JCS BLOG Insights into JCS, our people, technology, and the industries served.

Staying Healthy and Giving Back to the Local Community

We would all like to stay fit and healthy, but sometimes the busy pace of day-to-day life gets in the way. At JCS, we believe that employee wellness not only keeps our team healthier and happier, but also more productive, so we have been sponsoring a 5k run that is held in early November through the City of Rochester. The East Avenue Grocery Run is organized through Third Presbyterian Church and is an event for the whole family. The race is comprised of an officially timed 5k race and a 1-mile race as well as a 100-yard dash for children of all ages. The focus of the race is to build awareness of the hunger needs of the City of Rochester; all proceeds from the race go to hunger-prevention programs, and runners bring canned goods donations too.

DJ Wells, accounting manager for JCS said, “The grocery run 2016 was the kick off to my healthier lifestyle and facilitated the start of my weight loss.  It was nice to have that motivation to get training.  One of the things I liked most about the races was the encouragement and support from fellow coworkers, who I don’t always see because they work in different departments.  I love the camaraderie before and after the races, the memories we make and the fun we have.”  

In 2016, the race collected 1,800 pounds of food, and net proceeds of more than $43,000, which were distributed to 11 food pantrys around Rochester, Foodlink, and the Third Presbyterian Church’s hunger-prevention program.

Over the last seven years, a total of 40 JCS employees have participated in the race, contributing more than $11,750, to the  Rochester community.

How to Get Involved:

To learn more about the  Grocery Run visit www.groceryrun.org.

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Minimizing Proteolytic Activity in Ultra-Heat Treatment Milk

shutterstock 86086511

Source: http://cdn2.hubspot.net/hub/294999/file-965948568-jpg/shutterstock_8608651[1].jpg

 

     Gelation of ultra-heat treatment (UHT) milk on storage is one of the major factors that limits its shelf life. A large body of research work is available on gelation explaining possible mechanism and ways to control it. While exact mechanism is not completely understood, it is generally agreed that the gel is a three-dimensional protein matrix initiated by proteolysis of milk protein. First, β-lactoglobulin and κ-casein complex is formed (βκ-complex) on casein micelle.  This complex then dissociates from casein micelle and aggregates into a three-dimensional matrix, resulting in increased viscosity and gel formation. At this point, the milk would be commercially sterile when packaged and would not go sour, however, gel would form and the milk would not be unacceptable for human consumption.

     What causes the proteolysis in aseptic milk? It has been attributed to enzymes both naturally present in milk and to those of bacterial origin. Plasmin, a proteinase enzyme is normally present in milk in small quantity along with its precursor plasminogen. In the presence of activators, these precursors are converted into plasmin. Also bacteria especially psychrotrophs grow in raw milk and produce extracellular proteinases. These psychrotropic bacteria can grow in raw milk before processed.  Both these enzymes are very heat stable and survive UHT treatments to varying degree and hence remain in milk to carry out proteolysis on storage.

     Plasmin is associated with casein micelles and it is also present in fat globule membrane. It is very stable at high temperatures shown by the fact that 90% of it can be inactivated by heating at 288 °F for 18 seconds. Plasminogen and plasminogen activators are more heat stable than plasmin and thus proteolysis by plasmin during storage is possible.

     Heat stable proteinase produced by psychrotrophs such as Pseudomans fluorescens are major cause of gel formation on storage. Proteinases from Pseudomonas fluorescens are extremely heat stable requiring heating at 284°F for 2 s to 300 s for inactivation. These proteases showed less than 10% destruction during UHT sterilization of milk at 300 °F for 4 s.

To minimize proteolytic activity in UHT milk:

  • Store at a low temperature such as 35 °F
  • Preheat milk at 194 °F
  • Increase sterilization temperature from 288 to 305 °F and hold time from 6 to 12 s, to achieve a longer shelf life. However, this also results in decreasing the nutritional value by 4 times.

 

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Top 5 Preventative Maintenance Tips

Top 5 Preventative Maintenance Tips

Preventive maintenance (PM) is a key part of facilities management, with the goal of any successful program being to develop and implement consistent practices that improve the performance and safety of the equipment at your facilities. While the implementation of a PM program can be time consuming and costly, from our years of experience, we believe that the benefits far outweigh the risk of not having one in place. Follow these five tips to ensure you have an effective, efficient and sustainable PM program for your facility.

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source:https://www.robertgibb.com/wp-content/uploads/2013/06/preventive-maintenance-graph-horizon_revised.jpg

 

#1 Have a plan

If you have a plan, dust it off, revive it, and stick to it.  Depending on which study or industry you research, the average rate of return is 7:1 to 35:1 for each PM dollar spent.  Can you afford not to spend the time and resources to perform a PM with those numbers?     

If you don’t have a plan, develop one.  Even the most basic plan is better than no PM plan at all.  A simple way to start is to document the system components and divide them into weekly, monthly, and/or quarterly inspection timelines.

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Document the results and findings on the PM plan.  You will soon gather enough data to determine, based on wear and performance of the components, when you required to perform maintenance on the system.  With this date, you can predict component issues and more reliably prevent the issues and their negative impact on operations.

 

#2 Get the component manual and have the team review it

Some component manufactures outline guidelines and timelines for PM tasks.  Read the manufacturer guidelines, as well as the warranty conditions to help you figure out the best tasks for preventive maintenance.  For those that don’t, documenting your findings, as mentioned above, will help define your own timeline.  Regardless of the timeline, most manufactures’ manuals will have simple maintenance tasks outlined that will help increase the performance and life expectancy of their components.

 

#3 Conduct visual and physical inspections

Why do pilots perform pre-flight walkarounds?  To identify and correct obvious issues before they start the journey.  The same can apply to you and your team!  Visually and physically inspecting the system and components both when idle and during operation allows you monitor the system, looking for the most obvious issues.  Correct the issue, document them on your PM plan, and determine the mean time before failure on your PM plan as well.  You’ll save time and money correcting issues before hand rather than dumping product to drain or having unscheduled production downtime.

 

#4 Keep your operation running as efficiently and effectively as possible

Test, adjust, and/or calibrate components in accordance with the manufactures recommendation or at a minimum, quarterly, or semi-annually, depending on use and operating conditions.  Train your team the intricacies of the calibration process or hire subject matter experts to keep your operation running smoothly.

 

#5 Keep the equipment and components clean, dry, and serviceable

Along with the PM tips outlined above, ensuring your system and components are operating in the environment in which they were designed to operate.  Water, grease, product, or foreign material inside a component that isn’t designed to have foreign material in will decrease its life expectancy and decrease its operating capabilities.

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Evaluating Vendor Proposals: Are you comparing apples to orangutans?

OrangutanApplesWhen it comes to evaluating vendor proposals for a capital project, just comparing the price tag could be as unequal as comparing apples to orangutans.  For example, two processing lines may contain the same throughput, the same equipment, and even look the same; this does not necessarily mean that they are the same.  Capital projects should be compared based on the return on investment (ROI) that you gain from the implementation of the project.  

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