Tech-Knowledge May 2023 Issue 18

www.pmg.engineering Vol .02-Issue .18-May 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 .18-May 2023 CONTENTS 1. WHITE PAPER A. Ultra high temperature (UHT) B. Individual Quick Freezing (IQF) 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 .18-May 2023 ULTRA HIGH TEMPERATURE (UHT) Introduction Ultra High Temperature or Ultra Pasteurization processing goes by the name of UHT, one of the major preservation technique in dairy industries as it converts highly perishable milk into a product with shelf life extended from days to month and can transported without refrigeration condition. Furthermore, marginal nutritional and sensory changes in milk by its processing becomes the driving force for UHT products in market. stored and be and scientific is associated with aseptic UHT processing packaging, one of the demanding technology and presents many technical opportunities. UHT processing is generally defined as heating milk between 135 and 145 C for 1±10s. The basis of UHT is- sterilization of food before packaging and filling into pre-sterilized containers in sterile environment. The ultimate goal being maximising the destruction of microorganisms and minimize the chemical changes in product. Classification of Tests UHT treatment requires both a sterilizer and an aseptic unit (for packaging the product) which are described below: 1.Steriliser: A closed continuous chamber where controlled heating of product is done at 135 and 145 ˚C for complete elimination of micro-organisms, including thermal resistant spores. Two methods of heating are employed for sterilization process: to 10 seconds for 1 Direct Heating: Product is in direct contact with heating medium such as steam, which need to be of food grade or potable quality. Main advantage of direct heating is that it does less damage to heat sensitive products (milk) as is held at elevated temperature for a shorter period. Steam is briefly introduced into the product which is rapidly followed by flash cooling. it Indirect Heating: The heating medium and product are not in direct contact, but separated by equipment contact surfaces. For achieving this heat exchangers are used as in case of normal pasteurization process. Plate, tubular and scraped surface types of heat exchangers are used which makes the process cost effective as most of the heat energy can be recovered. 1.Aseptic Packaging: Filling of a commercially sterile product into a sterile container under aseptic conditions and hermetically sealing the containers so that reinfection can be prevented. This results in a product, which is shelf-stable at ambient conditions and when UHT is coupled with aseptic packaging technology, then the product can processing contaminates thus extending the shelf life of the product. protected from post be READ MORE.... PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .18-May 2023 PLATE HEAT EXCHANGER 2.Aseptic Packaging: Filling of a commercially sterile product into a sterile container under aseptic conditions and hermetically sealing the containers so that reinfection can be prevented. This results in a product, which is shelf-stable at ambient conditions and when UHT is coupled with aseptic packaging technology, then the product processing can contaminates thus extending the shelf life of the product. protected from post be Advantages 1.Products with pasteurization extends product’s shelf months. longer shelf life: UHT life by 2.Products with less bacteria: High heat required during UHT pasteurization results in milk that is up to 99.9% bacteria-free and inactivates the highly thermal resistant bacterial spores. 3.Products does not require refrigeration: When the UHT process is coupled with aseptic filling equipment, then the product can be stored and transported at ambient temperature. Effects on processing on Milk 1. Whey protein denaturation and formation of protein complexes: Β-lacto globulin, which makes the major part of whey protein, is denatured in irreversible manner as they are heated above 70°C. Denaturation of lactoglobulin begins with dissociation of its very compact dimeric structure followed by unfolding of the globular monomer, which free sulfhydryl group, which is normally buried inside the globular structure and forms complexes with caseins and lactalbumin. to exposure of its active leads 2. Fouling or deposit formation: During UHT processing of milk, a deposit builds up on the heat operational exchanger, which efficiency of the plant as the deposit acts as a partial insulator and reduces the rate of heat transfer to the milk. In general, these can be classified into two types : reduces the Type A: occurs at the lower temperatures in a UHT plant, up to ~110˚C; it is quite voluminous and consists largely of protein. Type B: which occurs at temperatures >~110˚C, is hard and compact and consists largely of minerals, principally calcium phosphate. 2.Maillard reactions: During UHT Processing, initial step is reaction between lactose and lysine of milk protein leads to the formation of several intermediate compounds such as hydroxyl methyl furfural (HMF), formic acid, methyl ketones, and formation of advanced Maillard products such as brown-coloured galactosyl-pyranone melanoidins. and 3.Lactose isomerisation: During UHT Treatment, Isomerisation of lactose (galactose ± glucose) to lactulose (galactose ± fructose) occurs which is considered as the most reliable index of heat treatment of UHT milk, as it is not present in unheated milk and it changes little during storage of the milk It has been proposed that the lactulose content of UHT milk should be <600mg/L to enable it to be distinguished from sterilised milk, which should have >600mg/L of lactulose. juices etc. UHT processing is a mature technology and now it is also used for processing of other food products such as soups, ketchups, custard, flavoured milk, fruit It sterilizes food products by and pathogenic destroying harmful bacteria microorganisms and combines the sterile product in a sterile with the sterile packaging material environment; is a shelf-stable product requiring no refrigeration. the end result PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .18-May 2023 INDIVIDUAL QUICK FREEZING (IQF) Introduction the food The frozen food market is one of the largest and industry. most dynamic sectors of Freezing, regarded as superior to canning and dehydration, due to its requirement of shortest processing time. During late 1800, frozen storage cabinets were developed which used natural occurring ice and snow for preserving food outside. With the advancement in freezing technology, IQF has evolved as a most promising technology for preserving food and vegetables for longer time in same farm-fresh condition without bringing much its sensory and physio-chemical alteration attributes. The safety and nutrition quality of frozen products are enhanced when high quality raw materials are used and good manufacturing practices are employed in the preservation process, and the products are kept in accordance with specified required temperatures. in Introduction- IQF Technology: Industry, IQF stands for In Food Processing to each Individual Quick Freezing, individual piece of food frozen separately from each other’s. Originally developed as a specific solution to block or cluster freezing of small-sized products, to give to preserve quality and unparalleled convenience to end-users. indicating This method of freezing has a unique ability as it freezes all its components individually by keeping them separate from each other. This makes it easy to like individually freeze and store products peaches, berries, grapes, corn, peas, fish, shrimp and poultry products. The major market segments for IQF are: Retail outlets for direct consumption Hotels, restaurants, caterers and eateries Food industries which use fruits and vegetables as raw material and want to process during the lean season Working Principle IQF relies on ultra-quick freezing i.e. freezing the product quickly for which there is requirement of very low temperatures of approx. -30°C to -40°C, for halting the activities of the microorganisms that are responsible for the spoilage of food product. This technology freezes each piece of food individually using fluidization technique, i.e. product is suspended on high velocity air, which leads to freezing of food products in 10 to 12 minutes which otherwise takes at least 3 to 4 hours. Thus, most of the properties of the parent food is preserved, as formation of big crystals does not takes place, which damages the tissues of food material. READ MORE.... PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .18-May 2023 Types of IQF freezing & Cryogenic Three extensively used technologies fluidized bed, plate freezing are very efficient, prevent product stickage, and produce a 100% IQF freezing output. I.Direct Freezing 1.Fluidized Bed Freezing: Commercially rapid freezing rates are achieved by introducing food product in an insulated tunnel having vigorous circulation of cold air. Food commodities are passed through this chilled tunnel on trays/ belt. Food is fluidized to form a bed of particles, which is then frozen by forcing cold air upward through the particles. Upward motion of the air through bed partially lift or suspend the particles, which leads to the speedy drying of the particles. This is a direct methord of freezing as cold air comes in direct the temperature of the air is approximately -18 to - 34°C and the velocity of the air kept high in the range of 2 - 5 m/sec. This process is economical for producing IQF products as variety of sizes and shapes can be accommodated. The depth of the bed of particles varies with the product. E.g. Solid food particles of to strawberries can be frozen with a depth of 1 to 5" whereas Green beans/French beans are partially fluidizable products, and requires a depth of 8 to 10 inches. the size of pea’s up the product. Here contact with Few products strawberries Freezing: tomatoes, 2.Cryogenic like and mushroom, raspberries requires ultrafast freezing which can only be achieved by immersing them either in liquid nitrogen or liquid Carbon Dioxide at low temperature (below -60°C) for freezing the outer surface of the product instantaneously. II.In Direct Freezing: 1.Plate freezing: It is an indirect way of freezing food product. Food products are placed in contact with metal plates, which are indirectly cooled using cold brine or vaporizing refrigerants. This process is suitable for unpacked food stuffs e.g. shrimps. It is quite economical as it minimizes the problem of dehydration, defrosting and packet bulging. IQF-able Product the Some of IQF-able products are chopped spinach, chicken breast, peas, corn, shrimp, sliced tomatoes, beans, fruit berries etc. IQF-able Product 1. It produces the better quality frozen product possessing similar organoleptic and nutritional attributes as their raw form. 2. One of the biggest benefits of individual quick freezing is having small portions of frozen food available at any time. IQF makes it easy to just instead of defrost only the amount you need thawing out an entire bag of frozen chicken breasts. It does not require any kind of chemical 3. preservation for increasing shelf life. Agriculture produce and meat products are the gold mine of food industry which are considered as the main stay for economy. Thus IQF helps in preserving efficiently without compromising with its nutritional and sensory qualities. treasure this PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter FOOD INDUSTRY INDUSTRY BUZZ FSSAI's Ad Panel has reported 32 new false advertising and claims examples. Delfrez adopts the 'Soy Fed Product' label as a public awareness campaign. to The Food Safety and Standards (Advertisements & Claims) Regulations, 2018 have been violated in 32 new instances, according the FSSAI's Advertisement Monitoring Committee. Health supplements, organic products, fast- moving consumer goods (FMCG), basics, etc., were examined for false advertising, and around 170 incidents were reported in the previous six months, according to the FSSAI. Food enterprises, such as producers and marketers of nutraceutical products, refined oils, pulses, flours, millet products, and ghee, were investigated by the food authority to see whether or not their health claims, product claims, and other claims were accurate. The leading omnichannel poultry brand in India, Delfrez, from the Suguna Foods company, has adopted the voluntary "Soy Fed Product" label for all its ready-to-cook and ready-to-eat meat products. The "Soy Fed Product" label aims to inform consumers and distinguish packaged poultry, meat, and fish that are fed with soy meals because soy's superior amino acid profile and amino acid digestibility have a significant impact on the growth and development of the meat, which ultimately benefits the end consumer. With this affiliation, the company also supports the public health program "Right To Protein," which introduced the distinctive feed label for goods containing animal protein in September 2021. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION FSSAI extends the deadline for tea FBOs to use outdated packaging materials. WOX Energy Drinks' Classic Edition hits a new standard with a quarter of Rs 10 crore in revenue. 2022 REVENUE GROWTH FOR CARGILL OF 23% TO $165 BILLION The FSSAI has permitted food companies manufacturing tea to utilize outdated pre-printed packaging materials. The top food regulator claims that it has received multiple requests for an extension to the period allowed by the food authority to use the old packing materials from tea producers and tea farms. According to Inoshi Sharma, executive director of the FSSAI, the FSSAI has received requests from several tea estates (FBOs) and the Indian Tea Association asking for an extension of 06 months rather than the current 03 months that the FSSAI has allowed for the use of non- retail pre-printed bulk tea packages. The world's top energy drink company, WOX Energy Drinks, has reported that their Classic Edition energy drink has generated gross sales of Rs 10 crore in just one quarter since its introduction in India. from around ''This is a historic time for us,'' according to WOX COO Ajay Arora. We are happy with the overwhelmingly positive feedback our Classic Edition energy drink has gotten in India. Customers responded exceptionally well to our energy drink, which meets strict international criteria and is of remarkable quality and taste. We appreciate our consumers' steadfast support of our brand and will continue to do our best to offer them the best products and services. the nation have AI opening doors for the food and beverage sector Businesses across all sectors are being transformed by new technology, with artificial intelligence (AI) breakthroughs being the most intriguing. The F&B sector has long been at the forefront of implementing AI to improve operations, inventory management, food safety, and other areas. AI in the food supply chain improves efficiency overall and changes how food is produced, processed, delivered, and consumed. Businesses in India are under tremendous pressure to predict food demand and provide safe food items because of the country's constantly expanding population. The its clients and partners can change way business significantly due to AI, but many people still need to learn about this technology's full potential. interacts with 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 28 APRIL WORLD DAY FOR SAFETY & HEALTH AT WORK The World Day for Safety and Health at Work is celebrated annually on 28 April to promote the prevention of occupational accidents and diseases globally. 1 MAY INTERNATIONAL WORKERS' DAY International Workers' Day, also called May Day or Labour celebration an commemorating the historic struggles and gains made by workers and the labour movement. annual Day, is DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Y A M PMG N O N - T E C H N I C A L C O N T E N T 3 MAY WORLD ASTHMA DAY Every year on the first Tuesday in May, World Asthma Day is marked to raise awareness and care for asthma throughout the world. 4 MAY INTERNATIONAL FIRE FIGHTERS DAY The 4th of May is designated as International Firefighter's Day. This day is marked to honour and acknowledge the sacrifices made by firemen to preserve the safety of their communities and environment. Y A M PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION DID YOU KNOW? 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 1/2 2/2 Fact 2 Indian chilli is famous around the world for two important commercial qualities: colour and pungency. Because of the pigment, some varieties are known for their red colour. Other chilli quality parameters include length, width, and skin thickness. India accounts for 50 to 60% of global production DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Y A M PMG T E C H N I C A L C O N T E N T 1/2 2/2 Fact 3 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. 1/2 2/2 Y A M Fact 4 The pigment beta-carotene is abundant in orange fruits and vegetables, including carrots. Not all of the pigment in foods high in beta-carotene is converted into vitamin A. Some of it travels through the bloodstream. If these high levels are maintained for a while, a condition known as carotenemia, which causes the skin to turn orange, may develop. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Fact 5 Lettuce and sunflowers are both members of the same family. They are both members of the Asteraceae family, which is one of nature's largest and most diverse. Daisy and marigold are also members of this plant family. T E C H N I C A L C O N T E N T 1/2 2/2 Fact 6 India has the world's largest vegetarian population, with more than 60% of Indians preferring to eat plant-based foods. Given its massive population, only 3 kg of meat consumed per capita per year. Poultry is the most commonly consumed meat, accounting for approximately 1.8 kg per capita. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Y A M PMG Vol .02-Issue .18-May 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

See all result for

Top Results

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back

Back