Tech-Knowledge July 2023 Issue 28

www.pmg.engineering Vol .02-Issue .28-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 .28-July 2023 CONTENTS 1. WHITE PAPER A. Fruit pulp processing B. Egg processing industry 2. INDUSTRY BUZZ Latest Food Industry News Updates 3. WEEKS HIGHLIGHT A Look Into The Main Events Of The Week 4. DID YOU KNOW? Fascinating Food Facts To Expand Knowledge 2-5 6-7 8 9-13 PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .28-July 2023 FRUIT PULP PROCESSING Introduction When one form of food is transformed to another form of food involving industrial method to make it convenience food, that process is known as food Processing. Depending upon the complexity of industrial method, processing is categorised into primary, secondary, and tertiary processed food. Fruits and vegetables are perishable in nature having shelf if kept unrefrigerated condition. Also there are currently high post-harvest loss for fruits and vegetable due to lack of required storage condition and space constrain, hence it is highly desirable to process fruits to retain their shelf life and also to reduce the size of product which in turn reduces the cost on transportation of bulk fruit and storage area requirement. than a week less life One such product of fruit processing is fruit pulp. Fruit pulp solid mass obtained by extraction or pressing fruits or vegetables. Pulp is categorised basis their storage condition, i.e., in powder or liquid form. In liquid form they can be used as either brine, syrup, or water form. Due to food preference of customer, frozen pulp is also in great demand as all inbuild nutrition are retained. Fruit Pulp Usage As storage of fruit pulp is possible without any much alteration in flavour and nutrient content, has boosted the usage of fruit pulp in various industry. Pulp obtained from fruits are generally used for manufacturing of products such as fruit- based jams, marmaladed, jellies, sweets, beverage, and flavouring agents. It is also widely used as flavouring agent for various bakery, snacks, milk, juice, dairy product, and beverage industry. Now even works on food product enhancement is also going on, in the processing industry segment. Fruit Pulp Processing Unit Fruit pulp production line incorporates following mentioned steps, without which no fruit pulp industry shall be considered complete. 1. Raw Material Reception- Raw material are received in the facility, which are weighed and evaluated in terms of quality. 2. Sorting & Grading for preselection – Quality checked product are transferred to sorting and grading area where products are sorted and graded basis their size, colour, dimension, quality and other such physical parameters. 3. Washing & Sanitization- Incoming fruits are full of farm dust, foreign particle, chemicals, and fertilizers used during farming can be chemical contamination. To remove all sorts of possible contamination, it is important to thoroughly wash and sanitize the fruits before moving forward to processing. READ MORE.... PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .28-July 2023 PLATE HEAT EXCHANGER 4. Raw Material Maturation – The graded and sorted cleaned product is then moved to maturation or ripening chamber where the unripe or raw fruits are left for ripening. The ripening room has an attached ethylene generator the ripening process along with maintaining temperature and humidity. During maturation, there is generation of carbon dioxide which need to be also regularly remove from ripening chamber to prevent increase in toxicological level. facilitates that 5 Pulp Processing- a.Peeling & Cutting- Before extracting the pulp, fruit is peeled and chopped into smaller desired facilitate destoning and crushing pieces, process. to b.Destoning- In this step, fruits containing stones also known as seed and heart are removed from fruit. Many fruits have seed that when crushed may release sour or off flavour to the pulp which will be highly undesirable. c.Crushing- The chopped and destoned fruit is then moved to the crushing machine where the fruit is crushed via fine and course crusher or screw type injector. d. Pasteurization and homogenization- By treatment, all present microbial giving heat contamination-causing be agents deactivated, which will in return increase the shelf life of the product. The pasteurized product is then either cooled down and filled in case of normal conditions or in aseptic condition for aseptic filling. is directly hot filled can storage e. Storage- Having optimal conditions for the finished product is important to prevent and characteristic to prevent microbial contamination. any loss and sort of nutritional cold Issues Without skilled labour, no frequent audits and using standard pulp conservation procedures is impacting the business of pulp manufacturing segment. Not abiding to parameters such as- 1. Cleaning- a.Using uncleaned or unhygienic water for raw material cleaning. b.Not following described SOP such as time. 2. Sanitization- a.Using sanitizing agent not listed in the authorised record b.Not maintain required concentration of chemical c.Variation in listed time of exposure 3. Process - a.Uncleaned pipelines and processing equipment b.Chemical residue in pipeline from cleaning agent. c.Not following pasteurization temperature and time described in SOP. d.Dilution of product with water to adjust TSS level. Conclusion From quality aspect, control need to be offer for high nutritional, microbiological and sensory quality product to consumers. To have high quality end pulp, it is important to have properly washed and sanitized fresh fruits as raw material, which shall help load. Also having periodic inspection internally and by third parties will also help strengthen the quality of product. Having standard SOP, developing HACCP plans in line to the facility for having effective action plan. in combatting microbial PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .28-July 2023 EGG PROCESSING INDUSTRY Introduction is a huge segment of Egg processing food processing industry where eggs are processed into various convenient form, for consumption. Eggs are most common reproductive form of different species but their high nutritive value in terms of protein, carbohydrate, lipids, and other minerals for human it has consumption. always made suitable Processing of eggs vary with the intended use. Egg processing includes processing of whole egg, or separate processing of albumin (egg white), yolk (yellow part). Also type of processing involves freezing, dehydration, spray drying to powder etc. Egg products can be classified into refrigerated and liquid product, dehydrated product, or speciality product such as pre-cooked products such as egg patties, egg pizza, freeze dried scrambled eggs etc. But with all the nutritive values, come risk contamination, and high susceptibility to microbial spoilage. frozen product, dried Structure of Egg An egg structurally composed of- Shell: It is hard outer layer of egg with function of to outer environmental stress and protection harmful contamination. S O U R C E : © U N I C E F / U N 0 5 7 9 2 4 7 / Shell membrane: There are two shell membrane, outer and inner, which are fibres and porous in nature. They provide extra strength to outer eggshell Albumin: Also known as the egg white is rich source of protein and an indicating parameter for quality of egg. In good grade of eggs, when broken, two distinguish layer of thin and thick albumin is there with thick albumin layer spreading less, while in low grade eggs, both thin and thick layer of albumin are indistinguishable. Chalaza: It is a cord keeping the yolk at centre of the egg. Vitelline (Yolk)- Also known as Egg yellow, is major source of fat and vitamins of egg. Air Cell: They are found in the larger end of egg, which is formed due to the cooling of egg after it is laid. It increases in size with the age hence, smaller air pocket indicates freshness of eggs. like structure that helps Functional Properties Coagulation, emulsification, and foam formation are key functional attribute of eggs that makes it highly desirable as a food ingredient. Coagulation- Coagulating property of egg helps it to eb used as thickening agents. Eggs are good source of protein and when subjected to heat, protein coagulate forming a network. Coagulation time of both egg white (62-65 Deg. C.) and yellow (65-70 Deg. C.) differs as both differ in the protein content. READ MORE.... PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .27-July 2023 Emulsification- Few protein and phospholipids content in eggs provides it an emulsifying property. it Foam Formation- Foaming in the egg is evident when intensity. When whisked/beaten, it entraps the air and generates foam like functional characteristics. is whisked at high Processing of Egg Egg processing involves following steps in general- 1.Receiving Shelled Eggs- Receiving of eggs can be either: 1.1. In-line process- Where eggs are received directly from farm and farm is near egg processing facility. 1.2. Off-line process- Eggs are received from contractors, and receiving time is more compared to in-line receiving process. Eggs reaching the egg processing factory are packed, palletize, and transported. 2.Washing and Sanitizing- Eggs received in egg processing factory from farm are dirty with dust from farm, feathers and birds dropping on the egg. to Washing process remove loose dirt and rotating brush to clean off hard to remove dirt. jet water spray includes 3. Quality Check- Candling is one of the most used quality checking mechanism where the eggs are rotated over several time over bright light to check eth internal quality of egg. Depending upon quality check they are categorized into different grade class and processed separately. All the dirty, leaker and damaged eggs are the processing conveyor. removed from 4. Egg Breaking- All the acceptable quality eggs, free from any sort of Internal and external defects are moved forward for egg breaking process. In this process, eggs are sucked up via vacuum and are broken into two halves to get the internal egg liquid. 5. Separation- Extracted egg liquid go under the separation process where it is subjected to liquid white and yolk separation. The separated liquids are cooled down and transferred to respective storage tanks. they are subjected 6. Pasteurization- Egg's high nutritive value attracts to prevent microbial contamination and hence microbial growth, to high- temperature treatment and then rapidly cooling it to a low temperature. After pasteurization, they are, either directly packed or processed further as per the requirement like freezing, and drying for powder formation. 7. Storage- Storage condition is preferred to be as low temperature as possible. Egg products can have a shelf life of up to 3-4 months if kept at -1-2 Deg. C. Liquid eggs before pasteurization is also kept at a temperature of below 4 Deg. C to maintain the quality of the product. in egg processing There are high opportunities industries to improve food safety as there is still a significant consumers, microbiological, specifically Salmonella sp. risk to PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION FOOD INDUSTRY INDUSTRY BUZZ At the National Beverage Conclave, emphasis placed on competition and market reach. PepsiCo's Pepsi Black will be first carbonated beverage to be served in a fully recycled bottle in India. in New Delhi with The Indian Beverage Association (IBA) held its National theme Beverage Conclave "Sustainable Food Systems: Redefining the Beverage Industry" to discuss and shape the future of the non- alcoholic leaders, policymakers, representatives from regulatory bodies, and other essential stakeholders attended. beverages Industry sector. the In a statement, IBA said that the occasion provided a platform for the beverage sector to support the Prime Minister of India's vision of India as a global hub and contributor to achieving a $5 trillion global economy. PepsiCo India has recently announced on Monday that it will be introducing India’s first 100 per cent rPET (recycled plastic) bottles in the Carbonated Beverage category with its product, Pepsi Black. The company will partner with Srichakra Polyplast (India) Private Limited to manufacture its new plastic bottles in India, and Varun Beverages will serve as the bottling partner. The Pepsi Black label and cap are not included in the company's initiative to have fully recycled bottles. This launch is yet another step towards our goal of building a positive value chain, which is why it's a significant turning point in our sustainability journey. As we work to develop a strong ecosystem and increase the use of recycled materials in our packaging, we will continue to learn and grow, according to George Kovoor, senior vice president of beverages and sustainability at PepsiCo India. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION India will reject the West and take its own sweet approach to aspartame. PepsiCo's appeal against the revocation of the potato patent denied by Delhi High Court. 2022 REVENUE GROWTH FOR CARGILL OF 23% TO $165 BILLION Stevia, a natural sweetener, was prohibited by India's food safety watchdog, the Food Safety and Standards Authority of India (FSSAI), in 2011, but it later changed its mind and approved it in 2015. According to Reuters, the World Health Organisation (WHO) has approved the use of several artificial sweeteners, including the contentious aspartame, which the International Agency for Research on Cancer (IARC) will soon classify as a potential carcinogen. Regulator confusion has resulted from the lack of scientific consensus on whether or how much sweeteners are harmful for human consumption. Following reports that the WHO body intended to label aspartame a potential carcinogen, the FSSAI has stated that it would not always abide by the opinions of international organizations. The Delhi High Court denied PepsiCo Inc.'s appeal against a ruling that revoked a patent for a potato variety used only in the production of the well-known Lay's potato chips made by the New York-based company. PepsiCo is the second sizable American company to experience problems with patent infringement in India. The FC5 potato variety owned by PepsiCo had intellectual property rights that were revoked in 2021 by the Protection of Plant Varieties and Farmers' Rights (PPVFR) Authority on the grounds that India's laws do not permit a patent on seed varieties. After Kavitha Kuruganti, a farmers' rights activist, argued that PepsiCo cannot claim a patent over a seed variety, the authority removed PepsiCo's patent cover. How to apply for a food license as a food business operator online with the FSSAI; review the most recent method. Any food business operator (FBO) in India must have an FSSAI (Food Safety and Standards Authority of India) food license, sometimes called an FSSAI registration or FSSAI certificate. It is a legal document that attests to the food company's compliance with the quality and safety requirements established by the FSSAI. Food businesses operating illegally and violating the law risk fines or perhaps closure. By applying for the license, FBOs agree to abide by regulations that help to ensure the safety of the food being served or sold. These regulations include proper cleanliness, handling, storage, and processing methods. Additionally, showing a current FSSAI license reassures customers that the food establishment follows food safety regulations. Further, a license can boost a food company's reputation by demonstrating a dedication to food safety and quality, which can draw in more clients and support the development of a strong brand identity. 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 10 JUNE DAY OF TECHNOLOGY & INNOVATION Nikola Tesla was an inventor, mechanical engineer, and electrical engineer. He was an important contributor to the birth of commercial is best known for his many electricity and revolutionary developments field of in electromagnetism in the late 19th and early 20th centuries. That's why the day is celebrated as a Day of science Technology and innovation. the 11 JUNE INTERNATIONAL ESSENTIAL OILS DAY International Essential oil day is observed on 11th July to raise awareness about sustainability processes and Young Living's Seed to Seal quality commitment towards environmental protection. 13 JULY FRENCH FRIES DAY French fries, also known as chips or fries, are made from potatoes that are cut into long, thin strips and deep-fried until crispy. They are typically seasoned with salt and enjoyed on their own or served as a side dish with burgers, sandwiches, or various other meals. On National French Fries Day, people celebrate by enjoying French fries in different styles and flavors. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Y L U J PMG T E C H N I C A L C O N T E N T DID YOU KNOW? 1/3 3/3 2/3 Fact 1 refer (OTC) products treatments, to Over-the-counter medications, and health-related products that can be purchased without a prescription from a healthcare professional. These products are typically available in pharmacies, supermarkets, convenience stores, and online retailers. Y L 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 Carbonation adds bubbles and effervescence to the drink, creating a refreshing and fizzy sensation when consumed. taste, mouthfeel, and overall experience of the beverage. It also contributes the to 3/3 Y L 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 Hydrogenation of fats is a chemical process that involves the addition of hydrogen gas to unsaturated fats. This process aims to convert liquid unsaturated fats into semi-solid or solid fats, typically for the purpose of improving the texture, stability, and shelf life of food products. 3/3 Y L 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 1/2 2/2 Fact 4 While certain fig species have a symbiotic relationship with fig wasps for pollination, cultivated fig varieties commonly found in stores are usually seedless and do not require wasp pollination, ensuring that the figs you enjoy are free of any visible wasp remains. Y L U J PMG 1/4 2/4 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 1/3 4/4 2/3 Fact 5 Frozen herbs are herbs that have been preserved by freezing. This preservation method involves harvesting fresh herbs, washing them, and then freezing them to maintain their flavor, aroma, and nutritional properties. Y L U J PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Vol .02-Issue .28-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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