Copy of PMG Newsletter (Volume 2. Issue 18)- DIGITAL.pdf

DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION
TECH-KNOWLEDGE
FOOD & BEVERAGE
INDUSTRY
ENGINEERING
& DESIGN
SCIENCE &
TECHNOLOGY
Vol .02-Issue .18-May 2023
www.pmg.engineering
A
The Official PMG Engineering Newsletter
PMG

CONTENTS
2-5
6-7
8-9
10-12
1. WHITE PAPER
PMG
2. INDUSTRY BUZZ
3. WEEKS HIGHLIGHT
4. DID YOU KNOW?
A. Ultra high temperature (UHT)
B. Individual Quick Freezing (IQF)
Latest Food Industry News Updates
A Look Into The Main Events Of The Week
Fascinating Food Facts To Expand
Knowledge

ULTRA HIGH
TEMPERATURE (UHT)
Introduction
READ MORE....
PMG
Ultra High Temperature or Ultra Pasteurization
processing goes by the name of UHT, one of the
major preservation technique in dairy industries as
it converts highly perishable milk into a product
with shelf life extended from days to month and
can be stored and transported without
refrigeration condition. Furthermore, marginal
nutritional and sensory changes in milk by its
processing becomes the driving force for UHT
products in market.
Classification of Tests
1.Steriliser: A closed continuous chamber where
controlled heating of product is done at 135 and
145 ˚C for 1 to 10 seconds for complete
elimination of micro-organisms, including thermal
resistant spores. Two methods of heating are
employed for sterilization process:
Direct Heating: Product is in direct contact with
heating medium such as steam, which need to be
of food grade or potable quality. Main advantage
of direct heating is that it does less damage to
heat sensitive products (milk) as it is held at
elevated temperature for a shorter period. Steam
is briefly introduced into the product which is
rapidly followed by flash cooling.
UHT processing is associated with aseptic
packaging, one of the demanding technology and
presents many scientific and technical
opportunities. UHT processing is generally defined
as heating milk between 135 and 145 C for 1±10s.
The basis of UHT is- sterilization of food before
packaging and filling into pre-sterilized containers
in sterile environment. The ultimate goal being
maximising the destruction of microorganisms and
minimize the chemical changes in product.
UHT treatment requires both a sterilizer and an
aseptic unit (for packaging the product) which are
described below:
Indirect Heating: The heating medium and
product are not in direct contact, but separated by
equipment contact surfaces. For achieving this
heat exchangers are used as in case of normal
pasteurization process. Plate, tubular and scraped
surface types of heat exchangers are used which
makes the process cost effective as most of the
heat energy can be recovered.
1.Aseptic Packaging: Filling of a commercially
sterile product into a sterile container under
aseptic conditions and hermetically sealing the
containers so that reinfection can be prevented.
This results in a product, which is shelf-stable at
ambient conditions and when UHT is coupled with
aseptic packaging technology, then the product
can be protected from post processing
contaminates thus extending the shelf life of the
product.

PMG
PLATE HEAT EXCHANGER
1.Products with longer shelf life: UHT
pasteurization extends product’s shelf life by
months.
2.Products with less bacteria: High heat required
during UHT pasteurization results in milk that is up
to 99.9% bacteria-free and inactivates the highly
thermal resistant bacterial spores.
3.Products does not require refrigeration: When
the UHT process is coupled with aseptic filling
equipment, then the product can be stored and
transported at ambient temperature.
2. Fouling or deposit formation: During UHT
processing of milk, a deposit builds up on the heat
exchanger, which reduces the operational
efficiency of the plant as the deposit acts as a
partial insulator and reduces the rate of heat
transfer to the milk. In general, these can be
classified into two types :
Type A: occurs at the lower temperatures in a UHT
plant, up to ~110˚C; it is quite voluminous and
consists largely of protein.
Type B: which occurs at temperatures >~110˚C, is
hard and compact and consists largely of minerals,
principally calcium phosphate.
Advantages
Effects on processing on Milk
2.Aseptic Packaging: Filling of a commercially
sterile product into a sterile container under
aseptic conditions and hermetically sealing the
containers so that reinfection can be prevented.
This results in a product, which is shelf-stable at
ambient conditions and when UHT is coupled with
aseptic packaging technology, then the product
can be protected from post processing
contaminates thus extending the shelf life of the
product.
1. Whey protein denaturation and formation of
protein complexes: Β-lacto globulin, which makes
the major part of whey protein, is denatured in
irreversible manner as they are heated above
70°C. Denaturation of lactoglobulin begins with
dissociation of its very compact dimeric structure
followed by unfolding of the globular monomer,
which leads to exposure of its active free
sulfhydryl group, which is normally buried inside
the globular structure and forms complexes with
caseins and lactalbumin.
2.Maillard reactions: During UHT Processing,
initial step is reaction between lactose and lysine of
milk protein leads to the formation of several
intermediate compounds such as hydroxyl methyl
furfural (HMF), formic acid, methyl ketones, and
formation of advanced Maillard products such as
galactosyl-pyranone and brown-coloured
melanoidins.
3.Lactose isomerisation: During UHT Treatment,
Isomerisation of lactose (galactose ± glucose) to
lactulose (galactose ± fructose) occurs which is
considered as the most reliable index of heat
treatment of UHT milk, as it is not present in
unheated milk and it changes little during storage
of the milk It has been proposed that the lactulose
content of UHT milk should be <600mg/L to enable
it to be distinguished from sterilised milk, which
should have >600mg/L of lactulose.
UHT processing is a mature technology and now it
is also used for processing of other food products
such as soups, ketchups, custard, flavoured milk,
fruit juices etc. It sterilizes food products by
destroying harmful bacteria and pathogenic
microorganisms and combines the sterile product
with the sterile packaging material in a sterile
environment; the end result is a shelf-stable
product requiring no refrigeration.

INDIVIDUAL QUICK
FREEZING (IQF)
Introduction
READ MORE....
PMG
The frozen food market is one of the largest and
most dynamic sectors of the food industry.
Freezing, regarded as superior to canning and
dehydration, due to its requirement of shortest
processing time. During late 1800, frozen storage
cabinets were developed which used natural
occurring ice and snow for preserving food outside.
With the advancement in freezing technology, IQF
has evolved as a most promising technology for
preserving food and vegetables for longer time in
same farm-fresh condition without bringing much
alteration in its sensory and physio-chemical
attributes. The safety and nutrition quality of
frozen products are enhanced when high quality
raw materials are used and good manufacturing
practices are employed in the preservation process,
and the products are kept in accordance with
specified required temperatures.
Introduction- IQF Technology:
This method of freezing has a unique ability as it
freezes all its components individually by keeping
them separate from each other. This makes it easy
to individually freeze and store products like
peaches, berries, grapes, corn, peas, fish, shrimp
and poultry products. The major market segments
for IQF are:
Retail outlets for direct consumption
Hotels, restaurants, caterers and eateries
Food industries which use fruits and vegetables
as raw material and want to process during the
lean season
Working Principle
IQF relies on ultra-quick freezing i.e. freezing the
product quickly for which there is requirement of
very low temperatures of approx. -30°C to -40°C,
for halting the activities of the microorganisms
that are responsible for the spoilage of food
product. This technology freezes each piece of
food individually using fluidization technique, i.e.
product is suspended on high velocity air, which
leads to freezing of food products in 10 to 12
minutes which otherwise takes at least 3 to 4
hours. Thus, most of the properties of the parent
food is preserved, as formation of big crystals does
not takes place, which damages the tissues of food
material.
In Food Processing Industry, IQF stands for
Individual Quick Freezing, indicating to each
individual piece of food frozen separately from
each other’s. Originally developed as a specific
solution to block or cluster freezing of small-sized
products, to preserve quality and to give
unparalleled convenience to end-users.

Vol .01 Newsletter
PMG
1.Fluidized Bed Freezing: Commercially rapid
freezing rates are achieved by introducing food
product in an insulated tunnel having vigorous
circulation of cold air. Food commodities are
passed through this chilled tunnel on trays/ belt.
Food is fluidized to form a bed of particles, which
is then frozen by forcing cold air upward through
the particles. Upward motion of the air through
bed partially lift or suspend the particles, which
leads to the speedy drying of the particles. This is
a direct methord of freezing as cold air comes in
direct contact with the product. Here the
temperature of the air is approximately -18 to -
34°C and the velocity of the air kept high in the
range of 2 - 5 m/sec. This process is economical for
producing IQF products as variety of sizes and
shapes can be accommodated. The depth of the
bed of particles varies with the product. E.g. Solid
food particles of the size of pea’s up to
strawberries can be frozen with a depth of 1 to 5"
whereas Green beans/French beans are partially
fluidizable products, and requires a depth of 8 to
10 inches.
Three extensively used technologies fluidized bed,
plate freezing & Cryogenic freezing are very
efficient, prevent product stickage, and produce a
100% IQF freezing output.
I.Direct Freezing
2.Cryogenic Freezing: Few products like
mushroom, tomatoes, strawberries and
raspberries requires ultrafast freezing which can
only be achieved by immersing them either in
liquid nitrogen or liquid Carbon Dioxide at low
temperature (below -60°C) for freezing the outer
surface of the product instantaneously.
1.Plate freezing: It is an indirect way of freezing
food product. Food products are placed in contact
with metal plates, which are indirectly cooled using
cold brine or vaporizing refrigerants. This process
is suitable for unpacked food stuffs e.g. shrimps. It
is quite economical as it minimizes the problem of
dehydration, defrosting and packet bulging.
II.In Direct Freezing:
Agriculture produce and meat products are the
gold mine of food industry which are considered as
the main stay for economy. Thus IQF helps in
preserving this treasure efficiently without
compromising with its nutritional and sensory
qualities.
Types of IQF
IQF-able Product
Some of the IQF-able products are chopped
spinach, chicken breast, peas, corn, shrimp, sliced
tomatoes, beans, fruit berries etc.
IQF-able Product
1. It produces the better quality frozen product
possessing similar organoleptic and nutritional
attributes as their raw form.
2. One of the biggest benefits of individual quick
freezing is having small portions of frozen food
available at any time. IQF makes it easy to just
defrost only the amount you need instead of
thawing out an entire bag of frozen chicken
breasts.
3. It does not require any kind of chemical
preservation for increasing shelf life.

FOOD INDUSTRY
INDUSTRY BUZZ
FSSAI's Ad Panel has reported 32
new false advertising and claims
examples.
Delfrez adopts the 'Soy Fed Product'
label as a public awareness campaign.
The Food Safety and Standards (Advertisements & Claims)
Regulations, 2018 have been violated in 32 new instances,
according to the FSSAI's Advertisement Monitoring
Committee. Health supplements, organic products, fast-
moving consumer goods (FMCG), basics, etc., were
examined for false advertising, and around 170 incidents
were reported in the previous six months, according to
the FSSAI.
Food enterprises, such as producers and marketers of
nutraceutical products, refined oils, pulses, flours, millet
products, and ghee, were investigated by the food
authority to see whether or not their health claims,
product claims, and other claims were accurate.
PMG
The leading omnichannel poultry brand in India, Delfrez, from
the Suguna Foods company, has adopted the voluntary "Soy
Fed Product" label for all its ready-to-cook and ready-to-eat
meat products. The "Soy Fed Product" label aims to inform
consumers and distinguish packaged poultry, meat, and fish
that are fed with soy meals because soy's superior amino
acid profile and amino acid digestibility have a significant
impact on the growth and development of the meat, which
ultimately benefits the end consumer.
With this affiliation, the company also supports the public
health program "Right To Protein," which introduced the
distinctive feed label for goods containing animal protein in
September 2021.

FSSAI extends the deadline for tea
FBOs to use outdated packaging
materials.
2022 REVENUE GROWTH FOR CARGILL OF 23% TO $165 BILLION
WOX Energy Drinks' Classic Edition
hits a new standard with a quarter of
Rs 10 crore in revenue.
The world's top energy drink company, WOX Energy Drinks,
has reported that their Classic Edition energy drink has
generated gross sales of Rs 10 crore in just one quarter since
its introduction in India.
AI opening doors for the food and
beverage sector
PMG
The FSSAI has permitted food companies manufacturing
tea to utilize outdated pre-printed packaging materials.
The top food regulator claims that it has received multiple
requests for an extension to the period allowed by the food
authority to use the old packing materials from tea
producers and tea farms.
Businesses across all sectors are being transformed by new technology,
with artificial intelligence (AI) breakthroughs being the most intriguing. The
F&B sector has long been at the forefront of implementing AI to improve
operations, inventory management, food safety, and other areas.
According to Inoshi Sharma, executive director of the
FSSAI, the FSSAI has received requests from several tea
estates (FBOs) and the Indian Tea Association asking for
an extension of 06 months rather than the current 03
months that the FSSAI has allowed for the use of non-
retail pre-printed bulk tea packages.
AI in the food supply chain improves efficiency overall and changes how
food is produced, processed, delivered, and consumed. Businesses in India
are under tremendous pressure to predict food demand and provide safe
food items because of the country's constantly expanding population. The
way business interacts with its clients and partners can change
significantly due to AI, but many people still need to learn about this
technology's full potential.
''This is a historic time for us,'' according to WOX COO Ajay
Arora. We are happy with the overwhelmingly positive
feedback our Classic Edition energy drink has gotten in India.
Customers from around the nation have responded
exceptionally well to our energy drink, which meets strict
international criteria and is of remarkable quality and taste.
We appreciate our consumers' steadfast support of our brand
and will continue to do our best to offer them the best
products and services.

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WEEKS
HIGHLIGHT
INTERNATIONAL
WORKERS' DAY
International Workers' Day, also called May Day or
Labour Day, is an annual celebration
commemorating the historic struggles and gains
made by workers and the labour movement.
M
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PMG
1 MAY
The World Day for Safety and Health at Work is
celebrated annually on 28 April to promote the
prevention of occupational accidents and diseases
globally.
WORLD DAY FOR SAFETY
& HEALTH AT WORK
28 APRIL

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WORLD ASTHMA DAY
Every year on the first Tuesday in May, World
Asthma Day is marked to raise awareness and
care for asthma throughout the world.
M
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PMG
The 4th of May is designated as International
Firefighter's Day. This day is marked to honour
and acknowledge the sacrifices made by firemen
to preserve the safety of their communities and
environment.
INTERNATIONAL FIRE
FIGHTERS DAY
3 MAY
4 MAY

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Vol .01 Newsletter
DID YOU KNOW?
Fact 1
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Crackers are high in starch. Starchy foods
become sticky when chewed, allowing them to
stay in mouth for extended periods of time.
The longer food remains on the teeth, the
longer bacteria in the mouth have to convert it
into harmful acids, resulting in tooth decay and
cavities.
Fact 2
Indian chilli is famous around the world for two important commercial qualities: colour
and pungency. Because of the pigment, some varieties are known for their red colour.
Other chilli quality parameters include length, width, and skin thickness. India
accounts for 50 to 60% of global production

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Vol .01 Newsletter
Fact 3
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One of the biggest dangers of heart disease is too much added sugar. Sugars added
during food processing (like sucrose or dextrose), foods packaged as sweeteners (like
table sugar), sugars from syrups and honey, and sugars from concentrated fruit or
vegetable juices are all examples of added sugars.
Fact 4
The pigment beta-carotene is abundant in orange fruits and vegetables, including
carrots. Not all of the pigment in foods high in beta-carotene is converted into vitamin
A. Some of it travels through the bloodstream. If these high levels are maintained for a
while, a condition known as carotenemia, which causes the skin to turn orange, may
develop.

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Vol .01 Newsletter
Fact 5
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Lettuce and sunflowers are both members of the same
family. They are both members of the Asteraceae
family, which is one of nature's largest and most
diverse. Daisy and marigold are also members of this
plant family.
Fact 6
India has the world's largest vegetarian population, with more than 60% of Indians
preferring to eat plant-based foods. Given its massive population, only 3 kg of meat
consumed per capita per year. Poultry is the most commonly consumed meat, accounting
for approximately 1.8 kg per capita.

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