Personal computers (PC) and high level programming techniques have been developing so rapidly during last decade leading to new and exciting opportunities in the field of education. The purpose of this research was to develop food processing virtual labs as efficient teaching and study tools for food processing courses using user-friendly computer languages (VC++, MFC and OpenGL). A 3D graphic technique was employed in this study as a specific objective to generate 3D graphics in the visualization mode. / According to functionalities, virtual labs were designed for three basic simulations: (1) Calculation simulations, which perform various calculations related to food processing. These simulations help users to remember and understand the formula used in process calculations. Several simple concept calculations were included: conduction heat transfer in steady state through individual and composite slabs; two-component mass balance systems, Pearson rule applications; freezing and thawing time calculations; (2) Animation simulations, which are aimed to visualize processing scenarios for different physical phenomena or working principles. Included in these simulations were: conduction heat transfer through single and multiple walls under steady state; mixing processes involving two and three component systems and Pearson rule concept; freezing and thawing processes through slab, cylinder, and sphere, the three regular shapes, agitation thermal processing modes which include axial agitation and end-over-end agitation in rotational retort; (3) Virtual equipment simulations, which are aimed to dynamically simulate a real operating environment and to demonstrate equipment working principle, internal structure, and operating procedures. The simulated equipment include a horizontal retort used in thermal processing and a high pressure processing equipment used in non-thermal processing. / The food processing virtual labs provide a new way in teaching and learning, with no risk, time or place limitations, and are cost effective. The simulated scenarios and equipment can be used as teaching tools in food processing courses, which provide an efficient way to the instructor/assistant. Instructor/assistant can dynamically and repeatedly demonstrate the operating process for the simulated equipment in a vivid and interested manner. Also students can get intuitive understanding by viewing these simulations. Computers are the waves of the future; however, traditional learning techniques should not be forgotten.* / *This dissertation is a compound document (contains both a paper copy and a CD as part of the dissertation). The CD requires the following system requirements: Windows 95 or higher.
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.111501 |
| Date | January 2005 |
| Creators | Chi, Minli, 1965- |
| Publisher | McGill University |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | English |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Format | application/pdf |
| Coverage | Master of Science (Department of Food Science and Agricultural Chemistry.) |
| Rights | All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated. |
| Relation | alephsysno: 002333896, proquestno: AAIMR24641, Theses scanned by UMI/ProQuest. |
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