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Home / Newsletter / Tech-Knowledge May 2024 Issue 18
Tech-Knowledge May 2024 Issue 18
Tech-Knowledge May 2024 Issue 18
www.pmg.engineering Vol .03-Issue .18-May 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 .18-May 2024 CONTENTS 1. WHITE PAPER 1. WHITE PAPER A. Processing of Frozen Dessert A. Electrical panel B. Warehouse Equipments B. Frozen Dessert 2. INDUSTRY BUZZ 2. INDUSTRY BUZZ Latest Food Industry News Updates Latest Food Industry News Updates 3. WEEKS HIGHLIGHT 3. WEEKS HIGHLIGHT A Look Into The Main Events Of The Week A Look Into The Main Events Of The Week 4. DID YOU KNOW? 4. DID YOU KNOW? Fascinating Food Facts To Expand Fascinating Food Facts To Expand Knowledge Knowledge 2-5 6-7 8 9-12 PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .03-Issue .18-May 2024 Processing of Frozen Dessert Introduction No one knows exactly when a frozen dessert was first produced. Ancient manuscripts tell us that the Chinese liked a frozen product made by mixing fruit juices with snow – what we now call water ice. This technique later spread to ancient Greece and Rome, where the wealthy in particular were partial to frozen desserts. Frozen dessert and Ice cream were made possible only by the discovery of the endothermic effect. Prior to this, cream could only be chilled but not frozen. It was the addition of salt, that lowered the melting point of ice, which had the effect of drawing heat from the cream and allowing it to freeze. The processing and production of Frozen dessert has drastically changed from then to now, with the addition of advance technologies and process lines in Ice cream. Before studying the process and manufacturing of Ice cream, a basic understanding on its chemistry is important to understand Ice cream on a larger scale. the raw materials and Raw Materials and Ingredients 1. Fat Fat makes up about 10 to 15% of the frozen dessert mix. The fat gives creaminess and improves melting resistance by stabilizing the air cell structure of the frozen dessert. Milk fat is replaced in the case of frozen dessert by vegetable fat, where refined or hydrogenated (hardened) coconut oil and palm kernel oil are most commonly used. 2.Milk solids non-fat (MSNF) MSNF consists of proteins, lactose, and mineral salts derived from whole milk, skim milk, condensed milk, milk powders, and/or whey powder. In addition to its high nutritional value, MSNF helps to stabilize the structure of ice cream due to its water-binding and emulsifying effect. 3.Sugar/non-sugar sweetener Sugar is added to increase the solids content of the frozen dessert and give level of sweetness consumers prefer. Ice cream mix normally contains between 12 to 20% sugar. The consistency of the ice cream can also be adjusted by selecting different types of sugar. This makes it possible to produce ice cream that is easy to scoop. it the 4.Emulsifiers/stabilizers Emulsifiers and stabilizers are typically used as combined products at dosages of 0.5% in the ice cream mix. Traditionally, these products were produced by dry blending, but today integrated products are preferred due to the improved dispersion and high storage stability. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION READ MORE.... Vol .03-Issue .18-May 2024 5.Flavours Flavours are a very the customer’s choice of ice cream and can be added at the mixing stage or after pasteurization. The most and popular strawberry. important chocolate flavours vanilla, factor are in 6.Colours Natural or artificial colours are added to the mix to give the ice cream an attractive appearance. Local legislation exists in most countries regarding the use of colours in food. 7.Other ingredients Ripples (sauces) are incorporated in frozen desserts for taste and appearance. They can also be applied for pencil filling and top decoration. 3.Ageing The mix must be aged for at least 4 hours at a temperature of 2 to 5°C with continuous gentle agitation. Ageing allows the milk proteins and water to interact and the liquid fat to crystallize. 4.Freezing and Packaging Continuos freezer is the device used to whip a controlled amount of air into the mix and to freeze a significant part of the water content in the mix into a large number of small ice crystals. 5.Hardening and Storage A filling machine fills the frozen dessert directly from the freezer into cups, cones, and containers of varying designs, shapes, and sizes. Filling takes place through a time-lapse filler, a volumetric filler, or an extrusion filler. Production Process Conclusion is one of the most crucial steps 1.Mix Preparation This in the production ofIce cream or Frozen Dessert. The tank- stored raw materials are heated and blended to form a homogenous mix that is pasteurized and homogenized. Large production plants often have two mix tanks for each flavour with a volume corresponding the pasteurizer, in order to maintain a continuous flow to the freezers. the hourly capacity of to Ice cream has come a long way since the first snow cone was made. Innovations in a variety of areas over the past century have led to the development of highly sophisticated, automated manufacturing plants that churn out pint after pint of ice cream. Significant advances in fields such as mechanical refrigeration, chilling and freezing technologies, cleaning and sanitation, packaging, and ingredient functionality have shaped the industry. 2.Pasteurization and Homogenization In large-scale production, the ice cream mix flows through a filter to a balance tank. From there it is pumped to a plate heat exchanger, where it is pre- heated to 73-75°C. After homogenization at 14 to 20 MPa (140-200 bar), the mix is returned to the plate heat exchanger and pasteurized at 83 to 85 °C for about 15 seconds. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .03-Issue .18-May 2024 Warehouse Equipments PROTEIN FUNCTIONALIZATION PROTEIN FUNCTIONALIZATION Introduction The world is in a global business right now. Plenty of goods from electronics to consumer goods to food are traveling from New Zealand to America, from Africa to China, etc. on a day-to-day basis. Some goods move slowly, others move very quickly, but it all must move. And they need to be stored in some place or other in between the movement. Warehousing is the process of storing physical goods before they are sold or further distributed. Warehouses safely and securely store products in an organized way to track where items are located, when they arrived, how long they have been there, and the quantity on hand. Importance of Warehouse Equipments Warehouses store almost everything we eventually own, from food and clothing to furniture and electronics. They are diverse and can range from a small stocking room in the back of a business to a multi-thousand square foot area. Because size and functionality differ so much in warehouse buildings, the types of equipment needed for a smooth operation may vary as well. Contribution of Warehouses in Profit They can be used to buffer inventory to smooth out fluctuations in supply and demand. This is essential for maintaining a good customer relationship. They may be used in building up investment stock. Some commodities like coffee, pepper, etc. whose prices fluctuate on a global scale can be stocked and then sold when the price is favorable. A warehouse also assists in the most effective use of capital and labour within the manufacturing and supply units. It helps to keep overtime charges down and allows a company to buy and stock more supplies when prices from the supplier are more favourable. Some Necessary Warehouse Equipments PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION READ MORE.... Vol .03-Issue .18-May 2024 1.Dock Equipments A loading dock or loading bay is an area of a building where goods vehicles (usually road or rail) are loaded and unloaded. Dock equipments ease out loading and unloading. the wrong dock equipment can put Choosing employees at risk. As the docking area is the junction of the receiving and shipping processes, its safety should always be the top priority. the processes of 2.Conveyor A conveyor system is a common piece of mechanical handling equipment that moves materials from one location to another. They can speed up and/ or automate the process to save time and labour. Conveyors reduce human intervention, so they can reduce the risk of injuries. They can be expensive, but their benefits will overrule their expenses. 3.Storage Equipments The right selection of storage equipment will help to efficiently use the space of warehousing. It will also help in easy identification and reduce the damages. 4.Lifting Equipments They are different types of machines that help streamline transportation and storage of goods. They should be stable and adequate for the goods which are to be transported. The selection of lifting equipments should be done only after considering the type of inventory. 5.Packing equipments Packing is one of the most important steps in the storage and transportation of any goods. Involves wrapping a product or designing a container to provide protection and ease off the transportation. Packing equipments assist the staff in packing faster and increases the productivity. They also reduce labour costs and provide consistency the wrapping process. in Conclusion to together Warehouses are an essential element in almost all businesses. However, the size of a warehouse may the business. A modern vary according warehouse is composed of machines and humans working to accomplish an array of processes and tasks. The warehouses are getting advanced and complex each day with the addition of artificial intelligence, automation, and robotics. So the maintenance and management of warehouse have become an important factor in the modern business. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION FOOD INDUSTRY INDUSTRY BUZZ Masala Row: The government will thoroughly examine spice-related goods FCI and Ingen Technologies join together to improve food supply chain operations. The Union Government has chosen to conduct a thorough investigation of spice items throughout India due to concerns raised by purported detection of contamination in two Indian masala products in Singapore and Hong Kong. Despite the fact that the analysis was ordered by the national food authority, FSSAI, the government reportedly aims to dispel any doubts over the spice trade. The impact on India's about USD 700 million spice trade seemed to worry the government, and following the initial complaints from Singapore and Hong Kong, several other nations, including Australia and New Zealand, have expressed similar concerns about the quality of Indian spices. Meanwhile, the cascading effects of this dispute are putting almost half of the spice export at danger, according to an evaluation published by the economic think tank Global Trade Research Initiative. The Uttar Pradesh Food and Civil Supplies Department (UPFCSD) has selected Ingen Technologies to deliver basic commodities effectively to the State's inhabitants, marking a significant step towards modernising food procurement and distribution systems. To carry out two crucial projects —food grain purchase from 40 District Authorised Purchase Centres and Fair Price Shop automation by the National Food Security Act (NFSA)—the collaboration implemented Ingen's technology, SecuTrak. vehicle monitoring smart GPS The agreement demonstrates Ingen Tech's dedication to using technology to improve operating efficiency, increase transparency, and provide necessary goods and services on time. By tackling goals like leakage reduction and real-time delivery alerts, Ingen Tech hopes to raise the bar in logistics management while providing the people of Uttar Pradesh with actual advantages. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION The FAO Food Price Index increased slightly in April. India's top pure-play agri -e- commerce marketplace is nurture.retail. According to the Food and Agriculture Organisation of the United Nations (FAO), the benchmark for global food commodity prices increased in April due to increases in the price of meat and slight increases in the prices of cereals and vegetable oils, which offset declines in the costs of sugar and dairy products. The average value of the FAO Food Price Index, which measures monthly variations in the prices of a selection of internationally traded food items, was 119.1 points in April. This represents a 0.3% increase from the corrected figure for March, but a 9.6% decrease from the same month last year. The FAO Cereal Price Index broke a three-month downward trend with a nearly 0.3 percent increase from March. Over one lakh of the three lakh agro retailers in the nation may be accessed through nurture.retail, the top B2B marketplace for agricultural inputs in India. The portal provides more than 3000 brands, 9000 SKUs, and 30 exclusive items in a variety of categories, including seeds, agricultural equipment, animal feed, crop protection, crop nutrition, and serving in 19k pin codes. Through relationships with cutting-edge finance companies, it offers a full-stack solution with plug-and-play alternatives that provide formal credit to over 15,000 stores, with over 34k retailer interactions each month and direct access to manufacturers. By feeding over 400 million data points into its AI/ML system, this technology gains a profound understanding of rural needs and develops locally relevant agri-retail services and solutions. Even the largest e-commerce companies have not yet made inroads into the most rural pin codes, where the platform has expanded its reach. Improving food safety procedures: Optimal methods for food and beverage divisions The hotel sector maintains excellent food safety standards in the fast- paced world of hospitality, which is critical to building visitor happiness and trust. Hotels maintain strict standards to ensure the highest levels of food safety and hygiene in all areas of their food and beverage operations as part of their dedication to excellence. This article contains best practices used by hotels to improve food safety procedures. The sector takes pride in following the regulations established by the Food Safety and Standards Authority of India (FSSAI). is a Procuring premium products from recently harvested farms fundamental component of exceptional dining experiences. Hospitality organizations prioritize reputable suppliers who meet stringent quality and safety criteria. Through rigorous inspection procedures, these enterprises guarantee the acquisition of fresh and nutritious products, thereby establishing the groundwork for exceptional culinary offerings. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION N O N - T E C H N I C A L C O N T E N T WEEKS HIGHLIGHT 4 MAY FIRE FIGHTER’S DAY Saluting the fearless heroes who stand tall in the face of danger. Happy Firefighter Day to our courageous first responders 6 MAY BEVERAGE DAY Cheers to Beverage Day, celebrating the diverse array of drinks that tantalize our taste buds and quench our thirst. From steaming cups of coffee to refreshing fruit juices, beverages unite cultures, evoke memories, and fuel conversations. 7 MAY WORLD ASTHMA DAY Annually, on the Tuesday of May, World Asthma Day initialpromote global is observed worldwide to asthma awareness and care. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Y A M PMG DID YOU KNOW? 1/4 2/4 T E C H N I C A L C O N T E N T 3/4 4/4 Fact 1 Processing equipment for plant and alternative protein sources encompasses specialized machinery designed for efficient extraction, separation, and refinement of proteins. This includes solvent extraction systems, membrane filtration units, and chromatography columns, each optimized for specific protein fractions. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Y A M 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 2 Evaporators and condensers are integral components of the sugar industry, facilitating the concentration and purification of sugar solutions. Evaporators employ heat transfer mechanisms to remove water from the solution, while condensers recover and recycle vaporized water. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Y A M 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 3 Molasses desugaring plants utilize advanced chromatography or membrane filtration techniques to extract sucrose from molasses, a sugar production byproduct. Through precise control of temperature, pressure, and flow rates, sucrose is selectively separated, yielding refined sugar and concentrated syrup. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Y A M 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 4 Sugar beet extraction plants utilize a series of specialized equipment for processing sugar beets into sucrose. These include cleaning stations, slicers, and diffusers to extract beet juice rich in sucrose. Subsequent steps involve clarification using lime and carbonation, followed by filtration and evaporation to concentrate the juice. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Y A M 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 5 At the forefront of sugar processing technology, sugar centrifuges are indispensable in the sugar industry. Operating on the principle of centrifugal force, these high-speed machines efficiently separate sugar crystals from molasses in a continuous process. Advanced designs and materials ensure precise control over separation parameters, optimizing sugar purity and quality. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Y A M 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 Utilizing advanced technology, sugar drying plants employ specialized equipment to meticulously extract moisture from sugar crystals, crucial for product stability and quality. Through precisely controlled air flow and temperature regimes, moisture is evaporated from the crystals efficiently. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Y A M 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 7 Utilizing cutting-edge technology, sugar beet preparation plants meticulously process raw sugar beets into extractable juice. Through a series of advanced techniques including cleaning, slicing, and pulping, the beets are meticulously prepared for extraction. Innovative methods such as diffusion or hot water extraction are employed to maximize juice yield. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Y A M PMG Vol .03-Issue .18-May 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. 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