Tech-Knowledge January 2024 Issue 01
Tech-Knowledge January 2024 Issue 01
Rice Bran Oil Processing involves extracting oil from the outer layer of rice grains, known as bran. This process includes cleaning, de-stoning, and milling the rice to obtain the bran. The bran undergoes solvent extraction or cold pressing to extract the oil, which is then refined and purified. Mycotoxins, toxic compounds produced by fungi, pose a potential threat to the safety of edible nuts, oilseeds, and legumes. These contaminants can flourish in unfavorable storage conditions, impacting human health upon consumption. Read the complete article Inside Tech-knowledge: our Weekly Insight into Innovations Shaping the Food & Beverage Industry! #tech-knowledge #foodandbeverageindustry #engineering #pmg
www.pmg.engineering Vol .03-Issue .01-January 2024 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 .03-Issue .01-January 2024 CONTENTS 1. WHITE PAPER A. Rice Bran Oil Processing B. Mycotoxin in Edible Nuts, oilseeds, and Legumes 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 .03-Issue .01-January 2024 RICE BRAN OIL PROCESSING Introduction is obtained from paddy rice Rice bran is by-product obtained during rice milling operation. This is golden reddish cuticle obtained after removal of the husk and during polishing of the rice. Rice bran is a mixture of substances, including protein, fat, ash, and crude fiber. In many cases, bran contains tiny fractions of rice hull, which increases the ash content of bran. Rice bran in a multistage process, after harvest. The grains are submitted to the milling process, where, first, the kernel is separated from the hull (dehulling). The burnishing step is carried out to remove the brownish layer of the kernel, producing germ and bran. It is used for treating diabetes, high blood pressure, high cholesterol, alcoholism, obesity, and AIDS; for preventing stomach and colon cancer; for preventing heart and bloodvessel (cardiovascular) disease; for strengthening the immune system; for increasing athletic and performance; for improving liver function; and as an antioxidant. improving energy 1.Solvent Extraction Method – (normally hexane) RBO produced from solvent extraction is preferred as a cooking oil, after further refinement, while the oil produced by cold pressed extraction is considered to be a superior functional oil as a dietary supplement and medicinal purposes. After solvent extraction, further refining of the rice bran oil involves degumming, neutralization, bleaching, dewaxing, and deodorizing to produce quality cooking oil, resulting in large amount of waste products left from the processes. Degumming involves the removal of phospholipids and lipoproteins through hydration by water with citric or phosphoric acid. Free fatty acids (FFAs) are the removed by neutralization process. Rice acid oil (RAO) is the major waste product from these two steps. Then, the bleaching step is applied to remove the pigments (including chlorophylls and carotenoids) of the RBO by adsorption on activated carbon or bleaching earth. A dewaxing and winterization steps follow by maintaining the oil at a low and very low temperature respectively to cause the solidified waxes and other high melting point substances as well as high melting point wax are separated as waste products. (NaOH) caustic soda in Rice Bran Oil Processing PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION READ MORE.... Vol .03-Issue .01-January 2024 PLATE HEAT EXCHANGER 2.Cold Pressed Extraction Process - The cold pressed RBO is produced by compressing the rice bran through a mechanical screw press under mild heating (<50 °C), and the resulting oil is then filtered through filter paper, to produce the refined functional oil. Defatted rice bran and filter cake are the main by-products from this process. During both processes, a considerable amount of by-product is produced, some of which contains more or less quantities of potential ingredients for functional food, nutraceuticals and pharmaceutical manufacture. These ingredients include mainly of γ-oryzanol, tocotrienol, tocopherol, phytosterol, lecithin, carotenoids and long-chain alcohols. Rice bran wax (RBW) is also a rich source of aliphatic primary alcohols knows as policosanols and many studies have rice policosanols moderately decrease plasma cholesterol levels in hypercholesterolemic patients, reduce platelet aggregation. shown that Conclusion RBO is known for its high nutritional value due to the high concentrations of health beneficial bioactive compounds naturally present in the oil. Hot extraction process gets more oil yield and pure edible oil than the cold processing. It is gaining huge popularity in recent days due to its umpteen health benefits including improved heart health, regulates blood glucose and blood pressure, and prevents cancers, enhanced immunity, and skin health. Furthermore, it renders powerful antioxidant, anti- inflammatory and anti-cancer effects, so reap the wellness incentives by adding this nourishing oil in your regular cooking. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .03-Issue .01-January 2024 MYCOTOXIN IN EDIBLE NUTS, OILSEEDS, AND LEGUMES Introduction susceptible are particularly Food commodities like nuts, oilseeds and legumes are major dietary constituents which are widely consumed across world in form of traditional food or as a functional ingredient in processed foods. These constituents also help in combating various lifestyle associated chronic disorders as these are enriched in dietary proteins, fiber, polyunsaturated fatty acids, and phytochemicals. However, these materials, due to their physical and chemical composition, to mycotoxin contamination due to the presence of filamentous fungi/molds. Mycotoxin contaminated can occur any time during supply chain, either during vegetation in the field or during storage, as well as during the processing. Mycotoxin based contamination appears to be one of the major causes for economic losses of food and feed stuff and generating health-related risks posing serious health threat to both humans and livestock. Mycotoxins are low molecular weight secondary metabolites that are naturally produced by certain moulds in food products under warm and humid conditions. Mycotoxins appear in the food chain as a result of mould infection of crops both before and after harvest. Fungi contaminating nuts, oilseeds and legumes have been conventionally divided into two groups: 1. Field Fungi: Field fungi are those that infect the crops throughout the vegetation phase of plants and such as include plant pathogens Fusarium, Alternaria, and Botrytis species. . 2. Storage Fungi: This group include Aspergillus, Penicillium, Rhizopus and Mucor genera that infect grains after harvesting i.e., during storage. they Types of Mycotoxins are aflatoxins 1.Aflatoxins: The the major mycotoxin contaminants of peanuts, hazel nuts, pistachio nuts, almonds, brazil nuts, walnuts and therefore the most important mycotoxins entering the human food chain upon consumption. 2.Ochratoxin A (OTA) It is produced by P. verrucosum and P. nordicum including A. and by a few Aspergillus species carbonarius and A. niger. The mycotoxin occurs on a wide variety of food products including coffee, grapes, beans, chickpeas, and nut seeds such as pecans exhibits pistachios. nephrotoxic, immunosuppressive, nephrocarcinogenic and teratocarcinogenic effects. OTA and Classification of Mycotoxin Flora: PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION READ MORE.... Vol .03-Issue .01-January 2024 3.Deoxynivalenol (DON) It is one of the major trichothecene mycotoxins produced mainly by Fusarium graminearum, F. culmorum and F. crookwellense which mainly infects the food commodities like maize, millet, sorghum and soybeans and rice. The major acute toxic effect of DON is related to feed refusal, vomiting and severe gastrointestinal toxicity in teratogenicity, animals. Other effects cardiotoxicity, and disruption of immune the system. include 4. Zearalenone (ZEA) It normally co-occurs with DON and exhibits its activity by binding to estrogen receptors altering the estrogen responsive elements in the nucleus. ZEA also interferes with steroid metabolism and hence could be involved in the disruption of the endocrine system and has been shown to increase liver cell and pituitary tumors in mice. ZEA, α- zearanol and the type B trichothecene, 15-acetyl DON, are consistently detected in soybean oil. Conclusion Exposure to mycotoxins needs to be kept as low as possible to protect the people. Mycotoxins not only pose a risk to both human and animal health, but also impact food security and nutrition by reducing people’s access to healthy food. WHO encourages national authorities to monitor and ensure that levels of mycotoxins in foodstuff on their market are as low as possible and comply with the both national and international maximum and legislation. conditions levels, 5.Fumonisins: It is mainly produced by Fusarium verticilioides , F. proliferatum and A. niger. It cause a wide variety of toxic syndromes in animals, and depending on the animal species could affect the liver, kidneys, lungs and brain. They have been associated with the development of liver and esophageal cancer and neural tube defects in humans. Fumonisins have been non-genotoxic carcinogens that exhibited their mode of action via the disruption of lipid biosynthesis and hence the structure and function of cellular membranes. classified apparent as PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION FOOD INDUSTRY INDUSTRY BUZZ Changes in paradigm for guaranteeing food safety and industrial leadership. Standards that are clear aid consumers in identifying vegan goods. The Food Safety and Standards Authority of India's (FSSAI) vital role is ever-changing along with the culinary scene. A new era for the food business is being ushered in by the recent revisions to the Food Safety and Standards Act of 2006 and the redesigned Food Safety and Standards Institute (FSSAI), which emphasizes the entire process from farm to table and the quality of the final product. This piece examines how these modifications have altered the industry and their revolutionary effects. topics, including Under the watchful eye of FSSAI, the food business has experienced a dramatic change. The FSSAI's laws include training, audits, personal various continuous hygiene, improvement. They comprehensive reference. In addition to raising the bar for food safety, these actions have given rise to an industry-wide consciousness and accountability culture. cleanliness, function as a safety, and The vegan food sector is expanding at a healthy rate with the spread of the vegan lifestyle throughout India. In 2023, a national study was commissioned by Veganuary, a global movement encouraging people to try becoming vegan for a month. The survey results indicated a significant propensity of the general public towards eating a plant-based diet. An astounding 706,965 individuals took part in the Veganuary challenge worldwide. In India, the vegan food market is expanding significantly. Over 150,000 people have tried veganism for a month in only the previous two years, and 150 Indian businesses have seized the chance to promote veganism among their employees and introduce new goods, vegan menu items, and special incentives. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Coca-Cola and the International Cricket Council (ICC) have extended their eight- year collaboration. Functionals: An essential part of promoting well-being wellbeing. eight-year worldwide the An International Cricket Council (ICC) and Coca-Cola has been announced. The relationship will run through the end of 2031 and include ICC World tournaments in all three formats. agreement between Coca-Cola's dedication to sports was evident during the official signing event, which was held at the ICC Headquarters and was a significant turning point for the alliance. As one of the ICC's longest-running partnerships with a single brand, this eight-year arrangement as a Global Partner of the organization has been in place for 13 years (2019 - 2031). Over the past few years, the functional foods and beverages market has grown significantly as consumers have become more interested in items that provide improved wellbeing and nutritional benefits. Functional foods are those that, when consistently consumed as part of a balanced diet, offer additional health advantages beyond simple nourishment. Usually, these goods have bioactive ingredients that support physiological processes above and beyond mere sustenance. The functional food and beverage industry is expected to grow significantly in the upcoming years as people become more aware of the connection between nutrition and overall wellness and, as a result, a more health-conscious global population. Lite Bite Foods plans to introduce ten products and expand into tier 2 cities by the end of 2023. Lite Bite Foods announces ten new releases in India in December, capping off 2023 in style. This is a significant expansion, especially after tier 2 cities like Kochi, Mohali, and Faridabad. The company leverages these recent launches as crucial turning points in its rise to fame and becomes a dominant force in the F&B industry. By adopting a progressive mindset and remaining steadfast in its dedication to innovation, LBF has established itself as a leader in the industry. LBF is a prominent F&B retail company in India known for its innovative and big-scale operations. It has transformed the industry since 2002 by skillfully fusing old and modern ideas. Key cities such as Delhi NCR, Chennai, Mumbai, Pune, Bengaluru, Kochi, Ahmedabad, Indore, Lucknow, Kanpur, and Mohali have witnessed its establishment, along with other international locations such as Singapore, Washington DC, Abu Dhabi, Dubai, and Bangkok. Currently, they run 27 Asia 7 locations, 32 Street Food by Punjab Grill locations, 44 Punjab Grill locations, and 17 YouMee locations. 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 1 JANUARY NEW YEAR The New Year is a time that marks the beginning of a fresh calendar year. It's a moment where people often reflect on the past year, make resolutions or goals for the upcoming year, and celebrate with friends and family. It's celebrated in various ways across cultures and often involves parties, fireworks, countdowns, and other festivities. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Y R A U N A J 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 blending, enhancing Mingling and mixing machines play a pivotal role in the food industry, seamlessly combining diverse ingredients to create uniform and high-quality products. These sophisticated machines ensure the overall precision efficiency of food production processes. From dough preparation these innovative technologies guarantee consistency, labor, and contribute to the reduce manual production of delectable and standardized food items, meeting the stringent quality standards of the modern food industry. to sauce blending, 3/3 Y R A U N A 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 for the streamline industry by efficiently food Potato washing machines cleaning and processing preparing potatoes further production. These machines utilize advanced water jets and brushes to remove dirt and contaminants, ensuring a high level of hygiene. With adjustable settings, they accommodate various potato sizes, enhancing versatility. Potato washing machines not only save time and labor but also contribute to overall food safety and product quality in the agricultural and food processing sectors. 3/3 Y R A U N A 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 Fat hardening and hydrogenising plants transform liquid fats into solid or semi-solid forms for various applications. These facilities employ hydrogenation processes, altering the structure of unsaturated fats to increase stability and shelf life. By controlling temperature, pressure, and catalysts, these plants modify fats' consistency, enhancing their functionality in industrial food production, confectionery, and applications, meeting diverse market demands. 3/3 Y R A U N A 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 4 "Dissolving equipment streamlines industrial processes by efficiently breaking down solids into liquids, crucial in pharmaceuticals, food production, and chemical industries. These specialized tools ensure precise dissolution, enhancing product quality and consistency while for improved efficiency and output." optimizing manufacturing operations 3/3 Y R A U N A 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 5 Salad dressings add a burst of flavor and elevate the overall taste of salads, transforming a simple bowl of greens into a delightful culinary experience. From classic vinaigrettes to creamy ranch, these versatile condiments offer a spectrum of tastes, catering to diverse palates. Whether drizzled lightly for a refreshing touch or generously poured for a satisfying indulgence, salad dressings effortlessly enhance the appeal of every salad creation. 3/3 Y R A U N A J PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Vol .03-Issue .01-January 2024 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. Reliable and Trustworthy Business. 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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