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Home / Newsletter / Tech-Knowledge May 2024 Issue 19
Tech-Knowledge May 2024 Issue 19
Tech-Knowledge May 2024 Issue 19
www.pmg.engineering Vol .03-Issue .19-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 .19-May 2024 CONTENTS 1. WHITE PAPER 1. WHITE PAPER A. Active and Intelligent Packing A. Electrical panel B. “5S” Plan in Office 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 .19-May 2024 Active and Intelligent Packing Introduction Active Packaging few, and to name a The ability to package food has made our lives easier in many ways. Packaging is important to contain foods, protect it from external elements such as adulteration by water, gases, microbes, to disseminate dust, information the contents to customers about inside it. Although traditional packaging covers the basic need of food containment, advances in food packaging are both anticipated and expected to solve modern problems. One such issue is spoilage during transit; It has become a significant area of concern, recently. Even though supply chain and logistics networks has improved rapidly in this decade, innovation in packaging that can detect as well as prevent spoilage of agro-products will further reduce this problem, thereby preventing post-harvest losses. In India itself, post-harvest for around 30% of overall losses accounts agricultural coupled with erroneous grading while packaging, makes a severe impact on the farmers income. Thus, it is of utmost research and importance development novel unconventional of packaging materials and technology. production. invest on This, the yet to With growing knowledge in polymer and materials sciences, it is now possible to fabricate “intelligent” polymers as food packaging materials with added functionalities that is both useful and necessary. Two recent advances are Active and Intelligent packaging materials. such The active packaging systems are developed with the goal of extending the shelf life of foods and increasing the period where the food remains of high quality. These technologies include some physical, chemical, or biological actions which change interactions between a package, product, and/or headspace of the package to get the desired outcome. 1. Scavengers Compounds such as oxygen and ethylene affects the freshness of food products. For instance, an increase in the level of oxygen leads to oxidation of the product, thereby making it rancid and stale, and the release of ethylene by climacteric fruits can cause a series of chain- reactions, making the whole lot ripe before it is due. 2. Antimicrobial packaging Utilization of antimicrobial agents in food packaging is beneficial to prevent the growth of microbes and bacteria that can be found in a packaged food or packaging materials and thus increases the shelf life of the food products. Research carried out in this field show that antimicrobial films are more effective as compared to the direct addition of antimicrobial agents to foods because the antimicrobial agents slowly gets released from the packaging film surface to food products with the required concentration to prevent microbial growth. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION READ MORE.... Vol .03-Issue .19-May 2024 Intelligent Packaging Intelligent packaging is an emerging food packaging technology that is improving the traceability, safety, and quality of food. It is described as the science and technology that introduce the communication tools for a food packaging system to monitor changes in the internal and external environmental conditions of the system as well as the packaged food, to communicate the status of the system to the stakeholders of the supply chains including producer, retailers, and consumer. 1. Time Temperature Indicator It is a well know fact that, the quality of a food material is severely dependent to its temperature history from production to consumption. These indicators can monitor the accumulative effect of temperature on food quality. They are attached on the surface of food packages and integrate the exposure of the packaged food to temperature by accumulating effects of such exposures along the entire cold chain. The working principle of these indicators is based on different enzymatic/ mechanical/ chemical reactions between two or more materials, and as a result, the irreversible discoloration of indicator as an explicit response takes place. 2. Gas Indicator It is an adhesive label placed on the surface to show changes in the composition of the gas inside the package. These the presence or the absence of carbon dioxide, oxygen, or ethylene. This kind of indicators needs to be in permanent the atmosphere inside the package to function properly. indicators shows contact with food and type of the 3. Biosensors Biosensors are devices that can detect specific biological analyses and converting their presence or concentration into some electrical, thermal, optical or other signals that can be easily analyzed. A basic consists typical and components: bioreceptors, electronic can be integrated into the packaging material to detect several components such as ethylene, microbes, etc. system. These biosensors of three transducer, biosensor 4. Radio frequency Identification System RFID technology presents an advanced data carrier system which has the capability of data storage up to 1 MB, non-contact and non-line-of-sight ability to collect real time data. The advantage of integrating RFID includes traceability and promotion of quality and safety of food. The RFID technology can be applied in the food industry in the fields of supply chain management, monitoring conditions of foods, and ensuring food safety. Conclusion Increasing demand for continuous monitoring of the food quality and extending the shelf-life of food products had led to emergence of developed types of packaging methods as Active Packaging and Intelligent Packaging technologies. These packaging technologies complement the present methods and further add values by adding more functionalities required for modern-day living. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .03-Issue .19-May 2024 “5S” Plan in Office PROTEIN FUNCTIONALIZATION PROTEIN FUNCTIONALIZATION Introduction first is a (Sort, Store, 5S methodology Shine, The Standardize, Sustain) was originated in Japan and was implemented by The Toyota Motor Corporation. The methodology was developed to make just-in-time (JIT) manufacturing possible. The inventor Sakichi founder of 5S Toyoda. Implementation of 5s helps us to know the amount of a product that is needed when it is needed. Having an organized workplace for the smooth running of a business is very important. 5S is an important tools that can be applied in an organization. It results in a workplace that is clean, uncluttered, safe, and well organized to help reduce waste and optimize productivity. Japanese “5S”- Implementation plan 1. Step 1: How Well is Your Business Doing? loose, sagging electrical cables Do people in workplace struggle to locate documents or files, whether in physical or digital format? Are there workplace? Are there files, drawers, and cabinets that are unlabelled, or do they contain unmarked content that is hard to identify? in the 2. Step 2: The 5S Methodology: Broken Down Sort (Siri) The first step is to sort this means that all the unwanted things should be removed the workstation. Eliminate all duplicates, unnecessary equipment, infrequently used items, and trash. This saves time, space, and labor costs. from Store (Seiton) Now all the equipment that is needed assign a proper place for all equipment, work in progress, and raw materials, keeping ease of reach, identification, and proximity to work surface in mind as you do. Shine (Seiso) Clean everything every day. Doing this keeps things ready to be used when needed. A clean workspace is a productive workspace, and Seiso means “to clean or shine.” Floor, walls, and equipment must be cleaned daily one must ensure that all items are restored to their designated place. One must make sure that his workplace is clean. This should be a part of your daily tasks and should not be postponed until it becomes a habit. Standardize (Seiketsu) One must ensure the conditions of the work area do not return to the original, Make the above three 5’s part of your daily procedures each day. Implement them in your organization with the help of signs, banners, shadow boards, tool holders, etc. Make sure that all employees understand their roles and responsibilities and are empowered to perform all the tasks. READ MORE.... PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .03-Issue .19-May 2024 Conclusion By following above means, any orhganisation can make sure that 5S is implemented successfully and procedure everyone and following is contributing. This shall to a sence of responsibility to keep the place clean. the lead Sustain (Shitsuke) Make a habit of properly maintaining correct procedures Implementing to avoid backsliding. these steps is a continuous process. It is important to ensure that they are done each day to prevent going back into old habits. The previous 4 steps must be Continued over time. 3. Step 3: The Action Plan 5s implementation can be done by giving training to employees to understand the system. Firstly, to start with the top three 5s Requirements. Take a picture of workplace. the Current Status of Now sort the things that are needed and that are not needed. Things should be organized in a proper way so that there is a designated place for everything. Prepare list of items that downt have any use in current scenario and need to be sorted. This could be any items that is of no longer use, and need them, recycling, or throwing them away. to be sorted basis donating Take second picture after the entire day’s work, for review. After two weeks employees should take the third picture and compare it with the previous ones. Organizations must set up audits to check how the 5S principles are being met as well as to ensure the plan is moving forward. After two months, again check how workplace looks and schedule another peer review. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION FOOD INDUSTRY INDUSTRY BUZZ Trends in the global potato starch market Natural foods high in protein that can take the place of supplements A vital component of contemporary industry, starch has long been associated with robust economic growth in both production and consumption. Cereals and tubers primarily store energy as starch, and it is estimated that 70–80% of the calories that people worldwide consume from carbohydrates come from starch-based products. Commercial starch is made from a variety of materials, including sweet potatoes, corn, tapioca, wheat, potatoes, rice, peas, barley and sago. Potatoes of two varieties are processed industrially to produce starch. In Europe, the primary purpose of starch potatoes—those with a starch concentration greater than 18%—is starch processing. Outside of Europe, regular potatoes, with their starch concentration ranging from 12% to 15%, are used in starch processing. There are three different kinds of producers in the potato starch market. To extract starch, the first type purchases ordinary or starchy potatoes. Since protein builds muscles, tissues, and hormones, regulates metabolism, boosts the immune system, and gives us prolonged energy, it is vital to general health. Although many people use protein supplements for convenience, the National Institute of Nutrition (NIN), located in Hyderabad, has just produced dietary guidelines that discourage using them to grow muscle mass. This emphasises how crucial it is to recognise natural protein sources and give them top priority. As a seasoned dietitian, I always tell my clients to like almonds above prioritise natural protein sources protein supplements. These substitutes have no negative side effects and provide a host of health advantages that improve general wellbeing. I'll be providing some naturally occurring protein sources in this post that are not only very nutrient-dense but also simple to include in your diet. Almonds are a great natural source of this vital nutrient and a powerhouse of protein. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Tailoring preferences: The inventive path of the dairy sector AI is making food safe in shipping and buying. to shifting The dairy industry is undergoing a period of extraordinary transformation, mostly due customer preferences, growing concerns about sustainability, and breakthroughs in technology. The category is positioned for more exciting development as it continues to evolve annually. From the rise of single-serve formats for single consumers to the health-driven appeal of A2 milk, the premiumization of dairy products, innovation in flavours and textures, the emergence of plant-based alternatives, and the revitalization of dairy staples, the category is ready for more exciting developments. Redefining convenience: Single-serve dairy. Single-serve packaging options have become increasingly important in the dairy business as a response to changing customer lifestyles and household structures. From the time of farming through processing, shipping, storage, and retail distribution, food is susceptible to contamination. Artificial intelligence (AI) has aided food manufacturers in responding to growing customer concerns about what they eat in recent years. Technology use for safer eating has received support from the US Food and Drug Administration (USFDA). "End-to-end traceability across the food chain, with businesses willingly implementing tracing systems, is the ultimate objective. Harmonising tracing efforts to facilitate interoperability and identifying workable solutions for businesses of all sizes are top priorities, according to the FDA. "Under the New Era of Smarter Food Safety one of FDA's goals is to encourage stakeholders, including technology providers, public health advocates, entrepreneurs, and innovators from all disciplines to develop traceability hardware, software, or data analytics platforms that are low-cost or no-cost to the end user." The New Zealand Food Safety Authority is now looking into Indian spice brands. After two Indian spice brands were banned in Singapore and Hong Kong for allegedly containing prohibited carcinogenic chemicals, the New Zealand food safety authorities is also looking into Indian spice brands. Media sources state that after receiving criticism in other nations, New Zealand's into potential food safety regulator announced that contamination in spice goods from well-known Indian firms MDH and Everest. looking is it This was the most recent in a string of ongoing inquiries following the two brands' prohibition for allegedly having excessive concentrations of the carcinogen ethylene oxide, which prompted Singapore to order the recall of the Everest spice mix. Ethylene oxide is a chemical that is known to cause cancer in humans, and its use for food sterilisation has been phased out in New Zealand and other nations, according to the acting director general of the food safety regulator in New Zealand. 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 12 MAY MOTHER’S DAY Saluting the fearless heroes who stand tall in the face of danger. Happy Firefighter Day to our courageous first responders Y A M PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION 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 Sugar grinding plants utilize advanced machinery to pulverize sugar crystals into fine particles of consistent size. Through precise control of grinding parameters such as speed, pressure, and temperature, these plants achieve optimal particle distribution and uniformity. 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 Pioneering the realm of sugar refinement, processing plants employ cutting-edge technology and intricate methodologies. These facilities meticulously transform raw sugar into refined products through a series of meticulously orchestrated stages, including clarification, filtration, evaporation, crystallization, and centrifugation. 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 1/3 2/3 Fact 3 their quality. After baking Employing advanced preservation techniques, frozen baguettes undergo meticulous processing to uphold to perfection, rapid freezing at temperatures below -18°C halts microbial activity while maintaining texture. Vacuum sealing prevents moisture loss and freezer burn, ensuring product integrity. 3/3 Y A M 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 -18°C, temperatures below Frozen snacks undergo rapid freezing processes suspending to microbial activity and preserving texture. Vacuum sealing prevents moisture loss and freezer burn, maintaining product quality. ice Advanced crystal texture formation, ensuring optimal retention. These meticulous procedures ensure that frozen snacks retain their taste, texture, and nutritional consumers composition, offering convenient and satisfying options. techniques minimize freezing 3/3 Y A M 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 5 it Utilizing advanced preservation methods, frozen pasta undergoes thorough processing to uphold its quality. After preparation, is promptly frozen at temperatures below -18°C, arresting microbial growth and retaining texture. Vacuum sealing safeguards against moisture loss and integrity. freezer burn, maintaining product Advanced ice crystal formation, ensuring pasta texture remains intact. techniques minimize freezing 3/3 Y A M PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .03-Issue .19-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. 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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