Home / Newsletter / Tech-Knowledge February 2024 Issue 05
Tech-Knowledge February 2024 Issue 05
Tech-Knowledge February 2024 Issue 05
Food packaging safety concerns include chemical migration, microbial contamination, allergen cross-contamination, and physical hazards. Regulations set by authorities like the FDA and EFSA aim to mitigate these risks by imposing standards on materials, labeling, and handling. Wheat milling is the process of grinding wheat grains into flour, typically through several stages such as cleaning, conditioning, milling, and sieving. This process removes the outer layers of the wheat kernel to produce various types of flour used in baking and food production. Unlock the latest insights in food factory engineering and design with 'Tech-Knowledge' – your guide to cutting-edge solutions and industry expertise in F&B industry.
www.pmg.engineering Vol .03-Issue .05-February 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 .05-February 2024 CONTENTS 1. WHITE PAPER A. Safety issues in food packaging materials B. Wheat Milling Process 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 .05-February 2024 ISAFETY ISSUES IN FOOD PACKAGING MATERIALS Introduction Plastic food packing materials such interactions when Foods and packaging can be detrimental to quality and/or safety. Changes in product flavor due to aroma sorption and the transfer of undesirable important flavors from packaging to foods are mechanisms of deterioration when foods are packaged in polymer‐based materials. Careful consideration must be given to those factors affecting selecting packaging materials in order to maximize product quality, safety, and shelf‐life while minimizing considerations undesirable related and include deteriorations, loss, vitamin microbial activity, and amount of flavor available. Storage considerations include temperature, time, and processing method. Polymer considerations include type of polymer and processing method, volume, or mass of polymer to product ratio. Product flavor changes, sensitivity changes. color to Food contact materials are an underestimated source of chemical food contamination. They have the potential to release and subsequent transfer components into the food. The extent to which migration occurs depends on physicochemical the packaging the migrant, of properties of fat (e.g., the material and content). Different additives which are added in large amount are the largest challenge for control of food packaging contaminants. More than 3000 substances of varying origin (packaging, storage, and processing) are considered relevant for food safety control. food composition for paper manufacture The additives like plasticizers, antioxidants, UV stabilizers, colors, printing inks, etc. can migrate into the packaged food. Furthermore, the residues of mono and oligomers of the materials as well as additives required for the polymerization may also be migrated into the food. Timer, Paper, and paper board – Printing inks and chemical used in the pulp and paper production can migrate through paper boards into the foods. chlorophenols formed during the bleaching of can be wood pulp responsible for taints. Iron-based metal bodies – Usually these are coated inside the polymers to avoid direct contact with food. Corrosion by high-salt or acidic food items is a major issue. Aluminum cans have to be covered with polymers as well since aluminum is a quite corrosion-prone metal. Food packaging materials are also a source of heavy metals. It is not always possible to analyze actual food for nature and quantity of migrants from the plastics so simulants or extractants are used as substitute. READ MORE.... PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .03-Issue .05-February 2024 How Packaging Materials Affect Food Safety? PLATE HEAT EXCHANGER Ø Migration of residual chemicals Ø Insufficient barrier properties Ø Packaging failure Ø Loss of seal integrity involves Migration Migration into external source processes impacting Migration can occur by the mass transfer from an food by sub microscopic food safety and quality. Diffusion – Classified as direct contact migration as physicochemical dependent – Packaging components penetrate and diffuse across packaging material layers due to chemical interactions it is Gas phase – Indirect contact migration where molecules travel through gas phase – Volatile components can migrate or “jump” from material into foods Set off – Migration due to set off components during manufacture or storage Migration of additives from packaging material to food – 1.Global Migration – It refers to the total transfer that is the quantity of all substances migrating from the package into the packaged food (Unit: mg/dm2) 2.Specific migration – It related to the transfer of one or more is a constituent of the packaging material (Unit: mg/kg) identifiable substances that Factor Affecting Rate and Extent of Migration in Packaged Food 1.Concentration and properties of migrant in the packaging materials 2.Concentration and properties of migrant in the printing ink 3.Properties of polymer used to produce the food packaging materials. 4.Maximum solvent absorption in the polymer 5.Storage period 6.Storage temperature 7.Contact area. 8.Fat content in the food 9.Adhesives used to seal packaging. Conclusion Food contact materials are an underestimated source of chemical food contamination. A major role of food packaging materials is the avoidance of risk related to microbial or chemical contamination of the food, i.e., unwanted events, which may imply serious health risks. Chemical properties of the migrant, of the packaging material, and the food (e.g., fat content); temperature, storage time, and size of the packaging material in the preparation to the food stuff volume (smaller size packaging has a larger surface to volume ratio) decides the rate of migration. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .03-Issue .05-February 2024 WHEAT MILLING PROCESS Introduction related species Wheat is one of the world’s most consumed cereal grains. It comes from a type of grass (Triticum) that is grown in countless varieties worldwide. Bread wheat, or common wheat, is the primary species. Several other closely include durum, spelt, emmer, einkorn, and Khorasan flour are key wheat. White and whole-wheat ingredients in baked goods, such as bread. Other wheat-based noodles, semolina, bulgur, and couscous. Wheat is highly controversial because it contains a protein called gluten, which can immune response in predisposed individuals. trigger a harmful include pasta, foods Following are the steps involved in wheat milling process- Grain Cleaning / Vibrating Screen: Grain is removed of various types of impurities together with damaged, shrunken and broken kernels which are collectively known as screenings. This removes bits of straw and other coarse materials and second screen removes foreign materials like seeds. Aspirator: It lifts off lighter impurities in the wheat. The stream of grain is directed across screens while air sucks off the dust and lighter. Disc separator: After the aspirator it moves into a disc separator consisting of discs revolving on a horizontal axis. to catch The surface of indented individual grains of wheat but reject larger of smaller material. the discs Scourer: The wheat then moves into the scourer, a machine in which beaters attached to a central shaft throw the wheat violently against the surrounding drum, buffing each kernel and breaking off the kernel hairs. Magnetic Separator: The stream of wheat next passes over a magnetic separator that pulls out iron and steel particles contaminated during harvesting. READ MORE.... PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .03-Issue .05-February 2024 ·Washer stoner: high-speed rotators spin the wheat in the water bath. Excess water is thrown out by centrifugal force. Stones drop to the bottom and are removed. Lighter material float off leaving only the clean wheat. Purifier: The top fractions and particles of endosperm graded by size are carried to separate purifiers. In a purifier a controlled flow of air lifts off bran particles while cloth screen separates and grade coarse fractions by size and qualities. Tempering: Wheat is tempered, before the start of grinding, the process in which moisture is added. Tempering aids in separation of the bran from the endosperm and helps to provide constant controlled amount of moisture and temperature throughout milling. The percentage of moisture, length of soaking, time and temperature are in tempering with different requirement in soft, medium and hard wheat. important factors three Entoleter: Discs revolving at high speed in the scourer aspirator hurl the wheat against finger like pins. The impact cracks down any unsound kernel which is rejected. Grinding bin: The “first break” rolls of a mill and are corrugated rather than smooth, break into coarse particles. Sifter: The broken particles of wheat and bran go into a box like sifter where they are shaken through a series of cloth or screens to separate larger from the smaller ·particles. Larger particles are shaken off from the top by leaving the final flour to shift towards the bottom. ·The down purifier: Four or five additional break rolls with successively final corrugations and each followed by a sifter are usually used to rework the coarse stock from the the wheat particles granular sifter and reduce middling’s as free from bran as possible. Sifters, purifiers and rollers reduces wheat until the maximum amount of flour (72.0%) is separated. Conclusion friction, collision or Milling is a unit operation that transforms solid particles into smaller ones by applying forces such as shear, compression, impact. Milling processes can be used for making flour or for extracting gluten and starch (wet milling) from grains and cereals. In the food industry, raw materials, flours and intermediate products must often undergo milling or grinding for size reduction. Wheat is one of the cheapest and most nutritious crops. It is widely grown and is produced in abundance that is why it is used as staple food in most parts of India and the world. Clean, dry grains have to be milled to flour further processing and consumption. The before whole grain can be milled to leave just the endosperm for white flour. The products of this are bran and germ. The whole grain is a concentrated source of vitamins, minerals, and protein. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION FOOD INDUSTRY INDUSTRY BUZZ The microenterprise program of Diageo India aims to empower smallholder farmers. Kokkam: Experience the best of South India with every bite, now available in Lucknow! to empower Nashik's smallholder One of the top alco-bev firms in the nation, Diageo India (United Spirits Ltd), has started a micro-enterprise program female farmers. Initially, the program will equip 100 smallholder female farmers with the knowledge and tools needed to address crop loss, prevent food waste, and guarantee sustainable subsistence. With S4S Technologies serving as the technical partner and Savitribai Phule Ekatma Samaj Mandal (SPMESM) as the implementing partner, Diageo India will equip smallholder women farmers with equipment, financial support, and training to sun dry surplus produce and facilitate last-mile connectivity to consumers along the food supply chain. This program supports the development of economic and environmental resilience in local sourcing communities and is in line with Diageo's Society 2030: Spirit of Progress goal. Kokkam, the ultimate epicurean sanctuary, gladly welcomes you to Gomti Nagar, Lucknow—the city of Nawabs. The brand introduces vivid flavours from South India, setting a new standard for culinary excellence and providing a refined and crisp South Indian luxury dining experience. As this culinary masterpiece invites everyone to savour the joys of the coastal regions of Tamil Nadu, Kerala, Telangana, Karnataka, and Andhra Pradesh, be ready for a gourmet voyage through South India. The menu at Kokkam creates a symphony of flavours, providing a comprehensive dining experience that delights and skillfully satisfies every craving. Every dish is a monument to excellence, beckoning you to savour a fantastic flavour adventure. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Gopizza marks 200 locations worldwide as it opens its 50th location in India. Chinese New Year is celebrated at Pa Pa Ya with a feast worthy of the Year of the Dragon. in Korea, Gopizza, has The biggest pizza company announced the spectacular launch of its 50th location in India, marking the completion of 200 locations worldwide. Situated in the bustling Koramangala sector of Bengaluru, the new flagship store will include a cuisine that perfectly captures the essence of Korean flavours, smells, and sensations. According to Jae-Won (Jay) Lim, CEO of Gopizza Global, "This that commemorates three years in India and highlights the company's long-term commitment to growth with 200 stores globally and more expansion in one of Gopizza's fastest-growing markets, India." "Our menu has been thoughtfully chosen to introduce our Bengaluru customers to the rich and varied flavours of Korean cuisine." important milestone launch marks an The renowned pan-Asian gastronomic paradise Pa Pa Ya is throwing a wild event to kick off the Year of the Dragon that you won't want to miss! Start a flavorful journey at all Mumbai locations (Palladium Mall, B.K.C. & Malad) from February 7 to February 29, every Monday through Thursday, between 12 and 11 p.m., with a special menu to ring in the Chinese New Year that combines tradition with contemporary flair. Take a culinary trip with exquisite dishes like aromatic Baby Cabbage Rice, spicy lamb chopse, Chicken Black Pepper, andsucculent chiu chou Potatoeso. Every meal is a carefully constructed symphony of flavours to satisfy even the pickiest palates. Through Varttarambha, Atal Incubation Centre, CCRI, and CED support startups. The goal of the Atal Incubation Centre (AIC), a technology business incubator founded at the Coffee Board headquarters in Bengaluru in partnership with the Central Coffee Research Institute (CCRI) and Atal Innovation Mission, is to promote an atmosphere conducive to entrepreneurship. Varttarambha is an online pre-incubation program that gives prospective coffee entrepreneurs a comprehensive platform, an industry perspective, and assistance in honing their abilities so they can turn their ideas into profitable businesses. The 40-hour curriculum will start online using the WebEx platform on February 12 and run through March 4, 2024. This Center for Entrepreneurship Development (CED) mission is to support creative new ventures in the coffee industry. To improve India's high-grade coffee quality and quantity, the goal is to create a supportive environment for entrepreneurs who will drive business innovations. 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 6 FEBRUARY INTERNATIONAL SAFER INTERNET DAY International Safer Internet Day is a global initiative dedicated to promoting a safer and more responsible use of online technology, especially among children and young people. It raises awareness about the importance of cybersecurity, digital literacy, and online safety measures. Together, we strive to create a safer online environment fostering respect, kindness, and empowerment in the digital world. for all users, DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Y R A U R B E F 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 Crafted to perfection, our grill sauce/barbecue sauce tantalizes taste buds with a symphony of flavors. Infused with a harmonious blend of spices, tangy tomatoes, and a hint of smokiness, it elevates every dish to culinary excellence. Whether slathered on juicy ribs, glazed over tender chicken, or used as a dipping sauce, it's the essential condiment for every grilling enthusiast's repertoire. 3/3 Y R A U R B E F 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 Salsa sauce, a vibrant fusion of tomatoes, onions, peppers, and spices, tantalizes taste buds with its zesty kick and irresistible tang. With origins steeped in Latin American culinary traditions, this versatile condiment adds flair to dishes ranging from tacos to grilled meats, inviting a fiesta of flavors with every dip. Spice up your meals and elevate your dining experience with the bold essence of salsa sauce. 3/3 Y R A U R B E F 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 Dried fruit: nature's sweetness preserved, offering a burst of flavor and nutrients in every bite. From chewy raisins to tangy apricots, a convenient and wholesome snack that delights the senses and nourishes the body. 3/3 Y R A U R B E F 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 Dates, the sweet jewels of the desert, are nature's candy packed with wholesome goodness. Bursting with essential nutrients like fiber, vitamins, and minerals, these succulent fruits offer a delicious and nutritious treat. From their caramel-like flavor to their natural energy boost, dates are a versatile ingredient in both sweet and savory dishes. Embrace the rich heritage and health benefits of dates with every delightful bite. 3/3 Y R A U R B E F 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 Tomato paste, concentrate, and puree offer versatile solutions for enhancing dishes with rich tomato flavor. Tomato paste, thick and concentrated, adds depth to sauces, soups, and stews. Concentrate, a condensed form of in smaller quantities. Puree, smooth and vibrant, serves as a base for sauces, dips, and spreads. These tomato products elevate culinary creations with their bold taste and texture. intensifies tomatoes, flavor 3/3 Y R A U R B E F PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Vol .03-Issue .05-February 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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