Ever wonder what a hungry BTG Process Engineer is pondering while preparing the turkey for the feast of gratitude to be shared around the Thanksgiving table? The sharp minds at BTG Labs are ever vigilant in the quest for a surface state properly prepared for the task at hand; whether that be parylene conformal coating, interfacial bonding of composites, catheter coating, or turkey roasting. For the application (turkey) to be a success (taste good) there are Critical Control Points that must be closely monitored throughout the process (roasting up the bird).photo source: freefoodphotos.com

Let’s look through the eyes of that hungry BTG Process Engineer about to devour the succulent dinner to gain a new perspective on Thanksgiving, and on surface quality control. Their mind first goes to the processing of the turkey before it even reaches the grocer. There’s a lot to consider in regards to what occurs before the turkey is in your hands. Any number of things could have happened (seriously, think about it for very long and you see how this can get scary). When you get it home it is important to inspect your purchase (BING! First Critical Control Point).

Now, common knowledge tells us to rinse off the turkey, BUT WAIT!!! Common knowledge is not always the best knowledge. For instance, can we use dyne ink and expect to get a quantifiable and consistent understanding of a contaminated or clean surface? Nope. Similarly, the most advanced and scientifically-backed understanding says to not rinse the turkey because you could actually cause the spread of bacteria this way. The hungry BTG Process Engineer has the experience to know that using a tired and unhelpful surface analysis method or unmeasured cleaning treatment at an early stage in the process could mean failure down the line or bacteria on your counters and cutlery.

Contaminants abound on flesh as they do in a manufacturing space. How can you know that the turkey will be delicious (and safe) or that your adhesion will stick? You have to treat the surface of your substrates and your turkey. The hungry BTG Process Engineer bastes the turkey (BING! Second Critical Control Point) and stuffs the turkey (BING! Third Critical Control Point) and can’t help thinking of this as an abrasion or IPA wiping step.

Then the turkey enters the oven (BING! Fourth Critical Control Point) at which point the turkey is almost ready for the final and most appetizing step in the process. The changes the turkey is undergoing call to mind plasma and corona treatment for the hungry BTG Process Engineer. The activated (cooked) surface has been properly prepared because the chef knows their number. They cook at the proper temperature for the exact length of time required to successfully prepare that surface for the final step.

This Thanksgiving, when you are bonding turkey with your gravy and mashed potatoes (BING! Fifth Critical Control Point), raise a glass to the BTG Process Engineers that make sure that final step is successful every time.

Please Note: for vegan readers just remember the metaphor not the recipe.