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Home / Newsletter / Tech-Knowledge June 2023 Issue 23
Tech-Knowledge June 2023 Issue 23
Tech-Knowledge June 2023 Issue 23
www.pmg.engineering Vol .02-Issue .23-June 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 .23-June 2023 CONTENTS 1. WHITE PAPER A. Cocoa Handling & derived products B. Risk in Non-Manufacturing Dairy Industry 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 11-14 PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .23-June 2023 COCOA HANDLING & DERIVED PRODUCTS Introduction Products derived from cocoa (Theobroma cacao) are some of the most widely used eatables amongst food-based consumer goods. While it all tastes delicious to have a chocolate bar regularly or once in a while, there’s little factual information available to the masses regarding the origin, processing, and handling of cocoa and products derived from it. So, lets us talk about how the cocoa beans are taken out from the cocoa pods and the unit operations in their handling. Post-harvest handling of beans Like all the other kinds, cocoa seeds are also found inside an outer covering- the cocoa pod. Cocoa seeds are commonly called cocoa beans and are found in bunches of 30-40 within each cocoa pod. Each tree produces about 20 pods consisting melon shaped seed pods attached to the cocoa tree. In addition, cocoa pods need due care and cannot wait for more than 4 days to open up. The pods are hit with a thick wooden stick, the seeds taken out and carried in a basket to a dry spot. The left over broken husk on field can be used efficiently for making a compost. The high-grade (Criollo cocoa): The beans are large, delicately bitter, and brownish in color. They are processed easily. Common grade (Forastero cocoa): The beans are comparatively smaller than criollo beans, have a reddish to purple color with a strong flavor. They account for 90% of all the cocoa beans harvested in the world. Chocolate manufacturing 1.Fermentation of cocoa beans: After grading and sorting, beans are fermented enzymatically or microbiologically to attain the alluring cinnamon or reddish brown color. Conventionally it may be done by heaping the beans in a pyramidal formation and covering the heap with banana leaves. Characteristic of plant seeds, cocoa beans also contain the seed kernel and the germ which are destroyed during fermentation. is equally 2. Winnowing: Process of winnowing important- usually when the outer skin of the cocoa bean is removed after fermentation, what is obtained is known as cocoa nib. Now, to convert these nibs into mouthwatering chocolates, they are grinded into fine pieces. Cocoa nibs contain edible substance - Caffeine. READ MORE.... PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .23-June 2023 PLATE HEAT EXCHANGER 3. Roasting: Nibs are roasted in between 105-120 Deg. C in ovens depending upon the end product for which it shall be used. Roasting gives the characteristic dark brown color as well as its chocolaty flavor & aroma. 4. Grinding: To obtain the chocolate liquid, also known as mass, roasted nibs are milled. Mass is used as the primary component for production of any cocoa derived product. 5. Blending: Manufacturers use chocolate liquor, cocoa butter, sugar and a minor quantity of vanilla beans, all combined together and then subjected to refining by passing revolving rollers. According to the end product desired, different blends are taken as follows: close-clearance through ·For Dark chocolate: sugar, cocoa butter, cocoa liquor, and (sometimes) vanilla are blended. ·For Milk chocolate: sugar, cocoa butter, cocoa liquor, milk or milk powder, and vanilla are blended. ·For White chocolate: sugar, cocoa butter, milk or milk powder, and vanilla are blended. 6. Conching: To develop increased smoothness, viscosity and flavor, a process called Conching is done which basically involves kneading the chocolate scraped from the rollers, in heated mixture tanks at 60 degrees Celsius. sensitive, is especially it needs proper 7. Storage: temperature and Since chocolate humidity storage conditions. Ideally, storage temperature of 15 to 17 degrees Celsius is preferred with a relative humidity of less than 50%. This enhances the shelf-life of the stored chocolate and prevents fat bloom. The shelf life may range from 2-3 months for Milk chocolate to about 2 years for Dark chocolate. Packaging and Transportation For packaging of cocoa beans, usually jute bags of 60-65 Kg are used which are then transported through ship, railroad or trucks. Ideal condition to be maintained during handling or transportation is temperature between 15- 30 ˚C and a relative humidity of 70% - 75 % along with a water content of between 6 to 9%. Other major products 1. Cocoa butter is a high-fat-containing product obtained after the fermentation process. It is the main cause of fat bloom in chocolates. Cocoa butter forms about 50-57% of the coca beans and gives chocolate its characteristic melting properties. 2. Cocoa powder or dry cocoa solids are obtained after a defatting process of chocolate liquor using a mechanical or hydraulic press. It can be used in almost any food product as an ingredient or as a garnish. For example, Cocoa powder is used in cakes, mousse and ice cream, biscuits, and many confectionaries. the basis of chocolate’s flavor. It also forms 3. Cocoa liquor is obtained from cocoa beans that have been fermented, dried, roasted and separated from their skins. The beans are then ground into a cocoa mass followed by melting into cocoa liquor. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .23-June 2023 RISK IN NON-MANUFACTURING DAIRY INDUSTRY Introduction Dairy supply chain typically involves a huge number of actors from spatially dispersed places, where raw food materials will flow from farm-household producers in rural areas into large-modern food processors, retailers, and markets in urban area. Risks exist in every stage of production carried out by each of the actors along the production chain. This implies that the success of improving the performance of the dairy industry will mostly rely on the actors ability to manage risks.These actors include farm input suppliers, milk producers, milk processors, retailers and consumers. Most of the outbreaks are known to occurs as risks associated with processing sections are given primary importance over the one associated with non- manufacturing section of the production chain. Milk and its associated products are particularly ideal in nutrients which provides an rich environment for growth of many microorganisms. Due to perishable nature of milk and its associated products, equal attention is required at all stages of milk production cycle. Components 1. Farm input suppliers: They are the first part of the dairy supply management cycle which provides feed for livestock (cow, sheep, buffalo, yak, goat, camel etc.) 2.Milk Producers: Milk Producers are responsible for managing the herd and producing milk. 3.Milk Processers: These include dairies and co- operatives, where raw milk is collected and converted into a wide range of shelf stable products. 4.Retailers: Retailers distributes the final stable products to the customers. 5.Customers: The final part of the chain is the consumption of the dairy product and are the end users. Risks 1. Feed: Animal feed plays an essential role on the health of food-producing animals and the safety of products derived from them, namely milk and dairy products. subsequently may a.Biological Hazards: Animal feed can be a source of infections in food animals, with various pathogens, e.g., viruses, bacteria, and parasites, which the contamination of milk. For instance, improperly fermented silage (pH>4.5) can transmit Listeria monocytogenes to ruminants. Infected or healthy asymptomatic carriers can excrete high numbers of L. monocytogenes feces and contaminate the environment and ultimately the milk. their lead to in READ MORE.... PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .23-June 2023 b. Naturally Occurring Toxins: Aflatoxin B is a known human carcinogen present in maize, peanuts and other crops and their fodders. It is metabolized and transferred to milk in the form of aflatoxin M1. Proper drying and storage of the feed are important measures for preventing growth of the toxigenic molds such as Aspergillus flavus, which aflatoxin formation. Other mycotoxins such as ochratoxin, T- 2 toxins, deoxynivalenol and zearalenone may also be carried over into milk. However, they are more of concern for animal health rather than milk safety. responsible is mainly for c. Industrial Origin Toxins: Animal feed is also a potential source of exposure of farm animals to environmental contaminants such radionuclides, polychlorinated biphenyls (PCBs) and dioxins. 2. Animal Health: types of a. Biological Hazard: Milk can harbor a wide range of microorganisms; therefore, raw milk can be a direct source of many foodborne infections. Several bacteria can cause mastitis, including Staphylococcus aureus, Streptococcus spp., and Corynebacterium bovis. Other bacteria may contaminate the milk during the milking process through contact of the milk with the hide, udder or milking equipment. Contamination of milk goes beyond pathogens which are typically transmitted from the animal reservoir and can include any fecally transmitted pathogen of human origin, including viruses, parasites (e.g. Cryptosporidium), and bacteria such as Shigella and Salmonella typhi. b.Veterinary Drugs and Hormones: The most used veterinary drugs associated with milk are antibiotics, employed to combat mastitis-causing pathogens in the dairy cow. One of the more (BST) controversial (sometimes referred to as bovine growth hormone) and counterpart recombinant BST (rBST). somatotropin engineered genetically bovine its is in c. Naturally Occurring Toxins: Mycotoxins pose risks to both animal and human health and, depending on the mycotoxin, may have carcinogenic, estrogenic, immunosuppressive neurotoxic, dermonecrotic or effects. The exposure of humans to aflatoxins has resulted liver damage and cancer. Codex has adopted a maximum limit (ML) of 0.5µg/kg of liquid milk but has not set an ML for its precursor aflatoxin B1 in animal feed. The EU has established MLs for feed commodities that vary between 0.05 and 0.005mg/kg. Provided that these MLs for aflatoxin B1 (and other mycotoxins) in feeds are observed, there should be no health problem from residues in milk. including fungicides. The most common concern d.Pesticides: These include insecticides, herbicides, and is insecticides organochlorines, organophosphates and carbamates. Organochlorine pesticides enter the food chain as a result of their lipophilic properties, in this way biomagnifying in the food chain and bioaccumulating in individuals. The main to many organochlorine pesticides is through foods of animal origin. Typical contaminants of milk are persistent fat- soluble organochlorine pesticides such as DDT (dichlorodiphenyltrichloroethane) other organochlorine pesticides. exposure human route and of e. Adulterants: The addition of water to milk is probably one of the oldest forms of economic adulteration of food. However, other materials, such as chalk, were often added to mask this fraud. The most recent variation of this practice was the addition of melamine to milk. This was done to avoid detection by the standard analysis of crude protein in milk, sometimes called total protein, which is used to monitor and control milk quality in the dairy industry. f.Physical hazards: These are generally foreign bodies, include glass, metal, stones, wood, plastic, dust, dirt, hair, and insect fragments. Although some technologies are available for the verification of any incidental removal of physical hazards at later stages of the processing and manufacturing is difficult. contamination, effective PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION READ MORE.... Vol .02-Issue .23-June 2023 3. Transportation: Collection and transportation of milk is a point in the food chain where recontamination of milk with chemical or microbial hazards and/or growth of microorganisms can occur. Therefore, the bulk tanks and vessels used for milk transportation need to be cleaned and disinfected. Care should be taken that these are not used for any other purpose, especially the transport of potentially of toxic materials. microorganisms, milk should be chilled to a temperature of 6°C or below and processed as soon as possible. Transportation is also a point of vulnerability in the food chain where actions of sabotage or tampering may occur. Addition of Cl. botulinum toxin or other chemical hazards in milk have been considered as potential risks for bioterrorism or sabotage. To minimize growth 4. Warehouse: A potential source of contamination of dairy products in warehouses is pests such as birds, rodents, cockroaches, flies, and other insects. Pests are the reservoir for many pathogens; hence, through their droppings and urine, they are direct and dangerous sources of contamination of food. Contamination of products can also occur indirectly through the environment. Pest management is thus important both from a general hygiene perspective as well as for control of specific pathogens. Good to warehouse management the prevent any accidental contamination of products or raw material with industrial chemicals. important is also Good farm management should in the first place be directed toward the prevention of clinical and infectious diseases, subclinical mastitis, the use of veterinary drugs. such as limit to In the process, the farmer must keep his animals in sound physical condition by ensuring good housekeeping proper hygiene practices farm sound management. implementing and and Good transportation practices, maintaining the cold chain, need to be observed, for sensitive products. Efficient Pest Management activities must be executed inside the warehouse for preventing the harborage of insects and rodents inside warehouse. Most sources of risks for the entire chain arise from the upstream segment, mostly smallholder farmers. Under the presence of these risks, these actors tend to pose risk-minimizing behavior in producing their products. This situation, in turn, is level of manifested itself upstream production which in the condition of the quantity and quality of raw milk produced. the sub-optimal is reflected in 5. Control Measures: Adherence to good agricultural practices (GAP) is encouraged in the management of natural, improved and cultivated pastures, and in the production of forage and cereal grain crops ingredients for food- used as feed or feed producing animals. Proper drying and storage of the feed are important measures for preventing growth of the toxigenic molds. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter FOOD INDUSTRY INDUSTRY BUZZ FSSAI increases the pan masala warning's implementation period by three months. 'Country spirits or spirits' provisions are the subject of a draft from the FSSAI. The FSSAI has added three months to the timeline for the FSS (Labelling and Display) Amendment Regulations, 2022, which pertain to the warning covering on pan masala container labels. To the announced regulations, pan masala must bear the warning "CHEWING OF PAN MASALA IS INJURIOUS TO HEALTH" on the front of the package, which must account for 50% of the label's surface area. Beginning on May 1, 2023, these regulations became binding. The rule also stipulated that this warning phrase must be audibly and legibly visible in all advertisements for pan masala. The FSSAI has indicated that the decision to extend the deadline was made after considering the stakeholders' representations provided to the food regulator. fermentable carbohydrates. The draft states that country liquors, Indian liquors, or spirits are alcoholic drinks made by distilling agriculturally country derived liquors/Indian-made liquors can be made from alcoholic distillate obtained from fermented molasses, jaggery (gur), a mash of cereals, potato, cassava, fruits, juice or sap of coconut and palm trees, mahua flowers, or any other 'Blended country carbohydrates of agricultural origin. liquors/Blended Indian liquors' is a blend of an alcoholic distillate, rectified spirit, or neutral spirit. Plain The food authority has listed three undistilled alcoholic beverages and 28 distilled spirits from India. The draft also includes a list of 51 Indian liquors with low alcohol content. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Tetra Pak South Asia's new managing director as Cassio Simões Cassio Simões has been named managing director of Tetra Pak's South Asia Markets, a prominent food processing and packaging solutions provider. Simes will assume the position from June 1, 2023, replacing Ashutosh Manohar, retiring after a distinguished business career spanning more than four decades, including 20 years at Tetra Pak. Simes has held various positions across Tetra Pak's multiple businesses over the past 20 years, bringing a wealth of experience with him. He most recently served as Tetra Pak Andina's managing director. His knowledge will be crucial in guiding the company's growth and expansion in the South Asia region, which includes India, Sri Lanka, Bangladesh, Nepal, and Bhutan. In Uttarakhand, Medusa Beverages introduces its beer. 2022 REVENUE GROWTH FOR CARGILL OF 23% TO $165 BILLION The debut of Medusa Beer in Uttarakhand is about to be announced by Medusa Beverages Pvt. Ltd., which brews its beer 'Medusa' in India. The business will release its first batch in Uttarakhand in the first week of June. By selling three lakh cases in their first year in Delhi alone, Medusa aims to take advantage of the country's rising demand. The business has one of the fastest beer growth rates in the nation. The Indian company Medusa has a division for national marketing, as well as unique and modern packaging. In Delhi, there are roughly 650 retail locations for beer and some high- end cafés, with a distribution width of 90%. The brewery for the brand is in Punjab, and there are more than 2000 retail locations where it is sold. Sustainability is critical for the Indian tea industry's future. In Indian homes, tea is a standard beverage. Given that it produced more than 1.3 million tonnes of tea in FY 2021–22, second only to China, the nation ruled the roost on the international stage. In 2022, Assam and West Bengal accounted for most of the northern region's yearly tea production (about 83%), while Tamil Nadu, Kerala, and Karnataka provided the remaining 17%. Even though tea is one of our favorite drinks, it's crucial to realize that the tea industry has serious long-term effects on the environment. There is no choice but to face the realities of climate change head-on. The Indian tea sector is attempting to reach sustainability by adjusting at all levels of its operations, largely thanks to the UN's Sustainable Development Goals. Additionally, the government has taken the lead in maximizing the potential of small tea growers by assisting them in moving up the value chain and adding value to the tea for higher price realization. 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 3 JUNE WORLD BICYCLE DAY World Bicycle Day is celebrated on June 3 as the day recognizes "the uniqueness, longevity, and versatility of the bicycle, which has been in use for two centuries. It is a simple, affordable, reliable, clean, and environmentally fit sustainable means of transport." 5 JUNE WORLD ENVIRONMENT DAY This day spreads awareness about the threat to the environment due to rising pollution levels and climate change. It provides us with an opportunity to broaden the basis for an enlightened opinion and responsible conduct by individuals, enterprises, and communities in preserving and enhancing the environment. 6 JUNE NATIONAL HIGHER EDUCATION DAY To raise awareness regarding the importance of education, National Higher Education Day is celebrated annually on June 6 across the globe, encouraging people to help increase their chances of graduating with a degree. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION E N U J PMG N O N - T E C H N I C A L C O N T E N T 7 JUNE WORLD FOOD SAFETY DAY World Food Safety Day is celebrated annually on 7 June to draw attention and mobilize action to prevent, detect and manage foodborne risks and improve human health. This international day is an opportunity to strengthen efforts to ensure that the food we eat is safe, mainstream food safety on the public agenda, and reduce the burden of foodborne diseases globally. 8 JUNE WORLD OCEANS DAY World Oceans Day is commemorated on June 8, to inform the public of the impact of human actions on the ocean, develop a worldwide movement of citizens for the ocean, and mobilize and unite the world's population on a project for the sustainable management of the world's oceans. 8 JUNE WORLD BRAIN TUMOR DAY Every year, 8th of June is celebrated as World Brain Tumor Day. The day is celebrated worldwide to raise awareness and educate people about brain tumors. There are lots of myths and misconceptions about brain tumors among the general population and we take this opportunity to discuss some basic facts. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION E N U J PMG DID YOU KNOW? T E C H N I C A L C O N T E N T 1/3 2/3 Fact 1 Canned sausages are typically fully cooked and can be eaten directly from the can or heated before consumption. They can be made from various types of meat, such as pork, beef, chicken, or a combination thereof. 3/3 E N U J 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 1/3 2/3 Fact 2 Jam and jelly are both fruit products but the ingredients, physical form of the fruit, and method of preparation differ. Jelly is a type of clear fruit spread made from firmed fruit/vegetable juice and pectin. Jam is a product made from whole fruit that has been cut into pieces or crushed. While jams contain fruit pulp, jellies contain fruit juice. 3/3 E N U J 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 1/3 2/3 Fact 3 Freeze dehydration, also known as freeze-drying or is a process commonly used to lyophilization, preserve and extend the shelf life of various perishable items, including food. In the food industry, it is employed to produce instant coffee, fruits, vegetables, herbs, and ready-to-eat meals. 3/3 E N U J 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 1/3 2/3 Fact 4 Ultra High Temperature (UHT) plants, also known as ultra-pasteurization plants, are used for the heat treatment of food and beverages to extend their shelf life. There are different types of UHT plants, depending on the specific product being treated and the desired outcome mentioned above. 3/3 E N U J PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Vol .02-Issue .23. June 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 Follow Us on www.pmg.engineering
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