Tech-Knowledge July 2023 Issue 26

www.pmg.engineering Vol .02-Issue .26-July 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 .26-July 2023 CONTENTS 1. WHITE PAPER A. Hazard during processing in dairy product B. Ultrasound technology in food industry 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 .26-July 2023 HAZARD DURING PROCESSING IN DAIRY PRODUCT Introduction Milk also has unique nutritional Properties that make it an especially important food, particularly is commonly pasteurized & for the young, homogenized. Milk can be separated its principal components, Cream & Skim Milk, which may be further separated into butter fat, casein & other milk proteins & lactose. into it The whole milk may be modified by condensing, drying, flavouring, fortifying, demineralizing & its other treatments, whole milk or its components for may be combined incorporation into numerous manufactured food products such as milk chocolate, bread, cakes, sausage, confectionary items, soups & many other food Products. in various proportions it the quality of milk due Milk processing industry has always been on toe to control is highly perishable nature. Milk processing has always been a challenge as milk is primary raw material for preparing dairy-based product like cheese, butter, ice cream, yoghurt, curd, and butter. In our previous article we had stated the occurrence of possible hazard in milk from farm to industry. In continuation to the occurrence in hazard in milk processing, we shall be in details the occurrence of hazard during processing of various dairy based product. Dairy based products have various processing steps with requirement of different type of processing equipments. looking Hazards are broadly categorised as physical, chemical, and microbial hazard. Dairy Based Product and Hazards Physical and chemical hazard that can occur during dairy product processing are quite common for all. Physical Hazard Physical hazards in dairy product includes the presence of unwanted substances such as sand, soil, hair, metal parts from equipment, etc. Physical hazards are usually of less concern in dairy industry as milk undergoes sufficient filtration in all processing stages which prevents the final product contaminated by these physical hazards. causing health Chemical Hazard Chemical hazards in milk and dairy products are unintentional presence or intentional addition of chemicals to humans. Chemical hazards usually enter the milk from one of the three ways: contaminated feed, grazing on veterinary medicines. contaminated in milk and dairy products Chemical hazards includes mycotoxins, plant toxins, pesticides residues, heavy metals, cleaning detergents, etc. soil or risk READ MORE.... PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .26-July 2023 PLATE HEAT EXCHANGER At ambient conditions, milk has the shelf life of only few hours while at refrigeration conditions (below 4°C) it is 3-5 days. This fact led to the development of shelf stable products derived from milk which lasts longer than milk retaining its nutritive properties. Microbial hazards are rather specific in products. Some of the dairy product and associated microbial hazard are mentioned- 1. Cream: The cream is obtained by separating non-fat portions from un-homogenized milk. Hazards- L. monocytogenes, verocytotoxin-producing (VTEC) microbial hazards in cream. and coli is the usually reported source of aureus, Escherichia S. 4. Ice cream: Ice cream is a frozen dairy product. Disinfectants such as quaternary ammonium compound (QAC) are found Ice cream composed of milk fat & Milk Solids non-fat derived from these ingredients, plus sugar, stabilizers, emulsifier, flavouring agents, water & Air. ice cream samples. in Hazard- coli Salmonella (pathogenic Microbial hazards associated with ice cream are Listeria monocytogenes, species, strains), Escherichia Staphylococcus aureus (coagulase positive) and Bacillus cereus. Nuts used as an ingredient in ice cream could be the source of mycotoxins. Ice cream is having a stick to hold it needs to be taken care of to avoid ingress of wood splinters. 2. Butter: Butter is defined as the water in oil emission containing at least 80% fat. 5. Powdered milk/ Dried milk: Powdered milk is obtained by removing 95% of water from milk. Hazard- Hazard- Salmonella spp., Shiga toxin-producing E. coli (STEC), L. monocytogenes, and S. aureus. Organic pollutants such as dioxins and PCBs can accumulate in butter. Hazards reported in milk powder are due to Cronobacter sakazakii and Salmonella spp. Spores of Clostridium botulinum have been found in powdered dairy products. 3. Cheese: Cheese made from coagulation of milk with an enzyme called rennin, and lactic acid with or without further treatment of heat, pressure, salt selected ripening & microorganisms. (fermentation) with Hazard- Aflatoxin M1 is a higher matter of concern in cheese than milk as it is more concentrated, and levels may be 5 times higher in hard cheese than in milk. Toxins produced by S. Aureus after pasteurisation. remains active even PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .26-July 2023 ULTRASOUND TECHNOLOGY IN FOOD INDUSTRY Introduction crystallization, extraction, food processing freezing, drying, The ultrasound technology is being carried out in technology various areas of bleaching, namely degassing, filtration, emulsification, sterilization, cutting, etc. It is being applied as an effective preservation tool in many food-processing fields viz. vegetables and fruits, cereal products, honey, gels, proteins, enzymes, microbial inactivation, cereal technology, water treatment, diary technology, etc. it through a material Ultrasound are mechanical sound waves that originate from molecular movements that oscillate in a propagation medium. These waves have frequency beyond the hearing capacity of human i.e. above 20 kHz. When the ultrasound ears propagates induces compressions and decompressions (rarefactions) in the particles of the medium, due to which high amount of energy is produced. The basic principle behind working of ultrasound is that it utilizes interaction between high-frequency sound waves and matter the composition, structure and dimensions of materials it propagates. These waves are through which longitudinal as the oscillatory movement of the particles in transmission medium is parallel to the propagation direction. Thus it can transverse in all types of media liquid and gas. i.e. solid Ultrasound has various effects on different systems. information about to obtain , On solids it effects through vibrational energy for cutting and melting, in liquids it effects by the production of intense cavitation and in gases it affects by producing high-intensity acoustic fields. Ultrasound Waves Classification industries, normally two categories of In food ultrasounds are used which are classified on the basis of operating frequencies. and 1. Non-Destructive Type: These are low energy - high frequency diagnostic sound waves that have frequency above 1MHz- 10Mhz and have intensities down 1 Wcm 2. These can be used as monitoring of physiochemical properties and composition food products while processing evaluates composition of meat products, poultry and fish of raw and fermented stages. These are also used for the quality control of fresh vegetables and fruits in cheese during both pre- and postharvest, processing, commercial cooking oils, bread and cereal products, bulk and emulsified fat based food products, food gels, aerated and frozen foods. storage. also It 2. Processing Type: These are high energy low frequency type sound waves that have frequencies between 20KHz-1 MHz and have intensity above 1 Wcm2. READ MORE.... PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .26-July 2023 through cavitation. This These are disruptive in nature and have effect on mechanical, physical, or biochemical properties of foods for controlling microstructures and modification, emulsification, defoaming of food products. It also has thawing, microbial inactivation, drying etc. is used freezing, role in Ultrasound Generator System It is electricity driven ultrasonic system, which has basically three parts: 1. Power Generator It provides energy for the system, which in most cases is an electrical current. 2. Transducer It is the central element of ultrasound generator system (or mechanical energy) into sound energy through mechanical vibrations at ultrasonic frequencies. converts electrical energy that 3. Emitter It is used for radiating / amplifying ultrasonic waves from the transducer into the medium. Emitters can come in the form of baths, horns, or sonotrodes. The shape and size of the emitter controls the amount of amplification. Common shapes for emitters include knives, nozzles, or dies. Forms of Ultrasound Technology in combined this. Upon This method is combined method 2. Mano-sonication: It in which ultrasound and pressure are applied together. Moderate pressures at low temperatures are combination inactivation efficiency is higher than ultrasound alone. 3.Thermo-sonication: the combination of ultrasound and heat. It produces a greater effect on inactivation of microorganisms than heat alone and is commonly employed for liquid food preservation. 4 .Manothermo-sonication: It is combined method of heat, ultrasound and pressure. This method inactivates several enzymes at lower temperatures in a shorter treatments. than Microorganisms that have high thermotolerance can be inactivated by mano-thermosonication thermal time is Equipments using Ultrasound 1. Cheese Cutting Machine 2. Sandwich Cutting Machine 3. Ultrasonic Sealing Machine for blister packs and stand-up pouches 4. Ultrasonic Homogenizer 5. Ultrasound Wad Sealing Machine Ultrasound is a nonthermal processing technique that offers broad range of applications such as mass transfer, food preservation, assistance in thermal treatments and manipulation of texture and food analysis. This technology can increase process yields, through increased throughput and reduced processing costs as well as modify biomaterial structure. enhanced efficiency It is the application of 1.Ultra-sonication: ultrasound at low temperature and require high energy. It is mainly used for heat sensible products. This method requires long treatment time to inactivate stable enzymes. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION FOOD INDUSTRY INDUSTRY BUZZ Telangana's government to invest Rs 2,000 crore in industries that prepare food. Tata Consumer Products adds Tata Coffee Gold - Cold Brew to its RTD lineup. The Telangana government intends to establish food processing companies in all of the state's districts at a cost of about Rs 2,000 crore. Rice and edible oil will be produced food businesses. K Chandrashekar Rao, the chief minister of Telangana, will soon lay the project's cornerstone. from paddy by the The government has built procurement hubs and set up food processing businesses like rice mills to ensure greater profits from the harvested grain. The state government would also develop and manage rice mills under the State Civil Supplies Corporation (SCSC) as part of the program to support food processing companies. the direction of Tata Consumer Products (TCP), the consumer products firm that unifies the leading food and beverage interests of the Tata Group under one roof, announced the launch of Tata Coffee Gold-Cold Brew as its entrance into the Ready-to-Drink Cold Coffee sector. This most recent product attempts to reinvent the coffee experience by supplying a unique cold brew blend that maintains a balanced flavor profile free of bitterness. Tata Coffee Gold has three varieties: Classic, Mocha, and Hazelnut. It is brewed with cold water to preserve its smoothness and uses only the finest ingredients. It provides an authentic coffee experience that is both refreshing and pleasant and free of artificial flavorings. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Kraft Real Mayo forges a path into the hot sauce market with its new buffalo-style dressing. The acquisition of 830 LMT for paddy in KMS 2022–23 is proceeding without issue. 2022 REVENUE GROWTH FOR CARGILL OF 23% TO $165 BILLION its first foray With the introduction of a new buffalo-style dressing, Kraft Real Mayo has made into the rapidly expanding hot sector. The tangy, creamy fresh Kraft Mayo Buffalo Style Dressing will satisfy customers' cravings for bolder flavors from their favorite brands. It delivers a delectably hot explosion of flavor. They present Buffalo Balm, an on-the-go tube with the new buffalo-style dressing. Buffalo Balm is ideal for mayo friends and fans of buffalo sauce who want a quick blast of flavor whenever and wherever the craving hits. The business introduces Buffalo Balm, the newest "beauty" essential that is a must-have. The balm, sold on Amazon, contains Kraft Mayo Buffalo Style Dressing, making it the ideal pocket-sized solution for mayo lovers to satisfy their cravings whenever and wherever they arise. The Government of India's paddy purchases during the Kharif Marketing Season (KMS) 2022–2023 have gone without a hitch. Under Minimum Support Price (MSP) activities, more than 830 Lakh Metric Tonnes (LMT) of paddy have been purchased for the Central Pool through June 19, 2023. The continuing paddy procurement activities of KMS 2022–23 have benefited over 1.22 crore farmers, with MSP payments of Rs. 1,71,000 crore deposited straight into their accounts. The Government has ensured that everything is set up for smooth procurement procedures. The delivery of rice about the purchased paddy is also ongoing. Until June 19, 2023, about 401 LMT of rice had been received at the Central Pool, with another 150 LMT still coming. This compares to procuring 830 LMT of rice or 558 LMT of paddy. Assam Government and 3F Oil Palm worked together to establish the first oil plantation in North-east India. In conjunction with the State Government of Assam, 3F Oil Palm, the nation's largest end-to-end oil palm plantation and processing company, organized a historic ceremonial oil palm planting under the National Mission on Edible Oil - Oil Palm (NMEO-OP) at Bokanala, Baginadi Block, Lakhimpur in the presence of Atul Bora, the Minister of Agriculture and Horticulture, Assam, to mark the beginning of oil palm development. The first oil palm plantation in Assam under the NMEO-OP is marked by the Assam Department of Agriculture, the District Administration, Lakhimpur, and 3F Oil Palm. The program aims to strengthen farming communities and advance India's independence in producing edible oils. It highlights the government's dedication to the growth and development of the oil palm plantation industry. 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 23 JUNE INTERNATIONAL OLYMPIC DAY International Olympic Day is celebrated on June 23 all around the world. The goal of celebrating Olympic Day was to promote participation in sports across the globe regardless of age, gender, or athletic ability. 23 JUNE NATIONAL PRALINES DAY is on National Pralines Day June 24 which celebrates a nut-based creamy confection that can be enjoyed in an assortment of ways. Pralines are a smooth and sweet treat made with nuts, sugar, and sometimes cream. 26 JUNE NATIONAL BARCODE DAY National Barcode Day is Celebrated on June 26. Barcodes contain a wealth of information, including pricing, product, dates, manufacturer, and shipping. They are ideal for tracking inventory and sales, but they do so much more than that. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Y L U J PMG 27 JUNE NATIONAL ONION DAY National Onion Day is a commemorative day celebrated to honor and appreciate the versatile and flavorful vegetable known as the onion. N O N - T E C H N I C A L C O N T E N T 28-29 JUNE EID AL-ADHA Eid al-Adha, also known as the "Festival of Sacrifice," is one of the major religious holidays by Muslims worldwide which celebrated commemorates Ibrahim (Abraham) to sacrifice his son as an act of obedience to God, as mentioned in the Islamic holy book, the Quran. the willingness of Y L U J 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 1/4 2/4 3/4 4/4 Fact 1 Frozen vegetables are vegetables that have been harvested, cleaned, and then quickly frozen to preserve their freshness and nutritional value. They are a convenient, affordable, and nutritious option that can be enjoyed as part of a balanced diet. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Y L U J PMG T E C H N I C A L C O N T E N T 1/4 2/4 3/4 4/4 Fact 2 Organic coffee refers to coffee that has been cultivated and processed using organic farming methods. These methods avoid the use of synthetic pesticides, fertilizers, and other prohibited substances. It is grown on land that has been free from synthetic chemicals for a specified period, typically three years or more. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Y L U J PMG T E C H N I C A L C O N T E N T 1/4 2/4 3/4 4/4 Fact 3 Dietary supplements are products intended to supplement a person's diet and provide additional nutrients, such as vitamins, minerals, herbs, or other botanicals. Supplements should be viewed as a complement to a healthy lifestyle, not a replacement for a well-rounded diet. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Y L U J PMG T E C H N I C A L C O N T E N T 2/2 2/3 Fact 4 Freeze dehydration, also known as freeze-drying or lyophilization, is a process commonly used to 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. 5/5 1/3 3/3 Y L U J PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Vol .02-Issue .26-July 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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