Tech-Knowledge April 2023 Issue 15

www.pmg.engineering Vol .02-Issue .15-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 .15-April 2023 CONTENTS 1. WHITE PAPER A. Milk Reception B. Pulse Electric Field 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 10-12 PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .15-April 2023 MILK RECEPTION Introduction From flavoured milk to cheese, some of the best things in life are made of Milk. It is one of the most consumed foodstuff having perfect nutritional qualities. Approximately 150 million households around the globe are engaged in milk production. In most developing countries, milk is produced in the rural areas, and then transported to the dairy plants to meet requirement of urban demand. Milk has to be collected and transported from the production to processing and distribution points in cities as quickly as possible because of milk being highly perishable in nature due to abundance of nutrition, which influence positively to microbial growth. Milk Procurement The usual methods of milk collection and reception at dairy plant involves: procurement individual through 1.Milk producers: Individual producers bring milk to plant in their own vessels, which can be of any type. This is possible for those producers who are located nearby milk collection centre. through collected co-operative 2.Milk form an organizations: Co-operative societies organization, for which uninterrupted supply of milk to the dairy plant. This is beneficial to the producers as there is no middleman to share profit. responsible is 3.Milk procured through contractors: Contractor supply milk by collecting milk at a cheaper rate from producers and transports the milk to the dairy. Therefore, there is less return to the milk producers, as milk contractor will keep his share in the profit. 4.Milk reception from milk collection cum chilling centres: BMC (Bulk Milk Chilling) collects milk, chill them and maintain to keep them in required maintained condition until they are transported to dairy. This method is prevalent in organized sectors, and dairy operations in India. Reception Dock (RMRD) Raw milk reception dock also known as RMRD involves mainly two methods of milk collection. 1.Tanker milk unloading: larger plants, tankers is used to receive milk. Received milk is directly unloaded in silo which are insulated to maintain the incoming milk temperature. In relatively PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION READ MORE.... Vol .02-Issue .15-April 2023 PLATE HEAT EXCHANGER 2.Can milk unloading: In small dairy plants, where capacity is much lower in requirement, to prevent high transportation cost, milk is received usually by cans that are easy to be loaded on any form of transportation means. tanker 3.Combination of both Can and unloading: There are plants, which have high quantity milk requirement. In such case, mode of reception can sometimes include both tankers and cans if there is high requirement of milk. Components & Operations 1.Weighing: There are two ways of measuring the quantity of milk received at the dock either by weight or by volume. Gross weight of the tankers is recorded using weigh bridge. Weighing is done after emptying of tank as well for record. The difference between the two readings gives the net weight of milk received by the dairy. Other method is to pass the milk through a flow meter and record its reading, which is multiplied by density of milk to get weight of the milk received. 2.Sampling: The first thing done at reception is to determine the quantity of incoming milk. Accurate sampling is the first pre-requisite for fair and just quality control system. Plungers and dippers are used for milk sampling. The principle of grading is platform tests which includes organoleptic tests (appearance, odour and taste), acidity sediment etc. Platform tests are the key man for the proper selection of milk. 3.Unloading: The reception of milk is done at Raw Milk Reception Dock (RMRD).The RMRD dock should be of height suitable (usually 1.5 m) to receive milk. For can unloading, the truck carrying the filled cans is brought alongside the unloading platform. In the absence of mechanical aids, the cans are off-loaded manually to the tipping point, where the lids/covers are removed and the milk inspected. it If a milk tanker is first properly is used, positioned so that pipe-fitting connections can be made conveniently in the tanker bay. For tanker unloading, tanker is connected to milk transfer pipeline via flexible hose. Hose selection is an important parameter as it should be non-reactive to milk during transfer. 4.Milk Chilling: Immediately after receiving the milk, it is cooled to temperature of about 4°C or 5° C to supress the microbial load using surface coolers, Plate Cooler or Internal Tabular Cooler and stored cool till used in raw milk silo. 5.Milk Storage: Raw untreated cooled milk is stored in large vertical storage tanks (known as milk silo tanks) which holds the milk until it is further processed. Silos can be located either indoor or outdoor of the plant. The storage tanks must be designed for ease in sanitation, preferably by the circulation-cleaning method. In addition, the tanks should be insulated or refrigerated, to required temperature throughout the holding period. 6.Booster pump: It facilitates transfer of milk to silo and is check temperature of milk passing through PHE by regulating the flow. is filtered before 7.Disk Filter: stored in silos, as there can be impurities and contamination. Incoming milk in in fat and protein, makes Milk being rich it important to process milk immediately or else to be stored required condition until being processed. Milk is prone to several post-secretion changes, some natural and some man-made. Thus, Milk Reception is the critical stage in deciding the quality of dairy products as it depends upon quality of raw milk used in their manufacture, processing and handling. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .15-April 2023 PULSE ELECTRIC FIELD Introduction as for such properties thermal processing of Food contains many heat-sensitive nutrients which include vitamins, minerals, and nutrients having functional pigments, antioxidants, and bioactive compounds. Many processes during the manufacturing of food cause detrimental effects on these nutrients. Alternative food are methods gaining importance, due to increased consumer demand for new methods of food processing that have a reduced impact on nutritional content and overall food quality. Also because of the increasing consumer demand for minimally processed fresh- like sensory and nutritional qualities, there is a growing interest in non-thermal processes for food processing and preservation. food products with high for technology non-thermal Pulsed Electric Field (PEF) is one such widely used novel food preservation. PEF is a mild food preservation technique making use of short electric pulses of variable intensities yielding few to no detrimental effects on quality attributes in pumpable foods such as fruit juices, liquid eggs, jams, soups, milk, yogurt etc., but with advancement, this technology have become friendly for solid foodstuff too. Working Principle in and The process is based on electroporation, which generates high voltage (10–80 kV/cm) pulses into foods placed between two electrodes for short then packaged temperature, time at ambient aseptically refrigerated distributed condition. Food is exposed to electrical field of treatment chamber leading to the opening of pores in tissue mass. This process attains a 5 log reduction on most pathogenic bacteria by liquid media. rupturing the cell membranes Inactivation of microorganisms occurs due to generation of shock wave generated by an electric arc that stimulate the formation of highly reactive free radicals from chemical species in food It causes only minimal detrimental changes to the physical and sensory properties in foods, helping in retaining ‘fresh’ quality and assists in nutrient retention. in Treatment Affecting Factors 1. Electric field strength- Strength of electric field depends on type of food and microorganism to be treated. 2. Processing time- Varies with microorganisms. 3. Treatment temperature 4. pH-Low acidic foods are preferred but not limited to them 5. Ionic Strength 6. Conductivity of the medium 7. Type of microorganism present in food media READ MORE.... PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .06-February 2023 Construction: Field of Applications Construction of PEFs machine involves a pulsed power supply, treatment chamber that converts the pulsed voltage into PEF and a control panel High voltage Pulse Generator: This unit provides a maximum of 2.5 kV pulses. The instrument consists of a capacitor (7 F), charge and discharge switches, and a wave controller. The wave controller may be connected to the electroporator to the discharge pattern. Treatment cuvettes with a 0.1-cm electrode gap and l00 L volume may be used for PEF treatments, which give a maximum intensity of approximately 25 kV/cm. The frequency, shape and amplitude of the pulses result in the intensity of the treatment. improve Treatment chamber: PEF treatment chamber may be static or continuous which consists of two electrodes, with insulating materials in between that acts as an enclosure containing food materials. Uniform electric fields can be achieved by parallel plate electrodes with a gap sufficiently smaller than the electrode surface dimension. The chamber also contains a spacer, and two lids. Each electrode is made of stainless steel, whereas the lids are made of polysulfone. The spacer and distance between two electrodes is termed as the treatment gap of the PEF Chamber. Process System for monitoring Control Parameter: It consists of two major devices: a.Oscilloscope: It measures the voltage across the treatment chamber and shows the output voltage shape. is b.Temperature Probe: Sample measured with a thermal probe placed inside the treatment chamber. temperature 1.Improved quality of Potato chips and finger fries with less fat content: PEF pre-treated potatoes enables cutting at optimum product texture which results in smooth surfaces, reduced starch loss, less damage and less absorption of oil/fat by potato chips and fries. 2.Drying: PEF facilitates rapid removal of moisture from cell matrix. 3.Wastewater Treatment: PEF burst cells are more susceptible to other biological and chemical processes such as anaerobic digestion, which significantly in wastewater. Thus reducing the treatment time for wastewater. reduces solid waste content 4.Efficient Extraction of Fruit Juices: PEF treated apples and carrots are found to be producing more juice as their cell mass gets disintegrated which is liquid the essential pre separation during juice extraction from fruits and vegetables. for solid requisite and foods spores on microbial PEF involves certain limitation such as its limited its effects ineffectivenesson that have higher or variable electrical conductivity. PEF can be seen as the promising replacement, which allows the preservation of heat sensitive food products for which fresh taste is the main quality parameter, without or with only minor detrimental effects on the quality. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter FOOD INDUSTRY INDUSTRY BUZZ FSSAI substitutes food additives standards for STDs in the manufacture of Atta. Britannia Bread releases "Millet Bread," which contains no additional maida. The Food Safety and Standards, Second Amendment Regulations, 2023, which take effect on September 1, 2023, have changed the requirements for flour, the product obtained solely by milling or grinding clean wheat is referred to as "Wheat Flour (Atta)," and the product obtained by combining different fractions in roller mills after separating semolina or maida during the processing of wheat is referred to as "Resultant Wheat Flour (Resultant Atta). The regulations also include moisture, percent by mass, not to exceed 14.0, total ash, percent by mass (on a dry basis), not to exceed 2.0, ash insoluble in diluted HCL, percent on a dry mass basis, not to exceed 0.15, gluten, percent on a dry mass basis, not to exceed 6.0, alcoholic acidity (with 90% alcohol) expressed as H2SO. The most significant bakery foods firm in India and the inventor of sliced bread, Britannia, has introduced millet bread with no additional maida. Instead, it is loaded with nutrients from Ragi, Jowar, Bajra, and Oats, as well as fiber and minerals that give consumers an easy method to include millet-based foods. With this launch, the company entered the Indian FMCG market for millet bread for the first time in the organized sector. This program fits the Central Government's objective to promote millet and give Indians access to a nutrient-rich diet. This is consistent with the WHO's declaration of the "Year of Millets." PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION The Foodservice Packaging Industry is Projected to Grow at a Substantial CAGR by 2030 Introducing over 15 new products, Mother Dairy targets the indulgence and convenience markets. 2022 REVENUE GROWTH FOR CARGILL OF 23% TO $165 BILLION institutional food services, and Food establishments, online food ordering all use this service to package various food items, such as fruits, vegetables, and dairy products, to preserve food for long periods and keep it safe. Food is shielded from air, moisture, and bacteria by packaging. It in fresh food's also offers heat resistance and aids catalytic activity. Additionally, it safeguards food during handling and transit and retains its quality. Due to the increase in food chains and shifting consumer preferences for takeaway, delivery, or consumption on the go, the global market for foodservice packaging is anticipated the forecast period to expand significantly throughout The top manufacturer of milk and milk products in India, Mother Dairy Fruit and Vegetable Pvt. Ltd., just revealed its updated lineup, which includes over 15 new products for the summer of 2023. These brand-new items were created based on in-depth consumer research to capture the indulgence and consumption convenience markets and situations. changing the cold cream, This year's new product lineup includes over ten flavors of custard. ice Additionally, the business has added Vitamins A and D to its Nutrifit curd product. Through both established and cutting- edge distribution methods, the newly launched line will be accessible in the company's key regions. ready-to-eat coffee, and Government officials clarify that no decision has been made on the entry of dairy products. The government clarified its position on the import of dairy products, stating that while it was aware of the summertime supply and demand imbalance and was keeping an eye on it, no decision had yet been made. After Maharashtra MP Sharad Pawar wrote a letter to the government objecting to this decision, the Ministry of Dairying and Animal Husbandry released the following statement: "To meet the growing demand and to consider that the supply of milk in the following summer season being a lean season may be less, there were demands from several dairy cooperatives for import of conserved dairy commodities - milk fat and powder, as it is a fact that there has been some demand and slack in the supply of milk. 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 7 APRIL GOOD FRIDAY Christian believers observe Good Friday as a day of remembrance for Jesus' crucifixion and death at Calvary. The holiday, which falls on the Friday before Easter Sunday, is observed during Holy Week and is regarded as a part of the Paschal Triduum. Various names for the day include Great Friday, Black Friday, and Holy Friday. Good Friday is observed as a national holiday in many nations around the world. 7-14 APRIL NATIONAL HANDLOOM WEEK National Handloom week is celebrated from April 7 to April 14, to focus on the artisans behind the exquisite embroideries, textured saris and arty prints. Weaving is an aesthetic, intricate art passed on from generations taking forward India's cultural heritage, legacy, and empowering the lives and economy of the country. 10 APRIL NATIONAL HOMEOPATHY DAY World Homeopathy Day is celebrated each year on April 10 to pay tribute to homeopathy and its contribution to the world of medicine. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION L I R P A PMG N O N - T E C H N I C A L C O N T E N T 13 APRIL JALLINWALA BAGH MASSACRE DAY The Jallianwala bagh massacre is observed on 13 April every year as the day marks a turning point in India's struggle for independence. A memorial was set up by the government of India in 1951 at Jallianwala bagh to commemorate the spirit of Indian revolutionaries and the people who lost their lives in the brutal massacre 17 APRIL ESTER Easter is celebrated on the 17th of April. The day represents the fulfillment of the prophecies of the Old Testament and the revelation of God's salvific plan for all of humankind. L I R P A PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION DID YOU KNOW? Fact 1 The pepper's capsaicin, "a chemical compound that the mouth's neurotransmitters," clamps onto These burning causes the the are neurotransmitters neurological reaction with a burning sensation. responsible sensation. for T E C H N I C A L C O N T E N T 1/2 1/2 Fact 2 Cauliflower naturally comes (also known as Broccoflower), purple, and orange coloured cauliflower are available. Although it does not have the same appearance as the popular white cauliflower, it has the same flavour: mild, sweet, and nutty. Orange and purple cauliflower contain more antioxidants than white cauliflower. in multiple colors. Green 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 1/3 2/3 Fact 3 The term "chocolate" derives from the Aztec word "xocoatl," which refers to a bitter drink made from cacao beans. These beans were ground into a paste, which was then combined with water, chilli peppers, and other spices to create a frothy, bitter-tasting drink. J.S. Fry & Sons, a British chocolate maker, introduced the chocolate we know today in 1830. His solid as chocolate bars. chocolates manifested themselves 3/3 3/3 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 1/4 2/4 1/2 3/4 2/2 4/4 Fact 4 The brain is made up of 60% fat. Although butter is a saturated fat, our bodies, particularly our brains, require saturated fat for optimal brain function and preservation. Butterfat contains cholesterol, which is necessary for the development of children's brains and nervous systems. It contains Arachidonic Acid (AA), which is essential for brain function and is found in cell membranes. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter L I R P A PMG Vol .02-Issue .15-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

PMG Engineering | Build World-Class Food Factories | Newsletter | Tech-Knowledge April 2023 Issue 15