Newsletter | Tech-Knowledge October 2023 Issue 41 | PMG Engineering

Tech-Knowledge October 2023 Issue 41

A seafood transportation system refers to the infrastructure, processes, and logistics used to transport seafood products from their point of origin (e.g., fishing boats or aquaculture facilities) to various destinations, including processing plants, distribution centers, markets, and ultimately to consumers or restaurants. Food preservatives are substances added to food products to prolong their shelf life by inhibiting the growth of microorganisms (bacteria, yeast, mold) and slowing down the oxidation of fats, which can lead to rancidity. ""Exploring the Cutting-Edge of Food Technology and Industry: Dive into Tech-knowledge Weekly Newsletter. #FoodTech #IndustryInsights

www.pmg.engineering Vol .02-Issue .41-October 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 .41-October 2023 CONTENTS 1. WHITE PAPER A. Seafood transportation system B. Food Preservatives 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 9-10 PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .41-October 2023 SEAFOOD TRANSPORTATION SYSTEM Introduction Seafood is a very perishable food material and needs to be cared for from the moment of catch till cooked for the table or processed in the factory. Spoilage begins as soon as the fish dies and affects its appearance odor and texture. Transport plays an important part in dealing with a perishable commodity like fish. agriculture, When many indigenous and mechanized boats bring their catches ashore into numerous coastal villages, link roads between the villages and the nearest highways become essential for quick transport. Shellfish and fish destined to reach processing places are transported by trucks, trains, and sea vessels. The commercial food sector, food manufacturing including transport and retailing is responsible for 22% of the Food total greenhouse gas emissions. distribution and retail accounts for approximately one-third of transport which includes motive power and refrigeration estimated to be responsible for 1.8 % of total emissions. Road transport refrigeration equipment is required to operate reliably in much harsher environments than stationary refrigeration equipment. this, with food Due to the wide range of operating conditions and constraints imposed by available space and weight, transport lower efficiencies than stationary systems. refrigeration equipment has Regulations for Refrigerated Transport that these items temperatures seafood to have suitable Various regulatory legislation covers temperature the storage and control requirements during requires transport of manufacturers temperature- controlled handling and storage facilities that can maintain food at appropriate temperatures and enable to be monitored controlled and recorded. Frozen seafood products are required to be maintained at -18°C or below and fresh fish, shellfish and their products are required to be transported at temperature close to 0°C. It is recommended to use freezer bags, ice slurry, chilled seawater or refrigerated seawater wherever possible. Fresh whole fish should be kept in shallow layers of melting ice and maintained at a temperature between 0-4°C. Components of Transportation System (A) Vehicles: Most of transportation insulated rigid boxes. is the refrigerated road semitrailer conducted with PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION READ MORE.... Vol .02-Issue .41-October 2023 PLATE HEAT EXCHANGER A rigid semi-trailer box normally consists of expanded foam insulation sandwiched between two external skins. Each skin consists of a few millimeters of plywood covered with a glass- reinforced polyester, steel, or aluminum skin. The most popular insulation is expanded polyurethane (PU) foam with cyclopentane as the blowing agent. The Eutectic concept is different to conventional refrigeration systems in that a cold source (heat absorption) is provided by phase change material rather than direct expansion of refrigerant gas. The plates or beams that contain the eutectic are charged (frozen down) at night on mains power. is today applications b. Refrigeration Units : The most common refrigeration system in use for refrigerated food vapor transport compression system. Mechanical refrigeration with the vapor compression cycle offers a wide range of options for compressor drive methods. The choice may be based on duty required, weight, noise requirements, maintenance requirements, installation cost, environmental considerations, and fuel taxation. the c. Air delivery system: The top air delivery system in a is predominately used for air distribution refrigerated semi-trailer Refrigeration unit fans cause temperature-controlled air to circulate around the inside of the vehicle roof, walls, floor, and doors to remove heat, which is conducted and infiltrated from the outside, returning to the cooling coil via the floor or space under pallets. into Vehicles: In multi- d. Multi-compartment is compartment vehicles the refrigerated space compartments with subdivided several individual to provide logistics flexibility for many business operations. It is common practice for supermarket chains to inside multi-compartment semi- deliver produce trailers. temperature set-points e. Eutectic systems: Eutectic systems consist of hollow tubes, beams or plates filled with a eutectic solution (phase change material) to store energy and produce a cooling effect whenever necessary to maintain the correct temperature in the refrigerated container. Advantages f. Cryogenic cooling system: As an alternative to mechanical refrigeration, total loss systems using liquid nitrogen or carbon dioxide injection may be of used. temperature and longer journeys, these systems are expensive to operate; so cryo-mechanical systems exist which combine the rapid pulldown of a total loss refrigerant with the more economical steady running of a mechanical system. pull-down For are relative silence. rapid Good transportation practices to exposure unnecessary 1.Avoid elevated temperature during loading and unloading of fish and fish products. 2.Loading to be done in such a way to ensure good air flow between product and walls, roof, and floor. 3.During transportation, all precautions should be taken to maintain the appropriate temperatures so that dis-coloration, smell, and microbial spoilage, possible cross contamination could be avoided. 4.Conveyances and/or containers or tankers used for transporting Fish and Fish products shall be kept in good repair clean, hygienic, and maintained condition. 5.Facilities for recording temperature or data logger should be present. foul PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .41-October 2023 FOOD PRESERVATIVE Introduction food improve to maintain or To understand preservatives, one should first know about food additives as preservatives are a type of food additive. Food additives are substances added to its safety, freshness, taste, texture, or appearance. The Joint FAO/WHO Expert Committee on Food Additives (JECFA), is the international body responsible for evaluating the safety of food additives. Only food additives that have been evaluated and deemed the Codex safe by established Alimentarius maximum use levels, can be used in foods that are traded internationally. JECFA, based on which Commission has What FSSAI and Codex say about Food Additives! to food technological in for a purpose preparation, Food additive is any substance not normally consumed as a food by itself and not normally used as a typical ingredient of the food, whether or not it has nutritive value, the intentional addition of (including which the manufacture, organoleptic) packing, processing, packaging, transport or holding of such food results, or may be reasonably expected to result its byproducts (directly or becoming a component of or otherwise affecting the characteristics of such foods. The term does not include contaminants or substances added to improving nutritional food qualities. for maintaining or indirectly), treatment, it or in Food preservation is one of the methods to protect food from unwanted microbial growth. After the food is produced, product is store and protect by covering the rice and curry with lids to keep away flies and other insects. By this, we are protecting it from any infection caused by them. This is a short- term condition. Chemical food preservation, on the other hand, is done to preserve food for a longer time. to FSSAI- “Preservative” means a According substance which when added to food, is capable of inhibiting, retarding, or arresting the process of fermentation, acidification, or other decomposition of food. Food Additives v/s Food Preservatives Food Additives: Food additives are a wide range of chemical compounds used for different purposes of food processing and storage. Food Preservatives: Preservatives are a type of food additive that inhibit the growth of bacteria, yeasts, and molds in foods, and prevent some disagreeable chemical reactions such as lipid oxidation. Objective 1.Prevention of food by damaging agents microbes, insect etc. 2.Delay of enzymatic spoilage. 3.Hinder or prevention of microorganism. the growth of like READ MORE.... PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .41-October 2023 Why chemical preservation? Conclusion To this, the achieve A suitable method of food preservation is one that slows down or prevents the action of the agents of spoilage altogether. Also, during the process of food should not be food preservation, damaged. basic certain preservatives can be used. Nowadays almost all food products have food preservatives. Chemicals are used as food preservatives as they are the most effective for longer shelf life stopping or delaying bacteria's growth and suppressing the reaction when food meets oxygen. Some Chelating agents and antioxidants (Vitamin E, Vitamin C) work as Disodium preservatives, ethylenediaminetetraacetic (EDTA), Polyphosphates, Citric acid, and Ascorbic acid. example, acid for 1.To preserve the natural characteristics of food. 2.To preserve the way natural food looks. 3.To increase the shelf life of foods for storage. Types of Chemical Preservatives According to the Canadian Food Inspection Agency (CFIA), preservatives are grouped into classes (I-IV), with each class having similar microbiological or chemical activity. Class I: Curing preservatives in cheeses and meats Class II: Antimicrobials (which inhibit the activity or growth of microorganisms) Class III: Antifungals (which inhibit the activity or growth of yeast and mold) and Class IV: Antioxidants and their synergists (which are used to prevent the oxidation of vitamins, minerals, and lipids of foods and ant browning agents which prevent both enzymatic and non- enzymatic browning of foodstuffs). to into FSSAI according Chemical two categories, However, preservatives are divided namely: 1. Class I Preservatives: Those which are obtained from natural sources. 2. Class II Preservatives: Those that are obtained synthetically. Natural Preservative: Common salt, Dextrose, Glucose, Spices, Acetic acid/Vinegar, Honey, Edible Vegetable oil. Artificial Preservative: Benzoic acid including salts, Nitrates/Nitrites of sodium or potassium salts, Niacin, Sorbic acid, Propionic acids including salts. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION FOOD INDUSTRY INDUSTRY BUZZ Cheetos Pretzels mark the brand's entry into a new category. Kerry will serve cutting-edge ideas at Gulfood Manufacturing that are delicious and healthier. Cheetos has been making waves in the snack aisle with its unanticipated innovations for years, starting with Cheetos Popcorn and continuing with Cheetos Mac N' Cheese. With the invention of Cheetos Pretzels, Chester Cheetah is back at it, cheating on yet another popular snack. According to Tina Mahal, senior vice president of marketing at Frito-Lay, "Our fans are always hungry for unique ways that they can experience Cheetos' signature cheesy flavor, which is why this latest innovation is into an entirely new category." "Cheetos breaking pretzels maximize the fan-favorite seasoning in each bite with the perfect product texture, ultimately bringing the Cheetos flavor experience to life in pretzel form." Kerry, a global innovation partner for food and beverage brands, offers a tasting menu for Gulfood Manufacturing 2023 that showcases the finest creations from its scientists, chefs, and application specialists. The menu features concepts for snacks, meat, bakery, and beverages that strike a balance between flavors and innovative wholesome ingredients. regional Kerry's Dubai World Trade Center booth will be in Hall 7, A7- 4. Guests at the Kerry booth from November 7–9 can taste delectable ideas such as: Preserved lemon sparkler Flavorful, succulent plant-based Shawerma Cookie electricity from plants: Sweet cookies made with plant protein. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Atul Bhalla has been promoted to vice president of ITC Hotels' north and west operations. To counteract water constraints, ICAR-IIHR promotes soilless cultivation for fruits and vegetables. In a recent restructuring, Atul Bhalla has been promoted to vice president of operations for ITC Hotels' north and west area. He will continue to provide strategic support for the successful completion of upcoming projects, with a sharp focus on the brand's asset-right growth strategy. He will also be crucial in advancing operational excellence for the division's fast-paced portfolio of existing lifestyle and luxury mix brands. Bhalla has worked for ITC Hotels for thirty years in various top management capacities. He is an essential part of the company's leadership think tank. The novel technique of growing vegetables and medicinal plants in terrace, rooftop, or vertical gardening—known as colonics or soilless culture—offers enormous potential, according to the Indian Institute of Horticulture Research, or ICAR-IIHR. This occurs due to integrating soilless system techniques, which maximize water and nutrient efficiency, into horticulture production. BESST-HORT, or Business Entrepreneurship and Start-up Support through Technology in Horticulture, recognizes that soilless cultivation is a contemporary method of plant cultivation that supplies nutrients to plants primarily through nutrient solution inert organic or in conjunction with inorganic growing substrates. Coca-Cola and Skill India are launching the Retailer Skill Development Program. Under the auspices of the Ministry of Skill Development & Entrepreneurship (MSDE), the National Skill Development Corporation (NSDC) announced a partnership with Coca-Cola India to launch the Super Power Retailer Program under the Skill India Mission. The program's pilot location is Odisha. The cooperation was formally launched in the presence of Sanket Ray, president of Coca-Cola India & Southwest Asia, Ved Mani Tiwari, COO of NSDC, and Union Minister for Education, Skill Development, and Entrepreneurship Dharmendra Pradhan. The initiative is a significant step forward in Skill India's efforts to support the workforce as it empowers and advances retailers. The initiative's primary goal is to give small and micro retailers the training they need to understand their customers' tastes and behaviors better and enhance their skills and capacity in the contemporary retail industry. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION WEEKS HIGHLIGHT N O N - T E C H N I C A L C O N T E N T 24 OCTOBER DUSSEHRA Dussehra, also known as Vijayadashami, is a Hindu festival celebrated with fervor in India. It symbolizes the victory of good over evil, with the story of Lord Rama's triumph over the demon king Ravana. People participate in processions, burn effigies of Ravana, and worship the goddess Durga. It's a time of joy, unity, and cultural significance, marking the triumph of righteousness. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION R E B O T C O 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 Portioning plants play a pivotal role in the food industry by ensuring accurate and consistent serving sizes. These advanced machines employ precision and automation to divide various food products, such as meats, fruits, and vegetables, into predetermined portions. This not only enhances food safety and quality control but also boosts efficiency, reduces waste, and meets consumer demand for convenience in packaged foods. 3/3 R E B O T C O 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 Portioning plants plays a pivotal role in the food industry by ensuring accurate and consistent serving sizes. These advanced machines employ precision and automation to divide various food products, such as meats, fruits, and vegetables, into predetermined portions. This not only enhances food safety and quality control but also boosts efficiency, reduces waste, and meets consumer demand for convenience in packaged foods. 3/3 R E B O T C O PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Vol .02-Issue .41-October 2023 PMG ENGINEERING About PMG About PMG Delivering End-to-End Engineering Design & Construction Management in Food & Beverage Industry Meeting Global Benchmarks Process Engineering I Project Management I Mechanical I Electrical I Automation I Food Safety PEOPLE DELIVERING RESULTS Safe-by-choice. First Time Quality. Maximize Value. Objectivity. 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PMG Engineering | Build World-Class Food Factories | Newsletter | Tech-Knowledge October 2023 Issue 41