Instant Coffee & Meals Ready to Eat

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Instant Coffee & Meals Ready to Eat

April 25, 2025
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“Company A, 93rd New York Volunteers” | 1863 Winslow Homer

The History of Instant Coffee

Instant coffee is a staple in many people’s lives. Whenever you need a quick pick me up without having to go through the struggle of making an entire cup of coffee from scratch, instant coffee is there and ready. The earliest version of instant coffee was invented in the 18th century in Britain. It was called a “coffee compound” and was patented by the British government. In the United States, instant coffee was developed in 1853. It was tested during the Civil War in cake form, but instant coffee didn’t really take off until later. In 1901, Dr. Satori Kato was able to manufacture a stable powdered coffee, using a process he developed for making instant tea. In 1909, George Constant Louis Washington was able to get a patent and start the mass production of instant coffee, though the coffee was a novelty, it didn’t taste great.

Even though the coffee didn’t taste great, that didn’t stop it from being a staple among soldiers. The coffee got popular, and the mass production really blew up during World War 1. Caffeine provided the boost that soldiers needed while they were away at war and getting ready for battle. Instant coffee made getting that boost easy for soldiers and even after the war was over, still wanted the same instant coffee. Among some soldiers it was nicknamed, “cup of George.”

Instant coffee for the military was a large profitable market that G. Washington Coffee, Nescafe, and others had capitalized on. From 1939 to 1945, during World War 2, Nescafe and other brands of instant coffee supplied large quantities to the military. During one year of the war the U.S. military bought more than one million cases of Nescafe, which was their entire annual output of Nestle’s U.S. plant.

Nescafe became the most popular brand of instant coffee and was able to grow in popularity very quickly because of their new method of creating instant coffee. Around 1938, by co-drying coffee extract along with an equal amount of soluble carbohydrate they improved the taste. This made it better than the G. Washington Coffee because it was much more enjoyable.

There are two basic methods for producing instant coffee, freeze-drying and spray-drying. In freeze-drying, the coffee extract is frozen to about – 40°C and cut into granules. The frozen granules are then dried at low temperature and under vacuum. The quality of the aroma and flavor are protected by the very low temperature and gentle drying conditions. For spray-drying, in spray-drying the coffee extract is sprayed into a stream of hot air at the top of a tall cylindrical tower. As the droplets fall, they dry, becoming a fine powder by the time they reach the bottom. The powder may then be texturized into granules to facilitate dosage and dissolution. The quality of the aroma and flavor are preserved thanks to the very fast drying occurring during this process.

There are loads of instant coffee brands that people can choose from. Nescafé, Starbucks VIA, Maxwell House, Folgers, Robert Timms, International Roast, and Kava are a couple of popular brands, but there’s a bunch more at the grocery store. It’s all about finding which one you enjoy the most and then you’re able to have coffee whenever you need it.

Why did the Free City State Disappear?

Related:

Spoon University: My Case for Instant Coffee

“The Coffee Bearer” 1857 John Frederick Lewis

Home Economics

April 25, 2025
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Today at the usual hour we review the standards, codes, regulations and best practice literature for the safety and sustainability of facilities for teaching skills needed for supporting families.

Inglenook

Salutariness | Fashion

Commercial Kitchens

Life Safety Code

Electrical Safety

Energy Standard for *Sites* and Buildings

Current Issues and Recent Research

What the University of Michigan has done to reduce the life cycle cost of the real assets of educational settlements in the USA

What is Happening to the Family, and Why?

Standard for the Installation of Sprinkler Systems in Low-Rise Residential Occupancies

April 25, 2025
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Free Access 2025 NFPA 13R |  ICC Group R crosswalk

About 20 percent of education settlement real assets lie in student and temporary faculty housing; some of it located in “off-campus fire protection grid” owned by Mom-and-Pop rental housing owners or large corporate student housing aggregators. Both eschew residential sprinkler systems unless mandated by local building codes.

2025 Public Input Transcript

2025 Public Comment Transcript

 Public input on the 2028 Edition will be received until June 4th.

Ivan Franko National University of Lviv

Related:

Center for Campus Fire Safety

Fire Protection Research Foundation: Stakeholder Perceptions of Home Fire Sprinklers

Hot Dog University

April 24, 2025
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The iconic American “street food” traces its origin to 19th century German immigrants who brought frankfurters from their homeland.

In the 1860s, the term “hot dog” emerged in reference to these sausages being sold in buns at street carts. The popularity of hot dogs soared during the late 19th and early 20th centuries particularly at baseball games where the hot dog is virtually synonymous.at the sport.

In many college towns push cart hot dog vendors may be welcomed and even embraced as part of the local food scene. They can add variety and convenience for students, faculty, and staff by offering affordable and quick meal options. These towns may have regulations and policies in place to support and accommodate such vendors.

The case against hot dogs as a food primarily revolves around health concerns and potential risks associated with their consumption. Some of the key arguments include:

Processed meat and additives: Hot dogs are often made from processed meats that can contain additives, preservatives, and high levels of sodium. These additives, such as nitrates and nitrites, have been linked to increased risks of certain health issues, including cancer and heart disease.

High in unhealthy fats: Hot dogs are typically high in saturated and trans fats, which can contribute to elevated cholesterol levels and increase the risk of cardiovascular diseases.

Potential for contamination: There have been instances of foodborne illnesses associated with hot dogs, such as outbreaks of bacterial contamination, including E. coli or Listeria monocytogenes. Improper handling, storage, or undercooking can increase the risk of such contamination.

Allergens and dietary restrictions: Hot dogs often contain common allergens like wheat, soy, and dairy. Additionally, they may not be suitable for individuals with dietary restrictions or preferences, such as vegetarians, vegans, or those following specific religious or cultural dietary guidelines.

Environmental impact: The production and consumption of hot dogs contribute to environmental concerns. The meat industry, including processed meat production, is associated with greenhouse gas emissions, land degradation, and water pollution.

These arguments against hot dogs do not necessarily apply to all hot dogs or to every individual. Moderation, choosing healthier options, and considering individual dietary needs and preferences can help mitigate some of the concerns associated with hot dog consumption.

Paul Mitchell The School | Tinley Park

Relevant codes, standards and regulations:

Food Safety and Inspection Service: Federal Meat Inspection Act

U.S. Department of Agriculture: Hot Dogs and Food Safety

Codex Alimentarius

Nourriture d’automne

Readings: War Fatigue

April 24, 2025
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Banana Nut Muffins

April 24, 2025
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Plumbing & Sanitation

April 24, 2025
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“At the Water Trough” 1876 J. Alden Weir

Today we slice horizontally through several vertical catalogs that interact, cross reference and are fairly dynamic in their best practice discovery and promulgation. 

ASME A112.*| ASSE Series 5000 | AWWA| IAPMO | CISPI 301 Series | NSF Ann Arbor Michigan

Plumbing and sanitation systems in educational settlements – especially those with healthcare and research enterprises are intricately linked, ensuring clean water supply, waste removal, and public health. Plumbing systems deliver potable water to dormitories, academic buildings, dining halls, and recreational facilities through a network of pipes, pumps, and valves. (Kitchens).  These systems source water from municipal supplies or campus wells, often treated to meet safety standards (Backflow Prevention). Hot water heaters and pressure regulators maintain consistent supply for showers, sinks, and laboratories.

Sanitation systems, conversely, manage wastewater and sewage. They collect used water from toilets, sinks, and showers, channeling it through drainage pipes to campus treatment facilities or municipal sewer systems. Advanced campuses may employ on-site wastewater treatment plants, using processes like sedimentation and biological treatment to reduce environmental impact. Regular maintenance, including pipe cleaning and septic tank pumping, prevents blockages and contamination.

The interaction requires precise coordination. Plumbing systems must avoid cross-contamination with sanitation lines, using backflow preventers and proper pipe insulation. 

Sanitation systems rely on plumbing’s water flow to transport waste efficiently. On large campuses, high demand during peak hours challenges both systems, necessitating robust infrastructure. Sustainable practices, like low-flow fixtures and greywater recycling, enhance efficiency, reduce costs, and align with campus environmental goals, ensuring a hygienic and functional environment.

Join us today at 11 AM when we sort through the settled science and unsettled standards of care.  Use the login credentials at the upper right of our home page. 

Related:

Gallery: Great Lakes

DRINKING, WASTEWATER & STORMWATER SYSTEMS

Physical Security of Water Utilities

Backflow

Water and Sanitation

LIVE: KAFA 97.7 FM | THE ACADEMY

April 24, 2025
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Broadcast Club • United States Air Force Academy

 

Backflow

April 24, 2025
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The University has a strong reputation for research and innovation in many fields related to the prevention of backflow incidents:

Viterbi School of Engineering has a dedicated Environmental Engineering program that focuses on water quality and management. This program has faculty members who are experts in water treatment and distribution systems, including backflow prevention technologies. The school also offers research opportunities for graduate students to work on water-related projects, including those related to backflow prevention.

Keck School of Medicine has a Department of Preventive Medicine that conducts research on environmental health, including waterborne diseases and contamination. This department has published research on the prevention of waterborne disease outbreaks and the importance of backflow prevention measures in protecting public health.

The USC Environmental Health and Safety department is responsible for overseeing the safety and compliance of the university’s facilities, including its water systems. EH&S works closely with the university’s Facilities Management Services to ensure that backflow prevention measures are in place and maintained.

The USC Foundation drafts definitions and specifications covering cross-connection control and the assemblies required for the prevention of backflow.

 

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