Newsletter | Tech-Knowledge August 2024 Issue 32 | PMG Engineering

Tech-Knowledge August 2024 Issue 32

🌱 The Power of Pasteurization: Keeping Food Fresh and Safe 🔬 Pasteurization is a game-changer in food preservation. By gently heating food below 100°C for a short time, this process deactivates harmful microbes, significantly extending the shelf life of the products we rely on every day. It’s a simple yet powerful way science works to keep our food fresh, safe, and ready to enjoy. Similarly, The "Forming, Storming, Norming, Performing" model, developed by Bruce Tuckman in 1965, emphasizes the importance of different phases in team development for tackling challenges and delivering results. Tech-knowledge: Stay informed with our latest updates! Check out our newest newsletter for insights, industry trends, and exciting news. Don't miss out—read it now! #FoodSafety #Innovation #QualityAssurance #FoodScience

www.pmg.engineering Vol.05-Issue.32-August 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.05-Issue.32-August 2024 CONTENTS 1. WHITE PAPER 1. WHITE PAPER A.Tunnel Pasteurization of Carbonated Drink A. Electrical panel B.Tuckman: Forming, Storming, Norming, B. Frozen Dessert Performing Model 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.05-Issue.32-August 2024 Tunnel Pasteurization of Carbonated Drink Introduction to the reduce population Pasteurization is a heat treatment method used to increase the shelf life of foods by deactivating the microbes present in it. It is a food stabilization of operation microorganisms, thereby extending the shelf life of the foods. This process slows spoilage caused by microbial growth in the food by an elevation of temperature during a specific time, with the application of heat. This technique employs sub- 100°C temperature and short time of contact with the heat achieving a moderate prolongation of shelf life of the product. The Process of Tunnel Pasteurization safe should remain product Shelf life study of products varies on the type of the food product .During the shelf life span,the food .The manufacturing Once bottles are filled and capped, they’re sent on a conveyor belt from one side of the chamber to the other. Within the tunnel, they are subjected to the actual pasteurization process in order to inhibit the enzymes that encourages spoilage and control pathogenic microbes. and expiry date is mentioned on every packaged product . under sprays of hot water, sit in a hot water bath or are subjected to steam. The bottles undergo increasingly hot water temperature until they temperature. The bottles reach pasteurization continue until they reach the other side of the chamber. There, they’re cooled with cold water. The heating and cooling of the product is by convection set up by the external temperature changers along the tunnel bed. In the heating cycle, as the hot water jets contact the surface of the bottles, they heat up the surface. Through the container wall, a temperature gradient exists due to the conduction of heat through the wall. This temperature sets up convection increase currents within the bottle. in Advantages and Disadvantages of Tunnel Pasteurization 1. Tunnel pasteurization offers numerous benefits in carbonated beverage manufacturing. that Product in a TP is not likely to be adversely affected during a short stoppage is downstream. Unlike heat treatment methods like hot filling, which don’t allow CO2 to be added to the it causes too much foaming beverage since during the process, tunnel pasteurization is compatible with most carbonated drink with limited carbonation till 2.5 g CO2/L in cans and 3.5 g CO2/L in glass bottles. READ MORE.... PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol.05-Issue.32-August 2024 2. However, despite the advantages, it also has a few cons: Limitations on the amount of CO2 that can be added to the product. TP is only used for low carbonated products (less than 1 – 1.25 CO2 gas the pressure built up during volume) as pasteurization would otherwise exceed the internal pressure resistance of the container. Can occasionally require additional equipment leading to additional expenses. Within a TP, the temperature of the various water sprays that are the source of heat and cooling can be monitored in the usual way, but the temperature of individual closed packages cannot be measured, thus it is usually difficult to monitor and validate the efficacy of the process for individual entities. Tunnel Pasteurizers available commercially Some of the good options available for tunnel pasteurizers are tabulated below. There are however many more good players one can choose from, which is not mentioned in this list. Types of Tunnel Pasteurizer 1. Walking Beam: This configuration employs alternating strips, picking and stepping product forward. 2. Belt: This configuration uses belts constructed from SS to convey the product forward through the tunnel. 3. Carrier: These are formed carrier channels that are mounted to roller chains on each side. The channels support the product and transfers it through the tunnel. Effect of temperature on carbonation temperature. When is decreased, and vice versa when Carbonation refers to carbon dioxide dissolved in a liquid, and the rate at which CO2 dissolves or is soluble depends on the temperature is raised, the rate of dissolution in liquid the temperature is lowered. This basic principle explains carbonation. Tunnel how temperature affects pasteurization because of its gradual nature of low heating does not affect the carbonation of carbonated products. However, great care should be taken to ensure that the bottles are adequately cooled. Products that are not adequately cooled before the discharge area of the TP may retain heat in the middle for sufficient time to develop a loss in the amount of carbonation and may develop a noticeable cooked flavor. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol.05-Issue.32-August 2024 Tuckman: Forming, Storming, Norming, Performing Model PROTEIN FUNCTIONALIZATION PROTEIN FUNCTIONALIZATION Introduction Forming, Storming, Norming, performing model was first developed by Bruce Tuckman in 1965. It is one of the most common team development theories and had formed many ideas since its conception. Tuckman’s theory focuses on the way how a team tackles a task from an initial stage to throughout to the completion of the project. Tuckman’s theory mainly focuses on Team Building Challenges. One of the most useful concepts of team building activities is that the team has an opportunity to observe their behaviour within a measurable time frame. Tuckman said that these phases are all necessary and inevitable in order for a team to grow, face up to challenges, tackle problems, find solutions, plan work, and deliver results. Stages in Tuckman Theory 1. Forming: During the Forming stage, team members are usually very excited to be part of the team and eager about the work ahead. Members often have high positive expectations and attitudes for the team experience. At the same time, they may also feel some anxiety, wondering how they will fit into the team and if their performance will measure up or not. Forming stage has a lot of questions from team members as they are excited to work with the new team. The forming stage is to create a team with goal directions and roles to work upon so that members can start building their trust. The energy level is very high in this stage and a good leader can help the members to work accordingly and focus on the goals. 2. Storming: In the second stage as the team begins to move towards its goals member found that they are unable to get their goal due to this they are very frustrated and disappointed by the team’s performance due to these conflicts arises. There is a slight change in the behaviour as compared to stage one. During the Storming stage, team members may argue or become critical of the team's original mission or goals. Members show their concerns as they are not able to meet their goals. Now the team needs to refocus on their goals has to keep all the conflicts, disappointments aside and start all over again. The team may need to develop both task-related skills and group process and conflict management skills. 3. Norming: In the third stage, the members start to resolve their issues as soon as they resolve and start again with the same excitement, they will see the team performing again and trying to reach their goal. Behaviours during the Norming stage may include members making a conscious effort to resolve problems and achieve group harmony. Communication is more fluent and meaningful teams may begin to develop their own language (nicknames) or inside jokes. Now they will enjoy working with each other. READ MORE.... PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol.05-Issue.32-August 2024 Now members shift their energy to the team's goals in both and show an individual and collective work. The team may find that this is an appropriate time for an evaluation of team processes and productivity. in productivity, increase 4. Performing: In the fourth stage, members now start feeling satisfaction in their work as well as with teams’ performance. Now they are well aware of their strength and weaknesses, and they distribute work accordingly. As now they help each other Members feel confident in their individual abilities and those of their teammates. Roles on the team may have become more fluid, with members taking on various roles and responsibilities as needed. Differences among members are appreciated and used to enhance the team's performance. Team members should continue to deepen their knowledge to continuously development. Accomplishments in team processes or progress are measured and celebrated. including working skills, improve team and 5. Adjourning: Some teams do come to an end, when their work is completed or when the organization’s needs change. While not part of Tuckman’s original model, it is important for any team to pay attention to the end or termination process. Members may feel sad or have a sense of loss about the changes coming to their team relationships. And at the same time, the team will feel a sense of deep satisfaction at the accomplishments of the team. Conclusion focussed on During the last, some team members may become less their productivity may drop. Alternatively, some team members may be focused on the task and their task productivity may increase. tasks and team's the Is the "Performing" stage the end of the process? Working with a high-performing team is a truly pleasurable and growth experience. This is not the end of the process the team should still work and focus on new upcoming goals Changes, such as members coming or going or large-scale changes in the external environment, can lead a team to cycle back to an earlier stage. But if the changes are teams may recognized and addressed directly, successfully stage indefinitely. the Performing remain in PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION FOOD INDUSTRY INDUSTRY BUZZ Oreo and Coca-Cola are collaborating on carbonated cookies and chocolate-flavoured soda. FSSAI has initiated a project to tackle the issue of microplastic contamination in food. Coca-Cola and Oreo have joined forces to introduce two exclusive, limited-edition products: Oreo Coca-Cola Sandwich Cookies and Coca-Cola Oreo Zero Sugar Limited Edition soda. This collaboration, named “Besties,” aims to blend the best qualities of each brand to create exceptional offerings. In a recent press release, the brands expressed that this unique partnership is designed to ignite joy among friends through the introduction of two extraordinary products and a range of exclusive digital and physical experiences. The Coca-Cola Oreo Zero Sugar Limited Edition soda infuses Coca-Cola with delightful hints inspired by Oreo cookies, while the Oreo Coca-Cola Sandwich Cookie features two distinct base cookies, one infused with Coca-Cola syrup and the other embossed with Coca-Cola designs. Moreover, these cookies are infused with popping candies to deliver a fizzy sensation with every bite. This exciting collaboration is generating buzz and anticipation among fans worldwide. The Food Safety and Standards Authority of India (FSSAI) initiated a significant project on August 18, 2024, in New Delhi to address the growing issue of microplastic contamination in food. The project, titled "Micro-and Nano-Plastics as Emerging Food Contaminants: Establishing Validated Methodologies and Understanding the Prevalence in Different Food Matrices," began in March of the same year. Its main objectives are to develop and validate analytical methods for identifying micro and nano-plastics in various food products, as well as to evaluate their prevalence and exposure levels in India. The project aims to establish standard protocols for micro/nano-plastic analysis and carry out intra- and inter-laboratory comparisons. Collaborating with esteemed research institutions such as the CSIR-Indian Institute of Toxicology Research (Lucknow), ICAR-Central Institute of Fisheries Technology (Kochi), and the Birla Institute of Technology and Science (Pilani), this study also seeks to produce vital data on microplastic exposure levels among consumers. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Statement from the Ministry of Supply provides help to the spice industry. Lotte India and Havmor have announced a merger with a sales goal of Rs 6,000 crore. The recent announcement from the Ministry of Health and Family Welfare regarding Indian spices provides much-needed clarity on the situation. Anupriya Patel, the MoS, MoHFW, has emphasized that the actions taken by agencies in Singapore and Hong Kong were part of routine procedures and not a ban on any Indian spice products or brands. This clarification has been warmly welcomed by Sanjeev Shah, chairman of Everest Food Product Pvt. Ltd., who expressed gratitude to loyal customers and stakeholders for their unwavering support. He emphasized that Everest products were never banned in any country. The minister's statement not only provides a significant boost to the Indian spice industry but also reaffirms the global reputation of Indian products. This clarification should dispel any lingering doubts about the quality of Indian spices and pave the way for continued success and growth in the global market. The Odisha government has unveiled India's inaugural 24/7 grain ATM, also referred to as the 'rice ATM,' in a bid to modernize the Public Distribution System (PDS) for beneficiaries holding ration cards. Positioned at a warehouse in Mancheswar, the initiative was inaugurated by Odisha Food Supplies and Consumer Welfare Minister Krushna Chandra Patra. Officially dubbed the Annapurti Grain ATM, it has the capacity to dispense up to 50 kg of grain within five minutes, exhibiting an impressively low error rate of 0.01%. Offering inclusive access, individuals possessing a valid public distribution system ration card from any state or union territory in India can procure their entitlement. This groundbreaking ATM significantly reduces waiting time by 70% by swiftly dispensing the allotted 50 kilograms of grain upon completion of biometric authentication. Additionally, its modular design allows for convenient assembly based on the available space, while its energy-efficient nature enables connection to solar panels for automated replenishment. The first 24/7 'Grain ATM’ in India has commenced dispensing in Odisha. The Government of Odisha has launched India's first 24-hour grain dispensing machine, also known as 'Annapurti', in Bhubaneshwar. This initiative, in partnership with the United Nations World Food Programme, aims to provide access to the public distribution system beneficiaries round the clock. The 'Grain ATM' can dispense up to 50 kilograms of grain in five minutes, reducing waiting time significantly. It offers universal access to anyone with a valid Public Distribution System ration card in India. The machine is energy efficient and can be connected to solar panels for automatic refilling. The Deputy Country Director for WFP in India praised Odisha's success and recognized the state's pioneering efforts in ensuring food security. This innovative approach will not only benefit the citizens of Odisha but also serve as a model for other states and countries striving to achieve nutritional security and provide consistent access to food ration.. 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 15 AUGUST HAPPY INDEPENDENCE DAY "Celebrating the spirit of freedom and the countless sacrifices that shaped our nation's destiny. On this Independence Day, let's honor our heritage, cherish our unity, and pledge to build a brighter, stronger India. Together, we rise as one, embracing the power of liberty and the promise of tomorrow". DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION T S U G U A 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 In baking systems, slicers play a pivotal role in precision portioning of dough or baked goods. These machines are equipped with adjustable blades and conveyor belts, ensuring. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION T S U G U A 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 Sourdough plants are sophisticated facilities designed for the controlled fermentation of dough to produce sourdough, a key ingredient in baking. These plants feature specialized fermentation chambers equipped with precise temperature and humidity controls to optimize microbial activity. Advanced sourdough plants may incorporate automated mixing and fermentation processes, ensuring consistent quality and flavor development. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter T S U G U A 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 Pressing is a pivotal operation across industries, essential for compressing materials or shaping them into desired forms through the application of force. Hydraulic or mechanical presses, equipped with adjustable pressure settings, are commonly employed for this purpose. Advanced techniques may utilize programmable controls to ensure precise force application and monitoring. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter T S U G U A 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 Margarine production plants are intricate facilities engineered for large-scale manufacturing of margarine, a vegetable-based spread. These plants utilize advanced blending and emulsification equipment to mix oils, water, and other ingredients. The mixture undergoes rigorous processes, including homogenization and cooling, to achieve the desired texture and consistency. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter T S U G U A 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.05-Issue.32-August 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

PMG Engineering | Build World-Class Food Factories | Newsletter | Tech-Knowledge August 2024 Issue 32