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Tech-Knowledge Dec 2022 Issue 2
Tech-Knowledge Dec 2022 Issue 2
www.pmg.engineering Vol .01-Issue .02-December 2022 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 .01-Issue .02-December 2022 CONTENTS YOUR PARAGRAPH TEXT 1. WHITE PAPER A. Food Processing Industry Of India B. Cleanroom: For Hygienic Food 2. INDUSTRY BUZZ Latest Food Industry News Updates 3. WEEKS HIGHLIGHT A Look Into The Main Events Of The Week 2-6 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 .01-Issue .02-December 2022 FOOD PROCESSING INDUSTRY OF INDIA Introduction Food processing term refers to transformation of raw agricultural produce, by means of processing, into products that can be used as food. Food processing sector can be considered as ligature between agriculture and industry. After China, India ranks 2nd in agricultural output is facilitated by wide climatic provider which variation with 20 agro-climatic regions. India enjoys all 15 major climates that exist worldwide. Processing of agricultural produce provides lucrative prices for produce benefitting Indian economy. Government realises the high domestic demand and consumption as well as huge foreign market India offers the largest diversified production base, giving upper hand to channelize its raw material in Food & Beverage Industry. for processed foods. Largest producer of milk- India is the largest producer of milk and second largest producer of fruits, vegetables, cereal pulses. India has the Largest livestock population- largest livestock population of around 512 million, globally comprising of 119 million milch animals, 80.06 million goats and 44.56 million sheep, contributing about 25 per cent to the country’s farm GDP Consumer awareness and preference- Due to awareness and health consciousness people are seeking for organic foods and are willing to pay for nutritional foods. Open export market- International market has shown great demand in Indian processed food. Reason for this hike in demand is also due to many Indians living in foreign countries. to The Associated Chambers of Commerce and Industry of India (ASSOCHAM) stated in one of its report in 2017 that food processing industry is expected reach US$482 billion by 2020. However, in 2019 itself the revenue in food & beverage segments amounts to US$570m. Some of the big names in this sector are PepsiCo, Glaxo- SmithKline (GSK), Mapro Foods, Dabur, Parle, Nestlé, Frito-Lay, and Haldiram’s etc. Why Lacking Behind? Despite of having such significant backbone of agricultural production, we are able to process less than 10 % of the total produce, making significant loss in the economy, which is quite less when compared to other developing countries which are able to process around 30-50 % of their overall produce. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION READ MORE.... Vol .01-Issue .02-December 2022 1.Weak supply chain- Due to high variety in products and some are highly perishable product. They pass through long food chain which increases the percentage of loss. 2.Inadequate infrastructure- No Proper Facilities such storage, transportation, cold chain for proper storage and transportation of raw material. packaging facilities, as 3.No stringent rule on following standards- Low quality processing standard are followed and lenient punishments even if caught make it even worse. Losses- Ministry 4.Post-Harvest Food Processing Industry (MoFPI), shared report stating annual loss of US $1.5 billion (Rs 92,000 crores) in respect to post harvest losses showing where we are lacking the most. of Sector & it’s Revenue 1. Fruits and vegetables - India is the world’s 2nd largest producer of fruits and vegetables. 25 per cent growth in the sector is expected in total production by 2025. 2 .Milk- India is the largest producer of milk in the world, with the production estimation of 146.3 million tonnes in 2015. 3. Grain processing- India is a producer of more than 200 million tonnes of different food grains every year. Total food grains production reached 270.10 MT the Ministry of Agriculture). in FY16 (As per 5. Meat and poultry- India is the largest producer of buffalo meat (1.4 MT in 2015) and the second largest producer of goat meat (0.91 MT in 2015). India is also the second-largest egg producer (78.4 billion) and third-largest producer of broiler meat (4.2 million tonnes in 2016), globally. 6. Marine products- Total fish production in India was estimated to be 13.0 MT during 2015-16. Andhra Pradesh was the largest producer of fish with production of 741.3 thousand tonnes during 2015-2016 (up to June 2015). Future Opportunities losses curbed can be Agriculture will keep on playing a vital role in the Indian economy and food processing will go a long way for providing opportunities for sustainable and profitable agriculture in time to come. The rise in food processing sector can be marked if post- harvest for which government has sanctioned and launched various schemes like Mega Food Parks, integrated cold is great chain etc. opportunity for private players. There is special need to follow food safety and quality assurance mechanism benefits. achieving Stringent quality & Hygienic norms will enable the food processing market to keep up with global competition. in food processing sector several for 4. Consumer food- Among the fastest growing segments in India, it includes – packaged food, aerated soft drinks, packaged drinking water, alcoholic beverages PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Vol .01-Issue .02-December 2022 CLEANROOM: MAKING WAY FOR HYGIENIC FOOD Cleanroom Rooms free from any type of dust or contamination are essential for providing a secure environment food handling and processing. Level of for contamination in clean room are very specific to number of particle per cubic meter of specified Particle size. Controlled environment is achieved by permitting least amount of pollutants in the room by supplying control filtered air. Pollutants may vary from dust, airborne microbes, aerosol particles, and chemical vapours which differ highly in size making the environment highly complex. Need for cleanroom revolutionary food Present day requirement for healthy foods had led change in to industries, food bounding to manufacture Companies products in utmost hygienic environment. Increase food in customer awareness, have compelled companies to process foods to hygienic standards to withstand the wide competition. Stringent laws and regulation set up by food authorities have also helped to achieve this goal. Even small amount of contamination can have detrimental effect on the quality of product which can lead to product rejection, loss in brand name and also legal issues. Cleanrooms are the most effective solution to overcome the above said issues. FDA has certain norms starting with strict environmental control, determining classification, detailed planning & designing for clean room. It is always advisable to have written procedure for contamination prevention which can help in maintaining the cleanliness of room. Typically, organisation should be aware of their cleanroom requirement and the requirement should be set on the basis of customer, industry or government specifications. Cleanrooms should be accessed only with specific dress suit. Dressing also varies with various class of cleanroom. Class 10,000 cleanrooms may use simple socks, head covers, and booties. For Class 10 cleanrooms, careful gown wearing procedures with a zipped cover all, boots, gloves and complete respirator enclosure are required. Hence it can be concluded that complexity of dress code depends on class of cleanliness. Cleanroom Classifications for standards Cleanrooms are classified on basis of purity of the air i.e., by the number and size of particles found in per volume of air. ISO 14644-1 states the specific cleanroom operation. Standardly the cleanroom includes classes ISO 1, ISO 2, ISO 3, ISO 4, ISO 5, ISO 6, ISO 7, ISO 8 and ISO 9, with ISO 1 being the “cleanest” and ISO 9 the “dirtiest” class (but still cleaner than a regular room) and the most common classes being ISO 7 and ISO 8. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION READ MORE.... Vol .01-Issue .02-December 2022 require In food industry most commonly used class is Class 10,000 which limits particles to 10,000. ISO 14644 standards count measurements and calculations to classify the cleanliness level of a cleanroom or clean area. Widely accepted measurement being the number of particles equal to and greater than 0.5mm measured in one cubic foot of air. particle specific Cleanroom Designing parameters Cleanroom designing are very specific in respect to the product coming in contact with the room. Specific requirement of product like temperature, pressure & RH requirements. Temperature should be maintained within 22±2 deg. C and RH to be maintained within 50±5 % range. Most important factor is that all incoming air has to pass air filtration system before entering cleanroom. Air entering room passes through HEPA filters which has capacity of trapping and filtering particles of size that of 0.3 micron and larger. 1. Cleanroom Air Handlers: Keeping pressure static in cleanroom is essential for avoiding the chances of infiltration into the room which can be achieved by maintaining balance between supply air and exhaust air. Air Pressurization maintains the overall clean environment in room. Maintaining a positive air space pressure, in relation to adjoining dirtier cleanliness classification spaces, is of contaminated air into cleanroom. Through many studies it has been concluded that a pressure differential of 74.65 to 124.42 Pa to be effective in reducing contaminant infiltration. preventing movement essential in It is also to be noted that maintaining such higher space pressure difference will be costly affair and will hinder with doors opening and closing. Hence it is recommended to keep the maximum pressure differential across a door to be 24.88 Pa. To comply with GMP requirement cleanrooms should be supported by HVAC system. Fan filter unit should comprise of either HEPA filter or ULPA filter, depending on requirement of process. (Ultra Low Particulate) Particle trapping capacity should be 0.3 micron or above to trap bacterial particles as well. It is highly recommended to have variable speed controllers in cleanroom. controlled of air flow for Either the body should be of stainless steel or should be powder coated. Grills in room should be of Stainless Steel. and Proper in maintaining the quality of cleanroom and will increase the shelf life of filters as well. cleaning helps scheduled All duct works fabricated so prevent gaps at corners or joints. in cleanroom require to be Ducting should have flanges and gaskets can be used to prevent any sort of leakage of air to prevent cross contamination. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter READ MORE.... Vol .01-Issue .02-December 2022 2. Cleanroom Walls: Cleanroom Surfaces are kept reflective, enamel like texture, making it easy for cleaning. Walls, ceilings and flooring are painted with light shade color or kept bright white to easily detect presence of dust. 3. Cleanroom Doors: If openings are not handled properly they possess threat to the cleanroom environment. Cleanroom doors should be void free and should have non Porous Construction and designed to meet GMP requirements. Doors should be durable and unaffected to different cleaning process like steam, water or chemicals. A pass through chamber, which are enclosed space, can be considered in place of doors for material transfer between cleanroom and other area which restricts man movement the cleanroom. in 4. Cleanroom Lighting: Sole criteria for designing lighting should be for controlling of cleanroom contamination. Most basic design for cleanroom that can be considered are teardrop, recessed, surface mount and integral ceiling grid and selection should be on the basis of cleanroom classification. As most of the space is basically used up by the supply air grids, Hence to use up available space efficiently require proper designing and it should also not disturb the air flow movement in the room. It is recommended to use powder-coated steel, anodized aluminium or stainless steel fixtures in ISO Class 5 (Class 100) to ISO Class 3 (Class 1) cleanrooms. Electrical Outlet covers should be used inside the cleanroom to reduce the dirt build up. It should be flushed mounted in SS Wall Plates and wire should be conduited inside of walls. Lines for data & telephone should also be conduited and designed in a manner they are installed inside of the wall with pull string for field connection 5. Cleanroom Flooring: All particles entering room ends up on the floor making it prime site for contaminants. It is advisable to quickly fill or repair flooring of cleanrooms in case of cracks or gaps that can be area for dust accumulation. Apart from selecting floor which are easy to clean, it should also be durable enough to withstand pressure or else it will lead to cracks. Flooring solution for cleanroom ranges from tile to heat welded sheet flooring which totally depends on the operational need of particular cleanroom. For food industries it is best to go with epoxy flooring for normal food processing area or Polyurethane flooring for highly hygienic area due to its antibacterial properties. Cleanrooms presents numerous challenges to designing. Critical nature of cleanroom processes thorough analysis, specification and requires placement of the all parameter under one umbrella. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter FOOD INDUSTRY INDUSTRY BUZZ Aquatein introduces protein water in India Havmor develops a digital campaign to promote its delicious ice cream cake variety just drinking water. It's healthier than ever to stay hydrated! The first protein water brand in India, "Aquatein," has fundamentally altered how consumers view the act of It's been suggested that when you're hungry, your body craves nutrition rather than calories. As a result, the brand's numerous goods focus on an active nutritional quotient while the calories are negligible. to simplify is a major nutrient the brand has Protein managed The company's goal is to provide fluids that are packed with various nutrients to make it as simple as possible for us to drink water to fill in the gaps in our daily lives. successfully. the South Havmor ice cream, one of India’s most loved and trusted ice cream brands and a subsidiary of Lotte Korean Confectionary Ltd., has launched a new digital film to entice consumers with its delectable range of ice cream cakes and not to waste it by applying on the face. company Indians are becoming increasingly fond of ice cream cakes. The current objective is to expand the category. A step in that approach is to make ice cream cakes the focal point of birthday celebrations. The luxury of cake and the softness of ice cream are combined in an ice cream cake the celebration. that smoothly enhances PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Total of 1,002 project proposals under various sub-schemes of PMKSY approved The 'elegant' yeast-based technology solution promises to disrupt the global beverage business 2022 REVENUE GROWTH FOR CARGILL OF 23% TO $165 BILLION The Pradhan Mantri Kisan SAMPADA Yojana (PMKSY) is a program run by the Ministry of Food Processing Industries that, among other things, aims to build modern post-harvest infrastructure, increase value addition, give farmers better returns, create job opportunities, etc. The Pradhan Mantri Kisan SAMPADA Yojana (PMKSY) is a program run by the Ministry of Food Processing Industries that, among other things, aims to build modern post-harvest infrastructure, increase value addition, give farmers better returns, create job opportunities, etc. According to Evodiabio, aroma start-up says its engineer yeast can improve the flavor of non- alcoholic beer and offer a more environmentally friendly option to the harvesting, shipping, and food and beverage processing of hops. The industry's need for sustainable aromas has led this company to create a ground-breaking technology platform that leverages precision fermentation recently. The business has created an efficient way to produce typically lost fragrances while creating non-alcoholic patented beer fermentation process. through a How Coca-Cola turns to its Freestyle machine to create shelf-ready flavours Companies in the CPG sector that produce food and beverages are continuously looking for real-time data they can use to create new goods that consumers will want to buy. The Freestyle product line from beverage juggernaut Coca-Cola has emerged as the pinnacle. The 2009-introduced touch-screen beverage dispenser in North America is currently found in tens of thousands of eateries, supermarkets, theatres, and other businesses. According to Coca-Cola, more than 50,000 Coca-Cola Freestyle machines are already in operation that pours more than 11 million beverages daily. Each pour from the 32 available brands creates a wealth of useful information that the Atlanta-based company sifts through every day. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION WEEKS HIGHLIGHT 25 DECEMBER GOOD GOVERNANCE DAY in is observed Good Governance Day India annually on the twenty-fifth day of December, the birth anniversary of former-Prime Minister Atal Bihari Vajpayee. Good Governance Day was established in 2014 to honor Prime Minister Vajpayee by fostering awareness among the Indian people of accountability in government. N O N - T E C H N I C A L C O N T E N T 25 DECEMBER MERRY CHRISTMAS Christmas is an annual festival commemorating the birth of Jesus Christ, celebrated primarily in December by billions of people worldwide as a religious and cultural celebration. Christmas has its roots in both pagan and Roman cultures. It's a special time of year when children receive gifts from family, friends, and Santa Claus, also known as Father Christmas. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION R E B M E C E D PMG T E C H N I C A L C O N T E N T DID YOU KNOW? Fact 1 Because of the cold, carrots are at their sweetest during the winter months. Their built-in anti-freezing defense is to convert stored starches into sugars, making them sweeter. Fact 2 Leaveners, like baking soda or powder, produce carbon dioxide bubbles, which are trapped by the starch in the batter and expand during baking, causing the cake to rise. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter R E B M E C E D PMG T E C H N I C A L C O N T E N T 1/5 2/5 3/5 4/5 Fact 3 Enzymes are used to manufacture or improve the quality of various foods. Some enzymes are required to produce cheeses, yogurt, and other dairy products in the dairy industry, while others are used more specialized to improve texture or flavour. 5/5 DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter R E B M E C E D PMG T E C H N I C A L C O N T E N T 1/6 2/6 3/6 4/6 R E B M E C E D PMG 5/6 6/6 Fact 4 FSSC 22000 is a food safety certification scheme based on the existing internationally recognized standard ISO 22000 and complemented by technical standards, such as ISO TS 22002-1 for food manufacturing and ISO TS 22002-4 for packaging, etc. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Vol .01-Issue .02-December 2022 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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