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Home / Newsletter / Tech-Knowledge July 2023 Issue 27
Tech-Knowledge July 2023 Issue 27
Tech-Knowledge July 2023 Issue 27
www.pmg.engineering Vol .02-Issue .27-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 .27-July 2023 CONTENTS 1. WHITE PAPER A. Carbon dioxide processing of milk B. RUTF- Ready to use therapeutic food 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 .27-July 2023 CARBON DIOXIDE PROCESSING OF MILK Introduction in case of thermally sensitive Thermal treatment of food product is always related to high impact on their nutritional and organoleptic values and a times are not desirable specially food products. Most general practise in dairy industry is having high (HTST) pasteurization practice where the liquid milk is subjected to high temperature having range of 70- 78 Deg. C, which although reduce microbial load in milk but the milk is in risk of losing thermally flavour sensitive nutrients and enzyme, off development due to overheating and other changes in organoleptic factors. temperature short time technology being used High pressure carbon dioxide, also known as HPCD for is an emerging type of thermally sensitive pasteurization to industry. This thermal pasteurization technique to pasteurization as this process has been known for bactericidal effect. food product. A that can be an alternative food is considered as an alternate in Solubility of Carbon Dioxide The amount of carbon dioxide in any solution is known as the concentration of carbon dioxide. There is always a saturation level, i.e., the carbon dioxide in liquid. During the milking stage, milk already consists of certain percentage of CO2 ~5 millimole but with time, the concentration drops as it equilibrate with the atmospheric CO2. The solubility of CO2 is controlled by in milk temperature and product viscosity. The more the temperature, less the diffusion of CO2 in milk but increase in viscosity helps in diffusing more gas in higher temperature product. With slight infusion of CO2, freezing point of milk can be brought down but is reversible until the infusion is moderate. How Microbes react to HPCD? What makes the CO2 to be antimicrobial? Well, the acidification property and solvent properties helps in attaining the gaol, and maximum effect can be attained in the supercritical state. The liquid form of CO2 has greater solubility and can penetrate through the microbes and disrupts the cells. The acidifying property when is doubled with pressure the bactericidal effect. Depending on applying temperature and pressure, impact on microorganism can be altered 1.At low pressure and low temperature carbon inhibit the growth of pathogenic dioxide can microbes and alters the pH of the medium which infers double attach to the growth of microbes. 2.At high pressure and moderate temperature, carbon dioxide tends to attack the microorganism and inactivates by destroying its cells. READ MORE.... PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .27-July 2023 To conclude, listing some of the attributes that can benefit the commercializing of carbon dioxide processing of food products. a. Low fat content b. High Water activity c. Low to moderate sugar content d. Alcohol and protein content e. Low pH and f. Low viscosity Skimmed liquid milk fits precisely in this category and thick dairy products are hard to treat with the carbo dioxide pasteurization technique. All studies till date conducted, including product shelf life, effect on food product, and others are of laboratory level which is the holding back point for this technology. Need of the time is to carry out extensive research on the utilization in commercial level fully the benefits that so commercialized. can be PLATE HEAT EXCHANGER Influencing parameters The process parameters such as temperature, pressure, time of exposure and agitation affects the in case of carbon overall shelf dioxide processing. life of product A. Temperature- Higher temperature facilitates the higher diffusion and penetration of carbon dioxide in the microorganism cells leading to more lethal effect on present microorganisms. But the optimal range is to be kept in mind while providing heat to the product as the higher temperature in leads to product. From past research it has been evident that temperature range of about 20- 45 Deg. C is optimal for carbon dioxide treatment. less solubility of carbon dioxide B. Pressure- When pressure is increased it has been noted that less exposure time is required for the deactivation of microorganism. Also fast depressurization also helps in the cause. C. Agitation- In case of no agitation, only the periphery microorganism shall come in contact with the carbon dioxide present in product hence, constant agitation facilitates the contact of carbon dioxide and microorganism hence high chances that the all microorganism in product is deactivated. and There has been almost hundreds of bacteria in the raw milk. All have different identified characteristics, each have differently impacted when subjected to various processing conditions. The product composition also have important role to play on the shelf life and treatment effects. The statement is backup with various previous and ongoing studies. Addition of certain amount of starch didn’t affected the bactericidal effect of CO2 while presence of whey protein affects negatively on the efficiency of carbon dioxide processing. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .27-July 2023 RUTF- READY TO USE THERAPEUTIC FOOD S O U R C E : © U N I C E F / U N 0 5 7 9 2 4 7 / composition of RUTF product are General combination of fortified peanut paste, oil, sugar, milk powder, supplements of minerals and vitamins, etc. Manufacturing process Micronutrients enriched, high energy product soft paste form food product is the most common form of RUTF and is an optimal option for home-based rehabilitation. Common procedure followed for manufacturing RUTF product involve lot of heat treatment. Sorting of peanuts/pulses/solid Step-1 raw material + sieving of all incoming powdered raw material+ pipe in pipe filter for liquid raw material Step-2 Roasting of peanut/pulses/cereals/other raw material Step-3 Milling of roasted product. Step-4 Weighing of powdered raw material like sugar, SMP and other formulation ingredient Step-5 Mixing/blending all dry ingredient (milled product+ Sugar +other formulation ingredient) Step- 6 Addition of oil+ other liquid ingredients in blender Step-7 Collection of blended products in collection tank Step-8 Passing product through high shear milling machine to obtain paste consistency product. Introduction in revolutionary invention marked One food segment was development of therapeutic food products. Extensive research and development have made it possible to nutritionally enrich food product that can be used for therapeutic feeding. One such development is Ready to use therapeutic food (RUTF). RUTF is lipid rich homogenous mixture where lipid in viscous form are used for mixing other that are source of protein, carbohydrate, vitamins, and minerals. ingredients from malnutrition. Major reason Great mark by RUTF is it help in curbing children suffering for malnutrition individual or in children’s can be combined factor like less access to nutritional food infections, etc. product, poor feeding practices, Malnutrition can be categorised depending upon its severity and most sever from of malnutrition is termed as severe acute malnutrition also known as SAM. RUTF products are low moisture based food product in paste form that can be fed as such to SAM affected children for treatment purpose. Ready to use therapeutic product falls under category of low moisture food as its processing involves zero water usage, and this protects it from microbial contamination extending shelf life up to three to four months without requirement of any specific storage condition such as refrigeration. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION READ MORE.... Vol .02-Issue .27-July 2023 Designing manufacturing facility Designing of RUTF manufacturing industry calls for great challenges. Some majors are listed here 1. Designing Layout Main motive while designing RUTF based facility should be 1.1. Adequate space for building facility 1.2. Hygienic designing and construction 1.3. To reduce or minimize the contamination in facility 1.4. Having optimal design effective cleaning and maintenance. 1.5. Protection against any pest entrance and harbourage inside plant. 1.6. Bifurcating area and properly zoning them on basis on low hygiene, medium hygiene, and High hygiene area. 1.7. Proper man- material movement and waste movement inside facility. for microbial 1.8. Proper physical separation contamination control between dry and wet processing area. for efficient and 2. Environmental Hygiene 2.1.Clean and filtered air, proper air changes in manufacturing and filling area, maintaining high pressure in the filling and processing area to prevent entry of dust and dirt from low hygienic zone. at 3. Production Facility 3.1.Cleaning primary and maintenance production area is of utmost importance as any contamination occurring can basically impact the quality of product. 3.2.Structure and fittings free to cavity to prevent pest harbourage and dust. 3.3. Controlled moisture in processing area. 3.4.Dry type cleaning preferred inside area. 4. Handling- 4.1.Designated handling tools and equipments for each product. 4.2.Cleanliness of handling tools to be maintained 5. Storage- 5.1. Designated storage condition to be maintained for each product. 5.2. Filtered air supply in product storage area. 6. Personal Hygiene 6.1. High personal hygiene to be maintained while entering process area. 6.2. Unhealthy or ill people to be kept out of processing and filling area. 6.3. Entry inside plant only after handwash, shoe change and uniform changing. No outside shoes or dress should be worn inside processing area and vice versa. 7. Equipment 7.1.Preferred MOC is AISI stainless steel 7.2.Contact part to be non-absorbing, smooth finish and free of crevices. 8. Lighting- 8.1.Adequate natural lighting to be present. 8.2.Lighting intensity and LUX level to be suitable area wise. 8.3.Lighting fixture for all lights to prevent glass getting into product. 8.4.Lights not to be installed just above structure or equipment. As cleaning and maintenance can be hindered. Having more local manufacturing units in nearby areas where there are notably larger group of malnutrition children shall help in having more sustainable and economical market, as there won’t be need to invest large cost on importing the product as well as they can be directly distributed to needful children and hence won’t require large investment on storage facility. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION FOOD INDUSTRY INDUSTRY BUZZ Theobroma & The Soul Company delivers delectable flavors to India from Singapore. FSSAI retracts its request for accreditation of food labs from accreditation agencies. Singapore, renowned for its thriving culinary scene and introduces "Taste delicious combination of Obsession" to Indian viewers. flavors, Theobroma introduces an exclusive curated menu inspired by Singaporean flavors throughout its stores in India for a month starting on July 1 to capitalize on the phenomenal popularity of Singapore's "Taste Obsession" series. Tong Heng-inspired egg tarts, pineapple tarts, pandan pain au chocolat, sesame tuiles, and Singapore pandan cookies are just a few of the delicacies that Theobroma's co-founder and creative director Kainaz Messman Harchandrai will be making. These delicious delicacies will be included in Theobroma's menu, giving Indian sweet-tooths the chance to experience the genuine flavors of Singapore. The food authority published a notice in December 2022 asking FSSAI to recognize and approve accreditation entities to accredit food labs. It also published a paper outlining the specifications these bodies. The notification was rescinded for administrative reasons, according to the FSSAI. for As previously mentioned, it was stated in the document that it was decided to involve other accreditation agencies for food testing laboratories in light of the requests received from other accreditation bodies for recognition by the FSSAI. This would allow the laboratories to select the best service provider and bring international expertise to laboratory accreditation programs in India. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Zomato now enables users to place simultaneous orders for food from multiple restaurants. IBA hosts the National Beverage Conclave 2023 in New Delhi on July 6. 2022 REVENUE GROWTH FOR CARGILL OF 23% TO $165 BILLION An intriguing feature on Zomato will make ordering a variety of foods simpler. Users can now place orders from multiple restaurants at once thanks to a new feature added to the food app. The company is making this move in an effort to increase its market share at a time when food delivery has slowed down. Zomato was inspired by Pincode, a PhonePe-owned application that provides a feature similar to building carts across various categories. 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. According to the Moneycontrol article, users of the Zomato app can now create up to four carts from various restaurants and ultimately order food from their preferred eatery thanks to the most recent update. Users can return and continue placing orders from the other carts after completing an order from one, similar to how Pincode works in the Open Network for Digital Commerce (ONDC). 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. India loses Food worth Rs. 1 lakh crore because of poor logistics, a meeting reported. India loses Food worth Rs 1 lakh crore due to poor post-harvest logistics and management. According to the Indian government, the global food chain loses 38% of its energy due to food waste. Speaking at the recent Post-Harvest and Logistics Summit hosted by the Confederation of Indian Industry (CII) in New Delhi, Additional Secretary Faiz Ahmed Kidwai of the Ministry of Agriculture and Farmers' Welfare said, "Food that is lost and wasted accounts for 38% of total energy usage in the global food system. When Food is lost/wasted, all resources that go into the production of that Food, including land, water, energy, and human capital, are all wasted." 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 30 JUNE WORLD ASTEROID DAY International Asteroid Day is celebrated on June 30 to raise public awareness about the asteroid impact hazard and to inform the public about the crisis communication actions to be taken at the global level in case of a credible near-Earth object threat. 1 JULY VAN MAHOTSAV DAY Van Mahotsav day is celebrated to raise awareness among individuals regarding the importance of trees and inspire citizens to plant more of them. Y L U J 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 1 JULY NATIONAL GST DAY July 1 has been designated as 'GST Day', observed every year, to mark the roll-out of the historic tax reform. 3 JULY HAPPY GURU PURNIMA Guru Purnima is celebrated on 03 July 2023 to honor the teachers, or ‘'gurus’' in our life. Guru Purnima day is thought to be auspicious for seeking the blessings of Ved Vyasa, who is considered to be the ‘'Maha Guru’'. His blessings are believed to dispel the darkness of ignorance and usher in the light of knowledge. Y L U J PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION DID YOU KNOW? 1/4 2/4 T E C H N I C A L C O N T E N T 3/4 4/4 Fact 1 Gluten-free products are food and beverage items that do not contain gluten, a protein found in wheat, barley, and rye. These products are suitable for individuals with celiac disease, gluten intolerance, or those following a gluten-free diet. They often use alternative grains and flours to replace wheat, providing options for individuals who need or choose to avoid gluten in their 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 Caviar is a highly prized delicacy made from the salted and processed eggs of certain fish, most commonly sturgeon. It is known for its luxurious reputation, rich flavor, and unique texture. Traditionally served chilled, caviar is enjoyed as an appetizer or garnish and is often accompanied by blinis, toast points, or crackers. 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 1/3 2/3 Fact 3 Refrigerants are substances used in refrigeration systems to absorb heat from the surroundings and transfer it elsewhere, allowing for cooling or freezing applications. In the food industry, refrigerants help maintain optimal temperatures for food preservation, storage, and transportation. 3/3 Y L U J PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Vol .02-Issue .27-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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