Spray Balls in CIP Systems: Enhancing Tank Cleaning in Food & Beverage Industry

www.pmg.engineering Vol .02-Issue .17-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 .17-April 2023 CONTENTS 1. WHITE PAPER A. Platform test B. Spray ball 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 10-13 PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .17-April 2023 PLATFORM TEST Introduction Classification of Tests Milk being constituted of high percent of water is prone to adulteration by human for profit. Not only this, due to high nutritious composition of milk they easily get microbial contaminated, as it provides for microbial proliferation. condition ambient Special care should be taken in primary stages to eliminate distribution of any unfit milk for consumption. Receiving area are known as milk receiving platform or milk reception dock (RMRD) and raw milk are received in cans. RMRD includes operations such as sampling, testing, weighing or measuring and recording, grading, unloading, dumping and pumping. it incoming milk before “Platform Tests” is the term given to all the tests that raw milk go through to assess the quality of the is accepted and weighed. They are performed on each can/tanker of milk with the objective of detecting milk of inferior or doubtful quality, to prevent it being mixed with high- grade milk. It helps in making quick decision regarding its acceptance/rejection. Sometimes the term ‘Rapid Platform Test’ used to refer mainly to the organoleptic tests, which take very little time to perform. Platform tests are based on organoleptic (sensory) tests, such as those for smell, taste, appearance and touch, acidity, sediment, fat/SNF, etc. 1.Organoleptic tests: Organoleptic or sensory tests are performed with the help of five sensing organs, viz. eye, nose, tongue, ear and skin, before emptying the transport containers. 1.1.Smell (Odour): The top of the milk in the can may simultaneously be noted for smell and test can be repeated by shaking the can vigorously. The milk should be free from any abnormal smell. For tanker milk, it is advisable to go with this test before chilling process as after chilling, any sort of abnormal smell tend to get supressed. free from churned 1.2. Appearance: The milk should be normal in fat globules and colour, reasonably floating extraneous material. Small white clots or grains, mastitis milk or adulterated with flour and skim milk powder. from any free 1.3.Temperature: Temperature at which milk is delivered is often an indication of its quality. A temperature of 50 degree C or below is satisfactory and advisable. 1.4.Sediment: With time all the heavy or dense material, tend to settle down. It need not made daily, but should be made sufficiently often to ensure a clean milk supply. A low sediment is desirable. READ MORE.... PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .17-April 2023 PLATE HEAT EXCHANGER 2. Preliminary tests: these are simple and rapid physio-chemical tests which can be performed easily on the reception dock. (pH<5.8) or abnormal milk 2.1 Clot-on- boiling test (COB test): Clot on boiling (C.O.B) is quick and simple tests for highly (e.g. acidic milk colostral or mastitis milk). If a milk sample fails in this test, milk might be containing acids or acid producing bacteria or abnormally high level of proteins such as colostrum. 2.2 Lactometer test: Milk has specific gravity or density, determined by lactometer. Addition of water in milk to increase its volume for high price can be determined by change in density of such watered milk. If it is tested along with butterfat test, it enables us to calculate the milk total solids (% TS) and solids not fat (SNF). 2.3 Alcohol test: Alcohol coagulation test is simple and rapid. It is based on poor stability of milk proteins in presence of alcohol. When milk contains the high level of lactic acid, rennet, milk albumin or salt concentration as in mastitis, it may fail to qualify the test. 2.4 Acidity Test: Bacteria that normally grow in raw milk ferment lactose and produce lactic acid. In the acidity test, lactic acid is neutralized with 0.1N solution of sodium hydroxide. The amount of sodium hydroxide is measured and from this amount, percentage of lactic acid is calculated. 2.5 Fat content: Fat content of milk /cream of dairy animals is one of the important factors in determining the price of the milk/cream. Hence fat % is calculated by Gerber method. 2.6 Freezing Point Determination: The freezing point of milk always has a constant value. A small adulteration of milk with water will cause a detectable elevation of its freezing point from its normal values of -0.54ºC. This test is accurate and sensitive to added water in milk. 2.7 Alcohol-Alizarin Test: Alizarin is a pH indicator. Alcohol–Alizarin (A-A test) test is more informative. It will indicate the coagulation as well as intensity of acidity. Microbiological Tests: These tests provide information on the sanitary condition and keeping quality of milk. The tests are intended to be carried out on samples collected for microbiological analysis. It helps in determining the extent of bacterial contamination and growth in milk. 3.1 Dye-reduction Test (Methylene Blue or Resazurin): The methylene blue reduction test is based on the fact that the color imparted to milk by the addition of a dye such as methylene blue will disappear more or less quickly depending on the microbial load in the sample. The removal of the oxygen formation of from milk and the reducing substances during bacterial metabolism causes the colour to disappear. via sources different modes Platform tests are necessary for controlling the quality of incoming raw milk as it is collected from of various transportation. A milk processor or handler will only be assured of the quality of raw milk if certain basic quality tests are carried out at various stages of transportation of milk from the producer to the processor and finally to the consumer. This test must be rapid, accurate and reliable as keeping quality of milk deteriorates with time, which further lowers the quality of final product. We know that, in order for any processor to make good dairy products, good quality raw materials are essential. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .17-April 2023 SPRAY BALLS Introduction Sanitary aspects of producing food and beverage importance. Cleaning products are of extreme requirements are best met with Cleaning-in-Place (CIP) systems, which is very well established technique used in various biopharma and food those industries. Basically, CIP refers that are mechanical and to prepare equipment or pipeline necessary circuits food processing, either after a processing run that has produced fouling or when switching a processing line from one recipe to another and it is done without dismantling or opening system, less production downtime. chemical systems leading to all for to Spray balls, an essential part of CIP system, are cleaning nozzle used for efficient cleaning of tanks, vessels and other containers of various shapes and sizes where cleaning solution cannot be reached. Working Principle Spray balls have numerous small holes, perforated partially or completely on its surface. It facilitates the efficient cleaning of process equipment by drenching the interior surfaces of the vessels with hot water and cleaning solutions at various velocities, thus making them suitable for CIP. Spray balls offer basic rinsing of the tank’s internal surface where each hole acts as a divergent spray which have whirling effect for removing soil in a turbulent way. Spray balls ensure that the process of cleaning it can be is highly effective and designed and automated to allow for maximum coverage. Types of Spay Balls 1. Static Spray Ball: This particular spray ball is a permanent static mount, designed to direct multiple high-velocity jets against the tank wall which do not require more fluid. They are used primarily for rinsing tanks. They are inexpensive to purchase and are very robust. 2. Rotary Spray Ball: The cleaning fluid drives the spray head by means of specially positioned nozzles. The rapidly repeated impacts remove the soil and rinses it from tank surfaces. This results in optimum cleaning efficiency at low pressure in small to large sized tanks. Construction of Spay Balls Spray ball, a cleaning accessory, of CIP consists of three parts READ MORE.... PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .06-February 2023 i. Hollow sphere which is partially or completely covered with tiny holes perforated inside it. long or small connecting ii. A its attachment to pipe fittings of containment for supplying liquid and chemicals. rod for iii. Bearing which may be present or absent depending on its operation Therefore, spray ball used in food industries are mostly made up of SS 316L/304L, PTFE, PVDF which can be personalized according to process Material chosen must be food specifications. grade and comply with the requirements of regulatory bodies. Features for Selection 1. Extent of Cleaning: The nature of substance to be cleaned from tank should be considered like, solubility, viscosity, nature of powder / pigment material. 2. Pump and Pipes: The pipe size used depends mainly on the required flow rate and should be chosen so that the pressure losses in the pipe system are as low as possible. 4. Arrangement: The nozzles must be positioned in the upper part of the tank where possible. In that sufficient it must be ensured addition, cleaning fluid strikes the tank top. into contact with 5. Filling Level: If possible, the nozzle should not come the product during production. The nozzle should be positioned above the maximum product level in the tank. 6. Connection Size: Connection size may range from 0.5″ to 2.5″, which determines the maximum flow delivered through a spray ball with acceptable pressure drops. 7. Elimination of Shadowing Effect: Obstructions in the vessel such as agitators or baffles can cause "shadowing" of areas where spray cannot reach which greatly reduces the cleaning efficacy of a single spray ball. In these cases, two or more nozzles may be required to effectively clean the entire vessel. 8 Drill Pattern: Spray ball drill patterns depend on a spray ball’s placement, surface area coverage requirements, and obstructions. Standard spray to 360-degree ball patterns ranges coverage. from 90 9. Ball Diameter: Ball diameters typically range from 1.25″ to 4″. 10. Connection Style: A slip collar is a standard connection. Other connection styles include butt weld, tri-clamp, half coupling, and pipe nipple. connection), flare (no 11. Flow: A minimum flow rate of three gallon per minutes for every foot of tank circumference is required to provide enough flow for cleaning coverage. Increase in flow rate by using larger nozzle increases the impact assuming that other parameters remain same. 12.Pressure: 25 psi is the standard design flow rate if not specified by the user with maximum pressure for custom spray balls being 70 psi. With rotating nozzles, the supply pressure normally influences the rotation speed. Higher the rotation speed, greater is the tendency of rotating nozzles to atomize the fluid into much smaller droplets. the drainage complete Spray ball must have provision of drain hole to guarantee the cleaning/rinsing solution. Its absence may lead to to creation of dead spaces which may corrosion (rogue) of stainless steel. Surfaces of spray ball must be grounded or electro polished for lowering the surface roughness (20 Ra) in order to meet hygienic requirement. lead of PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter FOOD INDUSTRY INDUSTRY BUZZ India-made, newly handmade glass jars from Rage Coffee are available worldwide. Britannia Irene Gold For 10 women entrepreneurs, 'My Start-up' will roll out a seed investment of Rs 1 crore. Rage Coffee, a caffeine innovation FMCG company based in Delhi, has announced the debut of its new, elegantly styled jars wrapped in brilliant and energizing brand colors. Rage Coffee develops, markets, and distributes unique packaged caffeine-related products. The "V"- shaped frame that the jars are made from symbolizes the qualities of triumph. The jar's game-changing quality is that it is a sustainable container created in India for all coffee lovers who are passionate about their aspirations. The team spent more than a year conducting extensive testing, research, and development to create the ideal coffee glass jars. Since many leaders in the sector continue to use jars imported from other nations, this is an unusual step. Britannia, The top ten winners of Marie Gold's My Startup initiative's fourth season, was revealed, and each received Rs 10 lakhs to help launch their respective businesses. The program is a platform that empowers women to start their businesses, which will enable them to create jobs and achieve financial independence. The flagship program, which has been running successfully for four seasons, has drawn interest from more than 2 million potential participants this season. More than 80,000 people have received business skills training from the team. This year's shortlisted candidates presented their concepts to a distinguished jury panel of female business owners and media figures. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION SIG is preparing to attract the aseptic packaging industry's growing players for liquid F&B. SIG, a top solution provider for improved packaging, has experienced exponential growth and is poised to become one of India's most rapidly expanding aseptic packaging brands. The brand intends to expand its business in India with the help of improved production capacities and collaborations with the majority of the most significant beverage, juice, and dairy companies there It started conducting business in the Indian market in 2017. By the end of 2023, the company will significantly expand its activities, with over 40 filling lines for aseptic carton packs running in India. Early this month, Samuel Sigrist, CEO of SIG Group, traveled to India to officially inaugurate the second production facility in Palghar, which produces bag-in-box and spouted pouch packaging formerly sold under the Scholle IPN and Bossar brands. Ogilvy India created new ice cream advertising from Mother Dairy. 2022 REVENUE GROWTH FOR CARGILL OF 23% TO $165 BILLION Mother Dairy Ice Cream, known for its outstanding taste and quality, is getting ready to launch the #MotherPromise ice cream campaign aimed at people of all ages. The Ogilvy India-conceived campaign consists of two TVCs that specifically cultivate the idea of making a superior commitment. The six-week movement amusingly rejects the idea of making promises about ice cream while continuing to pledge to provide customers with the best milk-based ice creams. Stepping in the late spring time of 2023, Mother Dairy is presenting more than ten new frozen yogurt variations containing Kulfi, Cones and Lemon Ice Sweets. Action against artificial fruit ripening agents, according to an FSSAI notice. The FSSAI has issued a notice requesting action against state food safety bureaus' unauthorized use of artificial fruit ripening agents. Additionally, the state officials were requested to organize a specific campaign to inform food firms about the different rules established by the FSSAI for artificial fruit ripening. According to the warning released by the FSSAI, "Any FBO (food business operator) found engaging in illegal practises when ethylene powder or liquid is coming into direct contact with fruits will be subject to strict enforcement action. " Additionally, the FSSAI has ordered that the 'illegal usage' of calcium carbide for artificial fruit ripening to be investigated. 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 21 APRIL CIVIL SERVICE DAY The National Civil Services Day is observed on April 21 every year and is dedicated to India's civil servants for their contribution and hard work in public administration. The Government of India chose April 21 as the National Civil Service Day as on this day the country's first home minister, Sardar Vallabhbhai Patel addressed the newly appointed Administrative Services Officers in 1947. 22 APRIL EID AL-FITR Eid al-Fitr is celebrated by Muslims around the world to mark the end of the holy month of Ramadan, which is a month of fasting, prayer, and reflection. The celebration is also known as the "Festival of Breaking the Fast" and is a joyous occasion that brings together families, friends, and communities. As we celebrate this Eid, let us remember the true meaning of unity and love. 24-30 APRIL WORLD IMMUNIZATION WEEK World Immunization Week, celebrated in the last week of April, aims to highlight the collective action needed and to promote the use of vaccines to protect people of all ages against disease. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION L I R P A PMG 15 APRIL WORLD MALARIA DAY World Malaria Day, observed on 25 April each internationally recognized day, is an year, highlighting to control the global efforts malaria and celebrating the gains that have been made. Since 2000, the world has made historic progress against malaria, saving millions of lives. However, half the world still lives at risk from this preventable, treatable disease, which costs a child’s life every two minutes. N O N - T E C H N I C A L C O N T E N T 26 APRIL WORLD INTELLECTUAL PROPERTY DAY World Intellectual Property day is celebrated on 26 April to raise awareness of how patents, copyright, trademarks and designs impact daily life and the contribution made by creators and innovators to the development of societies across the globe. to celebrate creativity, and L I R P A PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION DID YOU KNOW? 1/2 2/2 Fact 1 Crackers are high in starch. Starchy foods become sticky when chewed, allowing them to stay in mouth for extended periods of time. The longer food remains on the teeth, the longer bacteria in the mouth have to convert it into harmful acids, resulting in tooth decay and cavities. T E C H N I C A L C O N T E N T L I R P A PMG 1/4 2/4 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 3/4 4/4 Fact 2 One of the biggest dangers of heart disease is too much added sugar. Sugars added during food processing (like sucrose or dextrose), foods packaged as sweeteners (like table sugar), sugars from syrups and honey, and sugars from concentrated fruit or vegetable juices are all examples of added sugars. 1/3 2/3 L I R P A PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Fact 3 The word "cacao," which refers to a plant, is where its name. This plant has a high chocolate gets concentration of antioxidants and minerals. The cacao bean is where the compounds in chocolate that are said to have health benefits originate, so darker chocolate has more of these ingredients. More than 300 to 500 known chemicals are present in chocolate, some of which interact with the human brain to affect mood. T E C H N I C A L C O N T E N T 2/5 3/3 3/5 5/5 1/5 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 3/5 4/5 5/5 Fact 4 The widely cultivated cashew apple (Anacardium occidentale L.) is a swollen peduncle to which the nut is attached rather than a true fruit. It has four to five times as much vitamin C as citrus and is therefore very nutritious. The cashew apple also has significant amounts of tannins, sugars, and minerals, primarily calcium, iron, and phosphorus. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter L I R P A PMG Vol .02-Issue .17-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