Seafood and Tree Nut Processing: Navigating the Digital Frontier of the F&B Industry

www.pmg.engineering Vol .02-Issue .29-July 2023 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 .02-Issue .29-July 2023 CONTENTS 1. WHITE PAPER A. Seafood processing- Boat to fork B. Tree nut processing 2. INDUSTRY BUZZ Latest Food Industry News Updates 3. WEEKS HIGHLIGHT A Look Into The Main Events Of The Week 4. DID YOU KNOW? Fascinating Food Facts To Expand Knowledge 2-5 6-7 8 9-13 PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .29-July 2023 SEAFOOD PROCESSING- BOAT TO FORK Introduction Seafood is considered as a valuable source of food that has been used by man from antiquity. Seafood are edible aquatic creatures which are regarded as food for humans. The growth of the seafood market can be attributed to increase in awareness of the health benefits regarding seafood and consumers. Non- changing vegetarians are slowly changing their lifestyle and shifting towards Pescetarianism. Pescetarianism is the practice of adhering to a diet that only incorporates consumption of fish and shellfish as the only source of meat and excluding land-based meat products like beef, chicken, and pork etc. lifestyle of the Seafood Classification Seafood are considered as the second to insects in the largeness of population and outnumber all other vertebrates, mammals, birds, reptiles, and amphibians put can be classified into following two types: together. Seafood 1.Fishes: About 250 different species of fishes are used for edible purposes. Edible fishes can be classified based on their fat content as lean (less than 2%fat), medium (2-5% fat) and fat (more than 5% fat).Bombay Duck , halibut, cod, perch and sole are example of lean fish. Fat fish include salmon, sardine, mackerel, tuna etc. 1.Shellfish: They are of two types: molluscs and crustaceans. The former one has soft unsegmented body while the later have segmented bodies. The molluscs are either partially or wholly enclosed in a hard shell that is largely of mineral composition. scallops, and These mussels. Crustaceans are covered with crust like shells and they include lobsters, crabs, shrimp, and crayfish. Edible shellfishes are mainly saltwater fishes. include oysters, clams, Causes of Fish Spoilage Fish is a very perishable food material and requires to be cared for, from the moment of catch till cooked for the table or processed in the factory. Spoilage begins as soon as it dies and its appearance odor and texture. The affects causes of deterioration are autolytic / enzymatic and bacterial reactions. These causative factors overlap but in fresh fish, action of spoilage bacteria is the most crucial one. Simultaneously, digestive enzymes of fish also starts to act in a reverse manner immediately after death and initiate processes of biochemical or autolytic degradation. Although the flesh of fish is free from bacteria, the surface slime, gills, and viscera harbor them. While the fish is living, the life processes do not allow these natural microflorae to invade the flesh but soon after the fish is dead, the bacteria start multiplying and, in this process, spoil the fish. READ MORE.... PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .29-July 2023 PLATE HEAT EXCHANGER From the moment of catch, the fish also get contaminated with terrestrial microorganisms, which also participate these microorganisms could be pathogenic to man and pose problems of public health. spoilage. Some of in From the moment of catching, the factors that determine the condition of fish reaching the consumer or the site of the processing factory, are: (i) the intervening time, and (ii) the temperature of the fish, and (iii) hygienic way of handling. Seafood Processing to term seafood processing refers The the processes associated with seafood and seafood products between the time they are caught or harvested, and the time the final product is delivered to the customer. Various kinds of and methods used processing of fish are as follows: the preservation for 1.Freezing: Freezing can greatly extend theshelf life and is effective in keeping the fish in a condition similar to that of fresh fish, if the fish is gutted and frozen down to -29 degree C within two hours of its catch. In some cases, clean whole fish are frozen. Finfish are usually frozen as fillets, steaks, or sticks. Large fish are frozen by the sharp freeze, a comparatively slow freeze. Small fish, fillets and steaks are quick frozen. This type of freezing gives a better produce. The storage life of frozen fish, with a low-fat content can be two years. fish are by 2.Drying: The principal methods of drying, or dehydrating, forced-air drying, vacuum drying, or vacuum freeze-drying. Each of these methods involves adding heat to aid in the removal of water from the fish product. 3.Curing: Curing reduces water activity, by addition of chemicals, such as salt, sugars, or acids. There are two main types of curing used in the fish industry: dry salting and pickle-curing. In dry salting type, the butchered fish is split along the backbone and buried in salt (called a wet stack). Brine is drained off until the water content of the flesh is reduced to approximately 50 percent (the typical water content of fresh fish is 75 to 80 the salt content approaches 25 percent) and salting, an percent. additional step is taken in which warm air is forced over the surface of the fish until the water content is reduced to about 20 percent and the salt content is increased to approximately 30 percent. Most dry- salted fish products are consumed in warm, humid countries or in areas that have few means of holding products in refrigeration or cold storage. In heavy or hard-cure 4.Canning: Fishes with high fat content are considered as most suitable food material for canning. Fishes like salmon, tuna etc. are canned in additional fish or vegetable oil, whereas shrimps are canned in brine. Canning retains the natural flavors of the fish. Generally, canning is performed for the export variety of fishes. Shellfish becomes dark or discolored during canned storage. This is due to the release of Hydrogen sulfide from the sulfur components of the fish, which reacts with the iron in the can to give black iron sulfide. This can be avoided using enamel containing zinc. vitamins, minerals, Fish products have attracted considerable attention as a source of high amounts of important nutritional Components like high-quality protein, essential healthful polyunsaturated fatty acids in the human diet. As fish is highly nutritious, it is also highly susceptible to spoilage, due to intrinsic and extrinsic factors. Therefore, Proper processing and packaging will help in maintaining the eating quality of fish for extended period. and PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .29-July 2023 NUT PROCESSING Introduction Classification of Tree Nuts Throughout history, nuts have been considered as the versatile form of food which is still enjoyed as the major source of diet across the world. It is consumed in a variety of ways such as snacks, recipe ingredients, spreads, and as a delicacy. These have emerged as a favorable alternative to in maintaining unhealthy snacking which helps healthy lifestyle. Scientific evidence suggests that consumption of 1.5 ounces (42 g) nuts per day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart diseases. Tree Nuts are seeds or fruits consisting of an edible, usually fat – containing kernel and is surrounded by a hard-brittle shell. Botanically, nuts fruit. These are indehiscent are one seeded considered as nutritionally dense food which are a rich source of proteins, vitamin E, vitamin B2, and essential minerals, and fiber. Tree nuts are also high in antioxidants, which is one of the major factors for their rising consumption. Tree nuts contain unsaturated and monounsaturated fatty acids (MUFA) which make them a popular snack for health-conscious consumers. Its superior quality renders them as good substitutes for animal foods. Almonds, hazelnuts, pistachios, and walnuts are some of the most popular varieties of nuts. From the food point of view nuts may be divided into three main groups: 1)Nuts with High Fat/ Oil Content This class of nuts are mostly used the preparation of the desserts as they are rich in oil. Its examples include cashew nuts, walnut, pecan, etc. Majority of the nuts of these group contain, on average, 50% or more of fat. in 2)Nuts With High Protein Content: This class of nuts contains about 20 -25 % protein. Its examples include almonds, pistachios etc. The combined richness in both proteins and fats of this group nuts explains why these are extremely popular and form the basic food in some areas. 3)Nuts with High Carbohydrate Content Only few nuts are rich in carbohydrates. Chestnuts, for example contains 50 % carbohydrates and is relatively poor in fats and proteins. Processing of Nuts Nuts are of a perishable nature and its palatability or becomes inedible if not properly processed. Post-Harvesting steps of processing tree nuts include: loses PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION READ MORE.... Vol .02-Issue .29-July 2023 5. Grading and sorting: After the nuts have been sterilized, roasted, shelled and peeled, they must be graded and sorted on the basis of color and size. 6.Packing : The final product is packed into bulk bins or pound bags (where the bags are pulled tight and sewed up on the line) that are palletized and shrink wrapped for shipment. Despite the food value of nuts, with many people they have a reputation for being indigestible and causing food allergy. These instances occur due to over- indulgence and from poor mastication. Nuts are concentrated foods with little water or roughage. Thus, there is a need for thorough mastication of nuts for proper digestion. 1.Pre-cleaning: Nut cleaning equipment usually combines gravity and air separation by means of screens and fans to separate nuts and foreign objects by their size and density the nuts will first be sifted by a screen with a mesh size equal to the desired nut size. This allows larger debris to be retained on the screen while nuts and smaller objects fall through. Then, the smaller debris can be screened out by running the material from the first step through a second screen with a smaller mesh size. Yet, stems and debris of the same size as the nuts may still be present. One last cleaning step is air blowing, which separates the lighter particles from the heavier nuts. 2.Hulling & Shelling: During hulling and shelling step, most of the foreign material attached to the nut is removed. There is also an aspiration system that is running parallelly throughout the facility for controlling dust produced during process. The piping runs along the ceiling to suck up as much dust as possible. During initial stage, sets of machines are used for making crack in the hulls and separating them out from the kernels. Nuts are spread out equally among the machines, which have counter-rotating belts to remove the hulls. 3.Separation of Nut Kernels: At the very end of the process, the kernels are taken to the meat deck to further separate out the kernels from everything else, using screens and positive air flow. The hulls and shells are separated and then the kernels are sent to the bucket elevators to be bulk packed into bins. 3.Separation of Nut Kernels: At the very end of the process, the kernels are taken to the meat deck to further separate out the kernels from everything else, using screens and positive air flow. The hulls and shells are separated and then the kernels are sent to the bucket elevators to be bulk packed into bins. 4.Heat Treatment: Presence of salmonella may be controlled in nuts and nut products by thermal treatment (e.g. oil roasting, dry roasting, steam or hot water treatment followed by drying) or non - thermal treatment (e.g. chemical processing using propylene oxide (not approved for peanuts) or ethylene oxide (for black walnuts only) as well as by implementing a program to prevent post- lethality recontamination prior to packing. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION FOOD INDUSTRY INDUSTRY BUZZ MoD and FSSAI establish an agreement to encourage millet consumption . To promote sustainability, DeHaat collaborates with Global Bio Agri-Input Innovations. A Memorandum of Understanding (MoU) between the Ministry of Defence (MoD) and the Food Safety and Standards Authority of India (FSSAI) was recently signed in the presence of Union Health Minister Dr. Mansukh Mandaviya and Defence Minister Rajnath Singh as a significant step towards promoting the use of millets and healthy eating habits among the armed forces. To encourage the consumption of Shree Anna (millets) and its beneficial effects on health, the ministers also released a cookbook titled "Healthy Recipes for Defense." The MoU was signed by G Kamala Vardhana Rao, CEO of the FSSAI, and Lt. Gen. Preet Mohinder Singh, Director- General (Supplies and Transport), on behalf of the Ministry of Defence (MoD). It aims to educate the staff on the nutritional advantages of a diverse diet and food products made from millet. DeHaat, India's largest full-stack AgriTech platform, recently announced a strategic partnership with two cutting-edge global biological agri-input innovations: GBI (Global BioAg Innovations) and Aussan Laboratories. This partnership will support DeHaat's ongoing efforts to provide Indian farmers with sustainable farming practices. The platform, which already has partnerships with over 250 agribusinesses and offers more than 3,000 different agri-input SKUs, has expanded its reach to international IPs for the first time. Through its exclusive network of 12,000 franchise centers in 12 Indian states, the spread across 110,000 villages platform can now exclusively manage the distribution and sales of six distinctive formulations protected by GBI and Aussan Labs patents. This gives over 2 million Indian farmers last-mile access to these products. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Despite a price increase in monsoon, Mother's Recipe maintains price of ginger garlic paste. Shares rise after Nestle India receives approval to open a food processing facility in Odisha. 2022 REVENUE GROWTH FOR CARGILL OF 23% TO $165 BILLION India (1.9M tonne) continues to be the world's largest consumer of ginger, and the retail price has risen from roughly £100 per kilogram to £250 in a week. The ginger crop has been impacted by unfavorable weather, last season's low prices, and less sowing this season, resulting in scarce supply and increased costs. Mother's Recipe has taken measures to make sure that the pricing of its Ginger Garlic Paste stays the same for its consumers and is more reasonably priced than utilizing fresh ginger and garlic at this time. The company is dedicated to offering clients low-cost, high-quality items while also understanding the financial constraints they confront. This season, is pastes manufactured without any preservatives. the better option Following Nestle India's receipt of approval to establish a food processing unit in Odisha, the company's shares were up 0.52 percent at Rs 23,246.10 at 9:41 a.m. on July 17. The Industrial Promotion & Investment Corporation of Odisha Limited (IPICOL) wrote to Nestle India on July 14 to inform them that the State Level Single Window Clearance Authority (SLSWCA) had "in principle" approved the company's proposal to build a food processing facility in the Odisha district of Khordha at Mundaamba, Block-Jankia. The said food processing facility received an investment of Rs. 894.10 crore. The WHO's ruling could harm diet soda sales, or new drink formulae could result. The World Health Organization on Thursday reiterated its recommendation for aspartame use, although the classification of the sweetener by the organization as a potential carcinogen may still deter consumers from drinking diet soda and result in new beverage formulations. Due to customers' shift to drinking more water or choosing beverages with less sugar, soda has decreased during the previous 20 years. However, the market has seen some success with diet sodas in recent years. Although full-calorie sodas continue to dominate the market, diet sodas now account for more than 25% of sales. Coca-Cola and PepsiCo have benefited from their wagers on zero-sugar variations of their eponymous sodas. Aspartame is present in Diet Mountain Dew, Pepsi Zero Sugar, Diet Pepsi, and Diet Coke. 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 15 JUNE WORLD YOUTH SKILL DAY World Youth skill day is observed on 15th of July to expand the strategic importance of equipping young people with skills for employment, decent work, and entrepreneurship. 18 JUNE WORLD LISTENING DAY World Listening Day is observed on July 18th to draw attention to the way humans need to be listening to the world around us, including soundscapes, and environmental awareness, acoustic ecology. 20 JULY INTERNATIONAL CHESS DAY International Chess Day is observed on 20 July. Chess is one of the ancient games with a combination of sport, scientific thinking, and elements of arts. Chess is a game of strategy and wits. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Y L U J PMG DID YOU KNOW? 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 1 Smoked products generally refer to food items that have been exposed to smoke to enhance their flavor, aroma, and sometimes preservation. It's important to note that while smoked products can be delicious, consuming excessive amounts may expose individuals to certain compounds, which can be potentially harmful. 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 1/4 2/4 3/4 4/4 Fact 2 Added sugar refers to any sugar or sweetener that is added to food during processing or preparation. The World Health Organization (WHO) and dietary guidelines in many countries recommend that added sugars should ideally account for less than 5-10% of total daily caloric intake. 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 1/6 2/6 3/6 4/6 Y L U J PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter T E C H N I C A L C O N T E N T 5/6 6/6 Fact 3 A continuous freezer is a type of industrial freezer that is used for rapid freezing of food products or other materials in a continuous production process. It is designed to handle large quantities of products and maintain a continuous flow of items through the freezing process. Y L U J PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Vol .02-Issue .29-July 2023 PMG ENGINEERING About PMG About PMG Delivering End-to-End Engineering Design & Construction Management in Food & Beverage Industry 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