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Home / Newsletter / Tech-Knowledge Jan 2023 Issue 1
Tech-Knowledge Jan 2023 Issue 1
Tech-Knowledge Jan 2023 Issue 1
www.pmg.engineering Vol .02-Issue .01-January 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 .01-January 2023 CONTENTS YOUR PARAGRAPH TEXT 1. WHITE PAPER A. HTST Pasteurization B. VAT Pasteurization 2. INDUSTRY BUZZ 2-7 Latest Food Industry News Updates 8-10 3. WEEKS HIGHLIGHT A Look Into The Main Events Of The Week 11 4. DID YOU KNOW? Fascinating Food Facts To Expand Knowledge 12-14 PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .01-January 2023 HTST PASTEURIZATION Introduction at or for at short-time continuously high-temperature (HTST) In pasteurization, also known as Flash pasteurization, the product is heated to the minimum temperature that and held time least temperature required. This thermal treatment extends the shelf life of product by eliminating vegetative and pathogenic microorganisms. For HTST temperature ranges between 72°C- 76°C for 15 to 20 seconds. It targets resistant Pathogenic bacterial and their spores e.g., Coxiella burnetii. above the minimum Need of pasteurization is not limited to make product contamination free or to increase the shelf life. As high temperature is used during processing it alters some of the characteristics of end product that can be due to enzymatic changes or denaturation of protein. Products that can be completely pasteurized are beer, canned food, milk and milk product, eggs, low alcoholic beverages, syrups, vinegar, water, wines, nuts, etc. It is important to handle the pasteurized product in refrigerated condition after pasteurization to prevent the recontamination of product. juices, Temperature and time for process is set on the basis of product and targeted microorganism of the product. Effectiveness of pasteurized product can be detected by various means. Heat treatment in milk causes denaturation of alkaline phosphatase and in liquid eggs the alpha amylase. These can be used as indicatives for checking the effectiveness of the process. Working to the flowing product reduced pressure Stepwise flow of process in HTST starts with product entering the balance tank and is drawn under regenerator section. In the regenerator section, the product is pre-warmed by hot product through regenerator plates. The product is then drawn through the timing pump to the heating section. The now-hot product flows through the holding indicating tube.The thermometer and the recording thermometer. If it has required temperature, it is returned back to the constant level tank via the diversion port. If the product is at or above the minimum required temperature, it passes through the regenerator plates (on the pasteurized side) and then to the cooling section. The product exits the cooling section and rises to an elevation of at least 12 inches above any raw product. Finally, the product passes to a storage tank for packaging. the minimum contacts reached not the PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION READ MORE.... Vol .02-Issue .01-January 2023 Components PLATE HEAT EXCHANGER 1.Constant Level Tank/ Balance Tank: The constant level tank must have a sanitary design, and the overflow level must be at least 1 inch the below regenerator.It provides a continuous supply of product to the HTST unit and it is also a return storage for sub-legal milk from the flow diversion valve. level of raw milk lowest the in 2.Regenerator: The regenerator section pre- warms cold raw milk by the heat given up by hot pasteurized milk in a counter-current direction and separates pasteurized and raw product with stainless steel plates. flowing 3. Timing Pump: The timing pump controls the flow rate within the HTST system. It is located after the raw regenerator and before the holding tube. It draws raw milk through the raw regenerator and pushes is always under greater pressure than the raw.The timing pump must be set so the maximum delivery less than the calculated rate maximum flow rate. This ensures that the desired minimum holding time is obtained. it forward. The pasteurized product is equal to or Common types of timing pumps include: · Gear-driven positive displacement pump: two rotors revolve within an oval case to carry the fluid around the periphery of the pump body. · Piston-type pump, such as a homogenizer: The homogenizer is equipped with a recirculation loop, so that product does not continue to the holding tube if the timing pump is not operating. · Magnetic flow meter-based pump: This pump uses a centrifugal pump in conjunction with product flow-controlling methods. PLATE HEAT EXCHANGERS 4.Heat exchange systems: There are two types of thermal exchange systems, both types use indirect heating methods, which involve transferring heat from the heat medium through a partition into the product. They all function to heat the product, hold product at the required time and temperature, and Cool the product. A. Plate heat exchanger (PHE): The PHE uses metal plates to transfer heat from pasteurized product to raw product. These plates are pressed with surface patterns to create and increase turbulence in the product stream and enhance the heat transfer. Molded gaskets around the plate edges and ports prevent leakage and intermixing of fluid. B. Tubular heat exchanger (THE): Unlike PHEs, THEs have no contact points in the product channel. THEs may have either a double-tube or triple-tube design. However, from the standpoint of heat transfer, the THE is less efficient than the PHE. The tubes within a THE have spiral or corrugated surfaces to increase turbulence and heat exchange. 5. Holding Tube: The holding tube ensures that the product is at sterilization temperature for the proper time, and that temperature variation does not exceed 1 °F. The holding tube has a minimum upward slope of 0.25 inch per running foot to ensure uniform product flow and preclude air entrapment and are less than 7 inches in diameter. The length of time the product spends in the holding tube is determined by the pumping rate of the timing pump, the length of the holding tube, and the product surface friction. It Indicating Thermometer: 6. the accurate, “official” temperature of the product. The indicating thermometer is located at the end of the holding tube and as near as practical to the recording thermometer having an accuracy rate within ±0.5 °F. shows PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Vol .02-Issue .01-January 2023 FLOW DIVERSION VALVE Recorder 7. recording Controller: thermometer must be located within 18 inches of the upstream form the flow diversion device. The recording controller/ safety thermal limit record (STLR) may be one of the following two types: The in including liquid that boils at fairly A. Capillary: It is an older design with tube filled low with a volatile temperatures, the pasteurization ranges. As it boils, it builds pressure in the sealed tube, which causes a flat coiled tube called the Bourdon coil to unwind and collapse. A significant disadvantage of this system is that as the distance from the sensor bulb to the coil increases, the speed of the response decreases. case, B. Electronic: Electronic designs may either have In analog controls or microprocessor controls. either same operational functions as the capillary design. A disadvantage of this design is that some of these units have shown susceptibility to outside radio interference. STLRs meet these the B. Dual stem: It is made up of two three-way valves operating in tandem and multiple controls. This device will switch to the fail-safe divert loss of adequate position temperature, electronic power, or air pressure. the event of in In the cooler section, the 9. Cooler Section: product is chilled down to a present temperature (below 45°F) by glycol or ice water solutions. When the product exits the cooler section, it rises to an elevation at least 12 inches above any raw product. Finally, the product passes to a storage tank or vat to await packaging 10. Vacuum breakers: Vacuum breakers are atmospheric devices that help maintain proper pressure relationships in milk-to-milk regenerator sections. It prevents a negative pressure between the flow diversion device and any downstream flow promoting device. These are installed after the pasteurized milk regenerator. flow diversion device control 8. Flow Diversion Device (FDD): The purpose of to safely and the accurately and raw and pasteurized product flow. In order to do this, the flow diversion device controls pump and other valves and allows product flow forward only when minimum temperature is met. separate is Flow diversion devices may be one of the following two types: A. Single stem: It consists of a three-way valve that automatically controls the direction of product flow. It is air activated for the open (forward) flow position, and spring activated for the closed (divert or fail-safe) position. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Vol .02-Issue 01.January 2023 VAT PASTEURIZATION Introduction of the most effective methods One of pasteurization is heating the product in a vessel in a process known as vat pasteurization, also referred to as batch or low-temperature long-time is heated up to a pasteurization. The product temperature of 62-64˚C and held at this temperature for about 30 minutes and then quickly cooled. Sudden cooling of product causes thermal shock to microorganism. Vat pasteurization provides the shelf life of 2-3 weeks in refrigerated condition. Vat pasteurization is used primarily in the dairy industry as a means of preparing milk in the processing of cheese, yogurt, and other common food products. In vat pasteurization, the product is heated in a jacketed stainless steel vat which has been fitted with pipes to deliver water and steam to the jacket liner and a thermometer to monitor and record product temperatures. A method for agitation in temperature distribution. is also there to assure uniformity Working The product components (e.g., Dairy products, liquid sugar and sweeteners, water, stabilizers, vitamins) are added to the vat through the inlet line, with the outlet valve in the closed position. Steam or hot water inside the vat jacket heats the product while agitators continuously move the product in the vat. The product is held in the vat for the required time and thermometers monitor and the temperature process.The pasteurized product then leaves the vat via the outlet valve. throughout record the Components & Design Parameter In general, vat pasteurization equipment is constructed to prevent or reduce contamination. The design of the equipment should meet the following criteria: a. Smooth, non-absorbent surfaces b. Self-draining and easily cleanable c. Use of radiuses to avoid corners d. Proper slope to ensure self-drainage e. Raised edges to prevent potential contaminant from flowing back into equipment f. Overlapping drip deflectors on inserted implements PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION READ MORE.... Vol .02-Issue01 .January 2023 1.Inlet Line: The inlet line is designed to run the product down the side of the vat, which reduces the development of foam during the pasteurization process. The line should be disconnected from the to prevent contamination of vat after product during or after pasteurization. filling 2. Covers: Covers of vat pasteurizers are constructed to prevent the entrance of surface contamination or foreign material and cover edges must be designed with overlapping “shoe box” style lids. This design prevents contaminates from entering when the cover is raised, and drains away splashes and drips to the outside of the vat pasteurizer. 3. Jacket: The vat pasteurizer jacket is a double- walled covering. In the space between the walls circulating water, steam, or heating coils of water and steam heat the product in the vat.The product should be heated in as short a time as practicable, and in no case should exceed 4 hours. in uniform product and 4. Agitators: An agitator is designed to keep milk or milk product moving at all times by running constantly during the pasteurization cycle. This results temperature throughout the vat. The most efficient agitators push the product down and sweep it against the heat exchange surface on the sides and bottom of fitted with the vat. Agitator shafts must be effective drip deflection to prevent contamination of the product. They must also be easily cleanable. shields is the “official” thermometer. Indicating Thermometers: The indicating 5. thermometer It occupies an inlet port in the vat. They are made of mercury in glass or are electronic resistance thermal devices (RTDs). They must be long enough to reach the pasteurization cycle. However, the probe should not reach the bottom of the vat. the product zone during into Air Space the product Thermometers: space 6. Air thermometers measure the temperature of the air space above the vat. These thermometers are shorter probes than indicator thermometers. The air space thermometer bulb must be positioned 2 to 3.5 inches from the bottom of the cover, and at least 1 inch from the top surface of the product during pasteurization in recording 7. Recording Thermometers: The thermometer the record pasteurization cycle and heat treatment, including the holding time. provides of a 8. Air Space Heaters: An air space heater, typically an electric boiler with steam traps and filters to produce culinary steam (i.e., steam that has been properly filtered for use in food processing), may be necessary to maintain these minimum air space temperatures. The air space above the product in the vat must be maintained at least 5 °F higher than the minimum pasteurization temperature for the product being pasteurized. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter READ MORE.... Vol .02-Issue .01-January 2023 Vat pasteurization is suitable for small capacity milk handlers who don’t have milk capacity to go with continuous type of pasteurization. Sensory impact on the product is also negligible as they are processed at comparatively low temperature thus avoiding chances of development of any flavour or nutritional change. On other hand it retains the natural enzymes and nutritional components of the product from degradation due to rapid cooling of product after heating it at low temperature over longer period of time. 9. Valves: The inlet and outlet valves of the vat pasteurizer are normally constructed of solid stainless steel to permit adequate heat transfer and to prevent accumulation of unpasteurized product when the valves are in closed position. Non stainless steel plugs (e.g. rubber or plastic) must not be used as any milk that may have made its way around the sides of the plug will not be adequately heated. Valve bodies or valve plugs include leak detection grooves, which are designed to prevent leakage of raw milk past the valve body. These grooves are curved or placed at such an angle to allow proper draining, and must remain fully open and free from obstruction during pasteurization. Holding Period for temperature required minimum It should be remembered that vats are operated so that every particle of product is heated for at least 30 minutes and no more than 4 hours at or above the that product. To ensure that these requirements are reached, it is important that the operator maintain accurate charts and take careful note of cooling periods, preheating, filling time, and emptying time. It has to be eensured that the sensors of both the recording and indicating thermometers are the product during pasteurization. In the event of any mechanical failure of any kind (e.g., a lifted cover or an agitator malfunction), the holding period must be restarted. covered by fully PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter FOOD INDUSTRY INDUSTRY BUZZ G Kamala Vardhan Rao assumes leadership of the FSSAI. IHA & NIFTEM collaborate to strengthen Indian honey industry The CEO of food regulator FSS, G Kamala Vardhana Rao, has assumed the position. G Kamal Vardhna Rao has assumed leadership of the FSSAI, which regulates food, as CEO. Rao had previously been the managing director of the miniratna PSU Indian Tourism Development Corporation Ltd., which is a division of the ministry of tourism. To enhance the development of a strong honey ecosystem in India, the National Institute of Food Entrepreneurship Management (NIFTEM) and the India Honey Alliance (IHA) work Together. Technology & The agreement specifies the areas of honey testing systems, research and data analysis, training facilitation, and any newly developing areas in connected domains, as well as mutual collaboration in these areas. Both organisations will collaborate to develop scientific systems for for honey, and beekeeping products across the nation as part of the long-term strategic collaboration. food safety, nutrition PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Technology development in the food and beverage sector The expanding coffee market necessitates product innovation By 2026, the food and beverage (F&B) market in India, which has been expanding annually, is expected to reach $156.25 billion. Businesses are adopting new technology and embracing a digital transformation. It's crucial to adapt to market developments and satisfy customer needs. One of the most important aspects of any F&B company's backend operations is logistics. . Digital marketing has significantly decreased the cost of recruiting new customers and end-to-end consumer tracking. Delivery services like Blue Dart and Delhivery help with both offline and online shipments to the state's major hyper stores. 2022 REVENUE GROWTH FOR CARGILL OF 23% TO $165 BILLION According to Evodiabio, aroma start-up says its engineer yeast can improve the flavor of non- alcoholic beer and offer a more environmentally friendly option to the harvesting, shipping, and processing of hops. The food and beverage industry's need for sustainable aromas has led this company to create a ground-breaking technology platform that leverages precision fermentation recently. The business has created an efficient way to produce typically lost fragrances while creating non-alcoholic patented beer fermentation process. through a Kurkure debuts the youthful new sub-brand Kurkure Playz as it broadens its offering Kurkure, one of India's most popular snack companies, has grown its brand by introducing a young new sub-brand, Kurkure Playz, bringing a humorous touch to the new year. Based on the growing preference of customers for light- textured snacks, it includes the widely known and successful Kurkure Playz Puffcorn and the brand-new Kurkure Playz. The contemporary sub-brand satisfies the growing need for soft textured snacks, one of the fastest expanding sub-categories in the overall salty snack market. Neha Prasad, associate director and brand lead for Kurkure, commented on the launch, saying, "With the introduction of Kurkure Playz, our iconic brand is now able to expand its product offering and capitalize on the fast-expanding soft texture snack market. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Prices fall at global dairy auction With prices dropping at the global dairy auction over night, dairy prices have had a rough start to the year. Following a decline of 3.8 percent at the previous auction in late last year, the average price fell by 2.8 percent to US$3365 per tonne. in the The cost of whole milk powder, which Fonterra sells largest quantities on the auction market, decreased 1.4 percent to US$3208 per tonne. Dairy prices have usually declined since reaching record highs in March 2022 due to an abundance of milk and reduced demand. Cost of living challenges, according to Stuart Davison, manager of NZX dairy insights, are having an impact on consumer behavior. Entry of new players spices up ready- made masala market 2022 REVENUE GROWTH FOR CARGILL OF 23% TO $165 BILLION ready-to-cook spice business lot of activity. According With the advent of new players like Dabur and Wipro Consumer Care and Lighting, the ready-made is masala or experiencing a to stakeholders, the activity in a market dominated primarily by regional firms is a sign of the several options including the opportunity to develop horizontally, high volumes, and greater margins. it offers, PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION WEEKS HIGHLIGHT 1 JANUARY NEW YEAR The New Year is the time or day when a new calendar year begins and the year counts on the calendar increases by one. Here's to 12 new chapters. PMG wishes you all a very Happy New Year. 4 JANUARY WORLD BRAILLE DAY N O N - T E C H N I C A L C O N T E N T World Braille Day is observed every year on January 4th to raise awareness about how Braille plays a significant the complete realization of human rights in the lives of blind and partially sighted people. role in R E B M E C E D PMG 6 JANUARY KAPIL DEV DAY Kapil Dev Ramlal Nikhanj is a former Indian cricketer. He was a fast medium bowler and a hard hitting middle order batsman. He led India to win its first Cricket World Cup title in 1983. He was named by Wisden as the Indian Cricketer of the Century in 2002. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION T E C H N I C A L C O N T E N T DID YOU KNOW? Fact 1 Generally, there is a 2 years time window of water expiration when kept in a plastic bottle. When the packaged bottle is exposed to sunlight or heat, the polyethylene terephthalate (PET) present in the plastic bottle starts leaching into the water, which can make it hazardous for the health along with the taste as well. Fact 2 Lemons are a cross between bitter orange (sour orange) and citron, which is the original citrus species from which all other citrus fruits evolved. R E B M E C E D PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Fact 3 A mango tree can grow quickly and large, reaching heights of 100 feet or more and a canopy of 35 feet or more. Of course, the rate of mango tree growth, the stages of mango tree growth, and the height of mango trees all vary depending on soil and weather conditions. T E C H N I C A L C O N T E N T R E B M E C E D PMG Fact 4 Many species of the genus Rubus in the Rosaceae family produce edible blackberries. Because each berry is actually a cluster of tiny fruit, the blackberry is known as a "aggregate fruit." 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 1/5 2/3 2/5 Fact 5 3/3 3/5 Eating red may reduce the risk of heart disease. A few red foods that are high in nutrients include: Tomatoes are high in vitamins A and C, as well as heart-healthy lycopene. Beta-carotene, vitamin A, and B vitamins, and minerals such as manganese and potassium are all found in beets. Strawberries contain iodine, folate, potassium, magnesium, manganese, and vitamins K and C. R E B M E C E D PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Vol .02-Issue .01-January 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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