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Home / Newsletter / Tech-Knowledge May 2023 Issue 19
Tech-Knowledge May 2023 Issue 19
Tech-Knowledge May 2023 Issue 19
www.pmg.engineering Vol .02-Issue .19-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 .19-May 2023 CONTENTS 1. WHITE PAPER A. Hurdle Technology B. Ohmic Heating of Milk & Milk Products 2. INDUSTRY BUZZ Latest Food Industry News Updates 3. WEEKS HIGHLIGHT A Look Into The Main Events Of The Week 2-6 7-8 9-10 4. DID YOU KNOW? Fascinating Food Facts To Expand Knowledge 11-15 PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .19-May 2023 HURDLE TECHNOLOGY Introduction these sums up food preservation and food Food processing, the modern era security, requirement of safe food. Rate of food spoilage is quite high, which can be estimated by recent report of FAO stating one third of the total harvested food is wasted and is not available for consumption. In majority of cases, microorganisms were the lead cause for the spoilage or poisoning of food products. 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. What Is Hurdle Technology These hurdles can be defined as physical or chemical parameters that can be adjusted to ensure the microbial stability and safety of foods. There are more than 60 potential hurdles for processed food products, where as the principal hurdles preservative factors in food safety are temperature (higher or lower), water activity (aW), acidity chemical redox potential (pH), preservatives (nitrite, sorbate, sulfite), vacuum packaging, modified atmosphere, HHP/HPP, UV, and competitive microorganisms. (Eh), Concept behind Hurdle Technology Hurdle technology makes use of "hurdles" which the pathogen has to overcome if it has to remain active in the food. The right combination of hurdles can ensure elimination of all pathogens to safer limit. In this a preservation parameter can be used at an optimum in order to get a maximum lethality against microorganisms by a combination of two or more such parameters. The whole concept of hurdle technology mechanism is based on various responses given by any microorganism. The whole phenomenon can be understood by following: level technology, effective Hurdle preservation intelligent combination of “hurdles” for production of safe, stable, nutritious, tasty, and economic foods. technique, gentle using and a A. Homeostasis: It is a tendency of any organism to maintain its internal status. Homeostasis of microorganism plays a major food preservation. role in PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION READ MORE.... Vol .02-Issue .19-May 2023 PLATE HEAT EXCHANGER Food preservation can be achieved by disturbing the homeostasis of microorganism, temporarily or the permanently, as any hurdle disturbing homeostasis of these microorganisms impacts on its ability to reproduce and thus they remain constant in number or will die before the re- establishment of homeostasis. Exhaustion: Another B.Metabolic important phenomenon for food preservation is metabolic exhaustion of microorganisms. As a response to the hurdles applied to foods, microorganisms try to stable their homeostasis, for this they utilize all their energy and become metabolically exhausted. This leads to an auto-sterilization of such foods. The foods which are preserved with the concept of hurdle technology are microbiologically stable, become ambient temperature. The microbes can respond better to the hurdles at ambient than at refrigeration and become metabolically exhausted. temperature storage during safer at stress hamper C.Stress Reactions: As a response of various hurdles e.g. heat, pH, water activity, ethanol, oxidative compounds, as well as starvation, a stress shock protein is produced by some bacteria. These food proteins may preservation and could turn out to be problematic for the application of hurdle technology if only one hurdle has been applied. If different stresses are received by the microorganism at the same time, the activation of genes for the synthesis of stress shock proteins, would be difficult. Synthesis of many stress shock proteins due to simultaneous exposure to different stresses will be very energy- to metabolic lead consuming exhaustion of the microorganism. and would D.Multi-Target Preservation: A combined effect could be achieved by hitting various targets within the microbial cell (e.g., cell membrane, DNA, enzyme systems, pH, aW, Eh) by using different hurdles simultaneously. of the disturbs homeostasis a.This the microorganisms present in several respects. In this the replenishment of homeostasis and case, activation of stress shock proteins becomes more difficult. Therefore, simultaneous application of different hurdles in a particular food would lead to optimal microbial stability. Classification of Hurdles We can classify various hurdles on the basis of their function, nature and their type which is discussed in brief. Generally classified into physical, chemical & biological parameters. A. Hurdles grouped according Function to Primary 1.Microcidal hurdles reduces microbiological load: These contains a group of mild techniques, which reduces the microbial flora to safer limit without chemical the composition. Technologies used for achieving this function are: Bactofugation, Competitive Micro flora, Microfiltration, Theorization, High Pressure Treatment, Ultrasonification etc. changing original 2.Micro biostatic Hurdle limit or/and prevent growth by biochemical means: These include hurdles such as pH, carbon dioxide, use of preservatives, redox potential, lacto peroxidase system etc. 3.Micro biostatic hurdles limit or prevent growth by physical means: It includes the techniques, which arrests the growth of microbes by means of refrigeration, pasteurization and freezing. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION READ MORE.... Vol .02-Issue .19-May 2023 PLATE HEAT EXCHANGER preventing Contamination: 4.Hurdle These include various types of packaging and coatings, which helps from damage, dust, dirt, leakage, pilferage, evaporation, watering, contamination and so on. in protecting the contents B. Hurdles grouped according Function to Primary the like techniques 1.High Temperature: Most common and oldest forms of microbial control. It is applied in food preservation canning, pasteurization, UHT, Retort Processing etc. Heat kills microbes by altering their membranes and denaturing proteins. The thermal death time (TDT), to kill all length of is a microorganisms given in temperature, which important parameter to describe sterilization procedures that use high heat. Different microorganisms will respond differently to high temperatures, with some such as C. botulinum) being more heat tolerant. time needed a at sample is used as an (e.g., endospore-formers 2.Low temperature: exposing microbes to low temperatures can also be an easy and effective method of microbial control, with the exception of psychrophilic, which prefer cold temperatures. low temperatures which Refrigerators maintain inhibits microbial metabolism, slowing the growth of microorganisms significantly and helping to preserve food products such as foods or medical supplies. 3.Water activity: Water has been called the universal solvent as it is a requirement for growth, metabolism, and support of many chemical reactions occurring in food products. 4.Acidity: Microorganisms, including yeasts, molds, and bacteria are sensitive to food’s pH. Very low or very high pH values will prevent microbial growth. reactions, for chemical Free water in fruit or vegetables is the water to support available microbial growth, and to act as a transporting medium for compounds. In bound state, water is not available to participate in these reactions as it is bound by water soluble compounds such as sugar, salt, gums, etc. (osmotic binding), and by the surface effect of the substrate (matrix binding). Water activity can be reduced by using techniques such as Curing, Drying etc. 5.Chemical Preservatives: These are substances which, under certain conditions, either delay the growth of microorganisms without necessarily destroying them or prevent deterioration of quality during manufacture and distribution. Example include Sugar, salt, SO2 etc. 6.Bio preservatives: These are compounds derived from natural sources or formed in food, able to prevent or retard spoilage related with chemical or biological deterioration that prolong product shelf life. large and technology not only Hurdle improves product quality and microbial safety but also saves money, energy and several other resources. Food remain stable and safe, high in sensory and nutritive value due to gentle process applied. It does not affect the integrity of food pieces and can be applicable in both industries. This small-scale technology is used for making new products and for reducing energy-consuming hurdles or chemical preservatives. It is gratifying to know that this technology has a bright future in food industry as it can be used in manufacturing of minimally processed food and RTE foods which can be stored without refrigeration. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .19-May 2023 OHMIC HEATING OF MILK & MILK PRODUCTS Introduction Working Principle convenient method Milk & dairy products has always been depended on thermal techniques for sterilization and for various processing. Providing product with heat is very for destruction of microbial growth in milk. It provides perfect media for multiplication of microorganism. Heating of dairy and dairy products have been subjected to various categories depending on exposure to specific temperature for particular time period to like High temperature short time heat source, pasteurization, time pasteurization, ultra-high temperature processing, etc. They have always been effective way of thermal treatment but due to exposure of product to such high time, nutritive to composition tend to change with time even though they effectively curb the microbial load on product. The unrequired cooked flavour, burnt flavour, caramelization of natural sugar present in dairy product are few issues manufacturer face from conventional thermal processing techniques. temperature or temperature high long low Looking for novel thermal processing methods, Ohmic heating also known as Joule heating or electrical resistance heating is one such technique that has been widely used for products other than dairy but now is used in dairy segments as well due to its advantage over heating time and uniformity. to show tends certain involves passage of alternating Ohmic heating electrical current through a food product. Food products electrical conductivity, depending on their composition, but also shows resistance to various components of food that have capability of causing resistance that generates heat. This process involves food coming in direct contact with electrode. This process allows short time and high temperature processing which prevents browning reaction caused during thermal process and can be said that microbial inactivation thermal enzyme processing. involves of Factors affecting Ohmic Heating Conductivity 1.Electrical of Milk: Milk composition comprises of majorly of water, ions, minerals, salts such as sodium, potassium and chlorides. When subjected to electrical current, some conduct electricity them while others resist, causing increase in temperature. Any change in the composition of milk shall cause changes in the electrical conductivity of milk. It is noted that cow’s milk has a conductivity of 4-6 mS/cm at 18 Deg. C. It is evident that increase in temperature increases the electrical conductivity of milk. through READ MORE.... PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .19-May 2023 if particles is more 1.Orientation of particles: Heating efficient in parallel orientation in respect to electrical field provided. Heating can also be facilitated if milk composition includes smaller particles in them. in milk are 1.Field Strength: Field strength is proportional to the strength provided. Hence, increase in strength can easily reduce the processing time of milk. However solid concentration of milk plays an important role, as increase in solid composition doesn’t provide similar result when field strength is increases. also 1.Heater Arrangement: For better uniformity of in milk, configuration & geometry of heating heaters are important. Distance and dimension of electrodes influence heating of milk. Investigation suggest better results are to be achieved when electrical field applied in right angle to the flow of milk. Stainless steel and tin electrode are susceptible to fouling and graphite is preferable more suitable. heat capacity, 1.Product Characteristics: Characteristics such as density, specific composition, water, iconic components, proteins, influencing fat, characteristics in rise temperature. carbohydrate that etc., contribute viscosity, are to without 1.Kefir: Mainville, et al., in 2001 used ohmic heating in kefir for reducing viable microbial cell product counts composition.Treatment was effective at 72 deg. C for inactivation of both yeasts and lactobacilli. However, both heat treatments caused significant microstructural changes in proteins and lipids. altering its 2. Whey: Ayadi et al. in 2004 observed fouling in the whey protein when subjected to continuous Ohmic heating system, due in temperature, as it resulted in denaturation of milk. increase to 1.β-galactosidase: Pereira et al. in 2008 tested goat milk and observed no hydrolysis in lipids with no difference in the free fatty acid contents upon pasteurization at 72 Deg. C for 15 seconds by either conventional heat or OH. Major disadvantage of conventional heating in fouling, which is caused due to usage of heating surface. As Ohmic heating does not have any heating surface and helps in rapid increase in is temperature, more this advantage cannot be advantageous. But long period of time, due to sustainable for a deposition on the electrode, due to higher power supply it’s recommended to use higher frequency for lesser time. competitively temperature hence and and it Introduction Ohmic heating have higher heat conversion efficiency compared to conventional heating. It is quite offen used in processing of non-dairy foods such as tomato sauce, liquid egg, fish paste etc. but are now used for various dairy based food product. evaporation, Ohmic heating have high potential and wide scope in future for various unit operations such as dehydration, and extraction. These are subjected to continuous investigation as per consumer demand without compromising safety. There is need for in depth research about temperature distribution within dairy product. blanching PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter FOOD INDUSTRY INDUSTRY BUZZ On June 23, 2023, Food Safety Works will host the India Food Safety Conclave. Increased investment is the main topic of a white paper from Hansa Research on the beverage business. The India Food Safety Conclave was created by Food Safety Works, a reputable food safety consulting firm with over 12 years of consulting experience. This is an initiative to create an ecosystem that will improve the nation's food safety. The conclave will occur on June 23 at the Hotel Royal Orchid in Domlur, Bengaluru's Airport Road. The first edition of this colloquium will be held in Bengaluru to connect all these dots for better food and a safer future for India. This conference will provide an exclusive platform for practitioners, solution providers, government representatives, academics, and thought leaders from organizations like FSSAI, CFTRI, and others in the food safety arena. The white paper by Hansa Research will concentrate on the possibilities for this industry to increase investment in food processing technology. As a member of the R K SWAMY group, the company declared that increasing farmer income and undertaking job creation was among the goals it wanted to achieve with this white paper, "Doubling retailers' incomes through a focus on beverages sector." India will rise to prominence as the world's beverage hub. The industry of beverages needs innovation to revive it. According to the research, the non-alcoholic ready-to-drink market was the emphasis. This broadly entails sparkling water, still beverages like fruit juices, and bottled water. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Tata Starbucks is preparing for its upcoming wave of growth by adding new beverages. Britannia's quarterly sales increased by 11% to Rs 3,892 crore and its net profit by 47% to Rs 736 crore. 2022 REVENUE GROWTH FOR CARGILL OF 23% TO $165 BILLION TATA Starbucks Pvt. Ltd. unveiled several new products for customers at its more than 341 Starbucks locations in India, including an intriguing lineup of new beverages with local flavor inspiration, a wholly updated food menu, and a new small cup size "Picco." The combined sales of Britannia for the fourth quarter increased 11% to Rs 3,892 crore while operating profit increased 47% to Rs 736 crore and net profit up 47% to Rs 559 crore. The new product offerings show the brand's long-term commitment to the development of one of its fastest- growing markets and its commitment to delivering the iconic Starbucks experience in ways that best connect with India's customers as it adds 71 stores in F23, bringing its total store count to 341 in 43 cities. For the fiscal year ending on March 31, 2023, the combined sales increased by 15% to Rs 15,985 crore, the operating profit increased by 30% to Rs 2,605 crore, and the net profit (including extraordinary items) increased by 46% to Rs 3,033 crore. In addition, an unusual gain (net of tax) of Rs 359 crore is included in the net profit for the year as a result of a joint venture agreement with Bel SA for the cheese business, the sale of 49% of the equity investment in its subsidiary, and the fair valuation of the remaining 51% of the stake The benefits of multi-source cooking oil for heart health Although dietary fats are sometimes vilified, they are necessary for human nutrition as a concentrated energy source, absorb fat-soluble vitamins, and synthesize certain hormones. In addition, they contribute to the food's favorable physical, nutritional, and sensory qualities. Our diet contains both visible and unseen fats. While the majority of the fats in our diets come from visual sources, the amount of fat we consume from invisible sources is equally significant. Ghee (clarified butter), butter, and vegetable oils are the primary sources of visible fats. Trans fats, also known as hydrogenated fats, are used in baking to create light, tender cakes, and fluffy cookies, while invisible fats are found in foods like milk and milk products, cereals, pulses, oilseeds, eggs, and animal products. The ICMR-NIN advises consuming 20–30% of the total calories received from food as fat, including visible and invisible fat 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 6 MAY NATIONAL BEVERAGE DAY National Beverage Day is one of the most lighthearted and enjoyable days on the calendar in the year 2022. It's an occasion to honour many different types of beverages from throughout the world. 8 MAY WORLD THALASSEMIA DAY Every year on May 8, World Thalassaemia Day or International Thalassaemia Day is commemorated in honour of all Thalassaemia patients and their parents who, despite the disease's weight, have never lost hope for life. This day also serves as motivation for people who are battling the disease. 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 8 MAY WORLD CROSS DAY Every year on May 8, World Red Cross and Red Crescent Day is observed to honour the International Red Cross and Red Crescent Movement's principles, values, history, and effect. 12 MAY INTERNATIONAL NURSES DAY Every year on May 12th, International Nurses Day is observed to commemorate Florence Nightingale's birthday. This day also honours the contributions of nurses to societies all across the world. Y A M PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION DID YOU KNOW? T E C H N I C A L C O N T E N T Fact 1 According to a new study from Tel Aviv University in Israel, coffee bean extracts can help prevent the growth of bacteria. Certain coffee components inhibit the bacteria that cause bad breath, preventing these bacteria from making their presence felt or smelt. Y A M PMG 1/3 2/3 DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Fact 2 The seed of the Coffea plant, which produces coffee, is known as a coffee bean. The pip within the red or purple fruit is what it is. Frequently addressed as a coffee cherry, this fruit. Coffee beans come in four varieties: Arabica, Robusta, Liberica, and Excelsa. Arabica and Robusta are the two most widely used. Every one of the four varieties has a unique flavor and aroma profile. T E C H N I C A L C O N T E N T 2/2 2/3 1/2 3/3 1/3 Y A M PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Fact 3 The steam must be released for the cracker dough to bake to a perfect crisp. Perforating crackers with holes (also known as docking) helps release steam from the dough during baking, which helps keep the crackers flat. Without enough holes in the crackers, air bubbles will form, which can cause the crackers to burn. 1/2 3/3 T E C H N I C A L C O N T E N T 1/3 2/3 Y A M PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Fact 4 Exploring the differences between alcohol and vinegar: Alcohol is a clear, colorless liquid that is made through the fermentation of sugar or starches while Vinegar, is made through the fermentation of ethanol, typically from wine or cider. 3/3 T E C H N I C A L C O N T E N T 1/4 2/4 Y A M 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 3/4 4/4 Fact 5 Food regulatory bodies (FDA/FSSAI) set permissible limits for "natural or unavoidable defects in foods that present no health hazards for humans". FSSAI uses the term 'extraneous matter' to describe permissible food defects. For example, FSSAI states that dry apricots should be free of living insects but contain a reasonable amount of insect debris, vegetable matter, and other objectionable matter. Mold and insects can also cause damage to up to 3% of supari. Y A M PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Vol .02-Issue .19-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
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