PMG Newsletter (Volume 03. Issue 28) (1).pdf

DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION
TECH-KNOWLEDGE
Vol .03-Issue .28-July 2024
www.pmg.engineering
PMG
FOOD & BEVERAGE
INDUSTRY
ENGINEERING
& DESIGN
SCIENCE &
TECHNOLOGY
A
The Official PMG Engineering Newsletter

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

1. WHITE PAPER
2. INDUSTRY BUZZ
4. DID YOU KNOW?
3. WEEKS HIGHLIGHT
Fascinating Food Facts To Expand
Knowledge
Latest Food Industry News Updates
A Look Into The Main Events Of The Week
A. Electrical panel
B. Frozen Dessert
CONTENTS
8
9-12
2-5
6-7
PMG
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
1. WHITE PAPER
A. Material Warehouse Planning
B. Noodles : Types of Flour and
Manufacturing

Material Warehouse Planning
Introduction
READ MORE....
PMG
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
Racking System
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 in minimum 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 is done 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 in first out, which 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.

PMG
Planning & Designing of
Warehouse
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 it is
generally 1000-1800mm
Evacuation & Safety plans – An evacuation plan
and safety signage should be there for any
emergency exits.
2. External factors for consideration
Size & Configuration of the site – The warehouse
size should be sufficient for storage and
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.
Mobile shelving System
The mobile shelving system is used for lightweight
materials warehousing like-books storage in
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.
Multi-Tier Racking System
The multi-tier racking system is designed 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 free space is used for material
movements and aisles.

Noodles : Types of Flour and Manufacturing
Introduction
READ MORE....
PMG
Noodles are staple foods in many regions of the
world. Instant noodles were born 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 types share 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.
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.
PROTEIN FUNCTIONALIZATION
PROTEIN FUNCTIONALIZATION
Types of flour used for making
Noodles
Noodles are most versatile food items 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.

Buckwheat flour
Buckwheat is like whole grain, but 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.
PMG
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.
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.

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.
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.
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

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.
By March 2025, Nothing Before Coffee
aspires to reach a revenue goal of Rs.
100 crore.
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.
PMG
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 location, situated 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.

N
O
N
-
T
E
C
H
N
I
C
A
L
C
O
N
T
E
N
T
WEEKS
HIGHLIGHT
J
U
L
Y
PMG
17 JULY
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.
HAPPY MUHARRAM

DID YOU KNOW?
3/4
2/4
1/4
Fact 1
4/4
T
E
C
H
N
I
C
A
L
C
O
N
T
E
N
T
PMG
J
U
L
Y
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.

T
E
C
H
N
I
C
A
L
C
O
N
T
E
N
T
Vol .01 Newsletter
3/4
2/4
1/4
Fact 2
4/4
PMG
J
U
L
Y
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.

T
E
C
H
N
I
C
A
L
C
O
N
T
E
N
T
1/3
3/3
2/3
Fact 3
PMG
J
U
L
Y
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.

T
E
C
H
N
I
C
A
L
C
O
N
T
E
N
T
Vol .01 Newsletter
3/4
2/4
1/4
Fact 4
4/4
PMG
J
U
L
Y
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.

PMG ENGINEERING
About PMG
Delivering End-to-End Engineering
Design & Construction Management in
Food & Beverage Industry
Website Link Follow Us on
Click Here
MAKING CUSTOMERS THE INDUSTRY LEADERS
ENGINEERING MUST CREATE BUSINESS VALUE
MEET THE EXPECTATIONS OF ALL STAKEHOLDERS
OPTIMAL ENGINEERING
About PMG
PEOPLE DELIVERING RESULTS
Safe-by-choice. First Time Quality. Maximize Value. Objectivity.
Ownership. Reliable and Trustworthy Business.
Process Engineering I Project Management I Mechanical I Electrical I Automation I Food Safety
Meeting Global Benchmarks

PMG Newsletter (Volume 03. Issue 28) (1).pdf

More Related Content

Similar to PMG Newsletter (Volume 03. Issue 28) (1).pdf

More from PMG Engineering Private Limited

Recently uploaded

PMG Newsletter (Volume 03. Issue 28) (1).pdf