Tech-Knowledge November 2023 Issue 43
Tech-Knowledge November 2023 Issue 43
Fermented dairy products encompass a wide range of foods produced through the action of microorganisms on milk. Modified Atmosphere Packaging (MAP) is a preservation technique used in the food packaging industry. It involves modifying the atmosphere surrounding a food product within its package to extend its shelf life and maintain freshness. Delve into the latest trends, expert insights, and exciting developments in food technology that are shaping the future of food engineering and quality. Join us on a journey through the world of technology and food! Read now for a weekly dose of innovation straight to your inbox.
www.pmg.engineering Vol .02-Issue .43-November 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 .43-November 2023 CONTENTS 1. WHITE PAPER A. Introduction to fermented dairy products B. Modified atmospheric packaging 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 10-14 10 PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .43-November 2023 INTRODUCTION TO FERMENTED DAIRY PRODUCTS Introduction Milk has been used to produce fermented milk products as far back as 10,000 B.C. in different regions worldwide. The benefits of fermented milk products include enhanced digestibility, new and unique flavours, added probiotics, vitamins and minerals, and preservation products for food that usually has a concise shelf life. Principle Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. Fermented milk products are created when milk ferments with specific kinds of bacteria called Lactobacilli or Bifidobacteria. In other words, it can also be said that fermentation is partial digestion by bacteria. The fermentation process increases the shelf life of the product while enhancing the its digestibility of its milk taste and improving How it works? 1.Microorganisms survive using carbohydrates (sugars, such as glucose) for energy and fuel. 2. Organic chemicals like adenosine triphosphate (ATP) deliver that energy to every part of a cell when needed. to 1. Microbes generate ATP using respiration. Aerobic respiration, which requires oxygen, is the most efficient way to do that. Aerobic respiration begins with glycolysis, where glucose is converted into pyruvic acid. When there is enough oxygen present, aerobic respiration occurs. 2. Fermentation is similar to anaerobic respiration —the kind that takes place when there isn’t enough oxygen present. However, fermentation leads the production of different organic molecules like lactic acid, which also leads to ATP, unlike respiration, which uses pyruvic acid. 3. Depending upon environmental conditions, individual cells and microbes have the ability to switch between the two different modes of energy production. energy obtain 4. anaerobically fermentation, but some systems use sulfate as the electron transport chain's final electron acceptor. Organisms commonly through Different Fermented Dairy Products There are various fermented dairy products in the market. Fermented milk products also known as cultured dairy products are dairy foods which have been fermented by a consortium of lactic acid (LAB) responsible for the curdling or bacteria souring of milk. LAB are best-suited organisms for milk fermentation while preserving the taste and nutritional properties. READ MORE.... PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .43-November 2023 PLATE HEAT EXCHANGER These bacteria are non-sporulated, mostly anaerobic in nature, and can only grow in rich nutritional conditions that provide growth factors like vitamins, amino acids, and nucleotides. Bacterial members associated with fermented dairy products belong to the genera of Lactobacillus, Lactococcus, Leuconostoc, and Pediococcus, Bifidobacterium. Propionibacterium, Bacillus, 1. Dahi/Curd: Dahi is produced by bacterial fermentation of milk. The bacteria used to make dahi are known as "dahi cultures. As per the minimum requirement for milk fat is 1.5 per cent for double-toned milk and 3.0 per cent for toned milk. For cow milk, the minimum milk fat requirement is 3.2 %. the national standards, 2.Shrikhand: Shrikhand is a semi-solid, sweetish-sour fermented milk product prepared from dahi. It is a popular dessert and a part of the meals on festive occasions, especially in Gujarat and Maharashtra. The product has a shelf life of 40 days under refrigeration at 8°C or below. 3..Buttermilk: Buttermilk is a popular fermented dairy drink. This can be salted, without salted and/ or spicy variant. It is manufactured by breaking the curd. The product has a shelf refrigeration life of 7 days at temperature (8°C or below) when packed in polyfilm 4..Cheese: Cheese is a dairy product made from the curds of milk that have been separated from the whey. The curds form a fi Originally, it can be done by naturally occurring lactic acid bacteria in the milk. However, today dairy industries usually standardize the process by adding domesticated bacterial cultures, including strains of Lactococcus lactis, Streptococcus thermophilus and Lactobacillus sp. Conclusion digestibility. casein physical properties, It enhances Fermented dairy products are the economical source of many nutrients. Lactic acid is produced by lactose which reduces the pH, fermentation of and affects the consequently also meliorates usage of calcium and different other the development of minerals and suppresses injurious bacteria. Fermented dairy potentially products yoghurt, kefir,etc. Fortunately, lactobacilli, lactic acid bacteria in and streptococci are the dominant bacteria fermented milk the pathogenic and spoilage micro-organisms. cheese, buttermilk, that effectively suppress include PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .43-November 2023 MODIFIED ATMOSPHERIC PACKAGING Introduction Isn't it interesting to know that Injecting a gas increases the product's shelf life and offers extra protection, which prevents from discolouration. Usually, a mixture of nitrogen (N2) and carbon dioxide (CO2) is used. Dioxygen (O2) can also be added to this combination. The use of argon (Ar) has been increasing, as this contains the same properties as nitrogen (N2). the product By reducing oxygen and replacing it with other gases, we can reduce or delay unwanted reactions. So, to change a package's atmosphere, the oxygen contained within must be reduced or removed. Thus, the MAP process lowers the volume of oxygen contained within the empty space of the packaging containing the product or Oxygen is often replaced with other gases. Gases used in MAP It life of a product. It is the practice of modifying the composition of the food packages' internal atmosphere to improve the shelf is a kind of replacement of air in a pack with a single gas or mixture of gases; where each component's proportion is fixed when the mixture is introduced. initial No further control composition. The gas composition likely to change with time due to the diffusion of gases into and out of the product. is exerted over the is Need for MAP rates respiration Oxygen produces lipid oxidation reactions. It also causes high fruit and vegetables, leading to shortened shelf life. The presence of oxygen encourages the growth of aerobic spoilage microorganism and the potential formation of other unwanted microorganisms may also occur. in factors. For these reasons, 1. Oxygen (O2): Food deteriorates due to physical, chemical and microbiological in modified atmosphere packaging, oxygen is either excluded or the levels set as low as possible. The exceptions occur where oxygen is needed for fruit and vegetable respiration, colour retention as in red meat, or to avoid anaerobic conditions in whitefish. One of the significant functions of O2 in MAP meats its oxygenated form, oxymyoglobin. This is the form responsible for the bright red colour, which most consumers associate with fresh red meat In MAP, oxygen levels usually are set as low as possible to reduce oxidative deterioration of foods. to maintain myoglobin in is 2. Carbon dioxide (CO2): Carbon dioxide has bacteriostatic and fungistatic theories properties. There have been many influence on a regarding how CO2 exerts bacterial cell. These can be summarized as follows- its READ MORE.... PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .43-November 2023 a) Alteration of cell membrane function, including effects on nutrient uptake and absorption. b) Direct inhibition of enzymes or decreases in the rate of enzyme reactions. c) Penetration of bacterial membranes, leading to intracellular pH changes. d) Direct changes to the physio-chemical properties of proteins. 3. Nitrogen (N2) : Nitrogen is an inert, tasteless gas, which displays little or no antimicrobial activity on its own. However, because of its low solubility in water and fat, the presence of N2 in a MAP food can prevent pack collapse. In foods such as nuts, removing oxygen to <%1 by nitrogen flushing helps prevent fats. Nitrogen can also oxidative rancidity of indirectly in the microorganisms perishable foods by retarding the growth of aerobic spoilage organisms influence 4. Noble gases : He, Ne, Ar and Xe are the members of this group. Ar is the main gas used in MAP,it can replace nitrogen to fill in wine bottleneck before corking, can prevent growth of in foodstuff such as broccoli and lettuce. the microorganism Modification techniques 1. Gas flushing: During a gas flush process, a harmless gas (usually nitrogen) is actively pumped into the bag before sealing to displace ambient oxygen. This is done to decrease the amount of oxygen in turn inside the package, which will decrease the rate of spoilage, as oxygen is one of the top killers of freshness. 2. Barrier films: Plastic films and foils are used to seal the MAP food packaging. Once Nitrogen or other gas flushes the Oxygen out from the package, the barrier film protects the food from further involvement with Oxygen. 3. On-package valves: One-way valves added to the exterior of packaging are another example of MAPallow certain gases to escape from the package without allowing any outside gases in. This is often done to release pressure from off-gassing, which is when products release gases or other compounds. Most often used in the coffee industry 4. Scavenger or desiccant packs: Another example of MAP packaging is adding an oxygen scavenger or desiccant pack to the packaging. These small sachet-type packages often contain a mixture of iron powder and ascorbic acid, and sometimes activated carbon. These ingredients act as catalysts or activators, absorbing ambient moisture and oxygen, thereby removing it from the packaging's interior that houses the perishable product. Conclusion There are many advantages of MAP in fruit and vegetables, but the most obvious one must be shelf life extension. By decreasing the amount of available oxygen to the produce, the respiration rate and the rate of all metabolic processes are correspondingly decreased. This results in delayed ripening and senescence. Challenges in MAP includes the cost of packaging material, storage temperature and specific gas composition for a specific product. Every technology has its own pros and cons, and hence balance has be achieved in such a way that can assure safety and quality. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION FOOD INDUSTRY INDUSTRY BUZZ ProWine Mumbai 2023 is getting ready for a huge event. ProWine Mumbai, a two-day international business event, is quickly becoming the most prominent gathering place for wine, spirits, and the hospitality sector in India, as well as for wine and spirit connoisseurs. Now available in India, this international platform provides a means for domestic and foreign wine and spirits firms to present their products and brands through live tastings and exhibit displays, facilitating peer-to-peer interaction and industry and consumer engagement. importers, The event is expected to unite the nation's AlcoBev and brands, retailers, in addition to foreign brands hoping to break into large-scale Indian market and notable purchasers such as owners of hotels, restaurants, bars, and wine and spirit enthusiasts. distributors, wholesalers, the A facility offering food grains at no cost as part of the Pradhan Mantri Garib Kalyan Anna Yojana The Central Government is giving food grains to Antyodaya Anna Yojana (AAY) households and Priority Households (PHH) beneficiaries under Pradhan Mantri Garib Kalyan Anna Yojana (PMGKAY) at no cost for a year starting on January 1, 2023. This is done to relieve the financial burden on the poor beneficiaries and ensure nationwide uniformity and effective implementation of the National Food Security Act (2013). To guarantee the efficient and consistent implementation of the National Food Security Act of 2013 (One Nation-One Price-One Ration), it was decided to reinforce the provisions (NFSA) about of the National Food Security Act, 2013 accessibility, affordability, and availability of entitled foodgrains for people experiencing poverty. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Paras and the governor of the Brazilian state of Mato Grosso had a bilateral meeting. GBA group invests in Eureka Analytical Services, a food and pharmaceutical testing business Mauro Mendes Ferreira, the governor of Brazil's State of Mato Grosso, met bilaterally with Pashupati Kumar Paras, the minister of food processing industries. Senior Ministry officials and Minhaj Alam, the assistant secretary, attended the meeting. Kenneth Nóbrega, Brazil's ambassador to India, and other top government officials travelled with the governor from Brazil. The historical relationship that has existed between the two nations for more than 70 years was discussed by both parties. The recent high-level engagements and visits demonstrate both sides' commitment to enhancing bilateral ties, and this momentum has to be maintained and further reinforced. Paras emphasized that our respective countries' prime ministers had highly fruitful conversations outside the G20 and G7 summits. One of India's fastest-growing testing lab and inspection service providers, Eureka Analytical Services Pvt. Ltd., joins the GBA group as a member. With this formally investment, the group enters the Indian market. After making this investment, it will keep looking for chances to and spend more environmental testing markets. With a 12% annual growth rate, the food TIC market in India is currently valued between Rs 1,800 and 2,000 crore. pharmaceutical, India's food, in It has been offering testing, inspection, and auditing services for the food, pharmaceutical, agricultural, cosmetic, and environmental industries since 2019. The business has quickly established a nationwide network of nine labs, five of which have received full accreditation. It intends to have 15 labs in India and abroad in the next two years. A mouthwatering legacy: Kashmiri food The JW Marriott New Delhi is pleased to host "A Flavourful Heritage: The Cuisine of Kashmir" at K3 - New Delhi's Food Theatre. Enjoy the delectable flavours of Kashmir without ever leaving the city. Enjoy a 10-day culinary experience by chefs Rahul Wali and Sunil Mattoo through November 26. The exquisite JW Marriott ambience will complement each mouthful as you discover the rich tapestry of Kashmiri cuisine. Taste the delicious Kabargah and Nadru Kebab to relish the wonderful Delhi Autumn. Vegans will love the rich, creamy Chaman Qaliya, delicious Dum Aloo, and filling Haakh, and meat lovers will love the soft Rogan Josh, flavorful Chicken Yakhni, and juicy Muji Gaad. The tempting menu also features fragrant Subuz Pulao, Mujj Chetin, and Doyn Chetin to go with these delicacies. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION WEEKS HIGHLIGHT 18 NOVEMBER NATIONAL NATUROPATHY DAY the celebrated AYUSH Ministry first Union Naturopathy Day in 2018 with aim of promoting drug- less system of medicine to prevent diseases by altering diet and lifestyle. The National Naturopathy Day is observed in India on 18 November every year, to promote positive mental and physical health through Naturopathy. N O N - T E C H N I C A L C O N T E N T 19 NOVEMBER INTERNATIONAL MEN’S DAY International Men's Day is observed on November 19th every year. It aims to raise awareness about men's health, promote gender equality, celebrate positive male role models, and highlight issues that affect men's well-being. It's an opportunity to address challenges men face, such as mental health stigma, societal expectations, and gender-based violence. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION R E B M E V O N PMG 21 NOVEMBER WORLD FISHERIES DAY World Fisheries Day, celebrated on November 21, is dedicated to highlight the critical importance of healthy ocean ecosystems and to ensure sustainable stocks of fisheries in the world. The day also explores finding solutions to the increasingly interconnected problems that the world follow facing to sustainable models of our ocean ecosystems. is N O N - T E C H N I C A L C O N T E N T 21 NOVEMBER WORLD TELEVISION DAY November 21 is declared as World Television Day by the UN to recognise televisions as having an increased impact on decision making andbeing an ambassador for the entertainment industry. Television is a symbol of communication and globalization that educates, informs, entertains and influences our decisions and opinions. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION R E B M E V O N 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 in processing, Edible fat and oil machines play a pivotal role in modern food production, efficiently extracting oils from various sources like seeds and nuts. These machines employ advanced technology, ensuring precision and purification. From solvent extraction to mechanical pressing, the production of high-quality edible oils, meeting global demands while maintaining nutritional integrity. Their versatility and automation enhance productivity, making them indispensable in the edible oil industry. extraction, contribute systems these to R E B M E V O N 3/3 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 the production Waffle production machines, equipped with advanced technology, effortlessly create golden, crispy waffles texture. These versatile machines with uniform streamline ensuring consistency in size and taste. Some models even integrate features for crafting delectable waffle cones, enhancing their appeal for ice cream pairing. With user- friendly controls and efficient output, these machines elevate the art of waffle-making, delivering a delightful experience for both producers and consumers. process, 3/3 R E B M E V O N 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 Meat grinders, essential kitchen tools, simplify food preparation by effortlessly transforming raw meat into customized textures. These versatile devices offer control over grind size, enabling culinary creativity from fine minces to hearty coarseness. With diverse attachments, they cater to various culinary needs, in every minced ensuring creation. Compact, efficient, and user-friendly, meat grinders redefine home cooking, making the process efficient and enjoyable. freshness and quality 3/3 R E B M E V O N 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 4 Bone trimming and cleaning equipment plays a vital role in the meat processing industry, ensuring efficiency and precision. These specialized machines remove excess bone and unwanted tissues from meat cuts, enhancing product quality and minimizing waste. With advanced streamline production, maintain hygiene standards, and contribute to the overall safety and effectiveness of meat processing operations, meeting the rigorous demands of modern food processing facilities. technology, these tools 3/3 R E B M E V O N 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 5 powdered form. Utilizing Powdered fat production plants play a crucial role in the food industry, efficiently transforming liquid fats into a convenient advanced technologies, these plants ensure precise control over the production process, resulting in consistent quality and fat improved shelf stability. The powdered produced serves as a versatile ingredient, enhancing the texture and flavor of a wide range of food products, meeting consumer demands for convenience and innovation in the culinary landscape. 3/3 R E B M E V O N PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Vol .02-Issue .43-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. Ownership. 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