Tech-Knowledge June 2024 Issue 22

www.pmg.engineering Vol .03-Issue .22-June 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 .22-June 2024 CONTENTS 1. WHITE PAPER 1. WHITE PAPER A. Cable & types A. Electrical panel B. Carbonation in Tonic Water 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 .22-June 2024 Cable & types Introduction Cable is assembly of two or more than two conductor in running side by side or bundled form. It is used in building wiring and used in industry and commercial places to aim to transmit power or signal from one to another, and it is very important to install wire of good quality; otherwise, it would burn down. It is very careful about selection of cable according to requirement. There are many in the market types of cable that are found according to use. There are also communication cables used to transmit low-power signals and for uses of electronic signal purposes. Fibre optical cables are used for optical data through light sources to receiving devices, and the cable used to transmit electric power is called a Power cable. Basic parts of power cable 1.Conductor Copper and aluminium are used as a conductor material in cable because of higher electrical conductivity solid or number of bare wires either made up of aluminium or copper to make a power cable. 2.Insulator Most used insulators in cables like polyvinyl chloride, impregnated paper, butyl rubber, cross-linked polythene, but the paper-insulated cable is preferred because of their high current capacity and generally reliable and long life. 3.Inner Sheath It is basically used for protecting the cable from moisture because moisture evaporates the property of insulation. It is made of lead alloy, and these strengths withstand the internal pressure of pressurized cables. The material should have nonmagnetic material in the inner sheath. In power cables there is an aluminium sheath is used because in weight and high mechanical strength than the lead sheath. is cheaper, smaller it 4.Armouring Armouring is done by galvanized steel wire, or two layers of metal type are applied over the sheath to protect it from mechanical damage. The steel wire is normally used because it has high longitudinal strength. 5.Oversheath It gives cables mechanical strength and protects them from damage from moisture, corrosion, dirt, dust, and so on. The thermoplastic material is used to make the sheath. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION READ MORE.... Vol .03-Issue .22-June 2024 Types of Cable 1.Ribbon Electric Cable It consists of multiple insulated wiring running parallel with one another and used for multiple data transmission like this is used to connect the CPU with motherboard. And are generally used for interconnection of networking devices. 2.Shielded Cables It consists of a solid copper or steel conductor plated with copper, enclosed in a metallic braid is entirely covered by with an and tape. This insulated protective outer jacket. These electric cable types are used for computer networking and audio video networking. It is used in telephone internet, high speed trunk television and computer data busses, cable connecting radio transmitter. ,broadband lines 3.Twisted Pair Cables It has two or more insulated copper wires which are twisted with each other and are colour coded. These are used in telephone cable and resistance to external interference can be measured by number of wires. similarly 4.Fiber Optical Cable These types of cables are used to transport optical data through a light source to the receiver. It is assembled cables but contains one or more optical fibres that are used to carry light. These optical fibre elements are typically individually coated with a plastic layer and contained in protective tubes suitable for the environment. to electrical 5.Instrumentation Cable These are flexible and shielded cables for signal transmission between equipment industrial installation. Especially suitable for optimum data transmission with high level of electromagnetic interference. in 6.Underground Cable Underground cables are employed to transmit and distribute electrical power where it is impractical to use overhead transmission lines, or this is used in congested areas where impossible to use overhead transmission lines. There are kinds of cable used depending upon voltage level and service requirement. is it Selection of Cable For consideration of cable for correct size and for type of application, some factor to be considered such as following: a)System voltage b)Current carrying capacity c)permissible voltage drop d)Short circuit rating PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .03-Issue .22-June 2024 Carbonation in Tonic Water PROTEIN FUNCTIONALIZATION PROTEIN FUNCTIONALIZATION Introduction the Cinchona infused with is carbonated water Tonic water quinine. This compound, which is extracted from the bark of tree, provides a distinctive bitter taste. For a drink to be called tonic water, a minimum level of quinine must be added. The maximum amount that can be added is also regulated, but it varies from country to country; for instance, it is 57 mg/L in the United Kingdom, 83 mg/L in the USA, and 85 mg/L in Germany. To mask the bitter flavour, sweeteners such as fructose, as well as artificial flavouring agents, are also used in the preparation of tonic water. As tonic water is a moderately carbonated product, the quality of the added carbonated water has a significant impact on the organoleptic properties of the product. Carbonation process Carbonation is the impregnation of a liquid with carbon dioxide gas. When dissolved in water, it forms carbonic acid. This acid, in combination with the product, produces the acidic and bitter taste found in CSDs. The carbonation process is the last process while manufacturing tonic water. Soft drinks beverages contain carbonation ranging from 1 to 5 volumes of CO2 gas per volume of liquid. In tonic water, the level of carbonation is not more than 4 CO2 gas volumes. Typically, water alone is often carbonated to ensure minimum contamination of the system by syrup or concentrates. The product is spread over chilled plates such that the product runs down the plates as a thin film. This is carried out in a constant-pressure carbon dioxide atmosphere, the lighter, displaced air being bled off. Chilling the product between 1°C to 5°C as a film maximizes the surface area available to the CO2, thus promoting effective carbonation. This has the added benefit that at a lower temperature, the gas stays in solution more easily. Functional Parts of a Carbonation system 1.Deaeration group: It is composed of a horizontal tank kept to a high grade of vacuum by a liquid ring vacuum pump; the incoming water is added CO2 and sprayed using high-efficiency nozzles; a second pump recycles the water from the first to the second stage where a second CO2addition takes place. The system ensures the removal of the air inside the feeding water, and the addition of CO2 is manually adjusted with a special needle valve provided with a flow meter variable area. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION READ MORE.... Vol .03-Issue .22-June 2024 Filling of carbonated beverages is achieved The filling of carbonated beverages under gravity, the rate of flow being dependent on the head difference between the filler bowl and the container. The rate of flow to fill the container is a function of the overpressure applied to the top of the filling bowl (p), the viscosity of the liquid to be filled (µ), the diameter of the filling tube (d) and the length (d) and the length of pipe (l). This can be expressed mathematically by the following formula: 2.Dosage group: It allows the automatic dosage control of the right quantity of syrup in the water; the correct amount is ensured thanks to a control and measure chain consisting of mass flow meters mounted both on the syrup and water line. 3.Cooling group: A plate heat exchanger cools the mixed product down to 6°C. The thermal exchange is obtained in countercurrent with glycol solution regulated by a pneumatic modulating valve. This valve is controlled by a temperature probe mounted on the drink outlet pipe from the heat exchanger. 3.CO2: injection group in line high pressure: It is obtained thanks to the use of a pneumatic modulating valve, a mass flow meter and one injector able to disperse the gas into the liquid. 4.Mixing group: It is realized using two static mixers with high performance which allows the best mixing of gas into liquid.. 5.Storage and final product stabilization group: It is a buffer tank kept at a constant pressure by injection valve and a vent means of a CO2 modulating valve. The tank is equipped with a continuous level to manage the various processing phases and adapt the work range to the filler one. A centrifugal pump regulated by an inverter allows the transfer of the final drink to the filler. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION FOOD INDUSTRY INDUSTRY BUZZ The FSSAI releases a new organic food logo. Asia Fruit Logistica's ticket shop is currently open. The Food Safety and Standards Authority of India (FSSAI) just unveiled the new emblem for organic goods. Thanks to this action, customers will find it easier to recognise real food. This new emblem outlines the guidelines for organic and non-organic goods. Organic food goods now require this new logo. The FSSAI, in partnership with the Ministry of Agriculture and Farmers Welfare's Participatory Guarantee System for India (PGS-India) and the Agricultural and Processed Food Products Export Development Authority (APEDA), created the logo. The Jaivik Bharat line will be positioned at the bottom of the unified logo, which serves as an identity symbol. The logo is green and features a single circle, a leaf, and a checkmark. The checkmark indicates that the product is leaf represents FSSAI-certified organic. nature, and the colour green represents the natural environment. . The green Asia Fruit Logistica's online ticket store is currently operational. From September 4-6, 2024, Hong Kong will host Asia's preeminent fresh fruit and vegetable trade event, which will unite the worldwide fresh produce industry and highlight the full value chain. jam-packed days, attendees of Asia Fruit Over three Logistica can anticipate an exceptional exhibitor line-up showcasing a diverse range of goods and services from suppliers worldwide. Included with every ticket is free entry to the Asia Fruit Business Forum and Asia Fruit Congress, which are held at the newly opened Asia Fruit Knowledge Centre on the exhibition floor. Save up to 40% on your tickets when you buy them online instead of at the box office. In addition to saving money, advance ticket purchases allow guests to avoid on-site wait times. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Labels and advertisements claiming 100% fruit juice must be removed, per FSSAI directive. Concern over purported actions by several parallel channels is expressed by AICPDF. All Food Business Operators (FBOs) are required by an order from the Food Safety and Standards Authority of India (FSSAI) to immediately remove any mention of "100% fruit juices" from the labels and ads of reconstituted fruit juices. Additionally, before September 1, 2024, all FBOs are to use up all of the pre-printed packaging materials already in stock. FBOs are reminded to adhere to the fruit juice standards outlined in sub-regulation 2.3.6 of the Food Safety and Standards (Food Products Standards & Food Additives) the Regulation, 2011 marketing and sale of reconstituted fruit juices as "100% fruit juices." According to this regulation, the Food Safety and Standards (Labelling and Display) Regulations, 2020 must be followed when labelling products covered by this standard. the clarification regarding in Concerns have been raised by the All India Consumer Products Distributors the purported undermining and infiltration of the FMCG industry by several unofficial outlets, notably Metro Cash & Carry. Federation regarding (AICPDF) The Federation said, "We have received numerous complaints from different states regarding these issues, severely disrupting the traditional distribution channels." The Federation claimed that stock records were manipulated using such parallel routes. The corporations' field employees are allegedly falsifying closing stock data and putting undue pressure on distributors to fulfil implausible Product Line Incentive Plan (PLIP) targets. Distributors are under pressure to participate in fake billing and push goods to neighbouring areas or states, which distorts the market and creates artificial demand," the statement continued. According to a conference, FSSAI is working to integrate all food-related rules. With the goal of improving "ease of doing business," the FSSAI has begun work on integrating all food-related laws in India. Packaged drinking water served as the initial step in the procedure. In accordance with the government's vision of "One Nation, One Commodity, One Regulator," Inoshi Sharma, Executive Director of the Food Safety and Standards Authority of India (FSSAI), has stated that the organisation aims to streamline administrative procedures and regulations for companies engaged in the food industry by combining the BIS mark requirement for packaged drinking water within FSSA regulations. During addressing at the CII Conference on Water Stewardship in the Food and Beverage Sector 2024, the food regulator has also requested that the industry concentrate on water management while producing food and beverages and use resources prudently. 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 3 JUNE NATIONAL EGG DAY Crack open the celebration! It's Egg Day, a time to savor the versatile goodness of eggs. Whether scrambled, poached, or sunny-side up, let's honor these protein-packed delights and all the delicious possibilities they bring to the table. 4 JUNE NATIONAL CHEESE DAY How grate is it to celebrate the cheesiest day of the year? 🧀 Let's brie-ze through today with a gouda attitude and cheddar some smiles! Happy Cheese Day! Say Cheese E N U J PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION DID YOU KNOW? 1/3 2/3 Fact 1 T E C H N I C A L C O N T E N T Employing advanced preservation techniques, frozen savory baked goods undergo meticulous preparation to uphold quality. Swift freezing is employed to inhibit microbial growth and maintain texture. Vacuum sealing prevents freezer burn, ensuring moisture product integrity. Precise control over freezing parameters minimizes ice crystal formation, preserving These savory technical processes guarantee optimal quality and prolonged shelf life for consumers goodness. loss and the 3/3 E N U J 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 the temperature, Other frozen baked goods are meticulously prepared before rapid freezing, ensuring quality preservation. Swift cryogenic methods rapidly lower inhibiting microbial growth and maintaining texture. Vacuum sealing freezer burn, prevents moisture safeguarding product integrity. Precise control over freezing parameters minimizes ice crystal formation, preserving the baked goods' texture and taste. These technical processes ensure life for optimal quality and prolonged shelf consumers loss and 3/3 E N U J 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 Ice cream undergoes precise preparation before rapid freezing, ensuring quality retention. The mixture is cooled and aerated to create a smooth texture. Rapid freezing, typically below -20°C, solidifies the mixture while minimizing ice crystal formation. Advanced overrun control ensures desired consistency. The finished product is packaged and stored at ultra-low temperatures to maintain texture and flavor. 3/3 E N U J 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 EMPLOYING ADVANCED PRESERVATION TECHNIQUES, SMALL FROZEN PASTRIES UNDERGO METICULOUS PREPARATION TO UPHOLD QUALITY. VACUUM SEALING PREVENTS MOISTURE LOSS AND FREEZER BURN, ENSURING PRODUCT INTEGRITY. ADVANCED FREEZING TECHNIQUES MINIMIZE ICE CRYSTAL FORMATION, PRESERVING PASTRY TEXTURE. THESE PRECISE PROCEDURES GUARANTEE RETAINED TASTE, TEXTURE, AND QUALITY, PROVIDING CONSUMERS WITH CONVENIENT AND INDULGENT OPTIONS. Fact 4 guaranteeing With meticulous processing, semi-finished ice cream products are crafted to ensure quality. This involves precise mixing, pasteurization, and homogenization, and uniform texture. Advanced freezing techniques ice crystal are formatiAon. Following meticulous packaging, these at ultra-low temperatures, preserving their quality. Such methods ensure the optimal texture and taste of the final ice cream products. then utilized to minimize products stored safety are 3/3 E N U J 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 Advanced preservation. Frozen flour-based desserts undergo meticulous freezing, ensuring preparation before swift quality cryogenic methods rapidly lower the temperature to inhibit microbial growth and maintain texture. Vacuum sealing prevents moisture loss and freezer burn, maintaining product integrity. Precise control over freezing parameters minimizes ice crystal formation, preserving dessert texture and taste. These technical processes guarantee optimal quality and shelf life for consumers. 3/3 E N U J 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 6 is Crafted through meticulous manufacturing processes, other ice products ensure quality. Purified water frozen under controlled conditions using specialized machines. Advanced freezing, minimizing techniques crystal ensuring impurities formation. The resulting ice products undergo meticulous packaging and storage low- temperature environments to maintain quality. These procedures guarantee the production of high-quality ice products for various applications. regulate uniform and in 3/3 E N U J PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .03-Issue .22-June 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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