Newsletter | Tech-Knowledge January 2024 Issue 02 | PMG Engineering

Tech-Knowledge January 2024 Issue 02

Fresh and frozen foods offer diverse options for consumers. Fresh foods boast natural flavors and nutritional benefits, while frozen foods provide convenience without compromising quality, ensuring year-round availability and sustainability. Edible oils are vital culinary ingredients extracted from plants and seeds. Rich in essential fatty acids, they contribute to nutrition and flavor. These versatile oils are integral to diverse cuisines globally. Read the complete article Inside Tech-knowledge: our Weekly Insight into Innovations Shaping the Food & Beverage Industry! #tech-knowledge #foodandbeverageindustry #engineering #pmg

www.pmg.engineering Vol .03-Issue .02-January 2024 TECH-KNOWLEDGE The Official PMG Engineering Newsletter FOOD & BEVERAGE INDUSTRY ENGINEERING & DESIGN SCIENCE & TECHNOLOGY A PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .03-Issue .02-January 2024 CONTENTS 1. WHITE PAPER A. Fresh and Frozen Food B. Introduction to Edible Oils 2-5 2. INDUSTRY BUZZ Latest Food Industry News Updates 6-7 3. WEEKS HIGHLIGHT A Look Into The Main Events Of The Week 8-10 4. DID YOU KNOW? Fascinating Food Facts To Expand Knowledge 11-16 PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .03-Issue .02-January 2024 FRESH AND FROZEN FOOD Introduction Fresh fruits and vegetables are an important part of a healthy diet. They contain essential vitamins, minerals, fiber and other nutrients that are essential for good health. In fact, research has shown that a healthy diet rich in fruits and vegetables may reduce the risk of cancer and other chronic diseases. Key Nutrients in Fruits and Vegetables to that indicate Food product which has not undergone any processing or is fresh food. The term “fresh” is now used generically fruit and vegetables have not been processed (e.g. canned, pickled, preserved or frozen). Fruit and vegetables that have been washed and/or trimmed described as fresh, an indication provided (tags) they have been washed and/or trimmed is evident. In various food product “fresh” implies different meaning. Like, in meat, fresh can be used to differentiate raw meat from that which has been (chemically) preserved. In fish, if kept chilled can be called fresh. In fruit juice, the term “fresh” is not used on juices made “freshly squeezed” is only used to describe juice extracted from the fruit (not prepared from concentrate) where only a short time has elapsed between extraction and packing. In fresh bread, when using terms such as “freshly baked”, “baked in store” and “oven fresh” the implication is that the bread is freshly produced on-site from raw ingredients. from concentrates and (usually packed However, some stores sell bread made from part- baked products inert atmosphere or frozen off-site) which are then baked in-store. The FSA states that use of such terms “potentially this circumstance could infringe the general legal provisions”. in an in PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION READ MORE.... Vol .03-Issue .02-January 2024 PLATE HEAT EXCHANGER Introduction to Frozen foods Conclusion People make food choices for complex reasons taste, price, and convenience may trump perceived nutritional value. But there's no doubt that for taste and nutrient quality, you can't beat recently fresh- picked local produce. On the other hand, if fresh produce is unavailable, inconvenient, out of season, or beyond your budget, frozen products provide plenty of nutrition. Frozen foods are an affordable way to get your daily dose of fruits and vegetables. In fact, families who incorporate frozen foods into their normal routine may have better diet quality. With so many choices in the frozen foods aisle, there are plenty of opportunities to find something you like. Fruits and vegetables are picked at peak ripeness and often frozen within hours, locking in nutrients and flavor. Generally, frozen foods retain their vitamins and minerals and there is no change to the carbohydrate, protein or fat content. Fresh or frozen: What's the difference? 1. The carbohydrate, protein, fiber, and mineral content are similar between fresh and frozen. 2. Fresh food can lose half of its vitamins and phytonutrients during storage or cooking. 3. Fewer of the fat-soluble vitamins A and E are lost in the frozen packaging process compared with water-soluble vitamins like C. 4. Frozen produce may contain more vitamins and phytonutrients than days-old fresh items, though additional cooking and storage after defrosting may close that gap. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .03-Issue .02-January 2024 INTRODUCTION TO EDIBLE OILS Introduction to Oils and fats form an essential part of the modern diet and have been used for the preparation of food since time immemorial. These are rich source of dietary energy and contain more than twice the calorific value equivalent the amount of carbohydrates. Functionality of oils and fats not only adds flavor in the food, but it also increases the nutritional value of food also. They serve as a heat transfer medium at elevated temperatures (e.g., frying), improve taste sensation (spreads and salad dressings), give texture and flavor to a wide range of foodstuffs, supply a concentrated source of energy, deliver critical building elements for the body and act as a carrier for essential minor components like vitamins A and D. resulting “triglycerides” Fats and oils are constructed of building blocks called the combination of one unit of glycerol and three units of fatty acids. They are insoluble in water but soluble in most organic solvents. They have lower densities than water, and may have consistencies at ambient temperature of solid, semisolid, or clear liquid. from When they are solid appearing at normal room temperature, they are referred to as “fats,” and when they are liquid at that temperature, they are called “oils.” Fats and oils are classified as “lipids” which is a category that embraces a broad variety of chemical substances. In addition to triglycerides, it diglycerides, phosphatides, cerebrosides, sterols, terpenes, fatty alcohols, fatty acids, fat-soluble vitamins, and other substances. includes mono- also and Classification of Edible Oil- Source of Raw Material Based on the source of raw materials, edible oil can be classified into three groups: 1.Animal Oil: It refers to the oil obtained from animals, such as beef oil, pig, fish, etc. It refers to oils extracted 2.Vegetable Oil: /processed from plant roots, stems, leaves, fruits, flowers, or seeds tissue. Example includes soybean oil, rapeseed oil, cottonseed oil, peanut oil, sesame oil, rice bran oil, sunflower oil, corn oil, tea seed oil, flax seed oil, safflower seed oil, etc. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION 3.Microbial Oil: Single-cell lipids, refer to edible fats extracted and processed certain microorganisms, including yeast, fungi, and algae. from READ MORE.... Vol .03-Issue .02-January 2024 Classification of Edible oil- Type of Processing Method Used Based on type of processing the edible oil receives, into following categories: it can be classified 1.Hot Pressed Oil: These oils are extracted by pressing them at high temperatures due to which acidity of oil increases significantly and it loses its natural quality. These oils require most of refinement for human them consumption. for making fit temperature, 2.Cold Pressed Oil: Unlike hot pressed oils, extraction process for these oils takes place at room 27 degrees at centigrade due to which acid value is relatively low. These oil products can be directly consumed after precipitation and filtration and thus do not require any chemical refinement process. around 5.Hydrogenated Oil: Generally, most of the oils are typically liquid at room temperature, therefore many companies use hydrogenation to get a more solid and spreadable process, hydrogen molecules are added to alter the texture, stability, and shelf final product. life of Hydrogenated oils are also used in many baked goods to improve taste and texture. consistency. During this the 5.Blended Oil: Blended edible oil means an admixture of any two edible oils where the proportion by weight of any edible oil used in the admixture is not less than 20 percent. The blended mixture shall be clear, free from rancidity, suspended or insoluble matter or any other foreign matter, separated water, added coloring matter, flavoring substances, mineral oil, or any other animal and non-edible oils, or fats, argemone oils, hydrocyanic acid, castor oil and tricresyl phosphate. 3.Leached Oil: When oil is extracted from the crushed mass of plant/animal biomass with the help of solvent, then this kind of oil is known as Leached oil. The leaching process depends mainly on the chemical structure of the solvent and the kind of solute that will be extracted from solid material. 4.Refined oil: Edible oils purchased in stores are known as "RBD" oils. These are oils that have been Refined, Bleached and Deodorized. Each of these steps is used to create a final oil that is consistent in taste, color and stability. As a result, these oils are generally tasteless, odorless, and colorless regardless of the original oilseed type or quality. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION FOOD INDUSTRY INDUSTRY BUZZ As part of the Viksit Bharat Sankalp Yatra, the CEO of FSSAI travels to Kardnur in Telangana. To guarantee that 'Desh ke Millets' are accepted, Tata Soulfull goes above and beyond. On December 24, 2023, CEO FSSAI G Kamala Vardhana Rao visited Kardnur village in Sangareddy district, Telangana, as part of the Viksit Bharat Sankalp Yatra, which Prime Minister Narendra Modi started to spread the benefits of Central government schemes across the country with a resolve to reach the unreached. Rao provided information during his participation regarding the directive from Union Health Minister Dr. Mansukh Mandaviya to guarantee the correct execution of government programs and the prompt resolution of public health-related complaints. He performed awareness campaigns and made inquiries initiatives. He also asked about various government about life, diet, and medical advantages. The CEO of FSSAI promoted eating more millet-based foods and consuming less sugar and salt. locals' way of the A brand from Tata Consumer Soulfull, a wholly-owned subsidiary of Tata Consumer Product, Tata Soulfull, was present at the Millets & Organics – International Trade Fair, which took place in Bengaluru from January 5–7, 2004. The event was hosted in 2024. Organized by the Department of Agriculture and the Government of Karnataka's KAPPEC (Karnataka Agro Processing and Export Corporation), this event provides a platform for collaboration between farmers, foreign and domestic companies, and central and state institutions involved in the millet and organic industries. Being a pioneer in the millets market, Tata Soulfull is committed to providing every Indian home with "Desh ke Millets" in contemporary forms, such as Ragi, Jowar, and Bajra, through a variety of products like Tata Soulfull Millet Muesli, Tata Soulfull Ragi Bites breakfast cereals, and Tata Soulfull Masala Oats+. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION KFC expands its menu to include longer chicken and veggie burgers, rolls, and rice bowls. Plasma & Heartfulness to work together to enable sustainable food security. KFC has recently launched its Lunch Specials, consisting of longer burgers, rolls, or rice bowls served with fries, hot and crispy chicken, Peri Peri chicken strips, and cool drinks. The starting price is just Rs 149. Customers have a selection of foods to pick from as lunchtime draws closer and the hunger peaks. According to KFC, there is something for everyone because customers may choose vegetarian and non-vegetarian alternatives. Here, the lunch specials are only offered at all KFC restaurants from 11 a.m. to 4 p.m. KFC's 5X Safety Promise and —Sanitization, Contactless Service with Vaccinated Teams—provides peace of mind. All surfaces and frequently handled areas in a restaurant are routinely sanitized, and team members and passengers undergo routine temperature screenings. Distancing, Screening, Social The Heartfulness Institute, one of the top international NGOs in India, and Plasma Water Solutions Inc., a US agritech business, have partnered, according to the company's Indian subsidiary. The two organizations have partnered to advance their shared goals of bringing the Green Revolution 2.0 from India to the rest of the world and allowing food security in the most sustainable way possible. Water from any source can be transformed into Plasma-ised Water (PW) in real-time and continuous flow thanks to the innovative cold-plasma technology developed by Plasma for seed Water Solutions. This treatment, increase productivity through faster and more effective germination, accelerate growth, stop the spread of plant diseases, and improve stress tolerance throughout the crop cycle. spraying, and is utilized technology irrigation crop to Apis India Ltd. launches a new product as it prepares for the fitness revolution. With three generations of experience and a solid track record of locating, manufacturing, and selling high-quality goods, Apis India Limited has established itself as one of the country's top FMCG companies. Leveraging its rich history and unwavering dedication to quality, the company is now prepared to launch a revolutionary new product on January 9, 2024. This innovative product promises to redefine well-being for consumers in India who are health-conscious and fitness enthusiasts. Reputable for its high-quality products, the company is trusted by Indian households for its dedication to responsible sourcing and ethical brand operations. This soon-to-be-released product uses its extensive experience to provide a sustainable, all-natural solution that easily fits into the lives of people concerned about their health and want to improve their everyday decisions and fitness endeavours. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION N O N - T E C H N I C A L C O N T E N T WEEKS HIGHLIGHT 4 JANUARY WORLD BRAILLE DAY is observed every year on World Braille Day January 4th to raise awareness about how Braille plays a significant role in the complete realization of human rights in the lives of blind and partially sighted people. 6 JANUARY KAPIL DEV BIRTHDAY is a former Kapil Dev RamlalNikhanj Indian cricketer. He was a fast medium bowler and a hard hitting middle order batsman. He led India to win its first Cricket World Cup title in 1983. He was named by Wisden as the Indian Cricketer of the Century in 2002. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Y R A U N A J PMG N O N - T E C H N I C A L C O N T E N T 9 JANUARY PRAVASI BHARATIYA DIVAS PravasiBharatiya Divas is a celebratory day observed on 9 January by the Republic of India to mark the contribution of the overseas Indian community towards the development of India. The day commemorates the return of Mahatma Gandhi from South Africa to Mumbai on 9 January 1915. 10 JANUARY व हद दवस व हद दवस (व हद दवस) त वष 10 जनवरी को मनाया जाता है। इसका उेय व म हद के चार-सार के लये जागकता पैदा करना तथा हद को अतरराीय भाषा के प म पेश करना है। Y R A U N A J PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION N O N - T E C H N I C A L C O N T E N T 11 JANUARY NATIONAL HUMAN TRAFFICKING AWARENESS DAY "Empower change on National Human Trafficking Awareness Day. Let's unite against exploitation, raise awareness, and stand up for the rights of survivors. Together, we can break the chains. #EndHumanTrafficking #AwarenessDay" Y R A U N A J PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION DID YOU KNOW? T E C H N I C A L C O N T E N T 1/3 2/3 Fact 1 Vinegar, a versatile liquid derived from fermented ethanol, is a culinary staple renowned for its tangy flavor and acidity. Beyond its use in cooking, vinegar serves as a natural cleaner, preservative, and health aid. With various types like apple cider and balsamic, it has found a place in diverse cuisines worldwide. Its acidic properties make it a valuable ingredient, offering both culinary and practical applications. 3/3 Y R A U N A J PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter T E C H N I C A L C O N T E N T 1/3 2/3 Fact 2 Mustard, a versatile condiment derived from the seeds of the mustard plant, adds a zesty kick to culinary creations worldwide. Renowned for its pungent flavor and vibrant yellow hue, mustard enhances a myriad of dishes, from sandwiches and dressings to marinades and sauces. Its rich history spans cultures, and its distinct taste continues to captivate palates, making mustard an in the global indispensable element gastronomic tapestry. 3/3 Y R A U N A J PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter T E C H N I C A L C O N T E N T 1/3 2/3 Fact 3 Mayonnaise, a versatile condiment, is a creamy emulsion of oil, egg yolks, vinegar, and seasonings. Renowned for its rich texture and tangy flavor, it enhances sandwiches, salads, and various dishes. A culinary staple, mayonnaise's smooth consistency and ability to bind ingredients make it a go-to choice for chefs and home cooks alike, elevating the taste and texture of a wide array of culinary creations. 3/3 Y R A U N A J PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter T E C H N I C A L C O N T E N T 1/3 2/3 Fact 4 Ketchup, a versatile condiment, has become a staple in global cuisine. Originating from China, it underwent transformations across cultures to evolve into the tomato-based sauce we know today. Its sweet and tangy profile enhances a myriad of dishes, from classic burgers to gourmet creations. With a rich history and widespread popularity, ketchup continues to be a beloved companion in kitchens worldwide, adding a burst of flavor to countless meals. 3/3 Y R A U N A J PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter T E C H N I C A L C O N T E N T 1/3 2/3 Fact 5 A deep-fat fryer is a kitchen appliance designed for submerging food in hot oil for cooking. Its efficient heat transfer ensures crispy exteriors while maintaining moisture within. Widely used for preparing indulgent treats like fries and fried chicken, modern fryers often feature adjustable temperature controls and safety mechanisms. 3/3 Y R A U N A J PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter T E C H N I C A L C O N T E N T 1/3 2/3 Fact 5 Proving equipment for baking plays a pivotal role in ensuring the quality and consistency of baked goods. These specialized tools create optimal conditions for yeast fermentation, allowing dough to rise efficiently and develop desirable textures and flavors. Precise temperature and humidity control, coupled with innovative design, contribute to the production of consistently high-quality baked products, meeting the demanding standards of the ever-evolving food market. 3/3 Y R A U N A J PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Vol .03-Issue .02-January 2024 PMG ENGINEERING About PMG About PMG Delivering End-to-End Engineering Design & Construction Management in Food & Beverage Industry Meeting Global Benchmarks Process Engineering I Project Management I Mechanical I Electrical I Automation I Food Safety PEOPLE DELIVERING RESULTS Safe-by-choice. First Time Quality. Maximize Value. Objectivity. Ownership. Reliable and Trustworthy Business. MAKING CUSTOMERS THE INDUSTRY LEADERS ENGINEERING MUST CREATE BUSINESS VALUE MEET THE EXPECTATIONS OF ALL STAKEHOLDERS OPTIMAL ENGINEERING Website Link Click Here Follow Us on

PMG Engineering | Build World-Class Food Factories | Newsletter | Tech-Knowledge January 2024 Issue 02