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Home / Newsletter / Tech-Knowledge April 2024 Issue 16
Tech-Knowledge April 2024 Issue 16
Tech-Knowledge April 2024 Issue 16
www.pmg.engineering Vol .03-Issue .16-April 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 .16-April 2024 CONTENTS 1. WHITE PAPER 1. WHITE PAPER A. Lactic Acid Fermentation A. Electrical panel B. Insight on Evaporators Used in Food B. Frozen Dessert Industry 2-5 2. INDUSTRY BUZZ 2. INDUSTRY BUZZ Latest Food Industry News Updates Latest Food Industry News Updates 6-7 3. WEEKS HIGHLIGHT 3. WEEKS HIGHLIGHT A Look Into The Main Events Of The Week A Look Into The Main Events Of The Week 8 - 9 4. DID YOU KNOW? 4. DID YOU KNOW? Fascinating Food Facts To Expand Fascinating Food Facts To Expand Knowledge Knowledge 10-15 PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .03-Issue .16-April 2024 Lactic Acid Fermentation Introduction Lactic acid bacteria perform an essential role in the preservation and production of many varieties of foods. It has got various applications in food, pharma, and allied industries due to its peculiar flavour and aroma. It is also inexpensive, and needs little or no heat in the application, making them fuel-efficient as well. The production of lactic acid from hexoses ( 6 Carbon sugar) is a peculiar metabolic activity, also named ‘fermentation’, of LAB (Lactic Acid Bacteria) such as Lactococcus, Lactobacillus, Enterococcus, and Streptococcus reasons, fermentative bacteria are commonly employed in the food industry as starter cultures for the industrial processing of fermented dairy, meat, cereal, and vegetable products. spp. For these On the other hand, lactic acid can be also used as a food additive in the industry of edible products without the presence of LAB fermentation. This option can be extremely useful in various ambits. the Both homofermentative heterofermentative are lactic generally fastidious on artificial media but they grow readily in most food substrates and lower the pH rapidly to a point where other competing organisms can not survive. acid bacteria and the Biopreservation of Foods using Lactic Acid Fermentation Biopreservation refers to extended storage life and enhanced safety of foods using their natural or controlled microflora and (or) their antibacterial products. It may consist of: Adding bacterial strains that grow rapidly and (or) produce antagonistic substances. Adding purified antagonistic substances Adding the fermentation liquor or concentrate from an antagonistic organism Adding mesophilic LAB as a 'fail-safe' protection against temperature abuse. Industrial Production of Lactic Acid Lactic acid also has a prime position due to its versatile industrial applications in food, pharmaceutical, textile, leather, and other chemical industries. Lactic acid is widely used in food-related applications but recently it has gained many other like biodegradable plastic production. industrial applications PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION READ MORE.... Vol .03-Issue .16-April 2024 Food and food-related applications account for approximately 85% of the demand for lactic acid, whereas non-food industrial applications account for only 15% of the demand. Conclusion Lactic Acid Fermentation Process using amylolytic Lactic acid can be produced by the fermentation of sugars or sugar-containing hydrolyzates or the single-step conversion of starchy or cellulosic wastes by direct acid-producing conversion microorganisms or by the simultaneous hydrolysis and fermentation with concomitant addition of saccharifying enzymes and inoculum together. There are different processes for the biotechnological production of lactic acid. Generally, hydrolyzate is used instead of refined sugars which can be utilized for submerged fermentation or solid- state fermentation. lactic over separate hydrolysis The simultaneous saccharification and fermentation its of lignocellulosic and starchy materials have advantages and fermentation. Consumable sugars like glucose released by cellulase or amylolytic enzyme are simultaneously converted to the end product by the microorganism. Glucose inhibition on the enzyme is therefore minimized. Many of the lactic acid bacteria are mesophilic and fermentation can carry out at the optimum growth. temperature of Simultaneous saccharification and fermentation offer the controlled release of sugar at the optimum growth temperature. The operating temperature of the simultaneous saccharification and fermentation can thus be brought to the level close to the optimum of cellulase enzyme by using thermotolerant organisms for the efficiency of the whole process. their the Future of Lactic Acid Fermentation friendly with Biodegradable plastic i.e., polylactic acid, can replace synthetic polymers to avoid environmental lactic acid production must be pollution. So economic and environmental the utilization of renewable biomass. The production of lactic acid from fossil fuels is now widely accepted as unsustainable due to depleting resources and the hazardous accumulation chemicals. Even though fermentation can replace the chemical synthesis, the cost of production must reduce for the bulk production of lactic acid for the biodegradable plastic. environmentally of PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .03-Issue .16-April 2024 Insight on Evaporators Used in Food Industry Introduction Working Principle the is one of We use jam, condensed milk, milk powder, dried cheese powder in day-to-day life, but have you ever wondered how these things are processed? The food industry is booming and ready to eat meal this. Evaporation is one of the important processing industries for the which preparation of food products. In the food industry, raw materials are used which contains more water than required in the final product. The easiest way to remove water/concentrate the food product is to use evaporators. is used by the food reasons behind An evaporator is defined as a heat exchanger intended to heat a given product and separate water by evaporation. Evaporators are widely used in the food manufacturing industry to remove the portion of water from food products. This helps in increasing the total solid content in food products and reduction in the bulk weight which ultimately helps in the facilitation of the transport. The process of evaporation is different from drying and dehydration as the liquid obtained from it is still in a form of non-solid liquid. Evaporation only serves as the first step in making the finished product into concentrated liquid and dried goods. Powdered ingredients like dairy whitener, whey powder etc. are prepared by spray drying. Hence, we can say that powdered products are a combination of both techniques. Evaporation is a process in which simultaneous heat and mass transfer process occur resulting in the separation of vapour from a solution. Evaporation occurs where molecules obtain enough energy to escape as vapour from a solution. The rate of escape of the surface molecules depends primarily upon the temperature of the liquid, the temperature of the surroundings, the pressure above the liquid, surface area and rate of heat propagation to the product. Reason for Installation of Evaporators To reduces costs for storage and transportation. To induce crystallization. It may be used as an economical preparatory step for subsequent dehydration as in the cases of spray drying, vacuum drying, freeze-dried, crystallization and mixing. To to reduce water microbiological and chemical stability. Recover valuable substances and by-products from waste streams. increase activity PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION READ MORE.... Vol .03-Issue .16-April 2024 Components of Evaporator System 4. Forced Circulation Evaporators When highly viscous products are to be evaporated, the forces which normally move the liquid along are not sufficient to transport the product satisfactorily. 1.A heat source: It is generally comprised of a heat exchanger for the evaporation of water. 5. Falling Film Evaporators: 2.An evaporation vessel: It drives out water from the product as vapour. 3.A vapour separation vessel: It separates vapour and product. 4.A vacuum system: It draws water vapour out of the separation vessel. This vacuum also reduces pressure in the evaporation vessel, which reduces the boiling point. Types of Evaporators Used 1. Circulation or Vertical Tube Evaporators Tubes carrying the steam vertically evaporator, chamber. Calandria evaporator. internally are placed cylindrical is popularly known as the bottom of It the in if, for, example, there 2. Horizontal Tube Evaporators In certain conditions, is limited vertical space for installation, the tubular heat exchanger can be used as a horizontal evaporator. To ensure that both the top and the the bottom evaporator must be operated in a flooded condition, i.e., the feed inlet must be positioned above the uppermost tube. covered with tubes are liquid, The heat exchange surface film evaporator consists of a bundle of tubes down which the product flows. Depending on the design, the tubes are 4-10 m long and have a diameter of 25-80 mm. falling in a Maintenance Tips to Improve Energy Efficiency 1.Prevent air leaks into the evaporators to minimize venting rates. Air is a non-condensable gas and must be vented to keep evaporation vessel pressure from increasing. 2.Clean heat transfer surfaces to allow the most efficient use of energy to evaporate water from the product. 3.Inspect and repair or replace wet or damaged insulation as it is found. Also, make sure insulation is the appropriate thickness. 4.Keep maintain product yields and pressure profiles. the vapour separation vessel clean to 3. Plate Evaporators The plate evaporator is characterized by a large heat exchange surface occupying a relatively small is space. Like constructed the profiled condensing steam used as a heating medium and the evaporating product passing between alternate pairs. the plate heat exchanger, from plates with it PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION FOOD INDUSTRY INDUSTRY BUZZ Price increases for pulses: Moong Dal gets Rs 10, and Tur Dal rises by Rs 15. Bayer collaborates with Gram Unnati and the Government of India Common Service Center. Over the past two weeks, pulse prices have surged. In the wholesale market, Tur Dal has seen a steep increase of Rs 15 per kilogram, while Moong Dal has also risen by Rs 10. Notably, the government is actively involved, urging small traders to report their stock. stock declarations were from Before, wholesalers, warehouse operators, and mill owners. However, as of late, small merchants, retailers, and supermarket chain store owners have required stock declarations. requested In November, the fresh crop of Tur Dal is introduced to the market. Most of its production occurs in the Vidarbha regions in Maharashtra, including Latur, Akola, Yavatmal, Jalna, and Marathwada. Dealers report that the country's pulse crop this year has increased by 7% over the previous one. A global company with core competencies life sciences of agriculture and healthcare, Bayer announced its collaboration with Gram Unnati and the Common Service Center (CSC-SPV) of the Ministry of Electronics and Information Technology (MeitY), a key component of the National e-Governance plan that seeks to empower rural India with digital technology and promote a knowledge- based economy. in the to seeks improve strategic partnership rural The livelihoods and farm incomes by strengthening digital skills building and giving Indian farmers access to high- quality agri-inputs. The cooperation will help farmers in Uttar Pradesh, Haryana, Rajasthan, Odisha, Madhya Pradesh, initial implementation phase. The farmers can take advantage of market access through Gram Unnati and crop-specific agronomic advice through CSC's online platform and access to the full spectrum of Bayer's agri-solutions from seed to harvest. during states other and the PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION By 2027, Expocacer wants to see a 92% increase in the production of regenerative coffee. PepsiCo releases its first-quarter 2024 financial figures and confirms its 2024 forecast. The "Impact Initiatives 2023" report is being released by (Expocacer), the Cerrado Coffee Growers' Cooperative emphasising socio-environmental projects and future objectives. The bar is anticipated to be raised in the upcoming years, with 25,000 hectares of regenerative coffee being reached by 2027—a 92% increase from the current amount of about 13,000 hectares. According to the study, the cooperative achieved a significant milestone by producing 143,346.71 kWh of photovoltaic solar energy, sufficient to meet the whole energy needs of the administrative building and a portion of other sectors. The energy produced by the solar panels is the same as planting 106 trees, preventing the release of 77.45 tons of CO2 and eliminating the need for 65.22 tons of charcoal. This clean, renewable energy source emits no emissions. PepsiCo, Inc. released the first quarter of 2024 results. "Our businesses performed well and stayed flexible during the first quarter, with our foreign business putting up a solid showing. Despite the impact of several product recalls at Quaker Foods North America and a challenging net revenue growth comparison from the previous year, we delivered a sequential improvement in our volume trends and year-over-year growth in our net revenue, operating profit margin, and EPS, according to chairman and CEO Ramon Laguarta. Laguarta said, "Going forward, we'll keep concentrating our efforts on performing well in the market and providing delicious products that give consumers convenience and good value." To finance ongoing in our brands, capabilities, and pep+ projects, we will keep improving our efficiency measures. Because of this, we still project at least a 4% increase in organic revenue and 8% growth in core constant currency EPS by 2024. investments Innovative agriculture initiative launched by IRRI and Dvara E-Registry Together, the International Rice Research Institute and Dvara E-Registry are launching a major project to improve the lives of women farmers in Odisha. This partnership aims to support the establishment of a Women- led Farmer Producer Company (FPC) in Ganjam district, focusing on increasing agricultural productivity and resilience. It is part of the Climate Smart Rice-based Systems for Prosperity and Resilience (ClimatePRO) project, supported by DA&FE, GOthe I, and OIIPCRA. This project aims to provide smallholder farmers, especially women, with high-yielding, climate-resilient varieties of valuable crops such as oilseeds, rice, and pulses. In addition, using climate-smart farming techniques seeks to increase farmers' adaptability to climate change, guaranteeing sustainable farming systems across Odisha. One of the initiative's main characteristics is its emphasis on using digital solutions to accomplish its goals. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION WEEKS HIGHLIGHT 19 APRIL LIVER DAY World Liver Day highlights the importance of liver health and raises awareness about liver diseases. Being the body's second-largest organ after the brain, and role detoxification is paramount. in digestion liver's the N O N - T E C H N I C A L C O N T E N T 20 APRIL MAHAVIR JAYANTI Mahavir Jayanti celebrates the birth of Lord Mahavir, It honors his the 24th Tirthankara of teachings and of compassion, inspiring followers towards spiritual enlightenment and ethical living. non-violence, truthfulness, Jainism. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION L I R P A PMG N O N - T E C H N I C A L C O N T E N T 22 APRIL EARTH DAY A global reminder to cherish, protect, and restore our planet. Let's unite to honor the Earth's beauty, biodiversity, and resilience. Together, we can take action to combat climate change, preserve ecosystems, and create a sustainable future for all living beings. 23 APRIL HANU,AM JAYANTI Hanuman Jayanti celebrates Hanuman's devotion and strength. A symbol of courage, he's honored across India, marking the birth of this revered deity with prayers and festivities. L I R P A PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION DID YOU KNOW? T E C H N I C A L C O N T E N T 1/3 1/3 Fact 1 seafood delicacies, Frozen shellfish and crustaceans encompass a variety of including shrimp, lobster, crab, and mussels, which have been harvested from the ocean and flash-frozen to preserve their freshness. These frozen products offer convenience and versatility in cooking, allowing consumers to enjoy the flavors and nutritional benefits of immediate seafood without the need for consumption or lengthy preparation. 3/3 L I R P A PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION T E C H N I C A L C O N T E N T 1/3 2/3 Fact 2 Frozen seafood preservation demands meticulous handling and advanced techniques. Post-harvest, seafood undergoes thorough cleaning, precise filleting, and inspection. Rapid freezing, typically below -18°C, halts microbial proliferation and enzymatic deterioration, preserving freshness. Vacuum impermeable packaging prevents moisture loss and oxidative damage. sealing in 3/3 L I R P A PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION T E C H N I C A L C O N T E N T 1/3 2/3 Fact 3 Frozen ready-meal ingredients are pre-prepared food components that have been individually frozen for convenience. These ingredients include proteins like chicken, beef, or tofu, along with vegetables, grains, and sauces. Each component is flash-frozen to preserve freshness and flavor, allowing for quick and easy assembly of complete meals. 3/3 L I R P A PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION T E C H N I C A L C O N T E N T 1/3 2/3 Fact 4 Conveniently delicious, frozen pizzas offer a quick and satisfying meal solution for busy days or impromptu gatherings. With a variety of toppings and crust options, they cater to diverse tastes and dietary preferences. Whether it's classic pepperoni, gourmet veggie, or gluten-free options, frozen pizzas provide an easy way to enjoy a hot, homemade-style pizza without the hassle of preparation or delivery. 3/3 L I R P A PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION T E C H N I C A L C O N T E N T 1/4 2/4 3/4 4/4 Fact 5 Crystallizers are essential units in various industries, employing controlled cooling or evaporation processes to precipitate solutes from solution as crystals. Utilizing principles of nucleation and growth, crystallizers enable the production of high-purity solids from liquid solutions, offering precise control over crystal size and morphology. Their versatility and efficiency make them indispensable in pharmaceuticals, chemicals, and food processing sectors. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter L I R P A PMG T E C H N I C A L C O N T E N T 1/4 2/4 3/4 4/4 Fact 6 Decanters are crucial in edible oil production, employing centrifugal force to separate oil from solids and liquids. In a continuous process, the decanter spins the oil-water mixture, forcing heavier phases outward while lighter oil collects at the center. Variable speed control and adjustable parameters ensure optimal separation efficiency. Decanters play a pivotal role in maintaining product quality and yield in the edible oil industry. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter L I R P A PMG Vol .03-Issue .16-April 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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