Back to Top
Home / Newsletter / Tech-Knowledge July 2024 Issue 28
Tech-Knowledge July 2024 Issue 28
Tech-Knowledge July 2024 Issue 28
www.pmg.engineering Vol .03-Issue .28-July 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 B U I L D W O R L D C L A S S F O O D F A C T O R I E S PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .03-Issue .28-July 2024 CONTENTS 1. WHITE PAPER 1. WHITE PAPER A. Material Warehouse Planning A. Electrical panel B. Noodles : Types of Flour and B. Frozen Dessert Manufacturing 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 .28-July 2024 Material Warehouse Planning Introduction Racking System A warehouse is a place where the goods and products are stored before they are distributed, sold, or used. The act of repositioning materials is called warehousing. Modern warehouse and distribution systems are highly complex, and in which, must meet a variety of requirements concerning time. The modern warehouse system is highly efficient, and the efficient operation of such systems is a continuous challenge for anyone in charge. It consists of advanced computer-based control technologies that provide the necessary control and management systems (Warehouse Management Systems, WMS) Type of Warehousing 1. Racking System 2. Mobile Shelving System 3. Multi-tier Racking 4. Ground Pallet’s Arrangements System in minimum A racking system warehouse is the storage solution for stacking material in a horizontal row with multiple levels. Now a day, the racking system is one of the most popular ways of warehousing. In this case, the benefit is storage of maximum number of materials required area. Another advantage being minimum wastage of horizontal area. The utilization factor of storage is 90-95%. The pallets flow is from one side to another second side. With the use of the stacker or forklifts, infeed of materials on a pallet for multi rack arrangement and some drives are available in the racking for pulling the pallets to the out-feed direction for taking out pallets. The system is based on the FIFO principle. The FIFO holds first is an inventory control system- which depends on the fact of – Material coming IN first shall be OUT of warehouse first. Though the cost implication of the racking system warehouse is of course higher that the traditional ways of material storage. in first out, which is done PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION READ MORE.... Vol .03-Issue .28-July 2024 Mobile shelving System Planning & Designing of Warehouse like-books The mobile shelving system is used for lightweight in materials warehousing libraries, Grocery storage for shops and malls, etc. Mobile shelving uses storage cabinets or racks mounted to carriages on wheels that slide across a floor track to eliminate fixed aisles, to avoid wastage of space, providing more filing capacity within the same footprint. storage Multi-Tier Racking System is designed The multi-tier racking system for warehouses with limited floor areas, but available height is used for manual storage solutions that maximize warehouse space. They offer an optimum use of height by creating different levels of manual loading aisles at heights accessible by stairs. Ground Pallet’s Arrangements System It is a material handling storage system designed to store materials on pallets. The ground pallets arrangements system is commonly used in all the warehouses. This system requires more space or area for storage as compared to the racking or shelving system. Thought this arrangement is very cheapest when compared to above two system. The utilization factor is 65-75% of the total warehouse area, other for material movements and aisles. free space is used 1. Internal factors for consideration Access to Materials –Easy access to materials, as there should not be any interruptions to material access, like-pallets, partition, and other barriers etc. Material movements – Materials movements should be easy. Aisle Factor Consideration – Sufficient space for aisle for man and material movement. The aisle factor varies as per warehousing, and is generally 1000-1800mm Evacuation & Safety plans – An evacuation plan and safety signage should be there for any emergency exits. it 2. External factors for consideration for storage and Size & Configuration of the site – The warehouse size should be sufficient Arrangements. Site access – Site access should be easy for trucks and vehicles loading & unloading. Financial Consideration – It is always necessary to evaluate financial impact. Building Arrangements – Types and size of the building like – RCC, PEB Shed, or any other. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .03-Issue .28-July 2024 Noodles : Types of Flour and Manufacturing PROTEIN FUNCTIONALIZATION PROTEIN FUNCTIONALIZATION Introduction born Instant noodles were Noodles are staple foods in many regions of the world. and manufactured by Nissin Foods, in Japan, in 1958. It is made from an unleavened dough which is rolled flat and cut, stretched, or extruded into long strips or of different shapes. Noodles are long thin piece of food made from a mixture of flour, water, and eggs. Most noodle the common processing steps of mixing ingredient, kneading rolling, or sheeting the dough, and cutting into pieces. Noodles are usually consumed in wet, boiled, steamed, or fried form. types share Types of flour used for making Noodles items Noodles are most versatile food in the world. We can eat noodles either with vegetables or on their own. For making noodles, five basic ingredients are used: Water, Salt, eggs, oil, and the very important ingredient is flour. Different kinds of flour are used for making noodles for health, taste, and texture reasons. Following are the flour generally used for manufacturing of noodles. All-purpose flour All-purpose flour is the most common flour used for making different kinds of dishes. Just like the name suggests, it is good to use for all purposes. Benefits of using all-purpose flour is, its texture, color, and elasticity. Semolina flour Semolina is referred to as Noodle or Pasta flour because of its coarser texture. Semolina has very high gluten content which helps in binding and gives its firm texture. But the disadvantage of semolina flour for Gluten intolerant people can’t consume noodle made from Semolina flour. Whole wheat flour Whole wheat flour is the ingredient which is mostly used for noodle manufacturing. This flour adds texture and nutrition along with this it is a healthier option, being less refined and containing lower carbs than other flour.Wheat flour contains less calories than other refined kind of Noodles. Corn Flour Corn flour is gluten free flour so, it is a good option for gluten intolerant patient. The noodles made up of corn flour has distinct taste of corn, also it creates a slightly grainer texture than wheat noodles. Corn- flour can be used for noodles making by mixing with other flour also. Quinoa flour Quinoa flour is the best flour made by grinding the grains into powder. It is the best flour because this flour all the health benefits including high protein, high fiber, low glycemic index, which is good for controlling blood sugar level. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION READ MORE.... Vol .03-Issue .28-July 2024 Buckwheat flour is like whole grain, but Buckwheat the main difference is that it is gluten- free. It is popular ingredient because of its nutritional value, it is high in minerals and antioxidants. The noodles made from this flour is basically chewy and grainy. Rice Flour Rice noodles have a long history. It can be used in different forms, such as, fresh dried, and instant noodles which provides variation by which rice is enjoyed in our diet. Rice is a staple food used all over the world. It delivers both benefits of gluten- free and low glycemic index. Plantain Flour Plantain is basically a variety of banana which is hybrid of two species, i.e., Musa acuminata and Musa balbiciana. The botanical name of plantain is Musa paradiciaca. Mature green plantain was processed into plantain flour. Manufacturing of noodles Mixing and kneading As a first step, the wheat flour made up of durum wheat goes into the mixing machine. Then, dough is kneaded with water at room temperature of about 20 to 30 degrees centigrade. Kneading machine mixes the ingredients slowly without causing friction or heating the dough. In more automated industrial process, kneading is made inside vats with a single rotating shaft for 15 to 20 minutes with a speed between 29 to 100 revolution per minute. Roller belt After mixing and kneading the dough it goes into rotating rollers to form sheets. This roller belt helps to distribute the noodles evenly. Then we leave the dough for a specific time to mature. As after rolling the thickness of roller reduces about 1 mm to 1.5 mm. This machine is suitable to produce flat pasta such as lasagna, Fettuccine, and Spaghetti. Cutter/ Slitter Machine Slitter machine is also named as Noodle cutter. It is a type of cutter which can slit dough sheets into noodles. Noodle cutting is the final procedure in noodle manufacturing, so it plays a crucial role. With the help of slitter these instant noodles are made even thinner. Slitter cut the noodles in strand generally of about 2 inches wide and 13 inches long. Steaming Machine Steaming of noodles can be done for around 4 to 5 minutes at 100 degrees centigrade. Steamed noodles are partially cooked by treating fresh noodles with either saturated or unsaturated steam before they are marketed. Steamed noodles are prepared using a semi-automatic steamer. Dehydration process After steaming, most of the noodles are dehydrated either by oil frying or by air drying, thus fried or un- fried noodles is formed. Drying of noodle is very important and risky process because when the noodle is too dried it will break down and if it is dried too slowly it will spoil. Cooling After steaming the noodles, it should be goes through the cooling machine for further cooling of noodles. It should be kept in cooling machine for 4- 5 minutes. Packaging The dried and cooled noodles are then put into firm bags and containers as required and then it is used for packaging. The instant noodles can also be garnished and packed into plastic bags. Then the packed noodles can be transported in market for sale. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION FOOD INDUSTRY INDUSTRY BUZZ BHU researchers have uncovered an innovative technique to test milk at home through evaporation. The first city in the world to prohibit non-vegetarian food is Palitana. Milk has always been an integral part of Indian food culture due to its essential micronutrients. However, concerns about the purity of the milk we consume daily have been raised by news reports about milk adulteration across the country. These reports highlight the need to ensure that the milk we consume is free from harmful chemicals. Chemical adulterants in milk can lead to health problems such as heart diseases, diarrhea, central nervous system disorders, and even cancer, emphasizing the significance of maintaining purity standards. To address this issue, a team of researchers from Banaras Hindu University and Sikkim University has developed a new, cost- effective, and home-based method for detecting adulterants in milk. This innovative method involves using the evaporation process and a machine learning algorithm. The evaporation process results in unique evaporated ring patterns left behind by different types of suspended particles, which act as distinct fingerprints for identifying the specific substances present in the milk. Palitana, a city in the Bhavnagar district in Gujarat, has made history by becoming the first city in the world to ban the sale and consumption of non-vegetarian food. Non-vegetarian food is illegal here. This landmark decision marks a significant cultural and religious shift in the region, reflecting the strong influence of Jainism and its principles. The ban in Palitana encompasses the sale and consumption of meat and the butchering of animals for meat, making these actions illegal and punishable by law. This move followed persistent protests by around 200 Jain monks, who demanded the closure of approximately 250 butcher shops in the city. Their demonstrations showcased the religious and ethical convictions held by the Jain community, who regard non-violence (ahimsa) as a central tenet of their faith. Palitana is not just any city; it is one of the holiest pilgrimage sites for Jains, earning it the nickname "Jain Temple Town." Nestled around the Shatrunjaya Hills, the city is home to over 800 temples, with the most renowned being the Adinath Temple. These temples attract thousands of devotees and tourists annually, further emphasizing the city's spiritual significance. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Bill Gates has devised a method to make butter from air, claiming it tastes like traditional butter. The pandemic altered 85% of food habits, prompting an expert to urge a focus on functional foods. A California-based startup, backed by billionaire philanthropist Bill Gates, has claimed that they are making butter using a complex process that does not require the use of milk or any other dairy product, as reported by The Guardian. Savor creates butter with chains of carbon dioxide, hydrogen, and oxygen, and claims that it tastes "like the real thing." The startup has been experimenting with creating dairy-free alternatives to ice-cream, cheese, and milk by a thermochemical process that allows it to develop fat molecules using gases. According to the UN, the livestock industry accounts for 14.5 percent of global greenhouse gas emissions and reducing meat and dairy consumption is one of the crucial ways to reduce its environmental impact. Savor stated that its products will have a significantly lower carbon footprint than animal-based ones. Real butter has a carbon footprint of 16.9kg CO2 equivalent per kg, while that created by Savor has a carbon footprint of less than 0.8g CO2 equivalent per kg, The Guardian reported. It's important to note that since the Covid-19 pandemic, there has been a significant shift in the way consumers approach food and drink. The International Food Information Council’s annual Food & Health Survey revealed that the pandemic has had a profound influence on the eating habits of 85% of consumers, with approximately 1 in 5 opting for healthier choices. This trend has continued, with 60% of consumers actively trying to eat healthily and 25% prioritizing convenience and speed in their food choices, particularly as many individuals return to office settings. Recent data from the Office for National Statistics (ONS) shows that 41% of people have reported commuting to work rather than working from home. Functional foods have taken on an increasingly crucial role in improving immune health, providing health support and basic nutrition. Components like Beta-glucans and medium-chain triglycerides (MCTs) are being recognized for their powerful impact on immune function and overall wellness. By March 2025, Nothing Before Coffee aspires to reach a revenue goal of Rs. 100 crore. location, situated India's rapidly growing coffee chain, Nothing Before Coffee, has revealed the launch of its 64th store in Pune, bringing its total to 64 outlets across India. The company continued its growth by opening over 17 new outlets in the second quarter, offering a unique opportunity for individuals in various regions to Savor high-quality, flavourful brewed coffee and beverages at reasonable prices. The new Pune in the prestigious Viman Nagar neighbourhood, showcases Nothing Before Coffee's dedication to quality and community. This trendy and contemporary store presents a varied menu featuring organic coffee, shakes, mocktails, hot chocolate, and a wide array of delectable snacks, sandwiches, noodles, and cookies, catering to the refined palates of its discerning patrons. With a strong emphasis on delivering exceptional coffee, fostering a welcoming ambiance, and offering friendly service, NBC has crafted an extensive selection of specialty coffee beverages to appeal to diverse tastes, establishing itself as a sanctuary for coffee aficionados and food lovers alike. T HE UNION MINISTER FOR FARMERS' WELFARE AND AGRICULTURE ASSESSES KHARIF SEASON READINESS. 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 17 JULY HAPPY MUHARRAM As we mark the beginning of the Islamic New Year, Muharram reminds us of the strength found in faith and the importance of standing for justice and unity. Y L U J 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 Pizza production lines epitomize sophisticated automation in food manufacturing, integrating diverse components like dough dividers, topping applicators, conveyor belts, and ovens. Advanced designs meticulously portion dough and distribute toppings, with customizable settings for varied pizza sizes and styles. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Y L U J 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 Ventilation design in food processing facilities is paramount for maintaining optimal air quality and hygiene standards. Strategically placed ventilation systems ensure proper air circulation, temperature control, and moisture management throughout the facility. Advanced designs incorporate HEPA filters and air purification systems to remove contaminants and maintain food safety. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Y L U J PMG T E C H N I C A L C O N T E N T 1/3 2/3 Fact 3 Modern packaging systems play a crucial role in prolonging the shelf life of various products by providing a protective barrier against external factors such as moisture, oxygen, light, and microbial contamination. 3/3 Y L 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 1/4 2/4 3/4 4/4 Fact 4 Emulsifiers are vital additives in food production, crucial for creating and stabilizing emulsions. With both hydrophilic and lipophilic properties, they effectively bind water and oil phases together. Advanced emulsifiers utilize specialized molecular structures to enhance stability and texture in food products. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Y L U J PMG B U I L D W O R L D C L A S S F O O D F A C T O R I E S PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .03-Issue .28-July 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
Suggested Links
Questions?
Fill out the form below and we will get back to you within two business days.

Featured Product Categories

Arrow
Explore the Richness of Taste made possible by Food Processing
Explore
Arrow

Featured Technology Categories

Arrow
Technologies in Food Processing behind the delicious food products
Explore
Arrow

Featured Expertise Categories

Arrow
Expertise that Delivers - Meet the Masters in Food Industry Engineering
Explore
Arrow

Featured Projects

Arrow
Innovating the Future of Food Engineering - Explore our State-of-Art Projects
Explore
Arrow

Articles

Arrow
Insights and Innovations: Exploring Our In-Depth Industry Articles
Explore
Arrow

Newsletters

Arrow
Stay Updated: Dive into Our Informative Food Industry Newsletters
Explore
Arrow
Thank you!
Your submission has been successfully sent.
Someone from our team will contact you soon.