Tech-Knowledge May 2024 Issue 20

www.pmg.engineering Vol .03-Issue .20-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 .20-May 2024 CONTENTS 1. WHITE PAPER 1. WHITE PAPER A. An introduction to Project Management A. Electrical panel B. Antimicrobial Coatings and Films 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 9-13 PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .03-Issue .20-May 2024 An introduction to Project Management Introduction addressing A project is any temporary initiatives or tasks taken up to achive specific goal by creating unique product, service or result. A project need to fulfill the set goal(s) and for any project to be successful, proper Project Management is required. Any project start with assigning the project manager, who is responsible for leading and completing the project by important questions, sketching out the scope and goal of project and importantly communicating and setting realist objectives of rteam to achieve in a timely manner. is also responsible for timely Project manager monyooring and identifying any gaps or critical pathway to ensure all deliverable are being met and project is moving towards closure. Any good project management involves balancing the three most fundamental factor, i.e., Scope, Time and Cost. All three are dependent, as any change in any one of the parameter result in changes to the other. Any project has following phases Initiation: Laid down the foundation of project with scope, issues, resource and overall broad timeline and expected budget. Planning: Important phase t define detailed tasks, timelines and making staterg to make project successful. Execution: Working on the planned statergy to bring project on ground. Monitoring and Control: Monitoring all the plans and works being executed to have successful project. Closure: Once all deliverables have been achieved which were defined during the project initiation stage and fomally handover to client satisfaction, one can say the project has been closed. Work Breakdown Structure: For Scope When a project starts, major focus is to achieve set goals. Often it is missed that to achieve any goal number of tasks need to be completed. For an instance, when goal is to build a house there are major and minor tasks which need to be completion to achieve the set goal Civil work (foundation laying, brick wall, plastering, painting, tiling etc.) Mechnical (Water storage tank, plumbing, fittings etc) Electrical (Conduit, Main Meter, Lighting and fittings etc) Project Schedule and Timelines PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION READ MORE.... Vol .03-Issue .20-May 2024 it is Once the scope has been broken down into smaller tasks, important to set duration for each smaller task and to set them in a manner that they are trackable an dnot exceeding the set overall project timelines. To do this in any project Estimate the duration of each task Add realistic buffer timeline Put task in sequesnce of their occurnace during the project there link dependency to each other. them basis and Conclusion Project management is a very vast topic and this the project topic only gives a brief management. Project success depends on the experience of Project manager to handle the project along with his/her expertise to use the various project management tools. idea on Conclusion Apart from planning budget, scope and time – resource management plays important role in the successful completion of work. While a project is formed, resources are alloated to project manager. Project Manager is responsible for defining the needed resource by estimating the efforts needed, validate resource availability and define roles and responsibility of each to attacin the target. RACI (Responsible, Accountable, Consulted, Informed) Matrix is one common approach for managing larger size projects involving more people. Risk Planning In real time, unpredictable events can happen which can lead to project stagnation, like loss, injury, or other unavoidable curcuimtances and all these are considered as risk in project. These risk can be extended to cost, time, scope, quality etc. Project Manager is to identify the project risk, analyze it and develop risk mitigation statergies to avoid them. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .03-Issue .20-May 2024 Antimicrobial Coatings and Films PROTEIN FUNCTIONALIZATION PROTEIN FUNCTIONALIZATION Introduction in in the especially the world, The increase in food-borne microbial outbreaks all over developing economies, are pushing forward an urgent search for innovative, feasible, and cost-effective ways to inhibit microbial growth foods while maintaining quality, freshness, and safety. One such way is to develop antimicrobial packaging materials that can release substances possessing bactericidal properties into the food it contains. These specialized classes of films fall under active packaging materials, the active component being the antimicrobial agents. There are several ways of fabricating these properties: food packages possessing addition of sachets/pads containing volatile antimicrobial agents into packages, Incorporation of volatile and non-volatile antimicrobial agents directly into polymers, Coating or adsorbing antimicrobials onto polymer surfaces, Immobilization of antimicrobials to polymers by ion or covalent linkages, and Use that of antimicrobial. inherently polymers are Methods for preparing antimicrobial food packaging Fabrication of films has been possible thanks to the film forming properties of natural polymers. Such ability is related to the chemical structure of those compounds, which allows the association through hydrogen bonding of their polymeric chains. Many studies show that the most frequently used macromolecule for antimicrobial films formulation are protein, polysaccharides, and blends of both. The preparation of antimicrobial films must include at least one component capable of forming a suitable continuous, cohesive, and adhesive matrix. Such a formulation comprises a film-forming agent, solvent, plasticizers, pH adjusting agent when necessary, and an antimicrobial agent. Subsequently, the film- forming solution is poured on a support and submitted to a dehydration process that allows an easy release from the mold or applied in a coating product. The methods that can be used for in the preparation of antimicrobial films tape-casting, extrusion, and thermopressing. The casting method is one of the most used methods by researchers in the preparation of films and comprehends the preparation of a colloidal solution of the polymer added or not of additives, dispersion of solution in adequate support and, drying under strictly controlled conditions. After evaporation of the solvent, the dried film is removed from the support. include casting, PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION READ MORE.... Vol .03-Issue .20-May 2024 Types and selection of antimicrobial films the fresh products, In processed or Active compounds, such as antimicrobials, can be incorporated into biodegradable films and can act as active packing. This alternative is developed to reduce, inhibit, or stop the growth of food borne food pathogens and other microorganisms on surfaces. the microbial contamination is found with the highest intensity on their surface requiring a system to control growth of microorganisms. The implementation of films as active packaging can be more efficient than antimicrobial additives used in the foods since they can migrate selectively and gradually from active film compounds to the surface of the food. The antimicrobial films are divided into two groups: in the first, the agent migrates to the surface of product, while in the second they are effective against microbial growth surface without the need for migration into the product. In these cases, an intense contact between the product and the antimicrobial agent. The selection of an antimicrobial agent depends on its activity against a target microorganism. The growth of potential microorganisms that can spoil food product food characteristics activity, pH, water composition, as well as storage condition. is predictable due as such the to of the rate growth sanitizing. self-sterilizing or In food, one application of antimicrobial films is to the shelf-life and promote safety by extend reducing specific of microorganisms by direct contact of the package with the surface of solid food or in the bulk of liquids. Second antimicrobial packaging materials Such could be the antimicrobial packaging potential processed recontamination for products and simplify the treatment of materials to eliminate product target microbes and the food contamination must be considered in antimicrobial packaging. As with any antimicrobial, into polymers must be selected based on their spectrum of activity, mode of action, chemical composition, and the rate of growth and physiological state of the targeted microorganisms. contamination. incorporated reduces greatly to be those The of Conclusion is gaining Antimicrobial packaging interest from researchers and industry due to its potential to provide quality and safety benefits. Currently, limited due to unavailability of development polymer materials, antimicrobials and regulatory testing methods. With the advent of new materials and more information this may change. concerns, and appropriate new is Application in Food PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION FOOD INDUSTRY INDUSTRY BUZZ Patanjali Foods clarifies a violation of food regulations and states it is committed to openness. The FSSAI has warned fruit dealers to follow the ban on calcium carbide during fruit ripening. of sentenced Pithoragarh, which Patanjali Foods Ltd. has promptly addressed the recent 'Unsafe Patanjali Soan Papdi' by media coverage of providing a comprehensive explanation to the BSE. The case was an order from a court in the Uttarakhand district three individuals, including an official of the Company, to prison in connection with the Company's breach of the FSS Act about the production of soan papdi. "We may clarify that this matter pertains to the year 2019 when sampling was conducted at the premises of a distributor of Patanjali Ayurved Limited ("PAL")," according to the statement released by Patanjali Foods. The Chief Judicial Magistrate Pithoragarh received a complaint against PAL's nominee and distributor. The recent court conviction only concerns PAL and its distributor's nominees who plan to appeal the conviction judgment. Please take note that Food Business only joined Patanjali Foods Limited ("the Company") in July 2022; as a result, the Company is unrelated to this situation. fruit handlers who operate The Food Safety and Standards Authority of India (FSSAI) has issued an advisory to food business operators (FBOs), dealers, and ripening chambers, warning them to strictly enforce compliance with the ban on using calcium carbide for artificial fruit ripening, especially during mango season. Additionally, the is encouraging State and Union Food Safety FSSAI Departments to maintain vigilance, take decisive action, and deal strictly with any individual(s) engaging in these illegal activities by the requirements of the Food Safety Act of 2006 and the Rules and Regulations enacted thereunder. When calcium carbide is used to ripen fruits, such as mangoes, it releases acetylene gas, which has dangerous levels of phosphorus and arsenic. These compounds, commonly referred to as "masala," have the potential to including skin ulcers, cause severe health problems, frequent thirst, irritability, weakness, disorientation, and difficulty swallowing. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Enhancing financial inclusion is greatly aided by the Indian dairy industry: PM Modi. SC requests a response on the usage of pesticides from Union Ministries. adds labour According to Prime Minister Narendra Modi, the Indian dairy industry makes a substantial contribution to improving financial inclusion and encouraging sustainable development in rural areas. Women have historically worked in the dairy industry, and even though it is one of their household responsibilities, their sector's productivity. According to PM Modi, the dairy business sells milk and other dairy products, which helps women become financially independent and supplement their income. Over 80 million individuals are employed in the nation's dairy industry, with 56 million workers being women, making up 70% of the workforce. Moreover, women make up the majority of the workers in the nation's dairy industry. substantially the to The Supreme Court has responded to a petition on the issue regarding the excessive use of pesticides and other chemical insecticides on food crops and food items, as well as the artificial colouring, coating, and waxing of pulses, food grains, and other items, allegedly resulting in a high incidence of deaths throughout the nation, by sending notices to the Ministries of Health & Family Welfare, Agriculture, Environment, Forest & Climate Change, and the Food Safety and Standards Authority of India (FSSAI). The FSSAI still needs to prevent and regulate pesticide use and guarantee food safety. The petitioner's argument to the court stated that there is a direct scientific and medical association between pesticides and tumours, which are becoming more common. The writ petition also raised severe concerns about the government's inability to stop the abuse of pesticides and other inorganic materials on food crops. Use green protein to energise World Nutrition Day. More than just a day on the calendar, World Nutrition Day is an international call to acknowledge the critical role that nutrition plays in our daily lives. One cannot stress the significance of necessary nutrients in a world where eating patterns are ever-changing. Protein is a powerful nutrient that is essential for immunity, muscular growth, and tissue repair, yet it is still one of the nutrients that is most often ignored in everyday diets. Global research indicates that approximately 1 billion individuals are deficient in protein despite its vital role, which can lead to a multitude of health difficulties. Adults should eat at least 0.8 grammes of protein per kilogramme of body weight each day, according to studies. Nevertheless, many only consume half of the necessary quantities; nations like India fall short of this requirement. The critical requirement for easily accessible, high-quality protein sources is highlighted by this worrying trend. 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 20 MAY HR DAY Recognizing the heartbeat of our organization on HR Day - Celebrating the invaluable contributions and dedication of our Human Resources team. 21 MAY TEA DAY Embrace the warmth and aroma, it's Tea Day! Indulge in the soothing flavors and delightful moments this cherished beverage brings. Y A M PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION DID YOU KNOW? 1/4 2/4 Fact 1 T E C H N I C A L C O N T E N T it is frozen promptly Employing advanced preservation methods, frozen sushi undergoes meticulous processing its quality and safety. After to ensure preparation, to temperatures below -18°C, halting microbial growth and preserving its delicate texture. Vacuum sealing prevents moisture loss and freezer burn, maintaining product integrity. Innovative freezing techniques minimize ice crystal formation, ensuring that frozen sushi retains texture, and nutritional value. its authentic taste, 3/4 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 2 ready-meals Frozen meat-based undergo meticulous processing to maintain quality. After preparation, they're swiftly frozen below -18°C, halting microbial activity and preserving texture. loss and Vacuum sealing prevents moisture integrity. product freezer Advanced ice techniques minimize crystal formation, preserving meal texture. ensuring freezing burn, 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 3 Employing advanced preservation techniques, frozen vegetarian/vegan ready-meals undergo meticulous processing to maintain quality. After preparation, they're swiftly frozen below -18°C, halting microbial growth and preserving texture. loss and Vacuum sealing prevents moisture integrity. product freezer Advanced ice techniques minimize crystal formation, preserving meal texture. ensuring freezing burn, 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 ready-meals Utilizing advanced preservation methods, other undergo meticulous frozen processing to maintain quality. Swift freezing below -18°C halts microbial growth and preserves texture. Vacuum sealing prevents moisture loss and freezer burn, ensuring product integrity. Advanced ice crystal formation, preserving meal texture. These meticulous procedures ensure retained taste, texture, offering nutritional consumers convenient and satisfying options. techniques minimize freezing value, and 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 Frozen tarts undergo precise preparation and rapid freezing below -18°C, arresting microbial activity and preserving texture. Vacuum sealing prevents moisture loss and freezer burn, ensuring product integrity. Advanced freezing methods minimize ice crystal formation, maintaining tart texture. These meticulous procedures safeguard taste, texture, and quality, offering consumers convenient and appetizing options with extended shelf life. 3/3 Y A M PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .03-Issue .20-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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