August Archives - Standards Michigan

What Are People Wearing?

“What you wear is how you present yourself to the world, especially today,

when human contacts are so quick. Fashion is instant language.”

May Ball

University of Cambridge Estates Division

The United States Food and Drug Administration and the National Coffee Association recommended standard temperature for safe hot coffee is around 160°F to 165°F (71°C to 74°C). This temperature range is considered hot enough to be enjoyable while minimizing the risk of scalding or burning.

These agencies do not have specific regulations or guidelines solely dedicated to cold brew coffee. However, there are general principles and best practices for handling and storing perishable food products that can be applied to cold brew coffee to ensure safety.*

Cold brew coffee typically requires more time to prepare than traditional hot brew coffee. While hot brew coffee can be made in just a few minutes, cold brew coffee is made by steeping coffee grounds in cold water for an extended period of time, usually between 12 to 24 hours.

The longer steeping time allows the coffee to extract more slowly and results in a smoother, less acidic coffee concentrate. After steeping, the coffee grounds are usually filtered out and the resulting concentrate can be diluted with water, milk, or other liquids and served over ice.

While cold brew coffee does require more time to prepare, many coffee drinkers prefer its smoother, less bitter taste and lower acidity compared to hot brewed coffee. Additionally, the longer shelf life of cold brew coffee concentrate makes it a popular choice for those who like to prepare coffee in advance and have it ready to drink throughout the day.

Elon University Facilities Management

Standards North Carolina

Coffee

We cover the technical standards applicable to small to medium sized coffee preparation installations in a cross-cutting way during our Kitchens 200 colloquium.

Relevant IEEE Research:

COVID-19 pandemic affected on coffee beverage decision and consumers’ behavior

Quality-Anomaly Identification in Liquid-Coffee Vending Machines Through Electrical Current Waveforms and Olfactory Data

Using Digital Marketing to Enhance Sustainability in The Coffee Business

* These recommendations are based on general food safety practices:

Water quality: Start with clean, potable water to brew your cold brew coffee. Make sure the water source is safe and free from contaminants.

Brewing process: Follow good manufacturing practices and ensure that your brewing equipment and utensils are clean and sanitized. Cold brew coffee is typically brewed using room temperature or cold water over an extended period. Ensure that the brewing container is properly sealed and protected from any potential sources of contamination.

Filtration: After the brewing process, filter the cold brew coffee to remove any sediment or particles. This can be done using a fine-mesh sieve or a dedicated filtration system.

Storage: Store the cold brew coffee in a clean, airtight container in the refrigerator. This helps to inhibit the growth of bacteria and maintain the quality of the coffee. Cold brew coffee can typically be stored for a few days to a couple of weeks, depending on the specific recipe and preparation method.

Temperature control: Keep the cold brew coffee refrigerated at a temperature below 41°F (5°C) to prevent the growth of harmful bacteria.

Serve safely: When serving cold brew coffee, use clean and sanitized utensils, containers, and dispensing equipment to avoid cross-contamination. If you add any additional ingredients like milk or sweeteners, ensure that they are stored properly and do not exceed their recommended storage times.

Air Conditioning

Ancient Air Conditioning | CLICK ON IMAGE

Today at 15:00 UTC we will review the latest in best practice literature for air conditioning systems. Note that we have broken out this topic from the standing Mechanical colloquia. Catalogs on the agenda:

ACCA

Air Conditioning System Construction & Maintenance

Air-Conditioning, Heating, and Refrigeration Institute

Standards and Guides

ASHRAE International

Standard 90.1-2022—Energy Standard for Sites and Buildings Except Low-Rise Residential Buildings

Standard 90.4 Energy Standard for Data Centers

ASME

Heating, Ventilating and Air-Conditioning Systems

IEEE

Occupant-Based HVAC Thermal Setpoints

International Code Council

International Building Code Interior Environment & HVAC Systems

International Mechanical Code Chapter 11 Refrigeration

NFPA

National Electrical Code Article 430: Motors, Motor Circuits and Motor Controllers

Standard for the Installation of Air-Conditioning and Ventilating Systems

Underwriters Laboratories (largely product standards, not embedded system nor interoperability titles)

Uptime Institute

Implementing Data Center Cooling Best Practices

Use the login credentials at the upper right of our home page

University of Rochester Central Utilities Plant Absorption Chiller

Issues: [11-67, 15-124, 15-135, 15-165]

Category: Energy, Mechanical

Colleagues: Mike Anthony, Larry Spielvogel, Richard Robben

Before the Harvest

WILLAG.ORG RADIO | AM 580

Blockchain Tokens for Food Traceability

Integrating Blockchain, Smart Contract-Tokens, and IoT to Design a Food Traceability Solution

Mark Kim – Brian Hilton

Info. Systems and Technology, Claremont Graduate University

Zach Burks – Jordan Reyes

Harvest Network, Bakersfield, CA, USA

IEEE Computing and Communication International Conference and Workshop on Information Technology, Electronics and Mobile Communication

Abstract: Information asymmetry exists amongst stakeholders in the current food supply chain. Lack of standardization in data format, lack of regulations, and siloed, legacy information systems exasperate the problem. Global agriculture trade is increasing creating a greater need for traceability in the global supply chain. This paper introduces Harvest Network, a theoretical end-to-end, vis a vie “farm-to-fork”, food traceability application integrating the Ethereum blockchain and IoT devices exchanging GS1 message standards. The goal is to create a distributed ledger accessible for all stakeholders in the supply chain. Our design effort creates a basic framework (artefact) for building a prototype or simulation using existing technologies and protocols [1]. The next step is for industry practitioners and researchers to apply AGILE methods for creating working prototypes and advanced projects that bring about greater transparency.

Document Sections

- I. Introduction
- II. New Paradigm for Food Traceability
- III. Tokenization Overview
- IV. Smart Contract Design and IoT Interaction
- V. Web Integration

PURCHASE INFORMATION: IEEE Digital Library

Gallery: Planetariums

Molėtai Astronomical Observatory

Nationalize the Ivy League

Summer Syllabus Week 34 | August 21 – August 27

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Tag Archives: August