Newsletter | Tech-Knowledge March 2024 Issue 12 | PMG Engineering

Tech-Knowledge March 2024 Issue 12

"Change rooms and anterooms play vital roles in maintaining hygiene and safety standards within the food industry. Change rooms provide designated areas for employees to change into clean garments before entering production areas, while anterooms serve as transitional spaces, minimizing the risk of contaminants entering sterile zones. These facilities are essential for preventing cross-contamination and upholding strict quality control measures in food processing environments. Cables are essential components of modern technology, facilitating the transmission of data, power, and signals across various industries. They come in different types, including fiber optic, coaxial, twisted pair, and Ethernet cables, each designed for specific applications.

www.pmg.engineering Vol .03-Issue .12-March 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 .12-March 2024 CONTENTS 1. WHITE PAPER A. Cable & types 2-5 B. Change Room & Ante Room in Food Ind. 2. INDUSTRY BUZZ Latest Food Industry News Updates 3. WEEKS HIGHLIGHT A Look Into The Main Events Of The Week 4. DID YOU KNOW? Fascinating Food Facts To Expand Knowledge 6-7 8 9-13 PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .03-Issue .12-March 2024 CABLE & TYPES Introduction 2.Insulator Cable is assembly of two or more than two conductor in running side by side or bundled form. It is used in building wiring and used in industry and commercial places to aim of trasmit power or signal from one to another, and it is very important to install wire of good quality otherwise it would burn down. It is very careful about selection of cable according to requirement. There are many types of cable that are found in market according to use like there are also communication cable used to transmit low power signal and for uses of electronic signal purposes and Fibre optical cable used for optical data throufg light source to receiving devices and the cable which is used to transmit electric power is called Power cable. Most used insulator in cable like insulated like poly vinyl chloride, impregnated paper, butyl rubber, cross linked polythene but paper insulated cable is preferred because of their high current capacity and generally reliable and having a long life. 3.Inner Sheath It basically used for protecting the cable from moisture because moisture evaporate the property of insulation. It made of lead alloy, and these strengths withstand internal pressure of the pressurized cables. The material should have nonmagnetic material in inner sheath. In power cables there is used because it is cheaper, smaller in weight and high mechanical strength than the lead sheath. is an aluminium sheath Basic parts of power cable 4.Armouring 1.Conductor Copper and aluminium are used as a conductor material in cable because of higher electrical conductivity solid or number of bare wires either made up of aluminium or copper to make a power cable. Armouring is done by galvanized steel wire, or two layer of metal type are applied over sheath for protecting it from mechanical damage. The steel wire nis normally used because it has high longitudinal strength. 5.Oversheath It gives the mechanical strength to cables. It protects like moisture, corrosion, dirt, dust and so on. The thermoplastic material is used making over sheath. from all over damage PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION READ MORE.... Vol .03-Issue .12-March 2024 Types of Cable PLATE HEAT EXCHANGER 1. Ribbon Electric Cable It consists of multiple insulated wiring running parallel with one another and used for multiple data transmission like this is used to connect the CPU with motherboard. And are generally used for interconnection of networking device. 2.Shielded Cables It consists of one or two insulated which are covered by a woven braided shield or aluminium foil for better removing transmission irregularities in frequency and power and external interference in radio. These cables are also used to transmit high voltage and are protected by shield. signal and 3.Coaxial Cable It consists of solid copper or steel conductor plated with copper which is enclosed in the metallic braid and metallic tape. This is entirely covered by with an insulated protective outer jacket. These types of electric cable are used for computer networking and audio video networking. It is used in telephone trunk line, broadband internet, high speed computer data busses, cable television and connecting radio transmitter. 4.Twisted Pair Cables It has two or more insulated copper wires which are twisted with each other and are colour coded. These in telephone cable and resistance to are used external interference can be measured by number of wires. 5.Fiber Optical Cable These types of cable are used to transport optical data through is assembled similar to electrical cable but containing one or more optical fibre that are used to carry light. light source to the receiver. It 6.Instrumentation Cable shielded flexible and These are transmission of signal between equipment industrial optimum data electromagnetic interference. transmission with high for in for level of installation. Especially suitable cables 7.Underground Cable Underground cables are employed to transmit and is distribution of electrical power where there impractical to use overhead transmission line, or this is impossible to use overhead transmission line. in congested area where there is used Selection of Cable For consideration of cable for correct size and for type of application, some factor to be considered such as following: a)System voltage b)Current carrying capacity c)permissible voltage drop d)Short circuit rating PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .03-Issue .12-March 2024 CHANGE ROOM AND ANTE ROOM IN FOOD INDUSTRY Introduction Change Room and Ante Room The advancement in process technologies and engineering has made the process of scaling up a food production unit easy and cost-effective. The major concern which prevails the current scenario is the hygienic and sanitary design for a food factory and its essential premises. Change in Room and Ante Room play a critical role reassuring the focus on quality and hygienic design and ensures to lessen/nullify the contamination from man-material movement. in Requirements on Hygiene & Sanitary Practises in Changeroom and Ante Room are essential requirements the Hygiene and reinforcing industry. All in any Sanitary practices processing operations should be carried out in such a way that the risk of contamination of the product or packaging materials by any hazard is avoided. Such hazards may include: food (e.g., metal, glass, Physical/foreign matters plastic, insects, dust/dirt, etc.) Chemicals disinfectants, lubricants) Spoilage/ pathogenic micro-organisms. (e.g., allergens, cleaning agents, is through a Entrance from non-production to production areas is practiced via Change rooms. Entrance into ‘high- risk’ areas further Ante-room specifically designed for high-risk operations (Hygiene station etc.). A single one-way flow of production operations from raw materials at the the end beginning minimizes the possibility of contamination. finished products at to Functional requirement of Changing room Air Curtain to be provided as a barrier between external side and Changeroom 1.03 Self-closing doors, proper lighting, and ventilation. First aid kit to be made available. The informative boards/poster about required personal hygiene practices and fire/emergency exits to be displayed. Cross-over barrier/bench provided before entry into production area from the change room. Work clothing should be changed at the entrance of the unit and given to the laundry at the end of the day. Employees should not come to work (from home) in their work clothing nor launder their work clothing themselves. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION READ MORE.... Vol .03-Issue .12-March 2024 Before putting on factory clothing, the staff is required to undertake hand hygiene procedures to reduce the risk of cross-contamination to the food manufacturing area. This requires the provision of hand-wash sinks with detergent and hand drying facilities. Hand washbasins to service a single hand wash. Hand washbasins must have automatic or elbow/foot-operated water supplied at a suitable temperature. Suitable hand-drying equipment, e.g., paper towel dispensers or hot-air dryers. Closed-circuit television (CCT)/cameras/sensors as a potential monitor of hand wash compliance may be installed. Ensure availability of adjacent to the high-risk production area. Sanitizer dispensers Ante Rom/Ante Area Engineering proper HVAC systems for critical environments often involve distinct areas of room control and directional airflow. An pressure anteroom between a primary room and corridor ensures a safe airflow buffer zone between the controlled pressurized space and an unclean area. The two spaces are separated by a completely walled area with a door. However, in some applications, an ante area without walls or a door can achieve the same effect. Hygiene Stations for High-risk food processing areas Hand washing and hand disinfection devices. Sole cleaning and sole disinfection equipment. Shaft cleaning and shaft sole disinfection devices. Hand drying system. Non-contact sensor-controlled soap dispenser: liquid hand doses an adjustable amount of cleaner for hand cleaning. Non-contact sensor-controlled hand wash basin with hot water supply is activated by a sensor for an adjustable time, integrated with paper towel dispenser followed by a hand dryer. Non-contact sensor-controlled hand sanitizer dispenser for 2- hand wetting, doses an adjustable amount of disinfectant into the hands for better hygiene. Conclusion Personnel hygiene regimes are critical in reducing incidents. the potential for food contamination Whilst much can be done to design suitably hygienic and cleanable changing rooms and equipment that facilitate these regimes and allow them to minimize cross-contamination the environment, the success of such regimes is still dependent on the actions of the operative. Future changing room designs, therefore, must concentrate on aiding the compliance and consistency of implementing these personnel hygiene regimes, of perhaps psychological assessments as to why operatives do, or do not, undertake tasks. incorporating operatives results and the by to PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION FOOD INDUSTRY INDUSTRY BUZZ NACIN holds training on the food import clearance system. Recently, in Lucknow, the National Academy of Customs, Indirect Taxes and Narcotics (NACIN) held a crucial Food Import Clearance System training session for its officers, underscoring the significance of this knowledge in their roles. The training was specifically on Food Import Clearance for Authorized Officers with the collaboration of FSSAI for Trainee Inspectors at NACIN, Lucknow. The officials called it an integral part of CBIC's (Central Board of Indirect Taxes and Customs) Induction Training Program for Inspectors. Manvesh Kumar, Director (Import), and Dr Sujata Singh, AD (Import), FSSAI, New Delhi, visited the trainee inspectors. The government orders NAFED and NCCF to start the procurement of 5 lakh tonnes of onions. Since the Rabi-2024 harvest has begun to arrive in the market, the government has instructed NCCF and NAFED to begin procuring 5 lakh tonnes of onions directly from farmers to meet the buffer need. To guarantee that payments to the onion farmers are sent by Direct Benefit Transfer to their bank accounts, NAFED and NCCF are required to pre-register the farmers prior to the purchase. Because they make up between 72% and 75% of the nation's annual crop, rabi onions are essential to the availability of onions in the nation. Due to their longer shelf life than Kharif onions and their ability to be stored for supplies until November or December, Rabi onions are also essential for guaranteeing year-round availability of onions. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION NRAI Pune Chapter presents an enlightening session on data-driven innovation and the implications of AI. Creative packaging options: A 9.2% CAGR for food and beverage is predicted by the BCC study. impact of AI on hospitality was the topic of a The successful panel discussion sponsored by the Pune Chapter of the National Restaurant Association of India (NRAI), ushering in a new age in hospitality. Prominent speakers at the event were Ayush Awasthi from RenoApp, Vijayan Parthasarathy from ReserveGo, and Jaytesh Calpakkam from The Internet Generation. The panel discussion aimed to highlight how artificial intelligence is revolutionizing the hospitality sector. In the end, everyone agreed that data and AI are revolutionizing industry and providing previously unheard-of every efficiencies conversation opportunities. emphasized how important AI and data analytics are to understanding and improving customer services. and The According to the most recent BCC Research report, the market for Active, Controlled, and Intelligent Packaging for Foods and Beverages is expected to rise at a compound annual growth rate (CAGR) of 9.2% from 2023 through 2028, from $37.8 billion in 2023 to $58.8 billion. The study comprehensively analyses the global market for active, controlled, and intelligent packaging in the food and beverage sector, emphasizing segmentation based on type and application. Both global and regional levels of analysis are covered; the base year 2022 is used, and projections from 2023 to 2028 are shown exclusively in terms of revenue. Active packaging" encompasses temperature control and antimicrobial agents. technologies such as Parle Agro will spice up festivities this summer with a new campaign from Appy Fizz. Parle Agro introduces a dynamic 360-degree multimedia campaign to enhance its well-known effervescent beverage, Appy Fizz. This latest advertisement, which stars Kriti Sanon as the brand spokeswoman, is a visually spectacular experience. The ad emphasizes Gen-Z's demand for an exceptional experience at all times. Turning any moment into an amazing one is central to the commercial film. Young people who are looking for unique experiences that are both aspirational and social media-worthy find resonance in the ad, which reflects the brand's attitude of bringing excitement and vitality into the lives of its customers. This idea is made real by the TVC, which exudes confidence, attitude, and aspiration. The ad, which sets the upbeat and thrilling tone for the celebrations, encapsulates the essence of the lively party with its upbeat music, dynamic imagery, and lyrics in both Hindi and English. 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 22 MARCH WORLD WATER DAY World Water Day reminds us of the critical importance of safeguarding our planet's most precious resource. Access to clean water is a fundamental human right, yet millions still lack this basic necessity. Let us pledge to conserve, protect, and ensure equitable access to water for all. 23 MARCH HOLI Holi is a Hindu festival celebrated in India and Nepal, marking the arrival of spring. Participants joyfully smear each other with colorful powders and water, symbolizing unity and the triumph of good over evil. It's a time for fun, forgiveness, and the renewal of relationships, accompanied by music and sweets. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION H C R A M PMG DID YOU KNOW? 1/4 2/4 T E C H N I C A L C O N T E N T 3/4 4/4 Fact 1 Cutting-edge potato starch production equipment integrates advanced processing technologies, optimizing yield and quality. Through precise washing, grinding, and separation, it efficiently extracts pure starch from potatoes. Automated controls ensure consistent performance, while modular design facilitates scalability and customization. Committed to sustainability, these systems minimize resource usage and waste, meeting stringent industry standards for eco- friendly production. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter H C R A M PMG T E C H N I C A L C O N T E N T 1/4 2/4 3/4 4/4 Fact 2 Long-goods production plants are specialized facilities dedicated to crafting long-cut pasta varieties like spaghetti, linguine, and tagliatelle. Renowned for their slender, elongated form, these pasta types feature prominently in a diverse array of dishes, from classic spaghetti with meatballs to indulgent carbonara and flavorful seafood pasta creations. These plants cater to the global demand for high-quality, versatile pasta staples. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter H C R A M PMG T E C H N I C A L C O N T E N T 1/4 2/4 3/4 4/4 Fact 3 Dough presses, extruders, and cutting equipment are indispensable tools in the food industry, streamlining the process of shaping and cutting dough with precision and efficiency. From crafting uniform pizza bases to creating intricate pasta shapes, these machines offer consistency and speed, ensuring high-quality products while saving time and labor. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter H C R A M PMG T E C H N I C A L C O N T E N T 1/4 2/4 3/4 4/4 Fact 4 Drying and cooling plants utilize innovative technologies to efficiently remove moisture and reduce temperatures in various industrial processes. These plants employ methods such as air drying, evaporation, and refrigeration to achieve optimal conditions for product preservation and quality. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter H C R A M PMG Vol .03-Issue .12-March 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 March 2024 Issue 12