Ensuring Packaging Quality Control: Protecting Products During Storage and Shipping

www.pmg.engineering Vol .02-Issue .10-March 2023 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 .02-Issue .10-March 2023 CONTENTS YOUR PARAGRAPH TEXT 1. WHITE PAPER A. Gasket Management B. Packaging Quality Control 2. INDUSTRY BUZZ Latest Food Industry News Updates 3. WEEKS HIGHLIGHT A Look Into The Main Events Of The Week 2-5 6-8 9-10 4. DID YOU KNOW? Fascinating Food Facts To Expand Knowledge 11-15 PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION 1 Vol .02-Issue .10-March 2023 GASKET MANAGEMNET Introduction Gasket Type and Usage than Gasket, an elasto-plastic material, primarily used for sealing irregular gaps and making them leak- proof, are softer flange material. This softness in material leads to deformation of gasket under load condition making the seal leak-proof. Damaged or broken gasket in the process area can lead to product contamination or can be a source of foreign body in the finished product. Hence, gasket mapping helps in risk analysis of gasket with respect to their suitability to the controls and risk generated from moving parts. certifications is applicable to all processes It also helps define the inspection frequency based on risk matrix, suitable type of gasket required. Gasket material and mapping in manufacturing / filling where gaskets are used, including offline equipment like tote bin, sieves etc. Any gasket that comes in contact (direct or indirect) with food has to be mapped and assessed for risks on regular basis. Mapping of gaskets helps to mitigate foreign body incident risk by usage of right gaskets at right place, provide adequate inspection plan. Along with all these it helps indirectly in achieving quality, and reducing reducing cost of non-quality. complaints consumer rubber. Commonly gaskets include rubber gasket, made up of elastomers such as neoprene, nitrile, EPDM and natural Gasket, manufactured from compressed fiber with an elastomer binding and Cork Gasket, where natural for high cork flexibility. is combined with elastomers Non-Asbestos rubber paper due Gaskets can be used as flange gasket in piping, in vehicles such as cars, boats, planes, trains, etc., as to certain material cork, properties and against pressure, temperature or chemical resistance. They are used for sealing as liquid seals, environmental seal, used for anti- vibration and for mounting. READ MORE.... PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION 2 Vol .02-Issue .10-March 2023 Procedure for Gasket management PLATE HEAT EXCHANGER lines 1.Line Mapping: In line mapping firstly, a list should be prepared of all the gaskets used in production including mentioning gasket materials, size, existing store item no. (If any), vendors (categorized as OEM / Preferred / Local). Responsibility of inspecting the gasket remains with either production or engineering team of facility. 2.Risk Assessment: Risk assessment of all mapped gaskets should be done basis criticality of gasket, that can be decided on the basis of subsequent controls in process line and position of gasket in process, whether static or moving. Further, inspection frequency is derived from Risk rating of gasket. 3.P&ID Update: P&ID’s enables transparency, that right gaskets are used at right place, for which, lines should be updated with P&ID of all information of gasket location on machinery along with store item number. This will also ensure ease of withdrawal from technical store in case of replacements. It is further recommended to mark these gaskets for visual identification of High / Medium and Low risk. in separate colors 4.Gasket Library: Having a gasket library will enable to have traceability & Root Cause Analysis in case of any incident. Gasket library should be prepared with a sample of such gasket marking the locations it is used on. Libraries should be kept at a centralized in factory with Factory Hygienist. location 5.Gasket Inspection: Inspection of gaskets is to be performed once frequency is arrived, basis risk analysis. Inspection should be recorded in form of pictorial checklists and/ Maintenance plans. 6.Gasket Library: Pictorial checklists made during inspection serves as records that should be maintained by Production & Engineering team for their respective gaskets. 7.Selection of gaskets: Following decision tree is mandatory while selecting gaskets but gasket, provides (OEM) must be contacted 8.Gasket Certification: When all data for gaskets identified, Original Equipment is collected and Manufacturers for providing food grade / phthalate free certificates. In case OEM is unable to provide certificates for existing suitable replacement with certificates, the gasket must be re-ordered to OEM. Non-Standardized gaskets from Local vendors are to be mitigated as part of Gasket management exercise. Purchase of gaskets to from such vendors should be converted “Preferred are vendors”. Preferred globally reputed vendors, such as Garlock, Sealmax (KWO & IDT Germany) etc. No gaskets however, should be accepted if certificates are not provided. vendors a PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter 3 Vol .02-Issue .10-March 2023 PACKAGING QUALITY CONTROL Introduction necessary attributes. Quality Quality of packaging material can only be assured only if it meets standard of excellence as well as fulfill control program always include packing and labeling of the content. Net content control being one of the important parameter, which determines the accuracy of the content, in relation to commodity contained in a package, it means the quantity by weight, measure or number of such commodity contained in that package, excluding the packaging or wrapper weight. Packaging is a Packaging technological art of confining product in enclosed environment to protect the product in the chain of distribution, storage, sales and usage. It includes activity like designing the packaging material in accordance to the intended use i.e., depending upon the product. things, Objective of packaging is to achieve and provide vibration, physical protection compression, temperature etc., barrier protection from oxygen, water vapor, dust etc. and providing controlled atmospheres keep the contents clean & fresh, prevent containment and agglomeration, for efficient marketing by efficiently designing package shock, graphic design and physical design, providing security to deter tampering and also can have tamper indicate features tampering. to help evident Apart from all above stated objectives, packaging provide convenience in distribution, handling, stacking, display, sale, reclosing, reuse, dispensing. Packaging helps in portion control by serving single serving packaging having precise amounts of content to control usage. Types of Packaging 1.Primary Packaging: Packing material comes in direct contact with product and holds it which is usually the smallest unit of distribution or use. 2.Secondary Packaging: primary packaging, used packages together. It the outside of is to group primary 3.Tertiary Packaging: Tertiary packaging is used for bulk handling, warehouse storage & transport shipping. The most common form is a palletized unit load that packs tightly into containers. READ MORE.... PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION 4 Vol .02-Issue .10-March 2023 Packing material used should not be contaminating the product on the other hand should be good like temperature, barrier to outer environment relative humidity, dust and most importantly contaminants. Labelling Any written, electronic or graphic communications on the packaging or on a separate but associated label, displaying information about a product on its container, packaging or the product itself. Labelling promote brand identification, describes the product by providing information regarding the food product in terms of contents, nutritional values, cost, product usage methods, shelf life etc. Labelling can be customized to make it attractive by using bright consist of Maximum graphics. Allowable Variation i.e., maximum weight deviation allowed from the label stated weight on the individual package of the food product below which the product is unacceptable, and label weight, should (MAV) Label i.e., the weight that is declared on the label of the package that indicates the net contents of the package and is seen by customers when they buy food products. Labelling should include 1.Name of the food 2.List of ingredients in descending order 3.Nutritional information per 100gm/ml 4.Name and complete address of manufacturer 5.Net content by weight or Volume 6.Lot no/Batch identification 7.Date of Manufacturing /Packing 8.Best Before Date 9.Veg/ Non Veg logo of appropriate 10.Dimensions 11.Specific declaration of flavors 12.Name and completed Address of Importer, in case of Imported Food 13.Country of Origin for Imported food 14.FSSAI Logo & License Number Great attention should be given in not using stickers, not putting legal metrology on labels, make false claims or using pictures/ graphics that miss represent product to the customers. Mislabeling is considered criminal fraud, and is not dependent on the fact, if following food safety or not. Packaging validation and verification should be done to option the required results in respect to quantity and quality of the product. All techniques can be used for validation and verification such as physical, techniques or can be chemical and biological combined with other techniques to get assurance. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter 5 FOOD INDUSTRY INDUSTRY BUZZ The FSSAI announces the size standards for Basmati rice. Comparative analysis of food labeling standards in India and other countries Through the Food Safety and Standards (Food Products Standards and Food Additives) First Amendment Regulations, 2023, the Food Safety and Standards Authority of India has announced the standards for Basmati rice (including Brown Basmati rice, Milled Basmati rice, Parboiled Brown Basmati rice, and Milled Parboiled Basmati rice). The implementation of these standards will begin on August 1, 2023. A statement from the FSSAI claims that the food authority has announced regulations for Basmati rice after significant consultation with the relevant government departments and agencies and other interested parties. This is done to deliver authentic grade Basmati rice to domestic and international markets shifting Food labeling regulations serve as a benchmark for preferences, evaluating in food production technological developments and items' processing, competitiveness, and new environmental and public health issues. consumer global food The History of Food Labeling Regulations first realized organizations Food labeling standards date back to the early 20th century when governments and consumer advocacy the importance of providing accurate and uniform information on food products. The first food the United States was labeling regulation adopted in 1906. Concerns over food additives and pesticide residues led to the creation of labeling regulations for these compounds in the 1960s and 1970s. Finally, concerns about nutrition and health in the 1980s and 1990s prompted the creation of nutrition labeling regulations. in PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION 6 The FSSAI has asked states and UTs to deploy testing vans to check milk quality during Holi. the food festival, With the anticipated increase in demand during the Holi standards organization Food Safety and Standards Authority of India (FSSAI) has requested that states and union territories deploy mobile testing vans to inspect the quality of milk and milk products. safety and The Food Safety and Standards Authority of India (FSSAI) released a statement in which it claimed that it has "directed states/UTs to deploy Food Safety on (FSW) mobile food testing vans, to curb Wheels adulteration of milk and milk products considering the impending Holi festive season." The authority has asked the Commissioner of Food Safety of all states and UTs to conduct testing on at least ten samples of milk and milk products per FSW daily due increasing awareness of milk adulteration. the to The DS Group honors female farmers with a new initiative 2022 REVENUE GROWTH FOR CARGILL OF 23% TO $165 BILLION One of the top Fast Moving Consumer Goods (FMCG) corporations, the DS Group, has launched a new project called "Salute The FarmHer" to highlight women farmers' role in agriculture. With this, the gang makes modest progress towards receiving the credit they deserve. In India's agricultural economy, 54.6% of the labor force is employed in agriculture and related industries. Notwithstanding the stereotype that farming is a man's job, according to the Niti Ayog, 80 percent of rural women work in agriculture. Yet they need to be given more credit. The panel determined that it was essential to educate the public, raise consciousness, the empowerment, promote contributions of rural women workers. recognize and EU approves plant-based solvent for oil extraction. The Minafin Group, a renowned chemical developer and manufacturer, revealed that the plant-based solvent methyloxolane had been approved for usage in Europe to extract vegetable oils. Methyloxolane, a plant-based solvent used to extract oils, vegetable proteins, and natural compounds, is provided by the Minafin Group under the EcoXtract brand. The company stated on February 20 that it is made from agricultural co-products like sugarcane bagasse and does not compete with food production. n-hexane, one of the primary components of extraction grade hexane, is sourced from fossil resources and registered under the REACH Regulation as a category 2 reprotoxic and as a category 2 aquatic chronic toxic, according to the information posted on the US website of the National Center for Biotechnology Information. As a result, n-hexane has become a significant concern for academic and industrial research. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION 7 Italian Starbucks launches coffee infused with extra virgin olive oil. The renowned coffee company, Starbucks in Italy, introduced a line of beverages infused with extra virgin olive oil. According to the firm, on February 21st, the new Oleato line of beverages combines arabica coffee with Partanna cold-pressed, extra virgin olive oil. Those will ask, "Olive oil in coffee?" now. Howard Schultz, the CEO of Starbucks, stated on the corporate website, "But the proof is in the cup. When traveling in Sicily last year, Schultz was exposed to the Mediterranean custom of having a spoonful of olive oil every day and started enjoying a spoonful of Partanna extra virgin olive oil as part of his daily ritual and morning coffee. He then decided to combine the two components. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION 8 N O N - T E C H N I C A L C O N T E N T WEEKS HIGHLIGHT 8 MARCH WOMENS DAY is International Women's Day celebrated annually on 8 March. It offers an opportunity to reflect on progress made, to call for change and to celebrate acts of courage and determination by ordinary women who have played an extraordinary role in the history of their countries and communities. 8 MARCH HOLI Let us burn all our troubles and negativity in the fire of Holika Dahan and welcome new beginnings with joy and positivity. 8 MARCH NO SMOKING DAY No Smoking Day is observed every year on the second Wednesday of March to help smokers who want to quit smoking by raising awareness about the ill effects of smoking tobacco. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION 9 H C R A M PMG WEEKS HIGHLIGHT 10 MARCH KIDNEY DAY World Kidney Day is celebrated on March 10 to raise awareness about the various kidney diseases that exist and how they can affect one's life. Holi Festival of Vrindavan and Mathura N O N - T E C H N I C A L C O N T E N T H C R A M PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION 10 DID YOU KNOW? 1/4 2/4 3/4 4/4 Fact 1 The “hot” in hot peppers is due to capsaicin (C18H27NO3), a colorless, odorless oil-like compound found in the fruit of a plant that is a close relative of the tomato. Capsaicin is primarily found in the membrane that holds the seeds. That burning sensation is mainly caused by a chemical called capsaicin, which is found in tiny glands in the chilli's placenta. When you eat a chilli, the capsaicin is released into your saliva and then binds on to TRPV1 receptors in your mouth and tongue. T E C H N I C A L C O N T E N T 11 DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter H C R A M PMG DID YOU KNOW? 1/4 2/4 3/4 4/4 Fact 2 Milling is a unit operation that uses forces such as shear, compression, friction, collision, or impact to reduce solid particles to smaller ones. Milling processes can be used to make flour or to extract gluten and starch from grains and cereals (wet milling). T E C H N I C A L C O N T E N T 12 DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter H C R A M PMG DID YOU KNOW? 1/4 2/4 3/4 4/4 Fact 3 Space food consumption by astronauts during missions to outer space. is a type of food product created and processed for T E C H N I C A L C O N T E N T 13 DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter H C R A M PMG DID YOU KNOW? 1/5 2/5 3/5 4/5 Fact 4 Pickling is the process of preserving or extending the shelf life of food by either anaerobic in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. fermentation The resulting food is called a pickle, or, to prevent ambiguity, prefaced with pickled. 5/5 T E C H N I C A L C O N T E N T 14 DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter H C R A M PMG DID YOU KNOW? 1/2 2/2 Fact 5 Cacao is grown on a tree that bears fruit in the fifth year of its life. A single tree can produce 50,000-100,000 cacao blossoms in a year. Each pod usually contains 20 to 50 cream-colored seeds. One pound of chocolate requires approximately 400 beans. It contains cocoa butter, proteins, starch, alkaloids, essential oils, and other ingredients that will release their aroma during the roasting stage of production process. H C R A M 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 15 Vol .02-Issue .10-March 2023 PMG ENGINEERING About PMG About PMG Delivering End-to-End Engineering Design & Construction Management in Food & Beverage Industry 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