Water Treatment Plant

Water Treatment Plant 

Water treatment plants produce drinking water for public consumption or "industrial water" for manufacturing or other business operations.

Treatment often involves some combinations of:

• Filtering out sediment and disease-causing organisms
• Chemical treatment to remove excess minerals and other contaminants
• Further settling or filtration
• Final disinfection and chemical adjustment to reduce scaling or corrosion within the delivery system

WTP is responsible for ensuring that the hundreds of local public drinking water facilities in the state provide drinking water that is safe and reliable.

Water treatment plant operations often also produce wastewater that they must dispose of safely. In accordance with the federal Water Pollution Control Act and state Water Pollution Control laws, the Department of Ecology helps to ensure that the disposal of these waste waters causes no harm to the environment.

Ecology requires facilities that produce the majority of that waste water to have an NPDES (National Pollutant Discharge Elimination System) permit. NPDES permits contain specific requirements and conditions for permittee to protect rivers and other water bodies that receive waste water discharges.

Meat Processing

Meat processing, preparation of meat for human consumption.

Meat is the common term used to describe the edible portion of animal tissues and any processed or manufactured products prepared from these tissues. Meats are often classified by the type of animal from which they are taken. Red meat refers to the meat taken from mammals, white meat refers to the meat taken from fowl, seafood refers to the meat taken from fish and shellfish, and game refers to meat taken from animals that are not commonly domesticated. In addition, most commonly consumed meats are specifically identified by the live animal from which they come. Beef refers to the meat from cattle, veal from calves, pork from hogs, lamb from young sheep, and mutton from sheep older than two years.

Conversion of muscle to meat

Muscle is the predominant component of most meat and meat products. Additional components include the connective tissue, fat (adipose tissue), nerves, and blood vessels that surround and are embedded within the muscles. The structural and biochemical properties of muscle are therefore critical factors that influence both the way animals are handled before, during, and after the slaughtering process and the quality of meat produced by the process.

Muscle structure and function

There are three distinct types of muscle in animals: smooth, cardiac, and skeletal. Smooth muscles, found in the organ systems including the digestive and reproductive tracts, are often used as casings for sausages. Cardiac muscles are located in the heart and are also often consumed as meat products. However, most meat and meat products are derived from skeletal muscles, which are usually attached to bones and, in the living animal, facilitate movement and support the weight of the body. Skeletal muscles are the focus of the following discussion.

SKELETAL MUSCLE STRUCTURE

Skeletal muscles are divided from one another by a covering of connective tissue called theepimysium. Individual muscles are divided into separate sections (called muscle bundles) by another connective tissue sheath known as the perimysium. Clusters of fat cells, small blood vessels (capillaries), and nerve branches are found in the region between muscle bundles. Muscle bundles are further divided into smaller cylindrical muscle fibres (cells) of varying lengths that are individually wrapped with a thin connective tissue sheath called the endomysium. Each of the connective tissue sheaths found throughout skeletal muscle is composed of collagen, a structural protein that provides strength and support to the muscles.

The plasma membrane of a muscle cell, called the sarcolemma, separates the sarcoplasm (muscle cell cytoplasm) from the extracellular surroundings. Within the sarcoplasm of each individual muscle fibre are approximately 1,000 to 2,000 myofibrils. Composed of the contractile proteins actin andmyosin, the myofibrils represent the smallest units of contraction in living muscle.

SKELETAL MUSCLE CONTRACTION

The contraction of skeletal muscles is an energy-requiring process. In order to perform the mechanical work of contraction, actin and myosin utilize the chemical energy of the molecule adenosine triphosphate (ATP). ATP is synthesized in muscle cells from the storage polysaccharideglycogen, a complex carbohydrate composed of hundreds of covalently linked molecules of glucose(a monosaccharide or simple carbohydrate). In a working muscle, glucose is released from the glycogen reserves and enters a metabolic pathway called glycolysis, a process in which glucose is broken down and the energy contained in its chemical bonds is harnessed for the synthesis of ATP. The net production of ATP depends on the level of oxygen reaching the muscle. In the absence of oxygen (anaerobic conditions), the products of glycolysis are converted to lactic acid, and relatively little ATP is produced. In the presence of oxygen (aerobic conditions), the products of glycolysis enter a second pathway, the citric acid cycle, and a large amount of ATP is synthesized by a process calledoxidative phosphorylation.

Introduction to Fish Processing

The term fish processing refers to the processes associated with fish and fish products between the time fish are caught or harvested, and the time the final product is delivered to the customer. Although the term refers specifically to fish, in practice it is extended to cover any aquatic organisms harvested for commercial purposes, whether caught in wild fisheries or harvested from aquaculture or fish farming.

Larger fish processing companies often operate their own fishing fleets or farming operations. The products of the fish industry are usually sold to grocery chains or to intermediaries. Fish are highly perishable. A central concern of fish processing is to prevent fish from deteriorating, and this remains an underlying concern during other processing operations.

Fish processing can be subdivided into fish handling, which is the preliminary processing of raw fish, and the manufacture of fish products. Another natural subdivision is into primary processing involved in the filleting and freezing of fresh fish for onward distribution to fresh fish retail and catering outlets, and the secondary processing that produces chilled, frozen and canned products for the retail and catering trades

Fish is a highly perishable food which needs proper handling and preservation if it is to have a long shelf life and retain a desirable quality and nutritional value. The central concern of fish processing is to prevent fish from deteriorating. The most obvious method for preserving the quality of fish is to keep them alive until they are ready for cooking and eating. For thousands of years, China achieved this through the aquaculture of carp. Other methods used to preserve fish and fish products include:

• The control of temperature using ice, refrigeration or freezing
• The control of water activity by drying, salting, smoking or freeze-drying
• The physical control of microbial loads through microwave heating or ionizing irradiation
• The chemical control of microbial loads by adding acids
• Oxygen deprivation, such as vacuum packing.

Usually, more than one of these methods is used. When chilled or frozen fish or fish products are transported by road, rail, sea or air, the cold chain must be maintained. This requires insulated containers or transport vehicles and adequate refrigeration. Modern shipping containers can combine refrigeration with a controlled atmosphere.
Fish processing is also concerned with proper waste management and with adding value to fish products. There is an increasing demand for ready to eat fish products, or products that do not need much preparation.

Introduction to Poultry Processing Volume 1

poultry processing, preparation of meat from various types of fowl for consumption by humans.

Poultry is a major source of consumable animal protein. Chickens and turkeys are the most common sources of poultry; however, other commercially available poultry meats come from ducks, geese, pigeons, quails, pheasants, ostriches, and emus.

Characteristics of poultry

Poultry is derived from the skeletal muscles of various birds and is a good source of protein, fat, and vitamins and minerals in the diet. The Table shows the nutrient composition of several types of poultry.

Nutrient composition of roasted or broiled poultry cuts
(per 100 grams)

poultry type and cut	energy (kcal)	fat (g)	protein (g)	cholesterol (mg)
Chicken
light meat with skin	222	10.85	29.02	84
dark meat with skin	253	15.78	25.97	91
light meat without skin	173	4.51	30.91	85
dark meat without skin	205	9.73	27.37	93
Duck
flesh and skin	337	28.35	18.99	84
flesh	201	11.20	23.48	89
Goose
flesh and skin	305	21.92	25.16	91
flesh	238	12.67	28.97	96
Turkey
light meat with skin	197	8.33	28.57	76
dark meat with skin	221	11.54	27.49	89
light meat without skin	157	3.22	29.90	69
dark meat without skin	187	7.22	28.57	85
poultry type and cut	iron (mg)	zinc (mg)	vitamin B12 (μg)	thiamine (mg)
Chicken
light meat with skin	1.14	1.23	0.32	0.060
dark meat with skin	1.36	2.49	0.29	0.066
light meat without skin	1.06	1.23	0.34	0.065
dark meat without skin	1.33	2.80	0.32	0.073
Duck
flesh and skin	2.70	1.86	0.30	0.174
flesh	2.70	2.60	0.40	0.260
Goose
flesh and skin	2.83			0.077
flesh	2.87			0.092
Turkey
light meat with skin	1.41	2.04	0.35	0.056
dark meat with skin	2.27	4.16	0.36	0.058
light meat without skin	1.35	2.04	0.37	0.061
dark meat without skin	2.33	4.46	0.37	0.063

Introduction

A Total Engineering COncept To Promote Your Business Success 

TECO LIMITED was incorporated in March 1980 to provide engineering and technical services for its customers' business success.

Business Divisions
The company operates six Strategic Business Units (SBU) in order to bring focused services to its valued customers.

The divisions are:
* Oil & Gas Services
* Industrial Development
* Mobile Systems
* Technical Services
* Equipment Supply Support & Services
* Food Processing Systems.

VISION 
To be the and lending local Provider of Excellent Engineering and Technical Services in Partnership with reputable global manufactures (OEMs) of equipment for Customer's Business Success.

MISSION 
Our corporate mission is to provide excellent engineering services, which will ensure the business success and financial prosperity of our customers and is to doing, guarantee the continuous professional fulfillment and job security for for staff and the achievement of greater economic value for our shareholders.

Core Values 
* Hardwork
* Excellence
* Integrity
* Righteousness
...."Engineering Customer's Business Success".