Newsletter | Tech-Knowledge February 2024 Issue 06 | PMG Engineering

Tech-Knowledge February 2024 Issue 06

"Low GI foods provide sustained energy, stabilize blood sugar levels, aid weight management, and reduce the risk of chronic diseases. Embrace healthful eating for vitality and well-being. Khoa, a key ingredient in Indian sweets, is made by simmering milk until it thickens, leaving behind solids. This traditional process preserves flavor and enhances the richness of desserts.

www.pmg.engineering Vol .03-Issue .06-February 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 .06-February 2024 CONTENTS 1. WHITE PAPER A. Low GI Foods - Step Up the Food Plate of Your Life B. Insight on Manufacturing Process of Khoa 2. INDUSTRY BUZZ Latest Food Industry News Updates 3. WEEKS HIGHLIGHT A Look Into The Main Events Of The Week 2-5 6-7 8-9 4. DID YOU KNOW? Fascinating Food Facts To Expand Knowledge 10-14 PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .03-Issue .06-February 2024 LOW GI FOODS - STEP UP THE FOOD PLATE OF YOUR LIFE Introduction Below are six of the best low-GI foods The Glycemic Index (GI) is a measurement system that ranks foods according to their effect on your blood sugar levels. It was created in the early 1980s by Dr. David Jenkins, a Canadian professor. Pure glucose is used as a reference food and has a GI value of 100. Various foods are given GI value for the relative increase in blood sugar levels with respect to pure glucose. The three GI ratings are: Low: 55 or fewer Medium: 56–69 High: 70 or more The table below provides examples of foods with low, medium, or high GI scores. 1. Oats – 55 With a GI score of 55, rolled porridge oats are low- GI breakfast cereal option. Oats contain beta- glucan, a type of fiber with several health benefits. Steel-cut and rolled oats have the best health benefits and the most favorable GI score. 2. Milk – 37 to 39 A healthful addition to morning porridge, milk is a low-GI dairy product. The GI score for skimmed milk is 37, while full-fat milk has a score of 39.Milk is rich in calcium, which is important for bone health. Research suggests that drinking milk regularly may reduce the progression of knee osteoarthritis in women. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION READ MORE.... Vol .03-Issue .06-February 2024 3. Chickpeas – 28 Chickpeas, or garbanzo beans, are a low-GI legume, with a score of 28 on the scale. Chickpeas are a good source of protein and fiber, with 11.8 grams (g) and 10.6 g per cup, respectively. They also contain key nutrients, such as calcium, potassium, and vitamin B-9, which is sometimes called folate. PLATE HEAT EXCHANGER 4. Carrots – 39 With a GI score of 39, carrots are a healthful alternative to bread for dipping into hummus. Carrots contain beta-carotene, which is good for eye health. 5. Kidney beans – 24 With a GI score of 24, kidney beans are a versatile low-GI food. These beans are rich in protein and fiber, with 13.36 g and 11 g per cup, respectively. 6. Lentils – 32 Scoring 32 on the GI scale, lentils are a great low-GI addition to lunches and dinners. Lentils are rich in protein, with 17.86 g per cup, and fiber, with 15.6 g per cup. They are also a good source of phosphorus and potassium. An is a wholesome and tasty way to enjoy lentils. Dal is also easy to make at home. Indian dish called Dal Many factors influence a food’s GI score, including: Type of starch: Amylose has a lower GI score than amylopectin. People on a low-GI diet can also enjoy foods that do not contain carbohydrates, such as the following: a) Meat b) Eggs c) Fish d) Seafood e) Olive oil f) Butter g) Herbs h) Spices i) Nuts Conclusion Our body has an obligatory requirement for glucose dependent on metabolic demands of our body. It is usually 200 gm/day. Our brain completely depends upon oxygen and glucose. Maintaining a constant blood glucose level is important for our health and well-being. The scoring between 0 to 100 with glucose being the reference food with a GI food value fixed at 100. It is a new system of classifying carbohydrate containing foods, according to how quickly they raise the blood sugar levels in the body. Level carbohydrates tend to have higher GI scores. processing: More processed of Ripeness: The sugar in fruit breaks down as the fruit ripens, increasing the GI score. Preparation: The cooking process can break down carbohydrates, increasing the meal’s GI score. Dressing: Using an acidic seasoning, such as lemon, lowers a meal’s GI score. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .03-Issue .06-February 2024 INSIGHT ON MANUFACTURING PROCESS OF KHOA Introduction the Among indigenous milk products, khoa occupies first position among various Indian dairy products and it also forms a base for number of sweet delicacies. Khoa is a popular product throughout India and is called by different names in different regions like mawa, khoya, palgova, kava, etc. Khoa is the product obtained from cow or buffalo (goat or sheep) milk, or a combination thereof by rapid drying containing milk fat content not less than 30 percent on dry weight basis of the final product. Khoa is a heat coagulated, partially dehydrated milk product which is obtained by heat desiccation of whole milk to 65% to 70% milk solids without the addition of any foreign ingredients, mostly in private and unorganized sectors of India. Due to its large-scale consumption nearly six lakh tones of khoa are manufactured annually, which is equivalent to 7% of India’s total milk production. A.Chemical and Nutritive Content of Khoa The market samples of khoa show wide variations in chemical composition. Certain times, the market samples fail to meet the minimum legal standards also. To provide minimum legal standards in khoa, the minimum fat content of 4.4% in cow’s milk and 5.5% in buffalo milk should be maintained. Khoa is a rich source of energy, about 458 Kcal per100 g of the product. The food and nutritive value of khoa is extremely high. B.Varieties of Khoa There are three distinct varieties of khoa. They differ in their composition, body and textural characteristics and end use. is 1. Pindi This variety identified as a circular ball of hemispherical pat with compact mass, homogenous and smooth texture. It is characterized by pleasant and cooked flavor and is generally devoid of objectionable tastes like burnt, acidic etc. 2. Dhap It is a raw (katcha) khoa characterized by loose but smooth texture and soft grains and sticky body. carries highest percentage of Dhap moisture over other varieties of khoa. variety 3. Danedar This is characterized by the granular texture with hard grains of different shapes embedded in viscous serum. Slightly sour milk is preferred in the manufacture of this variety as it yields granular texture. sizes and C.Factors affecting the quality of Khoa Type of milk: Buffalo milk is generally used instead of cow milk for the manufacture of khoa due to its higher yield, softer body, and smooth texture. The khoa manufactured from cow milk have dry surface, yellow color, sticky and sandy texture. READ MORE.... PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .03-Issue .06-February 2024 Amount of free fat: An optimum amount of free fat is necessary for desirable body and textural properties of khoa. Total solid level: There is significant positive correlation between total solid level milk and instrumental hardness, gumminess, and chewiness of khoa. Working of Khoa: The formation of lactose crystals can be reduced through working of khoa when compared to un-worked khoa and working results in no perceived sandiness upon storage. large D.Equipments Used for manufacturing of khoa Khoa is generally manufactured by halwais by continuous boiling of milk in a shallow iron or stainless-steel remove moisture. Traditional method used for the preparation of khoa has several disadvantages like poor and inconsistent quality and limited shelf life of about 5 days at 30°C. vessel to 1. Continuous khoa making machine It consists of a preheating cylinder and two cascading pans. The preheater is a steam jacketed cylinder containing rotary scrapers which rotate at 120 rpm. The cascading pans are covered steam jacketed pans with open holes provided with spring loaded knives operating at 30 strokes per min. The milk is taken into the preheater and heated by steam at 3 kg/cm2 pressure. Here the milk is concentrated to about 30 to 35 per cent of total solids within 10 to 12 min. From the preheater, the milk enters the first cascading pan. reciprocating scrapper type 2. Scraped surface conical vat A mechanized scraped surface heat exchanger with a conical vat process is developed for the batch production of khoa. Forty kg concentrated or 80 kg whole milk can be taken per batch which takes about 14 min and 50 min respectively. 3. Contherm- Convap System Attempts were made to prepare khoa on Contherm- Convap system which was developed by Alfa-Laval. This unit consists of two parts, a Contherm for heating the feed to about 95°C and Convap for concentrating milk level. Concentrated milk with 35- 40%T.S. at the rate of 300- 350 kg per hour can be fed to the machine. to desired milk solids 4. Thin film scraped surface heat exchanger (TSSHE) This machine has three jacketed cylinders placed in a cascade arrangement. This facilitates easy transfer of milk from one cylinder into the other. The scrapper speeds are 40, 55 and 69 rpm for the 1st, 2nd & 3rd stage respectively. The operating steam pressures used are 2.0 & 1.7 & 1.5 kg/cm2 in respective stages. One roller is used in the last stage in place of scraper blade which kneads the khoa to improve its body and texture. The first stage raises the milk solids level from initial 15 to 25 percent, the second stage to 50 percent and the third stage to 65-70 percent. 5. Inclined scraped surface heat exchanger (ISSHE) An inclined scraped surface heat exchanger was developed for the continuous manufacturing of khoa. A scraper assembly is so built as to combines the functions of scraping and conveying. The SSHE has 3 jackets which operate at 1.0, 1.5 and 1.0 kg/cm3 respectively. Conclusion Although so many technologies are developed for the production and storage of khoa, there is a still a need investigation of chemical and physical aspects of during manufacturing of khoa in order to understand factors responsible for quality. And all the known technologies of manufacturing of khoa should be transferred to small holder farmers who are the major contributors of milk production in India. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION FOOD INDUSTRY INDUSTRY BUZZ Salad Days enters Mumbai to increase its presence. The Parliament was informed of the policy that ensures farmers receive fair pricing by obtaining production at MSP. the company plans The innovative healthy food company Salad Days has announced the launch of its first cloud kitchen in Andheri East, in the Chandivali neighbourhood of Mumbai. After that, to open more kitchens throughout Mumbai, concentrating on high-growth areas like Lower Parel, Khar, and Andheri West. Its objective is to get half a million subscribers in Mumbai over the next two years, and it intends to open four cloud kitchens in the initial phase of its expansion. This action aligns with the brand's broader growth strategy, which aims to establish its footprint in three significant locations in Mumbai, Bengaluru, and Delhi-NCR. "The launch of our first cloud kitchen in Mumbai is a big milestone for Salad Days and sets the right tone for our growth plans for 2024," stated Varun Madan, founder and CEO of Salad Days. is to guarantee The Government has informed Parliament that its goal in fair prices by setting prices promising to buy their produce at MSP. Farmers may, however, choose to sell their produce on the open market or to government at procurement agencies, depending on which is more profitable for them. the Minimum Support Price farmers (MSP) The Ministry of Agriculture and Farmers Welfare informed Parliament that during the same period, the amount spent (at MSP values) on foodgrain procurement increased from Rs 1.06 lakh crore to Rs 2.28 lakh crore. The procurement of foodgrains increased from 761.40 lakh metric tonnes in 2014– 15 to 1062.69 lakh metric tonnes in 2022–23, benefiting over 1.6 crore farmers. The ministry further stated that through the Food Corporation of India (FCI) and State Agencies, the Government provides price support for wheat and paddy to achieve the goals of the MSP Policy. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION The Merck-FSSAI Memorandum of Understanding is extended. The cabinet approves the Fisheries & Aquaculture Infrastructure Development Fund's expansion. The Memorandum of Understanding (MoU) between Merck Life Science and The Food Safety and Standards Authority of India (FSSAI) has been extended. The corporation stated that this strengthened its joint efforts in running the National Food Laboratory (NFL) facility in Ghaziabad's Center for Microbiological Analysis Training (C-MAT). This agreement supports their commitment to bolstering national food safety programs. The C-MAT will keep up various activities, such as research, method development, in the analytical training, and validating rapid kits microbiology sector. The Fisheries Infrastructure Development Fund (FIDF) was approved for an additional three years, until 2025–2026, by the Union Cabinet, which Prime Minister Narendra Modi leads. The approved fund size is Rs 7522.48 crore, with budgetary support of Rs 939.48 crore. The Fisheries and Aquaculture Infrastructure Development Fund, with a total fund size of Rs 7522.48 crore, was established by the Union Government in 2018–19 to meet the infrastructure needs of the fishing industry. 121 projects with an investment cost of Rs 5588.63 crore were approved for constructing various fisheries infrastructures during the initial phase of the FIDF implementation, which ran from 2018–19 to 2022–2023. Pradhan Mantri Kisan Sampada Yojana is being implemented nationwide by MoFPI (MoFPI). Industries Since 2017–18, the nationwide Pradhan Mantri Kisan Sampada Yojana (PMKSY) has been administered by the Ministry of Food Processing contemporary infrastructure with effective supply chain management from the farm gate to the retail outlet, PMKSY is an extensive package of It boosts the nation's food processing component schemes. industry's expansion, helps receive better prices, generates employment opportunities, particularly in rural areas, lowers agricultural produce waste, raises the processing standard, and improves processed food exports. To build farmers a By the PMKSY component plans, 540 projects have been approved throughout the last three years. Of these, 399 projects have been completed, creating 86.06 LMT of processing and 22.63 LMT of preservation capacity. 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 10 FEBRUARY WORLD PULSES DAY From farm to fork, pulses are a powerhouse of nutrition, sustainability, and cultural heritage. World Pulses Day 2024, honors these humble yet mighty in nourishing communities worldwide. legumes for their role 12 FEBRUARY NATIONAL PRODUCTIVITY DAY February 12th, marks National Productivity Day! to Remember, being busy doesn't equate productivity. True productivity involves efficient, purposeful work towards your goals. 14 FEBRUARY VASANT PANCHAMI The occasion of Basant Panchami, brings the wealth of knowledge. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Y R A U R B E F PMG 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 Pesto, a vibrant and flavorful Italian sauce, crafted from fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil, embodies the Its essence of Mediterranean aromatic herbs and nutty undertones lend a burst of freshness to pasta, sandwiches, pizzas, and more, making it a versatile culinary delight cherished by food enthusiasts worldwide. cuisine. 3/3 Y R A U R B E F 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 Soy sauce, a savory condiment originating from Asia, adds depth and complexity to culinary creations worldwide. Crafted from fermented soybeans, wheat, and salt, its rich umami flavor enhances dishes ranging from sushi to stir-fries. sauce With a embodies cultural heritage while continually inspiring innovative gastronomy. From its humble beginnings to global acclaim, soy sauce remains kitchens an everywhere. indispensable centuries-old ingredient tradition, soy in 3/3 Y R A U R B E F 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 and aromas, Essences encapsulate Essences the concentrated forms and characteristic scents of substances. extracts capturing the essential fragrance or flavor of natural sources like fruits and herbs. Aromas, whether natural or synthetic, play a vital role in how we perceive and enjoy various products, from food and beverages to perfumes. are potent 3/3 Y R A U R B E F 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 A tantalizing blend of flavors originating from the Indian subcontinent and embraced worldwide. Crafted from a symphony of fruits, vegetables, herbs, spices, and tangy accents like vinegar or lemon juice, these condiments tantalize the palate with a harmonious fusion of sweet, sour, and spicy notes. From chunky to smooth textures, chutneys redefine culinary excellence in every bite. 3/3 Y R A U R B E F 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 Elevate your dishes with a dash of flavor! Explore our array of tantalizing seasonings and sauces, perfect for every culinary creation. From zesty marinades to aromatic spice blends, we've got your taste buds covered. Unleash the power of diverse flavors and transform your meals into culinary masterpieces. Taste the difference with our premium seasonings and sauces today! #FlavorfulDelights #CulinaryMagic 3/3 Y R A U R B E F PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Vol .03-Issue .06-February 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 February 2024 Issue 06