Дисертації з теми "Cannery"
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1
Grassiano, James W. "Wastewater treatment alternatives for a vegetable and seafood cannery." Thesis, This resource online, 1990. http://scholar.lib.vt.edu/theses/available/etd-06082009-170735/.
2
Morgan, Norma Jean. "Life on the line : Indigenous women cannery workers' experiences of precarious work." Thesis, University of British Columbia, 2015. http://hdl.handle.net/2429/55102.
Анотація:
This dissertation examines the experiences of Indigenous women engaged in precarious and seasonal salmon cannery work. The dissertation argues that to grasp the nature of the women's work, which is exceedingly precarious, it is necessary to consider how it is shaped by a host of social, political, environmental and economic forces. In particular, the dissertation illustrates how provincial and Canadian neoliberal policies that developed during the past few decades have amplified the vulnerable status of Indigenous women cannery workers. Neoliberal discourses of active (worthy) and passive (unworthy) citizens embedded in social policies powerfully shape qualification requirements to programs such as Employment Insurance and Income Assistance while individualizing social inequalities experienced by Indigenous women. The dissertation employs both decolonizing and feminist methodologies to examine the everyday experiences of Indigenous women and to map out the social relations that shape their experience as precarious workers. Overall the dissertation contributes to making Indigenous women worker's lives more visible, to showing their significance in the salmon canning industry, to highlighting how their precarious labour undermines their well being and that of their families, and to demonstrating their resilience in the face of major obstacles.Arts, Faculty of
Sociology, Department of
Graduate
3
Chiang, Connie Young. "Shaping the shoreline : environment, society, and culture in Monterey, California /." Thesis, Connect to this title online; UW restricted, 2002. http://hdl.handle.net/1773/10471.
4
Gerstle, Mary Valerie. "CANNED ROSES." University of Cincinnati / OhioLINK, 2001. http://rave.ohiolink.edu/etdc/view?acc_num=ucin990448249.
5
Ady, Ragou. "Mobilité assistée à l'aide d'une canne robotisée." Thesis, Paris 6, 2015. http://www.theses.fr/2015PA066410/document.
Анотація:
L’assistance à la mobilité est un enjeu majeur, compte tenu de son importance dans l’augmentation de l’autonomie des personnes. Dans le cadre de cette thèse, nous nous intéressons au moyen d’assistance le plus commun qu’est la canne. Nous avons, dans un premier temps, analysé l’apport des cannes conventionnelles dans l’assistance à des marches perturbées.Cette analyse repose sur des caractérisations expérimentales ainsi que sur la modéli- sation et la simulation de la marche assistée. Nous avons ainsi mis en évidence l’aide au support du poids, au freinage et à la propulsion permises par le point d’appui supplé- mentaire fourni par la canne.Nous avons ensuite introduit le développement d’une canne robotique. Contrairement aux cannes robotiques existantes, notre prototype ne repose pas sur une base mobile statiquement stable. Pour plus de compacité et pour garder les attributs d’une canne conventionnelle, elle est composée d’un axe télescopique et d’une roue à son extrémité, tous deux motorisés. La commande de ce prototype est ensuite décrite. Elle permet de synchroniser les mouvements de la canne robotique avec le cycle de la marche. La canne suit ainsi activement le mouvement de la jambe “invalide” durant la phase de balancement et offre un point d’appui stable pendant la phase d’appuiMobility assistance is major challenge since its importance in people autonomy enhancement.In this thesis, we focus on one of the most used assisting device which is the cane.Firstly, we have analyzed the supply provided by conventional canes during impaired gaits.This analyse is based on cane-assisted gait experimental characterizations and simulation.We have highlighted the weight-bearing, braking and propulsion assistance allowed by the additional contact point represented by the cane.Then, the development of a robotized cane is introduced. Unlike existing robotized canes, our prototype does not remain on a stable mobile platform.In order to reduce its volume and keep the shape of a conventional cane, the cane is composed of a telescopic shaft and a wheel at its tip, both motorized.The control of this cane is described. It allows to synchronize the cane motion with its user’s gait. The active cane follows the weakest leg during its swinging phase and offers a stable contact point during the stance phase
6
Peralta, Sanchez Edgar. "Analysis of canned line-start permanent magnet motors." Thesis, University of Manchester, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.709828.
7
McDonald, Sydney Ann. "Fluoride Content in Home-Canned Fruits in Utah." DigitalCommons@USU, 1987. https://digitalcommons.usu.edu/etd/5343.
Анотація:
The purpose of this research was to determine whether or not canning fruit using fluoridated water made a difference in the fluoride contents of the juice and the pulp. Four cities in Utah were chosen. Two cities were fluoridated (Brigham City and Helper) and two cities were not fluoridated (North Ogden and Price). Three homes were chosen within each city, and three jars of canned fruit (one jar each of apricots, cherries, and peaches) were selected from each home. The fruit samples were freeze-dried, and then the fluoride was measured with a fluoride ion electrode. A difference was found in the fluoride level of the juice and the pulp when canning using fluoridated water. However, this difference was not statistically significant and did not greatly contribute to the overall dietary fluoride intake.
8
Jungen, Christian. "Hollywood in Cannes die Geschichte einer Hassliebe ; 1939 - 2008." Marburg Schüren, 2009. http://d-nb.info/988534932/04.
9
Dhuey, Elliot. "Investigation of Corrosion in Canned Tomatoes Processed by Retorting." The Ohio State University, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1565787909221938.
10
Tuohy, Paul Michael. "Development of canned line-start rim-driven electric machines." Thesis, University of Manchester, 2011. https://www.research.manchester.ac.uk/portal/en/theses/development-of-canned-linestart-rimdriven-electric-machines(334c1aac-0fa1-44e6-ab46-351aa33bedad).html.
Анотація:
Electric machines are being deployed in industrial applications where previously only mechanical systems were considered, as environmental concerns from burning fossil fuels and energy costs are becoming a more dominant factor in system design considerations. Electric machines offer greater operational flexibility and typically higher efficiencies. There has therefore been a growing demand to develop electric machines to replace traditional mechanical systems in a number of industrial applications. One such suitable electric machine topology is the 'direct-drive' machine. These machines can be used where implementation does not require a high operating speed, therefore eliminating the necessity of a gearbox. Furthermore, direct-drive machines offer a number of advantages including reductions in through-life costs, noise and vibration, and overall system volume. This thesis explores the development of direct-drive rim-driven machines, constructed by integrating a propeller with the electric machine that is driving it, by mounting the machine directly around the outside of the propeller. A novel machine topology was developed by integrating a conducting-can onto the rotor structure capable of producing induction torque, to create a motor that can start directly from the main electric supply. This eliminated the need for a power electronic converter, gearbox and complicated drive shafts arrangement, for use in applications where only a low duty cycle of operation was required such as secondary propulsion systems for marine applications or where safety and reliability is of significant importance. A number of other industrial applications that may benefit from this canned rim-driven topology were also identified including seal-less pumps and 'run-of-the-river' generators. Permanent-magnet and induction motor topologies operating in fluid environments were investigated, using finite element analysis and thermal analysis techniques, to examine and optimise the design of the rim-driven topology for a specific operational requirement, in each industrial application area identified. A 30 kW canned line-start rim-drive induction motor was designed and developed for use as a bi-directional thruster on-board a tidal stream turbine. A novel induction motor topology was developed utilising only a conducting-can on the rotor, which eliminated the need for a traditional squirrel-cage, due to the ratio of the relatively large mean air-gap diameter to the small output power requirement; creating a simple yet reliable direct-drive canned induction motor. The design of this motor was manufactured and successfully tested to validate the design process.
11
Shi, Changgui. "An implementation of the canny edge detector." Virtual Press, 1992. http://liblink.bsu.edu/uhtbin/catkey/834519.
12
Bodenrader, Jennifer. "Methylmercury Exposure via Canned Tuna Fish Consumption and Breast Cancer." ScholarWorks, 2016. https://scholarworks.waldenu.edu/dissertations/1992.
Анотація:
Widespread consumption of canned tuna fish since the 1950s may explain some of the increase in breast cancer prevalence in the United States and Europe. Although canned tuna is the primary source of human exposure to methylmercury, its role as an estrogen activating metalloestrogen has been overlooked in the etiology and incidence of breast cancer. Carcinogenic theory asserts that increased exposure to estrogen elevates the risk of breast cancer. The purpose of this population-based, case control study was to examine the association between canned tuna consumption, total blood mercury, and breast cancer in the NHANES 2003-2006 surveys. A multivariable logistic regression model representing 138,747,398 U.S. adult females, controlling for covariates, was applied to investigate whether canned tuna consumption or blood mercury level had a relationship to breast cancer. According to study results, women who reported eating canned tuna at one level of increased frequency out of 11 had a 6.8% increased odds of being diagnosed with breast cancer (p =0. 000 OR 1.068 and 95% CI 1.067-1.069). Women with only a 0.01 Ug/L increase in total blood mercury level were found to have a 0.2% increased odds of being diagnosed with breast cancer (p =. 000 OR 1.002 and 95% CI 1.002-1.003). Additional research individuating the canned tuna fish variable in nutrition, fish, mercury, and breast cancer studies is recommended. This research contributes to positive social change by providing evidence to improve understanding and specification of canned tuna fish in future research and better identification of methylmercury levels in canned tuna fish for public knowledge.
13
Girard, Benoit. "Headspace gas chromatography for quality assessment of canned Pacific salmon." Thesis, University of British Columbia, 1991. http://hdl.handle.net/2429/30881.
Анотація:
The method currently established to assess the quality of canned Pacific salmon relies on sensory evaluation. Among the sensory attributes of importance, odour plays a determining role in grade assignment. It would therefore be useful to obtain information about the volatile components which can be indicative of various quality criteria. This study was primarily undertaken: (1) to analyze the headspace volatiles of canned salmon with a rapid method, (2) to apply multivariate statistics on the headspace volatile data for classifying canned salmon in terms of species, sexual maturity, and degree of decomposition, and (3) to investigate the perceived odour of canned salmon volatiles separated by dynamic headspace gas chromatographic methods.
Sample weight, incubation temperature and time were studied to develop a static headspace sampling method for volatiles in canned salmon. A random-centroid optimization program (RCO) simultaneously searched for the optimal levels of other factors, namely, initial oven temperature, column headpressure, and total flowrate. RCO was found to be an effective optimization program which allowed the performance of several treatment runs at a time. Optimal conditions of operation permitted the detection of 80 volatile compounds, 34 of which were identified including aldehydes, alkanes, aromatic compounds, sulfur-containing compounds, alkenes, ketones, several other compounds plus an alcohol and an acid.
Forty-four selected headspace volatiles from cans of 4 species of Pacific salmon (chum, coho, pink, sockeye), chum salmon at 3 stages of sexual maturity, and pink salmon of 3 quality grades were quantitatively determined using the static headspace gas chromatographic (SHGC) method, and analyzed by multivariate statistical methods. Principal component analysis (PCA) and common factor analysis (CFA) facilitated the interpretation and further handling of the collected gas chromatographic data by transforming them into ten or fewer important dimensional factors. Discriminant analyses (DA) were applied to the PCA scores for group classification. In light of non-compliance of statistical assumptions by the newly generated variables, error rates of linear, quadratic, and non-parametric functions computed by the resubstitution and cross-validation methods were compared. The non-parametric (NPAR) Epanechnikov kernel method maintained a 90% rate or higher of effectiveness at segregating canned salmon of different species, stages of sexual maturity, and quality
levels. NPAR-DA also provided a high degree of discrimination at the
beginning of refrigerated decomposition where the detection of spoilage by sensory grading is uncertain. Ethanol and 3-methyl-1-butanol contributed significantly to classification of quality grade of canned pink salmon.
Dynamic headspace concentration by Tenax trap sampling/gas chromatography/mass spectrometry (TTS/GC/MS) and cryofocussing concentration sampling/gas chromatography/odour evaluation (CCS/GC/OE) were other means used to analyze volatile components of canned pink salmon, grade A and reject, and canned late-run chum salmon. A total of
130 compounds were identified; hydrocarbons and ketones were found in large numbers followed by sulfur-containing compounds, nitrogen-containing compounds, alcohols, aldehydes, and acids. The headspace profile of all analyzed samples possessed several odour attributes which were associated with the chemical structures identified. No single compound was responsible for the characteristic aromas of canned pink salmon, grade A or reject. 2-Methyl-butanal and two lower boiling point unknowns had a hay or straw-like, cooked-malt odour typical of canned chum salmon of spawning maturity.Land and Food Systems, Faculty of
Graduate
14
Collins, Lindley Simeon. "Quality enhancement of canned late-run chum salmon (Oncorhynchus keta)." Thesis, University of British Columbia, 1989. http://hdl.handle.net/2429/28951.
Анотація:
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
15
Jobe, Baboucarr. "Heating behavior and quality factor retention in canned potatoes as influenced by process variables during end-over-end rotational processing." Thesis, McGill University, 2003. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=78391.
Анотація:
Thermal processing involves application of heat to destroy pathogenic microorganisms of public heath concern and to reduce the activity of microorganisms and enzymes that spoil the food. However, the technique is associated with considerable degradation of taste, color, texture, flavor and nutritional quality of processed foods. Data on kinetics of changes in quality factors and their temperature dependence, as well as the heat penetration behavior of the food during processing are necessary to predict and optimize the extent of quality retention. The objectives of this study were: (a) to evaluate the kinetics of thermal softening, color degradation and loss of ascorbic acid in potato (Solanum tuberosum) at selected temperatures (70--100°C) and to evaluate their temperature dependence; (b) to evaluate the effect of process variables (temperature, rotational speed, can size and nature of the covering fluid) on heating behavior of canned potatoes and (c) to determine the influence of the above process variables on process time and product quality.
16
Abbatemarco, Carla. "Heating behavior and quality factor retention in canned foods as influenced by thermal processing in a rotary autoclave." Thesis, McGill University, 1993. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=69673.
Анотація:
Heat penetration data were obtained for a canned food model (gelatinized waxy maize starch) during processing in an agitating retort under various conditions to evaluate the effect of process variables on the heat penetration parameters (f$ sb{ rm h}$ and j$ sb{ rm ch}$) and resulting process lethality (F$ sb{ rm o}$) and cook value (C$ sb{ rm o}$). Overall heat transfer coefficient (U$ sb{ rm o}$), Hunter L, a and b values were determined. The study indicated that f$ sb{ rm h}$, j$ sb{ rm ch}$, F$ sb{ rm o}$, C$ sb{ rm o}$ and U$ sb{ rm o}$ were influenced (p $<$ 0.05) by all process variables except can headspace. Retention percentage of thiamin, ascorbic acid and chlorophyll at each process condition was estimated using the heat penetration data and documented D and z values for each quality factor. Results confirm better retention of quality factors at higher temperatures and higher rotation speeds.Rheological changes associated with the starch were evaluated in relation to different factors and were well described by the Power law model. Apparent viscosity of the processed product was related to the cook value of the process.
Fresh vegetables were canned and subjected to end-over-end rotation. Heating times were adjusted to give approximately the same process lethality (F$ sb{ rm o}$ = 10 minutes). Processing under higher temperatures and higher rotation speeds resulted in better retention (p $<$ 0.01) of vegetable texture, while only temperature (higher the better) had a desirable effect on color.
Buffered aqueous mixtures of ascorbic acid and thiamin were sealed in glass vials and cans. At each temperature, rotation speed did not have a significant effect on the retention of either vitamin. Processing at 110$ sp circ$C yielded significantly lower retention (p $<$ 0.01) of both vitamins than at 120$ sp circ$C and 130$ sp circ$C. Estimated ascorbic acid and thiamin retention using experimental time-temperature data and published kinetic parameters showed fairly good agreement with experimental data.
17
Kong, Fanbin. "Kinetics of salmon (Oncorhynchus gorbuscha) quality changes during thermal processing." Online access for everyone, 2007. http://www.dissertations.wsu.edu/Dissertations/Spring2007/F_Kong_020207.pdf.
18
Romano, Jennifer. "Rilevamento geologico (1:5000) nel settore di v,ne Canneto dentro(Lipari, Eolie)." Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2018.
Анотація:
Questo lavoro di tesi si inserisce in un contesto di rilevamento geologico del settore di V.ne Canneto dentro, situato nell’area centro orientale dell’isola di Lipari, finalizzato alla caratterizzazione dell’attività eruttiva negli ultimi 22 ka, prestando particolare attenzione alla storia evolutiva del sistema eruttivo ancora tutt’oggi attivo, seppur in fase di quiescenza. Fra i principali obiettivi vi è quello di descrivere i depositi affioranti nell’area, ricostruirne la stratigrafia, definire la localizzazione dei centri eruttivi e la morfologia dei corpi vulcanici, interpretare i processi eruttivi e deposizionali ed infine, dove possibile, attuare delle correlazioni stratigrafiche con i depositi delle aree adiacenti. I dati raccolti sono sintetizzati in una carta geologica scala 1:5.000, corredata da legenda, note illustrative e da una sezione geologica.
19
Lappo, Bogdan Peter. "Operational and nutritional optimisation in the thermal sterilisation of canned food." Thesis, University of Leeds, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.329432.
20
Eadie, Émile. "Émile Bougenot : sucre et industrialisation à la Martinique de 1860 à nos jours /." [S.l.] : Éd. Pierre-Jacquens Couta, 1997. http://catalogue.bnf.fr/ark:/12148/cb36190923c.
21
Yu, Qiang [Verfasser]. "Thermal and Electromagnetic Modeling of a Canned Switched Reluctance Machine / Qiang Yu." Aachen : Shaker, 2012. http://d-nb.info/1052408265/34.
22
Rattan, Navneet. "Heating behavior and quality changes in canned potatoes subjected to agitation processing." Thesis, McGill University, 2012. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=110754.
Анотація:
Thermal processing is based on the application of heat to destroy pathogenic microorganisms of public health concern and to reduce the activity of enzymes and microorganisms that are responsible for spoilage of food to a low level. Often, thermal processing also results in degradation of color, texture and other quality attributes. In this study, quality changes in potatoes subjected thermal processing in agitation retorts were evaluated as related to process variables for the purpose of elucidating conditions for the maximum retention of color and textural qualities of canned potatoes. Heating behavior of canned potatoes suspended in non-Newtonian fluid (CMC) was studied under different modes of retort processing (free axial, end-over-end, fixed axial and still mode). Heating rate index (fh), lethality (Fo), cook value (Co) and degree of cooking (Co/Fo) associated with CMC fluid and potatoes in different processes were compared. Simultaneously the impact of thermal treatments on color and texture parameters was evaluated. Under the different processing conditions, better heat transfer was found to accumulate the process lethality faster and quality changes were well related to the degree of lethality accumulated. Using heat transfer data obtained process times were adjusted to provide equivalent lethality of 10 min at center of potato particles. While processing under all agitation modes at higher temperatures, the process times were considerably lowered and hence resulted in better retention of quality. Overall, high temperature short time processes and more rapidly heating conditions demonstrated lesser damage to the quality of canned potatoes. Thermal processing under free bi-axial mode processing provided the best processing conditions for canned potatoes.Le traitement thermique utilise la chaleur, pour détruire les microorganismes pathogéniques représentants un risque pour la santé ainsi que pour réduire l'activité enzymatique des microorganismes causant le pourrissement prématuré des aliments. Le traitement thermique des aliments peut entrainer une dégradation de la couleur, de la texture ainsi que d'autres traits de qualités des aliments. Dans cette étude, les changements en qualité des pommes de terres sujet a différent traitements thermiques agités ont été évalués dans le but de trouver les conditions permettant la meilleur conservation possible de la couleur et de la texture des pommes de terres en conserves. Le comportement des pommes de terres en conserves suspendues dans un fluide non-Newtonian (CMC) ont été étudié couplé à diffèrent type de toucheau d'agitation (Axe libre, Axe fixé ainsi que sans mouvement et 'end-over-end'). L'index de chaleur (fb), la létalité (Fo), l'indice de cuisson (C0) et le niveau de cuisson (C0/Fo) associés avec le fluide CMC et les pommes de terre lors des différents scenarios ont été comparés. Simultanément, l'impact des traitements thermiques sur la couleur et la texture a aussi été évalué. Sous les différent traitements de cuisson, un meilleur transfère d'énergie a eu tendance a augmenté le niveau de létalité plus rapidement. Les changements dans la qualité générale de l'aliment sont fortement reliés avec le niveau de létalité accumulé. Utilisant les données obtenues lors du transfert de chaleur, les temps de cuisson ont été ajustés pour produire un niveau de létalité de 10 min au centre des particules de pomme de terre. Le temps des traitements selon les différentes méthodes d'agitation sous un régime plus élevé de température ont permit d'être réduite. Cela a permit d'augmenter la qualité des pommes de terre produite. En conclusion, une température plus élevée, un temps de cuisson plus court ainsi qu'une augmentation en température plus rapide ont résulté en une meilleure conservation des qualités des aliments. L'utilisation du traitement thermique sous un mode axe libre est la meilleurs combinaison technique pour obtenir les conserves de pomme de terre de plus grande qualitée.
23
Esteves, Arivaldo Antonio Rios. "Qualification of miniature canned rotor pumps for PWR in-pile loop service." Thesis, Massachusetts Institute of Technology, 1990. http://hdl.handle.net/1721.1/14021.
24
Campling, Liam. "The EU-centred commodity chain in canned tuna and upgrading in Seychelles." Thesis, SOAS, University of London, 2012. http://eprints.soas.ac.uk/15948/.
Анотація:
Global commodity chain (GCC) and related frameworks have generated a rich empirical literature on production-consumption linkages in the world economy. To date, there are few comprehensive studies on GCCs in fisheries products. This thesis investigates the EU-centred commodity chain in canned tuna, and interrogates three major themes in the literature: chain governance by 'lead' firms, regulatory mechanisms, and 'upgrading'. Part I traces historical and contemporary 'economic' dynamics, namely horizontal and vertical competitive relations among firms in the fishing (Chapter 2) and manufacturing, branding and retail (Chapter 3) nodes. It shows how the environmental conditions of extraction shape the commodity chain; that highly capital intensive fishing firms are not chain 'drivers'; and that chain governance emanates primarily from supermarkets and canned tuna branded-firms. Part II examines the 'political' dimensions of the chain through the mechanisms regulating resource access by EU fishing firms (Chapter 4) and the EU-centred canned tuna trade, especially with the African, Caribbean and Pacific (ACP) states (Chapter 5). It argues that inter-state and state-firm relations shape the cost structure and economic geography of the EU-centred chain both historically and today. Part III combines the 'economic' and the 'political' through a case study of upgrading in Seychelles, one of the most important tuna transhipment/ landing hubs and sites of canned tuna production. It investigates the strategies of Seychelles governments to upgrade in the fishing and canning nodes of the chain and their developmental effects. Upgrading is explored as a combination of structural, environmental and conjunctural dynamics, including those of domestic Seychelles politics. The thesis concludes that environmental conditions of production, the historical formation of chains, and unequal relations between and within states and firms are important lacunae in GCC and related frameworks.
25
Bastide, Alain. "Hoplocheclus marginalis fairmaire, parasite de la canne à sucre." Toulouse 3, 1989. http://www.theses.fr/1989TOU32045.
26
Jacquot, Alain. "Contribution a l'etude de l'utilisation de cannes au cours de la marche par enregistrement telemetrique des appuis : conception d'un systeme original." Nancy 1, 1988. http://www.theses.fr/1988NAN11177.
27
Iguti, Aparecida Mari. "Essor de la production de la canne à sucre au Brésil et influence sur les conditions de travail des conducteurs-chargeurs de canne." Paris 5, 1989. http://www.theses.fr/1989PA05H060.
28
BAPPEL, Eric Albert. "APPORT DE LA TELEDETECTION AEROSPATIALE POUR L'AIDE A LA GESTION DE LA SOLE CANNIERE REUNIONNAISE." Phd thesis, Université de la Réunion, 2005. http://tel.archives-ouvertes.fr/tel-00009403.
Анотація:
L'objectif de cette thèse est d'étudier les potentialités de la télédétection aérospatiale pour l'aide à la gestion de sole cannière Réunionnaise. Nous avons utilisé une base de données d'images multitemporelles SPOT 4&5 (années 2002 et 2003) et organisé une campagne d'acquisition d'images hyperspectrales CASI en septembre 2002. Simultanément, nous avons assuré le déroulement et la mise en place d'un protocole de mesures au champ pour suivre l'évolution des paramètres biophysiques descriptifs de l'état du couvert de la canne (surface foliaire, taux d'azote, biomasse de la culture) et des paramètres agronomiques (suivi des coupes et des replantations). Les résultats ont montré qu'il est possible d'estimer la surface foliaire (LAI) à partir de l'indice de végétation normalisé (NDVI) ainsi que le rendement canne à partir de l'indice de végétation NDVI calculé au moment du développement maximal du couvert. Avec les données SPOT, la meilleure estimation du rendement canne à l'échelle parcellaire résulte du couplage entre le modèle de croissance Mosicas et les profils d'évolution de surface foliaire obtenus à partir des images SPOT 4&5. Les données hyperspectrales CASI permettent une meilleure estimation de la surface foliaire et de la biomasse fraîche que les données SPOT 4&5 ainsi qu'une estimation du taux d'azote foliaire qui est, en phase de maturation, un indicateur de richesse en sucre. La possibilité de discriminer des parcelles de canne en fonction de leurs états de surface (pleine végétation, coupée ou labourée) nous a permis de développer des applications opérationnelles de cartographie dynamique de la sole cannière en temps quasi réel : le suivi des coupes et des replantations.
29
Parente, Giacomo. ""Rilevamento Geologico in scala 1:5000 nel settore di V.ne Canneto Dentro, Lipari (Eolie,Sicilia)"." Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2019.
Анотація:
Il presente lavoro di tesi si inserisce nell’ambito del rilevamento geologico del settore di Vallone Canneto Dentro, nell’area centro orientale dell’isola di Lipari (Sicilia), ed è finalizzato alla descrizione dell’attività eruttiva degli ultimi 22 ka, focalizzandosi sulla evoluzione dell’attuale sistema eruttivo in fase di quiescenza. Obiettivi principali del lavoro sono stati: la descrizione dei depositi affioranti nell’area, ricostruendone la stratigrafia; la localizzazione dei centri eruttivi; la definizione delle morfologie dei vari corpi e apparati vulcanici; l’interpretazione dei processi eruttivi e dei meccanismi deposizionali; attuare delle possibili correlazioni stratigrafiche con i depositi delle aree circostanti (vedi Vulcano, Salina, Stromboli). Le informazioni ricavate sono state infine raccolte in una carta geologica a scala 1:5000, corredata da legenda, note illustrative e relative sezioni geologiche.
30
Mangun, Kimberley Ann. "Beatrice Morrow Cannady and The Advocate building and defending Oregon's African American community, 1912--1933 /." view abstract or download file of text, 2005. http://wwwlib.umi.com/cr/uoregon/fullcit?p3181108.
Анотація:
Thesis (Ph. D.)--University of Oregon, 2005.Typescript. Includes vita and abstract. Includes bibliographical references (leaves 484-511). Also available for download via the World Wide Web; free to University of Oregon users.
31
Dwivedi, Mritunjay. "Heat transfer studies on canned particulate Newtonian fluids subjected to axial agitation processing." Thesis, McGill University, 2008. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=115866.
Анотація:
Heat transfer to canned particulate laden Newtonian fluids was studied during free axial agitation thermal processing in a pilot STOCK retort which was modified to simulate the can motion in continuous turbo cookers. Evaluation of heat transfer coefficients (overall, U and fluid to particle, hfp) associated with canned liquid/particle mixtures, while they are subjected to free axial motion is difficult because of the problems involved with attaching temperature measuring devices to liquid and particles without affecting their normal motion. A new methodology was developed to evaluate U and hfp in Newtonian liquids. The methodology involved first correlating U and hfp as a function of input variables for cans in fixed axial mode of rotation in which both particle and fluid temperatures were measured using thin wire thermocouples. Subsequently, only liquid temperatures were measured in cans using wireless sensors in the free axial mode, and hfp values were empirically computed from the developed correlations and the measured temperatures. An L-16 orthogonal experimental design of experiment was carried out to select system and product parameters that significantly influence hfp and U for particles in the Newtonian liquid. With significant parameters selected, a response surface methodology and two full factorial experimental designs were used to relate U and hfp to process variables in each mode of rotation (fixed and free axial modes).Dimensionless correlations were then developed using the evaluated data for heat transfer coefficients (U and hfp), in canned high viscosity Newtonian liquids (with and without particles) using stepwise multiple non-linear-regressions of significant dimensionless groups. In free axial mode, combining the natural and forced convection, Nu = A 1(GrxPr)A2+ A3(Re) A4 (Pr)A5 FrA 6 (rhop/rhop1)A 7 (e/100-e)A8 (dp/Dc) A9 (Kp/K1)A10 yielded a higher R2 (0.93) than using a pure forced convection model when particles were present in the can. Even in the absence of particles, and with the end-over-end mode of agitation where forced convection dominates, introducing natural convection term (GrxPr), improvedR2 from 0.81 to 0.97. Artificial neural network (ANN) models were also developed for heat transfer coefficient predictions and the trained models gave better predictions than dimensionless correlations. All ANN models developed could be implemented easily in a spreadsheet as either matrices or a set of equations.
32
Khodaverdi, Afaghi Mahtab. "Application of artificial neural network modeling in thermal process calculations of canned foods." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape2/PQDD_0033/MQ64381.pdf.
33
LUQUET, NATHALIE. "L'evolution du c. A. M. S. P. De cannes de 1990 a 1992." Nice, 1994. http://www.theses.fr/1994NICE6502.
34
Longaray, Kovalchuk Enrique Vladimir. "El impacto del scam advertising social de Cannes Awards en la ética publicitaria." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/653089.
Анотація:
El presente artículo analiza las campañas sociales que se han valido de anuncios falsos (scam ads) con el propósito de ganar premios. Identificaremos si los premios de la industria publicitaria están fomentando una cultura de publicidad social antiética y cómo lo están haciendo. Para ello se realizará un análisis cualitativo de una campaña social reciente ganadora de premios en Cannes Lions que fue identificada como scam ad. El caso es “A Love Song Written By a Murderer” de la agencia Circus GREY (Perú, 2017). Esta campaña será analizada desde el enfoque de la ética. Esto se debe a que consideramos que el scam advertising genera un debate ético sobre la pertinencia de estas prácticas en la industria publicitaria y sus premiaciones en festivales como Cannes Lions a lo largo de los años. En ese sentido, utilizaremos las posturas del utilitarismo ético, la deontología Kantiana, y la ética publicitaria. A su vez, el análisis será complementado con entrevistas a publicistas con experiencia en el campo de la publicidad social.This paper is focused on analyzing social campaigns that used fake ads (scam ads) with the purpose of winning awards. We will identify if the festival awards of the advertising industry are encouraging a culture of anti-ethic social advertising and how are they doing it. Because of that, we are going to do a qualitative analysis of a recent social campaign that won in Cannes Lions and was identified as a scam ad. The selected campaign is “A Love Song Written By a Murderer” by Circus GREY (Peru, 2017). This campaign will be analyzed from the perspective of ethics. The reason of that is because scam advertising represents a problem that generates an ethic debate about la pertinence of this practices in the advertising industry and it´s festival awards like Cannes Lions. Because of that, we are going to use the ethic utilitarianism, the ethic deontology (specifically Kant´s deontology) and the advertising ethics. In addition, we´re going to complement the analysis by interviewing publicists that are experienced in the field of social advertising.
Trabajo de investigación
35
Angalet, Stephanie Marie. "Shaka: a new and novel processing technology to produce commercially sterile canned foods." Kansas State University, 2011. http://hdl.handle.net/2097/11715.
Анотація:
Master of ScienceFood Science Institute
Daniel Y.C. Fung
The process of canning or “commercial sterilization” has been studied for more than two centuries. The first to develop canning as a defense against spoilage was Nicholas Appert also known as the “father of canning.” Appert invented a method of preservation by enclosing food in hermetically sealed containers and then heating containers to boiling temperatures for a specific period of time. The canning preservation method has changed over the years, and continues to change for the better. Technology for retorts, or processing vessels, has grown from the traditional steam heating medium to also include water and steam/water spray heating mediums. The once static vessels, now utilize rotation and shaking motions to decrease process time and in turn increase product quality. The product packaging has also evolved to include not only rigid metal containers, but semi-rigid and flexible plastic containers. The variety of packaging adds greater flexibility to the type of food products that can be produced in a shelf stable manner. Canning or “commercial sterilization” is still used today by the food industry as a method of providing safe food with extended shelf life. Today’s goal of commercial sterilization is to continue to produce safe food products that are high in quality and profitable to produce. A variety of processing equipment is available to accomplish those goals, ranging from a basic steam retort to the newest technology on the market known as Shaka. This new retort technology uses reciprocal agitation to shorten processing times and increase the quality of the final products. Studies have shown that the Shaka process reduces processing times better than 20-fold compared to a still process and better than 10-fold compared to a rotary process. As the field of thermal processing continues to evolve, the challenge will be to consistently produce safe, commercially sterile food that exceeds current quality expectations in a shorter process time while using less energy. Shaka, and other new technologies, will help the food industry meet these challenges and expectations by expanding the current capabilities of thermal processing to meet consumer demands.
36
Detoya, Maria Stephanie. "Canned Food Choices of College Students Using the Nuval (RTM) Nutrient-Profiling System." Thesis, California State University, Long Beach, 2018. http://pqdtopen.proquest.com/#viewpdf?dispub=10638735.
Анотація:
The purpose of the study was to determine if student participants can accurately choose the most nutritious canned food product when given specific brand choices with similar food label. Results showed a statistically significant difference in mean percent correct score in canned fruits compared to canned vegetables. Mean percent correct score for canned fruits was significantly higher among participants with annual income greater than $10,001. Mean percent correct score for canned vegetables was significantly higher among non-health related majors than health related majors. Further research is recommended to show trends in accuracy of choice of nutritious canned foods among college students.
37
Webster, Janet Brown. "Identification and characterization of a psychotrophic Clostridium sp. isolated from spoiled pasteurized crabmeat /." This resource online, 1994. http://scholar.lib.vt.edu/theses/available/etd-07102009-040239/.
38
Moussier-Dubost, Régine. "La canna : cette inconnue." Clermont-Ferrand 1, 1987. http://www.theses.fr/1987CLF13043.
Анотація:
Après un bref rappel historique des cannes et dérivées, nous les avons classées selon le mode de préhension, ce qui nous en a fait décrire trois grands types (manuelle, anti-brachiale, axillaire). Les marches standard avec cannes conduisent à définir les indications générales qui sont parfois plus spécifiques de chaque type de cannes. Les plus utilisées en rééducation sont les cannes-béquilles, tandis que les cannes simples sont plus une aide à l' équilibre. Il est important d' adapter chaque canne à chaque patient. En effet, des cannes trop hautes ou trop courtes sont dangereuses, génératrices de mauvaises attitudes, voire inefficaces. En dehors des indications classiques que sont la rhumatologie, la neurologie, l' orthopédie, il faut la conseiller aux gens âgés dans le but de soutien, d' aide à la marche. Il revient au médecin d' enrayer le refus psychologique du port de la canne que l' on observe souvent chez ces patients. La canne est une aide médicale à la marche, qui nécessite une rigueur de prescription comme toute autre thérapeutique.
39
CARTIER, STEPHANIE. "Application des procedes membranaires en sucrerie et raffinerie de canne." Massy, ENSIA, 1997. http://www.theses.fr/1997EIAA0076.
Анотація:
La fabrication du sucre blanc a partir de canne a sucre necessite une premiere transformation en sucrerie et une seconde en raffinerie qui s'averent fastidieuses. Afin d'ameliorer et de simplifier le schema traditionnel de fabrication, nous traitons le jus de canne clarifie, la refonte de sucre roux, les produits de basse purete et les eluats de resines de decoloration par filtration tangentielle. Des essais de faisabilite en mode discontinu et en mode continu simulant le fonctionnement d'une unite industrielle de filtration tangentielle sont realises sur ces produits en laboratoire et sur site industriel. Plusieurs types de membranes tubulaires ceramiques tech-sep de micro/ultra/nanofiltration sont testees. L'interet de la micro/ultrafiltration du jus de canne clarifie et des bas-produits de la raffinerie est verifie sur la qualite du sucre apres cristallisation. L'ultrafiltration de la refonte de sucre roux est combinee a un pretraitement par floculation pour ameliorer le taux de decoloration qui est insuffisant avec une simple ultrafiltration. Le traitement des eluats de regeneration de resines de decoloration par nanofiltration sur membrane spirale organique permet de recycler la saumure usagee et de reduire le volume d'effluents polluants. A l'issue de cette etude, des simplications du schema de raffinage sont proposees et discutees.
40
Wilhelms, Saskia K. S. "Haitian and Dominican sugarcane workers in Dominican bateyes : patterns and effects of prejudice, stereotypes, and discrimination /." Münster ; Hamburg : Lit, 1994. http://catalogue.bnf.fr/ark:/12148/cb374689491.
41
BAPPEL, Eric Albert. "Apport de la teledetection aerospatiale pour l'a ide à la gestion de la sole canniere reunionnaise." Phd thesis, Université de la Réunion, 2005. http://tel.archives-ouvertes.fr/tel-00489730.
Анотація:
L'objectif de cette thèse est d'étudier les potentialités de la télédétection aérospatiale pour l'aide à la gestion de sole cannière Réunionnaise. Nous avons utilisé une base de données d'images multitemporelles SPOT 4&5 (années 2002 et 2003) et organisé une campagne d'acquisition d'images hyperspectrales CASI en septembre 2002. Simultanément, nous avons assuré le déroulement et la mise en place d'un protocole de mesures au champ pour suivre l'évolution des paramètres biophysiques descriptifs de l'état du couvert de la canne (surface foliaire, taux d'azote, biomasse de la culture) et des paramètres agronomiques (suivi des coupes et des replantations). Les résultats ont montré qu'il est possible d'estimer la surface foliaire (LAI) à partir de l'indice de végétation normalisé (NDVI) ainsi que le rendement canne à partir de l'indice de végétation NDVI calculé au moment du développement maximal du couvert. Avec les données SPOT, la meilleure estimation du rendement canne à l'échelle parcellaire résulte du couplage entre le modèle de croissance Mosicas et les profils d'évolution de surface foliaire obtenus à partir des images SPOT 4&5. Les données hyperspectrales CASI permettent une meilleure estimation de la surface foliaire et de la biomasse fraîche que les données SPOT 4&5 ainsi qu'une estimation du taux d'azote foliaire qui est, en phase de maturation, un indicateur de richesse en sucre. La possibilité de discriminer des parcelles de canne en fonction de leurs états de surface (pleine végétation, coupée ou labourée) nous a permis de développer des applications opérationnelles de cartographie dynamique de la sole cannière en temps quasi réel : le suivi des coupes et des replantations.
42
Moreno, Dolores. "Cannes' Best Screenplay award : a study on the social construction of meaning and value." Thesis, University of East Anglia, 2016. https://ueaeprints.uea.ac.uk/67700/.
Анотація:
In studying Cannes’ Best Screenplay award my aim was to better understand the prestige and the meaning making processes that surround the Festival de Cannes. To conduct this research on how awards perform the cultural identity of film festivals, I applied Pierre Bourdieu’s theories on capital, culture, art and distinction (1984, 1993, 1996, and more) together with reception studies and film festival theories. Accordingly, the festival’s prestige is regarded as socially sustained and giving out several awards strengthens and organises its “collective network” (Marijke De Valck 2007). Simultaneously, reinforcing Cannes’ prestige and its identity values secures the position and influence of those same social agents in the economies, cultures and geopolitics of cinema. In my research I examine a set period, from 2006 to 2014, in order to connect the tensions that cut through the Festival de Cannes back to wider frames of reference and back to concrete contexts which are relevant to our understanding of how and why certain films win awards while others are overlooked. Given that film festivals attach symbolic capital (Pierre Bourdieu 1979) and contribute to the construction of films as cultural products (Janet Harbord 2002), this study provides increased knowledge of the broader ramifications that film festival awards have for industrial and cultural dimensions of filmmaking. The Festival de Cannes can be seen as a network constructed brand that generates symbolic capital and reifies meaning making possibilities (adding to the works of Julian Stringer 2003a, Liz Czach 2004, Thomas Elsasser 2005, Rosalind Galt 2010, Cindy Wong 2011, Dorota Ostrowska 2016, and others). In this light, Cannes’ Best Screenplay Award serves to reinforce certain cinema values that the Festival de Cannes brand is associated with: diversity, reflecting the world we live in and, paradoxically, also authorship.
43
Cadet, Catherine. "Modélisation et étude d'une commande automatique d'un procédé industriel d'évaporation en sucrerie de cannes." Lyon 1, 1997. http://www.theses.fr/1997LYO10189.
Анотація:
L'evaporation est un procede essentiel dans la fabrication du sucre de cannes. Son interdependance forte avec les autres unites de l'usine le rend sensible aux perturbations exterieures, et a l'inverse un dysfonctionnement de l'atelier d'evaporation peut perturber toute la chaine de production. Ces raisons, associees au fait que le procede d'evaporation ait un comportement fortement non lineaire, imposent pratiquement l'etablissement d'un modele dynamique precis et l'implantation d'une commande non lineaire pour la conduite du procede. Bien que certains types de modeles de connaissance aient deja ete etablis, seules des loi de commande basees sur des methodes lineaires ont ete mises en oeuvre jusqu'a present. Ainsi, nous avons etabli un modele dynamique traduisant d'une facon la plus precise possible les differents phenomenes en jeu dans le procede d'evaporation par ecriture de bilans conservatifs et de lois d'equilibre ayant parfois un caractere semi-empirique issu de l'experience acquise sur le site industriel. Ce modele a ete simule numeriquement et ajuste de facon a etre valide par rapport a de nombreuses mesures effectuees en usine. La theorie de la commande non lineaire n'ayant pas encore beaucoup penetre le monde industriel et, afin d'ameliorer les performances de robustesse de ce type de commande, nous avons propose une structure hybride, qui nous a semble bien adaptee aux procedes industriels. Elle consiste a realiser une commande predictive a modele interne a partir d'une linearisation par bouclage du procede d'evaporation. Cette commande allie les avantages du domaine de validite plus etendu de la commande non lineaire, aux temps de calculs reduits de la commande predictive lineaire. La commande elaboree a partir du modele non lineaire valide, est comparee en simulation a une commande predictive lineaire. Les performances obtenues confirment l'interet d'une telle structure de commande dans les conditions reelles de fonctionnement de sucreries de cannes.
44
Chabriat, Jean-Pierre. "Analyse énergétique de procédés de fabrication en sucrerie de cannes : étude théorique et expérimentale." Lyon 1, 1993. http://www.theses.fr/1993LYO10014.
Анотація:
Ce travail de recherche a pour objectif la réalisation d'outils d'analyse de bilans énergétiques de procédés de fabrication en sucrerie de cannes. Il devait également établir la base d'un outil de diagnostic sur le fonctionnement de la sucrerie. Cette recherche s'appuie sur différentes disciplines: la physique énergétique, la thermochimie, la métrologie, l'analyse numérique, l'informatique. Après avoir présenté le procédé industriel de fabrication du sucre de cannes, nous avons mené une étude bibliographique sur les outils de base de l'analyse énergétique d'un procédé de fabrication (théorie des nouveaux bilans énergétiques, thermophysique des constituants). Une pré-analyse énergétique nous a permis de préciser le rôle essentiel de la station d'évaporation dans la distribution de l'énergie-vapeur au sein de l'usine. Nous avons construit un modèle physique et mathématique de ce procédé reposant sur les équations de bilans énergétiques de systèmes thermodynamiques ouverts. Parallèlement, un dispositif portable a été élaboré afin d'effectuer les mesures de grandeurs thermophysiques accessibles expérimentalement. Différents outils ont pu être mis en œuvre à partir des analyses que nous avons conduites et des mesures que nous avons effectuées dans la sucrerie de Beaufonds. Un programme informatique basé sur le modèle physique que nous avons élaboré a été exploité dans le cadre de trois types de calculs énergétiques : un traitement de données, un modèle global et un modèle mixte. Une validation de notre étude est obtenue par une analyse comparative des différents résultats. (Doc thèses)The purpose of this thesis is the creation of tools in order to analyse energy balances in manufacturing within a sugar mill. This work should also implement the basis of another tool enabling us to produce a diagnosis on the working of sugar mill. This research relies on diverse subjects such as energetics, thermochemistry, metrology, numerical analysis and data-processing. Following our introduction to the industrial process of milling sugar, we have then realized bibliographical studies about basic tools of energetic analysis of sugar manufacturing: energetic balances theory, the thermophysic of the constituants and the review of thermical balances in a sugar mill. An energetic analysis enabled us to reveal the essential action of the evaporation unit in the distribution of steam energy in the core of the sugar mill. We have built up both a physical and mathematical model of this process based on energetic balances equations of open thermodynamics systems. At the same rime, a portable device has been elaborated in order to realize measurements of thermodynamic quantities experimentally accessible. Thanks to the analyses led as well as the measurements gathered at the sugar mill of Beaufonds, several tools have been created. A computer programm relying on the physical model elaborated by ourselves has been run in three energetic models of calculation i. E. : data processing, global model and combined model. We validate our study by analysing comparatively and accurately the different results
45
Sceiford, Amanda. "The Price Impacts on the Canned Peach Industry by the Federal Commodity Procurement Program." Thesis, Virginia Tech, 2009. http://hdl.handle.net/10919/34463.
Анотація:
This thesis analyzes the effects on the price impacts of the Commodity Procurement Program when canned peaches are purchased. The main objective is to assess the effects of canned peaches purchases on the farm-level price of canning peaches. Interviews of the industries that participate in the Commodity Procurement Program are used to understand how the industry interacts with commodity procurements and to evaluate if the industry feels that commodity procurements have a significant effect on procured fruitsâ and vegetablesâ prices to help better judge the overall effectiveness of the commodity procurement program. A theoretical model of the Commodity Procurement Programâ s effects on the vertically related markets is constructed. Data are collected for the processor-level and farm-level peach markets.
The results provide evidence that the quantity demanded of commodity procurements for canned peaches has a statistically significant negative effect on both the partial and final processor-level price. Also the results indicate that the quantity demanded of commodity procurements for canned peaches does not have a statistically significant effect on the final farm-level price. The results from the Breusch-Pagan tests for the processor-level partial reduced form price equation, the processor-level final reduced form price equation and the farm-level final reduced form price equation indicate that there is no significant evidence that the quantity demanded of commodity procurements stabilizes or destabilizes the farm-level or processor-level price.Master of Science
46
Bento, Rita Coelho Simões. "Validação das condições dos autoclaves para esterilização de vegetais enlatados e descrição do plano HACCP da respetiva linha de enchimento. Estágio curricular na unidade fabril de Almeirim da empresa Sumol+Compall." Master's thesis, ISA/UL, 2015. http://hdl.handle.net/10400.5/10893.
Анотація:
Mestrado em Engenharia Alimentar - Qualidade e Segurança Alimentar - Instituto Superior de AgronomiaThe presented paper, describes the main activities and results of the curricular internship for the master degree in Food Engineering - Food Quality and Safety, developed at the Sumol+Compal plant, in Almeirim. This study encompasses two complementary parts, namely the sterilization in production and the application of a food safety system. The main objective was to validate the four autoclaves used for the sterilization of canned vegetables through heat penetration tests. The microbiological results of analyzed batches were verified to complete the study. The second part of this study aims at presenting the HACCP Plan of canned vegetables filling line. Three critical control points (CCP) were identified in the canned vegetable filling line. The first is the stage of choice, the second the crimping stage and the third the sterilization step. The lethality values obtained in all performed tests, by the two methods used, are above the minimum acceptable value, confirming thus the effectiveness of the company's sterilization system. However, there are some adjustments and revisions to be made in two autoclaves which do not sterilize at the reference temperature. It should also be noted that the microbiological results were negative for all lots. It is concluded that the Sumol+Compal sterilization system is effective and that the sterilized canned vegetables are safe from a microbiological point of view. The joint importance of the two areas covered by this study should be noted. The control of crimping and sterilization steps, identified as CCP in the HACCP Plan, contribute to the correct and efficient sterilization process of canned vegetables, thereby ensuring that these products, besides having the desired organoleptic characteristics, are safe and do not cause damage to consumer health
47
Laudensack, Christian [Verfasser]. "Design and System Analyses of Canned Switched Reluctance Drives for Hydraulic Pump Applications / Christian Laudensack." Aachen : Shaker, 2016. http://d-nb.info/1118258894/34.
48
Goetz, Robert L. "An analysis of canned extrusion using analytical methods and the experimental extrusion of cast IN100." Ohio : Ohio University, 1990. http://www.ohiolink.edu/etd/view.cgi?ohiou1183490628.
49
Bernardy, Jeffry A. "Cannery waste management using membrane filtration." 1990. http://catalog.hathitrust.org/api/volumes/oclc/23113829.html.
Анотація:
Thesis (M.S.)--University of Wisconsin--Madison, 1990.Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 77-85).
50
Brown, Pamela Therese. "Cannery days a chapter in the lives of the Heiltsuk." Thesis, 1994. http://hdl.handle.net/2429/4931.
Анотація:
This thesis consists of an exhibit, Cannery Days - A Chapter In The Life Of The
Heiltsuk which opened at the University of British Columbia’s Museum of Anthropology
(MOA) in May 1993, and a written paper which discusses the processes and political issues
involved in doing an exhibit on a subject that is not only complex, but poorly understood by
the general public.
The context of the exhibit and this paper is the failure of non-Native society to
understand that fish were and continue to be the economic wealth of B.C. First Nations.
Within this context, the related issue of the invisibility of First Nations women and men in
the fish-processing industry is addressed through the exhibit using quotes, photographs, and
text.
The exhibit and this subsequent paper grew out of concern and unease about how
First Nations and their relationship with fish have traditionally been presented in academic
literature. The purpose of this thesis is to tell how my knowledge of the traditional fisheries,
and my experience in the fishing and fish-processing industries, in combination with my
training in the discipline of anthropology has been put to use in preparing an exhibit to tell
about Heiltsuk people and fish. It will discuss the exhibit as a medium or bridge which
allowed me to illustrate this relationship without diminishing the lives and experiences of
Heiltsuk people.
Interviews with seventeen Heiltsuk women, four Heiltsuk men and one long-time
employee of B.C. Packers open a window on a period of history which has not been well
documented. To read conventional accounts of Native involvement in the fish-processing
industry, their lives were grey and dreary. The exhibit reveals that for the people who lived
and worked in Namu, it was not just a place to work, it had many meanings and warm
memories.
Stages of the exhibit development from concept through mounting are described.
Although the entire project took longer than I had anticipated, the exhibit was more rewarding for me than a conventional written thesis. In following a strict ethical review
process to ensure that the people had more control over the way their story is told, I was able
to see the value of collaboration between myself, MOA and most importantly, Heiltsuk
people.
This is seen in the quality of the results and because it allows First Nations to work
with non-Native professionals in ways which maintain dignity and respect on both sides.
Through a museum exhibit, I found a way to present a First Nations perspective that provides
balance to written accounts. By putting a human face on the relationship between First
Nations and fish, my exhibit was able to reach a wider audience.
The exhibit had two major themes; the continuing importance of fish to First Nations
culture and economy and the pivotal role of Heiltsuk people in the development of the fish processing
industry. I find that this paper also has two themes. The first is an examination of
the value of exhibits like Cannery Days in allowing First Nations to tell their own story. The
second is an examination of my ability to function as an anthropologist without losing my
identity as a First Nations woman.
The exhibit was well received by academics, First Nations and the museum public.
This leads me to believe in the value of continuing fruitful collaboration between Native and
non-Native researchers.