Tech-Knowledge April 2023 Issue 13

www.pmg.engineering Vol .02-Issue .13-April 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 .13-April 2023 CONTENTS 1. WHITE PAPER A. Cheese: Processing and Manufacturing B. Air Dryers 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 2-6 7-8 8 9-14 PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .13-April 2023 CHEESE: PROCESSING AND MANUFACTURING Introduction in the seen various changes its production Cheese is a widely consumed dairy product having history dating back from early 8000BC and still an important part of modern cuisine. Food industry has cheese manufacturing as rise in demand from consumer suiting personal taste. Cheese falls under acidic milk product as include milk acidification and adding enzymes, which are responsible for milk coagulation. The solid curd received are then treated further like removal of liquid whey and are mould pressed to get the desired shape. In case there is no additives added during from coagulating agents, then that is natural cheese. Naturally occurring cheese are when prepared by treating with product, unfermented flavouring agents, colouring agents, and other stabilizing & emulsifying ingredients, they are processed or prepared cheese. the production of cheese apart dairy Type of Cheese categorized Cheese are groups depending on the texture, method of preparation, fermentation period, aging and various other parameters. Broadly they are categorized into: various in Natural Cheese- Cheese, which are naturally occurring and have no additives apart from coagulating agent. Cooked pressed Cheese- Group of hard and semi hard cheese. They are made using thermophilic lactic fermentation started hence named cooked. The temperature given is more than 45 Deg. C Stretched curd cheese- Hot curd is mechanically stretched to obtain required cheese form. texture and for various Processed Cheese- Natural cheese are processed to get the additional flavour, colour and desired texture and was invented in Switzerland in early 1900’s. Hard Cheese- These cheese are aged longer and has lower moisture content which makes them more harder in texture. Parameters affecting quality -Type of milk used for Cheese production -Temperature of renneting & subsequent cooking of the curd in the whey. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION READ MORE.... Vol .02-Issue .13-April 2023 PLATE HEAT EXCHANGER Some other generally known cheeses and their description -Treatment of curd after separation from the whey. -Degree of souring & fineness of cutting. Time, temperature & relative Humidity of curing. -Milling & salting of the curd before placing it in the hoop or mold. -The pressure applied to the cheese. -Special treatment such as pricking or stabbing the cheese, bathing in brine & surface treatment to produce. Steps of Manufacturing possess of manufacture, in common. Below stated irrespective of country of origin & All cheese, certain methods characteristics five stages are common in all type of cheese making. Sourcing, ripening, Clotting/coagulating by rennet or similar enzyme preparation, Cutting of curd & release and Maturing/curing of cheese. the whey, Matting curd the PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION READ MORE.... Vol .02-Issue .13-April 2023 PLATE HEAT EXCHANGER Manufacturing steps in deep involves- 1.Receiving - Only high grade milk can yield high grade cheese. The quality of finished cheese depends upon the quality of milk. 2.Filtration & Clarification- Object being to remove any visible dirt in the milk so as to improve aesthetic quality of the cheese made. is adjusted 3.Standardization - Standardization of milk is main step in cheese making. In this step the SNF /Fat Ratio i.e. 0.68-0.70. The main object for standardization of milk in cheese making regulate the fat in the dry matter & produce the maximum amount of cheese per kg of fat in the cheese. temperature time employed 4.Pasteurization- The usual pasteurization of cheese milk is: 1. LTLT (Low Temperature & Long Time i.e 63°C for 30 Minutes) 2. HTST (High Temperature & Short Time i.e. 71°C for 15 Seconds) for 8.Coagulation -The first signs of coagulation are bubbles of air that stir into the milk surface take longer break & flakes of curd when spatula dipped into the milk & withdrawn. 9. Cutting -Cutting of firm coagulum into cubes of a specific size and this cutting can be in two way horizontal & vertical cutting by wire mesh. 10.Cooking -This refers to the heating of curd cubes it begins within 15 minutes of cutting. 11.Drainage of whey -This step removal of whey from the curd. involves the 12.Cheddaring -This step is a combined operation of packing, turning, re-pilling the curd cubes. 13.Salting - This step involves the salting of cheese cubes pieces. Salt in cheese enhances flavour, body & texture and then sent to cheese storage section at control temperature & RH room. 5.Addition of Calcium Chloride - Excessive heat treatment cause the precipitation of a part of the calcium salt in slower renneting action & weaker curd , which can be corrected by addition 0.01-0.03 %calcium chloride to the milk. in milk, results this 6.Addition of Starter - Starter is the heart of cheese. A bad starter give low quality of cheese. The usual time to add the starter added is to the extent of 0.5 to 1% of the milk at the 30-31°C . 7.Addition of rennet - Rennet is added when it has been determined the acid is developing at the desired rate. When the acidity of milk has raised 0.02% the milk at 30°C Temperature. After 25 to 30 minutes after addition of rennet start cutting of curd. rennet added of h eese c PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .13-April 2023 AIR DRYERS Introduction and reached Compressed air might have moisture content in the processing to if them environment or processing can equipment, adversely affect the quality of product by causing undesirable changes in them. Hence it is necessary to have all water or moisture to be removed from air before coming in contact to food products. In this scenario, air dryers come into picture, which removes content of water vapor from air. Air dryers are commonly found in a wide range of industrial and commercial facilities. The process of air atmospheric contaminants, including water vapor. Some cases of rusting in tanks or tools, chances of being emulsified with grease, washing out lubrication oils etc., are some of the disadvantages of water vapor in air. concentrates compression Application of Air Dryer Compressed air contains more water vapor content than the air in atmospheric condition. There are chances they can condense in the pipelines or can come in contact with critical equipment or product corrosion or causing rusting of equipment, affecting the effectiveness of equipment and reducing the shelf life of product by initiating microbial growth like fungus and molds. different Air dyer removes water from compressed air by employing are discussed further. Water content in compressed air are measured by pressure dew point i.e., PDP, where low value of PDP indicates less amount of water vapor in the compressed air. technologies that Types of Air Dryer Performance characteristics of air dryer are typically defined by the dew point and depending upon there working they can vary. There are mainly four types of air dryers that are being discussed here. Air dryers are widely categorized into primary and secondary types and the major four categories comes in this. 1. Regenerative desiccant dryer: The compressed air is passed through a pressure vessel with two towers filled with a media such as activated alumina, silica gel, molecular sieve or other desiccant material. This desiccant material attracts the water from the compressed air via absorption. As the water clings to the desiccant, the desiccant bed becomes saturated. The dryer is timed to switch towers based on a standard NEMA cycle, once this cycle completes some compressed air from the system is used to purge the saturated desiccant bed by simply blowing the water that has adhered to the desiccant off. The tower is drying tower and regenerative tower. READ MORE.... PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .06-February 2023 2.Refrigerated dryer: Refrigeration dryers employ two heat exchangers, one for air-to-air and one for air-to-refrigeration. However, there is also a single heat exchanger that combines both functions. The compressors used in this type of dryer are usually of the hermetic type and the most common gas used is R-134a and R-410a for smaller air dryers up to 100 CFM. Older and larger dryers still use R-22 and R-404a refrigerants. A refrigerated dryer delivers a dew point not lower than approximately 35 °F (2 °C). 3.Deliquescent dryer: A deliquescent dryer typically consists of a pressure vessel filled with a hygroscopic medium that absorbs water vapor. The medium gradually dissolves or deliquesces to form a solution at the base of the pressure vessel. The liquid must be regularly drained from the vessel and new medium must be added. A deliquescent dryer delivers a dew point suppression that fluctuates with air temperature. Typically, this suppression is 20 °F (11 °C) below the compressed air temperature. 4. Membrane dryer: In a Membrane dryer the compressed air is first filtered with a high-quality coalescing filter. This filter removes liquid water, oil and particulate from the compressed air. In order to desorb the water Vapors, the partial flow of dried air expanded to atmospheric and passed in through outside of the hollow fiber bundle counter flow direction which will flush out the moisture. It is not always required to have compressed air operating at minimum dew point as it can be economically not feasible, as reducing pressure dew point can be really expensive. It is advised to supply the degree of dryness needed for each application along with considering all other operating parameters in mind while selecting the correct air dryer. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter FOOD INDUSTRY INDUSTRY BUZZ The PLI scheme encourages the use of millet in Ready Cook/Ready to Eat products. Rage Coffee enters the market for ready-to-drink cold coffees. In order to promote the use of millets in Ready to Cook/Ready to Eat (RTC/RTE) products and to incentivize these products for promoting their value addition and sales, a component for millet-based products with an outlay of Rs. 800 crore was carved out under the Production Linked food products being implemented by the Ministry of Food Processing Industries (MoFPI) since 2021–22. (PLI) scheme Incentive for Rage Coffee, a caffeine innovation FMCG firm headquartered in Delhi, has introduced three new ready-to-drink flavors. These flavors are great for everyday use and will give you a relaxed yet energizing start to the day. The three delectable flavors: mocha frappe, salted caramel, and hazelnut latte, offered on the online shop and partner platforms, perfectly complement the new ready-to-drink cold coffee's velvety, thick, and creamy texture, which is smooth on the palate. 30 applications in total, 22 SMEs and 8 large entities, were approved under this segment. The packaged and branded RTC/RTE food products with more than 15% of millets by weight/volume in the product composition are eligible for claiming the incentives under the PLI Scheme component for Millet Based Products. The cans will cost Rs 140 for 240 ml, which is reasonable. Cold coffee that is already prepared for consumption offers unparalleled convenience because all you have to do is open it, sip it, and enjoy it! It is produced from pure milk and infused with premium coffee, best served chilled. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION The #BadloBehtarKeLiye from Nature Fresh delivers a 20% reduction in oil absorption. With dates, cashews, and saffron, Naturals Malai Khurma ice cream makes the perfect Eid treat. 2022 REVENUE GROWTH FOR CARGILL OF 23% TO $165 BILLION Recently, the NatureFresh brand of edible oil from Cargill unveiled a new advertising campaign. Its hashtag, #BadloBehtarKeLiye, emphasizes the value of active parenting in a child's day-to-day life to help them reach their full potential. This campaign targets health-conscious includes a new pack design, a TV customers and commercial, and on-ground marketing tactics. Encouraging parents to take an active role in their child's development and success by improving their health fosters an emotional connection The business targets the community of "Active Parents" in urban areas between the ages of 30 and 50 who want to raise self-assured, aspirational, and content children through this campaign. Just in time for Eid, the well-known ice cream company Naturals, recognized for its dedication to utilizing only the best ingredients, is releasing its newest flavor, Malai Khurma. The delectable treat Malai Khurma combines khurma, a traditional Indian dessert, with creamy malai ice cream. The finest milk, sugar, dates, pulp, and dried fruits like cashews, pista, and kismis are combined with saffron and cardamom powder to create the In actuality, this mouthwatering flavor perfectly encapsulates the festive spirit of Eid. It is expertly curated to delight its patrons and satisfies the various palate of the vast Indian nation. Moreover, it's a decadent and delightful ice cream flavor. ideal mixture. The Sun pure program empowers Indian farmers to produce oilseeds and reduce their import dependence To increase the productivity of the nation's edible oil supply, Sunpure, the leading edible oil brand in South India, has unveiled a significant project to empower and encourage Indian farmers to increase their production of oilseeds. The company's headquarters in Karnataka would deal directly with farmers to buy groundnut and sunflower seeds at fair prices, cutting out intermediaries. To lessen the nation's relb iance on imports, it is intended to develop a sustainable ecosystem for Indian farmers. The parent firm, MK Agrotech, already possesses the equipment for processing oil seeds like groundnut and sunflower. Now, the Challakere factory in the Chitradurga district crushes about 70 metric tonnes of groundnut seeds daily and 100 metric tonnes of sunflower seeds daily. Shortly, it is intended to broaden its oil seed crushing activities to incorporate flax and sesame seeds. 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 24 MARCH RAMADAN The ninth month of the Islamic calendar, Ramadan, is observed by Muslims all over the world as a time introspection, and for prayer, fasting (sawm), community. The annual Ramadan observance, which marks the anniversary of Muhammad's first revelation, is one of the Five Pillars of Islam and lasts from one sighting of the crescent moon to the next for a period of twenty-nine to thirty days. 27 MARCH WORLD THEATRE DAY World Theatre Day is celebrated annually on March 27th to raise awareness about the importance of theatre arts - how they played an important role in the field of entertainment, and the changes that theatre brings in life. 30 MARCH RAM NAVAMI The Hindu holiday of Rama Navami commemorates the birth of Lord Ram, the seventh manifestation of the god Vishnu, to King Dasharath and Queen Kausalya in the Ayodhya kingdom.This festival occurs on the ninth day of the bright half (Shukla Paksha) of the lunar cycle of Chaitra (March–April), the first month in the Hindu calendar. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION L I R P A PMG T E C H N I C A L C O N T E N T DID YOU KNOW? Fact 1 Greek yogurt contains 20 grams of protein per 7- ounce (200-gram) serving, making it a high protein food. In addition to protein, Greek yogurt is high in essential vitamins and minerals such as B12, selenium, and zinc, all of which support human health Fact 2 White sugar and brown sugar are both derived from sugar cane or sugar beets. White sugar is sucrose that has been stripped of all molasses. White sugar contains approximately 99% sucrose. Brown sugar is white sugar with a trace of molasses added back in. Light brown sugar contains approximately 94% sucrose and the remainder is molasses. L I R P A 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 3/3 2/3 Fact 3 in the The use of fungi is one of the most intriguing developments field of biopesticides. Mushrooms have been used as a natural pesticide for a long time to see if they are beneficial for crops to grow healthy while also posing less risk to insects. MycoPesticide, a fungi-based beneficial biopesticide, will begin to sprout inside the insect once it has been eaten and will then feed on the creature until it dies. 3/3 L I R P A PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Fact 4 Despite their name and popularity, French fries are not from France. The origins can be traced back to Belgium, where historians claim that potatoes were fried in the late 1600s. People in Belgium's Meuse Valley region were already slicing and frying potatoes at the time. 3/3 T E C H N I C A L C O N T E N T 1/2 2/2 Fact 5 All mushrooms are fungi, but not all fungi are mushrooms. Mushrooms are the fruiting bodies of fungi that grow above ground. It is similar to plant fruit, except that the "seeds" it produces are actually millions of microscopic spores that form in the gills or pores beneath the mushroom's cap. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter L I R P A PMG T E C H N I C A L C O N T E N T 1/5 3/4 2/5 4/4 3/5 4/5 L I R P A PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Fact 6 Vinegar is essentially a dilute solution of acetic (ethanoic) acid in water. Acetic acid is produced by the oxidation of ethanol by acetic acid bacteria, and, in most countries, commercial production involves a double fermentation where the ethanol is produced by the fermentation of sugars by yeast. 3/45/5 T E C H N I C A L C O N T E N T L I R P A PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Vol .02-Issue .13-April 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

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