluctuation of temperature field on shelf is especially conspicuous during spring tide. When temperature decreases in the submarine canyon, the shelf temperature begins to decline. When temperature increases in the submarine canyon, the shelf temperature begins to arise. The results of harmonic analysis reveal that the temperature field of the canyon leads that of the shelf around 2.08 hours. The current field of bottom layer in the canyon flows towards the canyon head during ebb tides. It brings the colder and deeper water to canyon head along the canyon axis. The colder and deeper water causes the water temperature to decrease in the canyon and on the shelf. During flood tides, the colder and deeper water withdraw from the canyon head region, which makes the shelf temperature increase. The currents on the Kao-ping shelf both are largely alongshore in 2000 and 2002 observations. The alongshore mean current is northwestward. The current velocity of surface layer is greater than that of the bottom layer. In Kao-ping Submarine Canyon, the mean current of bottom layer at 195m and 245m flows in opposite directions. It flows downcanyon offshore at 195m and upcanyon at 245m. The current velocity of 245m is greater than 195m. Mean current flow of bottom layer is downcanyon along canyon axis at 280m in 2002 year. During the transition between ebb tide and flood tide, temperature fields of canyon and shelf show trend reversal. Submarine canyons play an important role in transport deeper and colder water. The interaction of canyon and shelf current field can influence the variation of shelf temperature. The tidal current velocity is stronger in spring tide. It is easier to make deeper and colder water to ascend to the shelf. The influence of current is more noticeable to adjust on the shelf and canyon temperature fields during the spring tide. The results of scale analysis show the canyon topography can influence coastal current when the radius deformation of the canyon is smaller than the canyon width. The canyon current will produce phenomena of upwelling and down-welling with tidal periods. This seems match Klink¡¦s¡]1996¡^model results.

Project Report (M.Pub.) - Simon Fraser University, 2005. / Project Report (Master of Publishing Program) / Simon Fraser University. Also issued in digital format and available on the World Wide Web.