What is RO?
RO or Reverse Osmosis and Osmosis are a concept that is known for several years now. As a matter of fact, studies conducted on osmosis had been carried out in 1748 by Nollet, a French Scientist. Even many researchers had investigated the phenomena following Nollet for over two centuries. But RO (reverse osmosis) is being used as feasible separation process very newly and can be rightly termed to be a young technology. It was only during the late 1950s that Reid’s work show that RO membrane accelerated cellulose was able to separate water and salt. It was so, even though, the obtained water fluxes were quite small to be held practical. During the early 1960s a method was developed by Sourirajan and Loeb to make asymmetric- cellulose acetate membranes having relatively high separations and water fluxes. Therefore, RO separations are made both practical and possible.
Development of RO membrane
New generation membranes like the composite, thin film membrane which has the ability to tolerate higher temperatures, harsh chemical environments and wide pH ranges are being developed. They are stated to have highly improved solute separate and water flux characteristics, thus resulting in several RO applications. Besides traditional brackish water and seawater desalination process, RO membranes are found to be used in waste water treatment, for water softening, food processing and to produce ultra-pure water. The fact is that RO membrane product sales has increased tremendously in recent years and is only expected to grow further in the near future.
Characterization techniques of RO membrane
RO membrane characterization is considered to be crucial as it allows better insight into relationship that exists between membrane structure, chemistry and transport properties. Water flux & solute rejection for membrane measurement is the most utilized characterization method. They can be measured easily and offer quick suitability indication of any specific membrane for the application. But, fluxes offer just limited information pertaining to membrane structure and characteristics and role played by them in solute and water transport. Therefore, other there are being employed other characterization techniques to determine different parameters like barrier layer thickness, pore size, membrane elemental composition, etc.
Why purchase aquafresh ro?
Such products have gained immense popularity in the market and are being sought after by families and commercial owners to safeguard the health of everyone. The RO products are being developed for over a decade now and have been able to meet the growing need of the population. There are readily available wide ranges of products in the market that do offer top quality solutions at affordable and premium prices. The number of features present in the RO is what exactly determines its price. Reputed brands also offer Annual Maintenance Contracts, to ensure that the units are in top working order and serve the purpose for a very long time. The RO is likely to suit the specific needs of the family and can offer everyone with healthy, fresh and clean drinking water that is essential for overall wellbeing.
Torrone – The Oldest Christmas Sweet
The most common Italian nougat torrone is white nougat made with honey and beaten egg. The word nougat was first mentioned in Cristoforo di Messisbugo’s work in the 16th century. This is one of the most complex and that’s why the most interesting Christmas sweets in Italy. The origins of other Italian Christmas sweets such as panettone and pandoro are known. However, the origin of nougat is disputable.
It is not easy to present the origin and history of this Christmas sweet in an order. This Christmas cake has various formulas and recipes. It can be soft or hard. It can be chocolate or white. However, its 4 common denominators include egg white, honey, sugar and almonds.
Let’s see the origin and history of nougat.
The Roman Dessert
The ancient nougat was popular in the Sannio area. Romans used to make this sweet with almonds honey and egg whites. Sellers selling nougat in the area of Benevento are known as cupetari. Honey with dried fruit was used in making a lot of other Roman sweets. Some people trace their origin to China. However, their claims are weak.
Arabic or Spanish Origins
The tradition of Benevento is passed through Montefalcone di Val Fortore, Santa Croce del Sannio and San Marco dei Cavoti. People living in these towns produce a type of nougat which is white and crumbly, white and soft, white but covered in chocolate. The area of Sannio was a part of the Bourbon domain. A special nougat was produced for Neapolitan Royals and the Pope. The link between cupedia/torrone/cupeta and southern Italy dates back to Spanish or Arabic domain. It is difficult to say whether credit of introducing to Italy should be given to Arabs or Spanish. However, if it originated in the region of Iberian; it must be brought in Spain by the Arabs. People were informed that nougat was a stimulating food good for health.
A doctor from Cordoba described it as a healthy mixture of sugar, almonds, honey and various spices. A version of nougat can be found in all countries that were once ruled by the Arabs. Africans used to make with small black dates and very dark honey. In the west of Sicily, nougat is called cubbaita and in the east, it is known as giuggiulena.
France can also be the place of origin of nougat in 1260. It is said that Carlo D’Angiò’s cook brought nougat to Italy. Made from almonds and honey, it became popular in Southern Italy. In the 18th century, it reached Rome.
The Cremona Origins
Notoriously, Cremona is the home of nougat. The date of the marriage between Bianca Maria Visconti and Francesco Sforza and the date of the birth of nougat coincides: October 25, 1441. On the occasion of the wedding, a dessert was served and that dessert was very similar to Arab nougat. However, they added egg white to it. In honor of the city’s bell tower, Torrazzo of Cremona, it was given the name torrone. In 1543 Cremona nougat was in the news for the first time when the municipality bought and donated to the Milanesi. Its popularity increased in the nineteenth century.
Why do we eat nougat at Christmas?
It has something to do with the cultivation of almonds. Almonds are harvested at the end of the summer. In addition to this, during the winter, there was not much work in the fields. So, peasants were confectioners as well. The sale of nougat is increased at Christmas time.
So, this is the information we have about the origin of Italian nougat torrone. You can find easy Italian nougat torrone recipes online. You must try.
See How Tech is Taking Over the Restaurant World
Technology has even started influencing the restaurant world in 2019, with the first priority being touchscreen terminals to enhance the Point-of-Sale experience. The interface is supposed to have been designed with a new hire being able to take an order immediately, without the process being too hard. Terminals contain an attached credit card reader so cashiers can swipe, while afterward, the customer signs the screen without wasting paper. Many of these pieces of technology were designed with the future of your restaurant in mind.
Types of Restaurant Technology
An example of how technology is taking over the restaurant world, is the digital receipt, which is emailed to the customer after the credit card is swiped. Paper receipts are an option these days that some people really do not need anymore. There are also two types of restaurant printers the impact printer, or the thermal printer. Impact printers catch the attention of the cooks in an alerting way. The thermal printer can print faster than traditional ink printers, while also being less noisy. Thermal printers are known for their efficiency. The modern cash drawer is linked to a POS terminal, also allowing for the cash drawer to be locked. To learn about POS click the link https://www.partech.com/point-of-sale/software/
New Revenue Streams
Creating new revenue streams is something that technology for restaurants has opened up through the use of the phone or the Internet to order food. Restaurants can take the food to the customer but not have the customer come to the food. Better business decisions are made with using technology that makes important decisions. Restaurant owners track customer preferences, while helping you make the best business decisions possible. Customers could be listed by name, with vital information like birthdays, allergies, and dietary restrictions being noted. This way to monitor customers’ needs is helpful for restaurants.
Small Business Technology
Finding employees has become easier with an ability to recruit using Facetime so someone in Fort Wayne, Indiana can recruit a person in New York or Los Angeles. Even better, technology is helping make time-consuming take less time to finish. The manager can focus on more important issues that affect their restaurant. Technology can help improve employee-scheduling tasks, which are normally quite time consuming. Restaurant hardware is more visible these days, because it has a reputation for empowering restaurant guests. A handheld server tablet is one way to organize the ordering process. These tablets allow for at-the-table ordering.
Other pieces of technology that change the restaurant industry include the pole display screen, that in some parts of the country is a legal requirement. Another piece of technology that helps is the kitchen display screen that shows all the open orders for the back-of-the-house team to see in one place. It helps keep things organized. You need to find technology that organizes the chaotic situation in a restaurant kitchen. Technology helps streamline the order process from the cash register line to the kitchen. In order to have an effective restaurant, technology can help an entrepreneur with running a successful restaurant that will stay in business.
How To Work With Your Caterer For An Indian Wedding
Indian wedding festivities generally last for 2 to 3 days.
Indian wedding festivities generally last for 2 to 3 days. These are marked with a spectacular display of traditional and religious rituals, music, dance and a wide range of food and drinks for each occasion. Earlier, the catering manager was by and large managed by the ladies of the household with the help of workers and family cooks or ‘ Maharaj ‘ who were accustomed to the family choice of traditional food and flavors.
Nowadays the food is outsourced to professional caterers who take the responsibility of serving each and every meal and come up with a vast variety of choice and exuberant, luxurious and beautiful display of food layout. To get the best out of these caterers here are a few tips, ideas and a note on a few mistakes that one could avoid.
The most important aspect is choosing the caterer with care. The wedding venues in south delhi and other areas have a list of caterers who have worked with them. While making your final selection have an update on their feedback, experience, an area of location and definitely the charges. Sit with the caterer and decide on the menu for each occasion keeping the guests in mind. Once the caterer and menu are downsized you need to have a walkthrough, a meeting between you and your wedding planner, the venue manager, and the caterer.
This meeting should familiarize the caterer with the kitchen area, place for storage, display, disposal, loading and unloading area and all facilities offered by the venue for the caterers benefit should be outlined and noted. There should be no ambiguity in specifying the expectations of each service provider. The policies of the venue provider regarding use of premises and equipment by the caterer should be clearly understood by all.
You may like to have a variety of choices on the menu for different days. Ensure that the caterer is comfortable with the preparation of all the items. Listen to his advice on the choice of menu and keep the weather conditions and your guests as a priority while making your selection. Once the menu is selected, discuss how each item is going to be served. Food warmers, serving dishes, serving spoons or any other paraphernalia should be checked for its availability.
Even if a buffet meal is being served, have sufficient seating arrangements made and insist on the caterer displaying the menu on the serving table with veg or non-veg clearly specified if you have both choices on the list. Some venues may not allow cooking on the site, particularly in foreign locations. In such cases, proper transportation of food and its storage till it is served is the responsibility of the caterer and he should discuss the details of it with you.
Timings of each meal to be served should be mentioned clearly and insist on keeping a buffer time for any unforeseen situations. Chalk out the number of waiters you would require on the ground and if snacks are being shown around specify the requirement of displaying the name of the dish with veg /non-veg specified.
For all the dates of your events check if there are any road shows, rallies, political bands, religious programmes, dharnas etc which may cause unplanned delays in serving the food. The caterer and other service providers should be forewarned to work their way around it if required.
Food shortage due to an unexpected turnout of guests may also lead to embarrassment. This is most likely to occur in local marriages where invites go as “families” and there is less emphasis on RSVP. Experienced caterers can work their way through these situations but it’s best to keep them forewarned.
If your wedding falls on a day when a large number of guests are likely to be fasting like during Navratri then ask the caterer to arrange a special layout as ‘Navratri/Upwas special’.
Insist on all service providers carrying a checklist which they need to refer to at all times, particularly if your events are at a remote location like some marriage venues in Chattarpur. This would ensure that there are no last-minute emergencies due to memory lapses.
For foreign locations be very particular about checking the policies of the venue on outside catering. You may want to check the license of the caterer for serving the food beforehand.
No matter how meticulously you plan there are likely to be some flaps and emergencies to be handled at the last minute. It’s up to your manager to ensure that these are efficiently handled and all family and guests leave with an awesome experience.