#industrial monitoring

[avensysseo]

We are committed to providing cost-effective, customer-driven industrial monitoring solutions from single instrument to integrated customized systems.

[worlds-of-imaginations]

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[king-minty]

i could go into how tumblr promotes OCD tendencies for hours but i'll address one thing: the ethics of media consumption. for some, pirating media by problematic creators and being critical of the source material is not enough.

almost as if the source itself will lead to moral decay by merit of its problematic elements or creators, consuming verboten media is said to be a reflection of the consumer's morality. in psychology, we call this emotional contamination--a symptom typically associated with OCD.

this is often reflected in "X fans DNI". i don't know about you, but the idea that someone can be labeled as complicit in violence and therefore untouchable simply for engaging with certain media in a critical manner without supporting the creators is a tad frightening.

[i-hate-venti]

I love the anecdotes man like

Cute!

Cute!

YEAH GET HIS ASS ROSARIA

It’s been very fun. Bonus Paimon and Traveler because I love them

[stone-cold-groove]

Some of the finest musical instruments ever made are loudspeakers. JBL K Series speakers ad - 1975.

[mohammedfarhan942]

"AC Maintenance Tips for Homes and Businesses in Saudi Arabia’s Harsh Climate"

Air conditioning systems are vital for both homes and businesses in Saudi Arabia, where temperatures often soar to extreme levels. Ensuring that your AC unit functions at its best is essential not only for comfort but also for maintaining efficiency and reducing energy costs. Proper maintenance can prevent unexpected breakdowns during the hottest months, while also prolonging the lifespan of your system.

To maintain an efficient and reliable cooling system, many property owners opt for professional AC maintenance services to ensure their air conditioning units stay in top condition. Regular maintenance services can help identify potential issues before they escalate, avoiding costly repairs or the need for a full replacement.

1. Regular Filter Cleaning and Replacement

One of the simplest yet most effective maintenance tasks for any air conditioning system is regular filter cleaning or replacement. In Saudi Arabia’s dusty environment, filters can quickly become clogged with dust and debris, making the system work harder and reducing efficiency. Dirty filters restrict airflow, which not only increases energy usage but also decreases the unit's ability to cool properly. For both homes and businesses, it is recommended to clean or replace filters every one to three months, depending on the frequency of use.

2. Inspect and Clean Condenser Coils

The outdoor unit of your air conditioning system contains condenser coils that are responsible for releasing the heat absorbed from the indoor air. These coils are exposed to the elements, and in a harsh climate like Saudi Arabia, dust, dirt, and debris can easily accumulate. When the coils are dirty, the system's ability to dissipate heat is compromised, leading to reduced cooling performance and higher energy consumption. Regular cleaning of the condenser coils helps ensure optimal performance and efficiency.

3. Check Refrigerant Levels

For your AC system to cool effectively, it needs the correct amount of refrigerant. Low refrigerant levels can lead to inadequate cooling, causing the system to run longer and work harder. Over time, this can increase wear and tear on the unit and even lead to system failure. It’s important to have a professional check refrigerant levels during routine maintenance and top off as necessary to keep your system running smoothly.

4. Inspect Ductwork for Leaks

Leaky ductwork can significantly affect the efficiency of your air conditioning system, as cool air escapes before it reaches its intended destination. For businesses and larger properties, this can result in uneven cooling, higher energy bills, and an overworked AC unit. Regularly inspecting ductwork for leaks or gaps and sealing them as needed will help ensure that your air conditioning system is delivering cooled air efficiently.

5. Schedule Professional Maintenance

In Saudi Arabia’s extreme climate, scheduling professional AC maintenance at least twice a year is highly recommended. Professional technicians have the knowledge and tools to thoroughly inspect your system, clean essential components, and identify potential problems before they escalate. Businesses, in particular, can benefit from having a comprehensive maintenance plan to avoid costly downtime due to AC failure.

Whether you own a small home or manage a large commercial facility, regular AC rental service and maintenance are crucial for ensuring the longevity and efficiency of your cooling systems.

6. Optimize Thermostat Settings

Maintaining an optimal temperature setting on your thermostat can greatly impact energy usage and overall system performance. In Saudi Arabia, where temperatures can reach extreme highs, setting your thermostat just a few degrees higher can significantly reduce the strain on your AC unit. Additionally, programmable thermostats allow you to set different temperatures based on your schedule, which can help save energy when cooling is not needed.

7. Keep the Area Around the Outdoor Unit Clear

The outdoor unit of your air conditioner needs adequate airflow to function properly. Debris such as leaves, dirt, and plants can obstruct the airflow, causing the unit to work harder and reducing its efficiency. Regularly check and clear any debris from around the outdoor unit, and make sure that there is at least two feet of clearance on all sides to promote optimal airflow.

8. Ensure Proper Ventilation

Ventilation plays a crucial role in the effectiveness of your AC system, particularly in business settings where large numbers of people and equipment generate heat. Poor ventilation can increase humidity levels, making it harder for your air conditioner to cool the space. Make sure that vents and return air registers are not blocked by furniture or other obstructions, and consider using ceiling fans to help distribute cool air more evenly throughout the space.

Conclusion

Maintaining your air conditioning system is essential in Saudi Arabia’s harsh climate, where efficient cooling is a necessity rather than a luxury. By following these AC maintenance tips, you can ensure that your system operates efficiently, keeps energy costs under control, and provides reliable cooling when you need it most.

Investing in regular AC maintenance service is key to extending the life of your system and avoiding the discomfort and expense of unexpected breakdowns. Whether for a home or business, proper maintenance is a proactive step toward achieving consistent and cost-effective cooling year-round.

[this-is-my-main-i-follow-from]

Chef WK, lead charcuterie specialist in Alberta Canada

Table of contents

1. Control Program Requirements for Fermented Meat Products

2. Facility and Equipment Requirements

3. Starter Culture

4. Chemical Acidification

5. Water Activity Critical Limits

6. Time and Temperature for Fermented Products

7. Fermentation Done at a Constant Temperature

8. Examples of Degree-hours at constant room temperatures

9. Fermentation Done at Different Temperatures

10. Fermentation done at Different temperatures

11. What happens if fermentation fails to hit critical limit?

12. E. coli and Salmonella Control in Fermented Sausages

13. Options for E. coli validation

14. Option1; Heating

15. Option 2; pH, heating, holding, diameter

16. Safety and consistency

Control Program Requirements for Fermented Meat Products

The producer must have a program in place to assess the incoming product. This program should outline specifications for the incoming ingredients. This may include criteria including receiving temperature, farm/ supplier, lot code or packed on date, species/cut etc.

2. Facility and Equipment Requirements

Equipment used in the fermentation process must be included in the operator's prerequisite control programs. These must include the following elements:

Temperature in the fermentation, drying and smoking chambers must be uniform and controlled to prevent any fluctuation that could impact on the safety of the final product.

Fermentation, drying and smoking chambers must be equipped with a shatter resistant indicating thermometer, (or equivalent), with graduations of 1°C or less. If mercury thermometers are used, their mercury columns must be free from separations. All thermometers must be located such that they can be easily read.

Fermentation and smoking chambers must be equipped with a recording thermometer for determining degree-hours calculations in a reliable manner. Recording thermometers are also preferable in drying and aging rooms but, in these rooms, it may be sufficient to read and record the temperatures 2 times a day.

Drying and aging rooms must be equipped with humidity recorders in order to prevent uncontrolled fluctuations of the relative humidity. The only alternative to an automatic humidity recorder in these rooms would be for the company to manually monitor and record ambient humidity twice a day (morning and afternoon) every day with a properly calibrated portable humidity recorder.

For routine monitoring, accurate measurement electronic pH meters (± 0.05 units) should be employed. It is important that the manufacturer's instructions for use, maintenance and calibration of the instrument as well as recommended sample preparation and testing be followed.

When the aw of a product is a critical limit set out in the HACCP plan for a meat product, accurate measurement devices must be employed. It is important that the manufacturer's instructions for use, maintenance and calibration of the instrument be followed.

3. Starter Culture

The operator must use a CFIA approved starter culture. This includes Freeze-dried commercially available culture as well as back-slopping (use of previously successful fermented meat used to inoculate a new batch). When performing back-slopping, the operator must have a control program in place to prevent the transmission of pathogens from when using the inoculum from a previous batch to initiate the fermentation process of a new batch. These must include:

The storage temperature must be maintained at 4°C or less and a pH of 5.3 or less.

Samples for microbiological analysis must be taken to ensure that the process is in line with the specifications.

The frequency of sampling is to be adjusted according to compliance to specifications.

Any batch of inoculum which has a pH greater than 5.3 must be analysed to detect at least Staphylococcus aureus. Only upon satisfactory results will this inoculum be permitted for use in back slopping.

This can be an expensive and a time exhaustive process and is generally avoided due to food safety concerns. AHS does not allow back-slopping.

[Chef WK was in communication with the U of A to get his method, a starter mix, studied.]

4. Chemical Acidification

If product is chemically acidified by addition of citric acid, glucono-delta-lactone or another chemical agent approved for this purpose, controls must be in place and records kept to ensure that a pH of 5.3 or lower is achieved by the end of the fermentation process. These acids are encapsulated in different coatings that melt at specific temperatures, which then release the powdered acids into the meat batter and directly chemically acidulate the protein.

Summer sausage is a very common chemically acidified product. The flavor profile tends to be monotone and lacking depth. 

5. Water Activity Critical Limits

The aw may be reduced by adding solutes (salt, sugar) or removing moisture.

Approximate minimum levels of aw (if considered alone) for the growth of:

molds: 0.61 to 0.96

yeasts: 0.62 to 0.90

bacteria: 0.86 to 0.97

Clostridium botulinum: 0.95 to 0.97

Clostridium perfringens: 0.95

Enterobacteriaceae: 0.94 to 0.97

Pseudomonas fluorescens: 0.97

Salmonella: 0.92 - 0.95

Staphylococcus aureus: 0.86

parasites: Trichinella spiralis will survive at an aw of 0.93 but is destroyed at an aw of 0.85 or less.

The above levels are based on the absence of other inhibitory effects such as nitrite, competitive growth, sub-optimum temperatures, etc., which may be present in meat products. In normal conditions, Staphylococcus aureus enterotoxins are not produced below aw 0.86, although in vacuum packed products this is unlikely below aw 0.89.

6. Time and Temperature for Fermented Products

Certain strains of the bacteria Staphylococcus aureus are capable of producing a highly heat stable toxin that causes illness in humans. Above a critical temperature of 15.6°C, Staphylococcus aureus multiplication and toxin production can take place. Once a pH of 5.3 is reached, Staphylococcus aureus multiplication and toxin production are stopped.

Degree-hours are the product of time as measured in hours at a particular temperature multiplied by the "degrees" measured in excess of 15.6°C (the critical temperature for growth of Staphylococcus aureus). Degree-hours are calculated for each temperature used in the process. The limitation of the number of degree-hours depends upon the highest temperature in the fermentation process prior to the time that a pH of 5.3 or less is attained.

The operator is encouraged to measure temperatures at the surface of the product. Where this is not possible, the operator should utilize fermentation room temperatures. The degree hour calculations are based on fermentation room temperatures. Temperature and humidity should be uniform throughout the fermentation room.

A process can be judged as acceptable provided the product consistently reaches a pH of 5.3 using:

fewer than 665 degree-hours when the highest fermentation temperature is less than 33°C;

fewer than 555 degree-hours when the highest fermentation temperature is between 33° and 37°C; and

fewer than 500 degree-hours when the highest fermentation temperature is greater than 37°C.

This means that as the temperature increases, the amount of time that you have available to reach 5.3 or under is shorter. The warmer the temperature, the sharper the log growth phase of bacteria, which equates to more overshoot in lactic acid production, faster.

8. Examples of Degree-hours at constant room temperatures

Example 1:

Fermentation room temperature is a constant 26°C. It takes 55 hours for the pH to reach 5.3.

Degrees above 15.6°C: 26°C - 15.6°C = 10.4°C Hours to reach pH of 5.3: 55 Degree-hours calculation: (10.4°C) x (55) = 572 degree-hours

The corresponding degree-hours limit (less than 33°C) is 665 degree-hours.

Conclusion: Example 1 meets the guideline because its degree-hours are less than the limit.

Example 2:

Fermentation room temperature is a constant 35°C. It takes 40 hours for the pH to reach 5.3.

Degrees above 15.6°C: 35°C - 15.6°C = 19.4°C Hours to reach pH of 5.3: 40 Degree-hours calculation: (19.4°C) x (40) = 776 degree-hours

The corresponding degree-hours limit (between 33 and 37°C) is 555 degree-hours.

Conclusion: Example 2 does not meet the guideline because its degree-hours exceed the limit

9. Fermentation Done at Different Temperatures

When the fermentation takes place at various temperatures, each temperature step in the process is analyzed for the number of degree-hours it contributes. The degree-hours limit for the entire fermentation process is based on the highest temperature reached during fermentation.

Example 1:

It takes 35 hours for product to reach a pH of 5.3 or less. Fermentation room temperature is 24°C for the first 10 hours, 30°C for second 10 hours and 35°C for the final 15 hours.

Step 1

Degrees above 15.6°C: 24°C - 15.6°C = 8.4°C Hours to reach pH of 5.3: 10 Degree-hours calculation: (8.4°C) x (10) = 84 degree-hours

Step 2

Degrees above 15.6°C: 30°C - 15.6°C = 14.4°C Hours to reach pH of 5.3: 10 Degree-hours calculation: (14.4°C) x (10) = 144 degree-hours

Step 3

Degrees above 15.6°C: 35°C - 15.6°C = 19.4°C Hours to reach pH of 5.3: 15 Degree-hours calculation: (19.4°C) x (15) = 291 degree-hours

Degree-hours calculation for the entire fermentation process = 84 + 144 + 291 = 519

The highest temperature reached = 35°C

The corresponding degree-hour limit = 555 (between 33°C and 37°C)Conclusion: Example 1 meets the guideline because its degree-hours are less than the limit.

10. Fermentation done at Different temperatures

Example 2:

It takes 38 hours for product to reach a pH of 5.3 or less. Fermentation room temperature is 24°C for the first 10 hours, 30°C for the second 10 hours and 37°C for the final 18 hours.

Step 1

Degrees above 15.6°C: 24°C - 15.6°C = 8.4°C Hours to reach pH of 5.3: 10 Degree-hours calculation: (8.4°C) x (10) = 84 degree-hours

Step 2

Degrees above 15.6°C: 30°C - 15.6°C = 14.4°C Hours to reach pH of 5.3: 10 Degree-hours calculation: (14.4°C) x (10) = 144 degree-hours

Step 3

Degrees above 15.6°C: 37°C - 15.6°C = 21.4°C Hours to reach pH of 5.3: 18 Degree-hours calculation: (21.4°C) x (18) = 385.2 degree-hours

Degree-hours calculation for the entire fermentation process = 84 + 144 + 385.2 = 613.2

The highest temperature reached = 37°C

The corresponding degree-hour limit = 555 (between 33°C and 37°C)

Conclusion: Example 2 does not meet the guidelines because its degree-hours exceed the limit.

11. What happens if fermentation fails to hit critical limit?

What happens if the batch takes longer than degree-hours allows? For restaurant level production, it's always safer to discard the product. The toxin that Staph. Aureus produces is heat stable and cannot be cooked to deactivate. In large facilities that produce substantial batches, the operator must notify the CFIA of each case where degree-hours limits have been exceeded. Such lots must be held and samples of product submitted for microbiological laboratory examination after the drying period has been completed. Analyses should be done for Staphylococcus aureus and its enterotoxin, and for principal pathogens, such as E. coli O157:H7, Salmonella, and Clostridium botulinum and Listeria monocytogenes.

If the bacteriological evaluation proves that there are fewer than 104 Staphylococcus aureus per gram and that no enterotoxin or other pathogens are detected, then the product may be sold provided that it is labelled as requiring refrigeration.

In the case of a Staphylococcus aureus level higher than 104 per gram with no enterotoxin present the product may be used in the production of a cooked product but only if the heating process achieves full lethality applicable to the meat product.

In the case where Staphylococcus aureus enterotoxin is detected in the product the product must be destroyed.

12. E. coli and Salmonella Control in Fermented Sausages

Business' that manufacture fermented sausages are required to control for verotoxinogenic E. coli including E. coli O157:H7 and Salmonella when they make this type of product. This includes:

establishments which use beef as an ingredient in a dry or semi-dry fermented meat sausage;

establishments which store or handle uncooked beef on site;

Establishments which do not use beef and do not obtain meat ingredients from establishments which handle beef are not currently required to use one of the five options for the control of E. coli O157:H7 in dry/semi-dry fermented sausages. 

Any processed RTE product containing beef or processed in a facility that also processed beef, must be subjected to a heat treatment step to control E. coli O157:H7. Heating to an internal temperature of 71°C for 15 seconds or other treatment to achieve a 5D reduction is necessary. This is a CFIA requirement and is not negotiable.

Uncooked air dried products produced as RTE, must meet shelf stable requirements as detailed for Fermented-Dry products.

13. Options for E. coli validation

Without lab testing, the two main methods of validation are with heat treating by either low temp and a long duration, or various hotter processing temperatures for a shorter timeframe.

A challenge study to validate a process can take 1 year and over $100,000!

14. Option1; Heating

15. Option 2; pH, heating, holding, diameter

16. Safety and consistency

The aw and pH values are critical in the control of pathogens as well as to ensure shelf-stability in all semi-dry and dry fermented meat products. Each batch must be tested for aw and/or pH in order to verify that the critical limits are met.

Although aw measurement is mandatory only for shelf stable products, it is strongly recommended that the producer determine the aw values achieved for each product type they manufacture and for each product. Once this has been established, frequent regular checks should be made to ensure consistency. In the U.S., they rely on moisture to protein ratio and have set targets. This lab-tested value is a direct correlation of the % water to % meat protein and not aw. This gives more consistency to common names. For example, to legally call a product "jerky" it must have a MPR of 0.75:1 or lower. Remember your ABCs:

Always be compliant. 

-AND-

Documentation or it didn't happen.

(tags)

Charcuterie,Fermented Meat,Food Safety,Starter Culture,Chemical Acidification,Water Activity,Fermentation Process,Degree-Hours Method,Foodborne Pathogens,Meat Processing Guidelines,Chef WK Alberta Canada,Food Industry Standards,pH Critical Limits,Thermal Processing,Food Preservation,Food Microbiology,Sausage Fermentation,Charcuterie Expertise,Fermented Meats ,Food Safety Standards,Food Processing Guidelines,Starter Cultures,Chemical Acidification,Water Activity (a_w),Critical Limits,Degree-Hours Method,Foodborne Pathogens,Meat Processing Equipment,Processing Facility Requirements,Hazard Analysis and Critical Control Points (HACCP),Food Preservation Techniques,Temperature Control,Pathogen Reduction,Food Industry Compliance,Documentation Practices,Heat Treatment,pH Control,Food Stability,Consistency in Production,Microbial Testing,Real-time Monitoring,Process Validation,Regulatory Requirements,Verotoxigenic E. coli,Lethality Standards,Product Labelling,Spoilage Prevention,Enterotoxin Detection,Shelf-Stable Products,Moisture to Protein Ratio (MPR)

[givrally]

"rail is even cheaper" as someone who works in the rail industry AND regularly travels by train, hell no. Going from Rouen to Paris costs me 20€, for a very small trip that's about the same distance as Sacramento to San Francisco. If I want to go from Paris to Berlin, for example, it would cost me about 100€ at the cheapest, and the same price back. For Amsterdam, which is much closer, it's 150€.

The only advantage that trains have over cars or planes is that 1. you're not banned from using them yet (welcome to France, where if it's not banned yet, it will be) like with planes, and 2. you can work at the same time. That's it. Passenger trains in europe are an industry plagued by state run monopolies with shit service and no incentive to get better. The industry has been forcefully opened to competition, but it's slow to come, because it's cheaper and easier for those monopolies to make it as hard as possible to run a competing business, than to make service better.

Freight trains are fire, though, but even I can't travel with those.

since moving here ive noticed europeans have no concept of how few americans ever leave USA. every american tourist youve met is of an economic crust that is vastly unobtainable to the other like. 85% generously. no matter what you have believed i can guarantee this. even getting to canada isnt really a possibility and the mexico-US border is highly controlled and militarized.

to put it into perspective. a ~2 hour flight from london to warsaw is like. 30 to 45 USD?

and a 2 hour flight from one US city to another would be about 130 USD

it was very cheap to fly here. i make over 100k USD now and i dont know if ill ever be able to afford leaving. if that gives you an idea of how prohibitive travel is here. i havent even touched on how the US has Zero guaranteed holidays by the govt. many people here go years without ever having an entire week off of work

this has had a like. massive impact on American Brain and they dont even know it because travel isnt even a consideration economically. they dont even know how much more vacation time european countries have guaranteed

[kummatty]

The gelatin in film stock was made from the hide, bones, cartilage, ligaments, and connective tissue of calves (considered the very best), sheep (less desirable), and other animals who passed through the slaughterhouse. Six kilograms of bone went into a single kilogram of gelatin. Eventually, the demands of photographic industries generated so much need for animal byproducts that slaughterhouses became integrated into the photographic production chain. Controlling the supply chain became key to Kodak's success. In 1882, as Kodak began to grow as a company, widespread complaints of fogged and darkened plates stopped production. The crisis almost ruined Kodak financially and resulted in the company tightly monitoring the animal by-products used in gelatin. Decades later, a Kodak emulsion scientist discovered that cattle who consumed mustard seed metabolized a sulfuric substance, enhancing the light sensitivity of silver halides and enabling better film speeds. The poor-quality gelatin in 1882 was due to the lack of mustard seeds in the cows' diet. The head of research at Kodak, Dr. C. E. Kenneth Mees, concluded, "If cows didn't like mustard there wouldn't be any movies at all." By controlling the diet of cows who were used to make gelatin, Kodak ensured the quality of its film stock. As literary scholar Nicole Shukin reflects, there is a "transfer of life from animal body to technological media." The image comes alive through animal death, carried along by the work of ranchers, meatpackers, and Kodak production workers.

—Siobhan Angus, Camera Geologica: An Elemental History of Photography

[itgindia]

Industrial rugged tablet and mobiles are designed to withstand harsh environments, making them ideal for industries. Unlike standard devices, they offer enhanced durability, with features such as water resistance, shockproof design, and resistance to extreme temperatures. These devices ensure uninterrupted communication, access to critical information, and reliable performance even in the most demanding conditions. By reducing the risk of device failure, rugged tablets and mobiles help organizations minimize downtime, lower repair costs, and boost overall productivity. Choosing rugged devices ensures that workers stay connected and efficient, no matter the challenges of their work environment.

[stone-cold-groove]

From the classic audio files: circa 1974 ad for JBL’s line of studio monitors.

[fatashhealthcareoftexasllc]

Nursing services have become an indispensable part of modern healthcare, playing a pivotal role in delivering patient-centered care that is both comprehensive and efficient. With an increasing number of patients facing chronic conditions and an aging population, the demand for skilled nursing professionals has surged. Nurses are responsible not only for direct care but also for supporting specialized areas such as pain management, which significantly impacts patient well-being and recovery.

[semeqsystemscorporation]

Industrial Monitoring Solutions: Enhancing Efficiency and Safety

In today’s fast-paced industrial landscape, businesses are constantly seeking ways to improve efficiency, reduce downtime, and ensure workplace safety.

Visit Us: https://semeq.com/en/blog/industrial-monitoring-solutions-enhancing-efficiency-and-safety/

[thelovebudllc]

Canada’s dental industry ‘closely monitoring’ Trump tariffs, DIAC says

Canada launched its retaliatory 25 per cent tariffs eeffective March 4 on $30 billion in goods imported from the United States. (iStock) The Dental Industry Association of Canada (DIAC) said Tuesday it is “closely monitoring developments” after U.S. President Donald Trump imposed tariffs on imports from Canada and Mexico — a 25 per cent across-the-board levy. Trump, however, imposed a lower 10…