PMG Newsletter (Volume 2. Issue 19)- DIGITAL.pdf

DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION
TECH-KNOWLEDGE
FOOD & BEVERAGE
INDUSTRY
ENGINEERING
& DESIGN
SCIENCE &
TECHNOLOGY
Vol .02-Issue .19-May 2023
www.pmg.engineering
A
The Official PMG Engineering Newsletter
PMG

CONTENTS
7-8
2-6
9-10
11-15
1. WHITE PAPER
PMG
2. INDUSTRY BUZZ
3. WEEKS HIGHLIGHT
4. DID YOU KNOW?
A. Hurdle Technology
B. Ohmic Heating of Milk & Milk Products
Latest Food Industry News Updates
A Look Into The Main Events Of The Week
Fascinating Food Facts To Expand
Knowledge

HURDLE TECHNOLOGY
Introduction
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PMG
Food processing, food preservation and food
security, these sums up the modern era
requirement of safe food. Rate of food spoilage is
quite high, which can be estimated by recent
report of FAO stating one third of the total
harvested food is wasted and is not available for
consumption. In majority of cases, microorganisms
were the lead cause for the spoilage or poisoning
of food products.
What Is Hurdle Technology
These hurdles can be defined as physical or
chemical parameters that can be adjusted to
ensure the microbial stability and safety of foods.
There are more than 60 potential hurdles for
processed food products, where as the principal
hurdles preservative factors in food safety are
temperature (higher or lower), water activity (aW),
acidity (pH), redox potential (Eh), chemical
preservatives (nitrite, sorbate, sulfite), vacuum
packaging, modified atmosphere, HHP/HPP, UV,
and competitive microorganisms.
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.
Hurdle technology, a gentle and effective
preservation technique, using intelligent
combination of “hurdles” for production of safe,
stable, nutritious, tasty, and economic foods.
Hurdle technology makes use of "hurdles" which
the pathogen has to overcome if it has to remain
active in the food. The right combination of
hurdles can ensure elimination of all pathogens to
safer limit. In this a preservation parameter can be
used at an optimum level in order to get a
maximum lethality against microorganisms by a
combination of two or more such parameters. The
whole concept of hurdle technology mechanism is
based on various responses given by any
microorganism. The whole phenomenon can be
understood by following:
Concept behind Hurdle Technology
A. Homeostasis: It is a tendency of any organism
to maintain its internal status. Homeostasis of
microorganism plays a major role in food
preservation.

PMG
PLATE HEAT EXCHANGER
B.Metabolic Exhaustion: Another important
phenomenon for food preservation is metabolic
exhaustion of microorganisms. As a response to
the hurdles applied to foods, microorganisms try
to stable their homeostasis, for this they utilize all
their energy and become metabolically exhausted.
This leads to an auto-sterilization of such foods.
The foods which are preserved with the concept of
hurdle technology are microbiologically stable,
become safer during storage at ambient
temperature. The microbes can respond better to
the hurdles at ambient temperature than at
refrigeration and become metabolically exhausted.
a.This disturbs the homeostasis of the
microorganisms present in several respects. In this
case, the replenishment of homeostasis and
activation of stress shock proteins becomes more
difficult. Therefore, simultaneous application of
different hurdles in a particular food would lead to
optimal microbial stability.
Food preservation can be achieved by disturbing
the homeostasis of microorganism, temporarily or
permanently, as any hurdle disturbing the
homeostasis of these microorganisms impacts on
its ability to reproduce and thus they remain
constant in number or will die before the re-
establishment of homeostasis.
C.Stress Reactions: As a response of various
hurdles e.g. heat, pH, water activity, ethanol,
oxidative compounds, as well as starvation, a
stress shock protein is produced by some bacteria.
These stress proteins may hamper food
preservation and could turn out to be problematic
for the application of hurdle technology if only one
hurdle has been applied. If different stresses are
received by the microorganism at the same time,
the activation of genes for the synthesis of stress
shock proteins, would be difficult. Synthesis of
many stress shock proteins due to simultaneous
exposure to different stresses will be very energy-
consuming and would lead to metabolic
exhaustion of the microorganism.
We can classify various hurdles on the basis of their
function, nature and their type which is discussed
in brief. Generally classified into physical, chemical
& biological parameters.
A. Hurdles grouped according to Primary
Function
1.Microcidal hurdles reduces microbiological
load: These contains a group of mild techniques,
which reduces the microbial flora to safer limit
without changing the original chemical
composition. Technologies used for achieving this
function are: Bactofugation, Competitive Micro
flora, Microfiltration, Theorization, High Pressure
Treatment, Ultrasonification etc.
D.Multi-Target Preservation: A combined effect
could be achieved by hitting various targets within
the microbial cell (e.g., cell membrane, DNA,
enzyme systems, pH, aW, Eh) by using different
hurdles simultaneously.
Classification of Hurdles
2.Micro biostatic Hurdle limit or/and prevent
growth by biochemical means: These include
hurdles such as pH, carbon dioxide, use of
preservatives, redox potential, lacto peroxidase
system etc.
3.Micro biostatic hurdles limit or prevent growth
by physical means: It includes the techniques,
which arrests the growth of microbes by means of
refrigeration, pasteurization and freezing.
READ MORE....

PMG
PLATE HEAT EXCHANGER
1.High Temperature: Most common and oldest
forms of microbial control. It is applied in food
preservation techniques like canning,
pasteurization, UHT, Retort Processing etc. Heat
kills microbes by altering their membranes and
denaturing proteins. The thermal death time (TDT),
is the length of time needed to kill all
microorganisms in a sample at a given
temperature, which is used as an important
parameter to describe sterilization procedures that
use high heat. Different microorganisms will
respond differently to high temperatures, with
some (e.g., endospore-formers such as C.
botulinum) being more heat tolerant.
5.Chemical Preservatives: These are substances
which, under certain conditions, either delay the
growth of microorganisms without necessarily
destroying them or prevent deterioration of quality
during manufacture and distribution. Example
include Sugar, salt, SO2 etc.
2.Low temperature: exposing microbes to low
temperatures can also be an easy and effective
method of microbial control, with the exception of
psychrophilic, which prefer cold temperatures.
Refrigerators maintain low temperatures which
inhibits microbial metabolism, slowing the growth
of microorganisms significantly and helping to
preserve food products such as foods or medical
supplies.
4.Acidity: Microorganisms, including yeasts, molds,
and bacteria are sensitive to food’s pH. Very low or
very high pH values will prevent microbial growth.
6.Bio preservatives: These are compounds derived
from natural sources or formed in food, able to
prevent or retard spoilage related with chemical or
biological deterioration that prolong product shelf
life.
3.Water activity: Water has been called the
universal solvent as it is a requirement for growth,
metabolism, and support of many chemical
reactions occurring in food products.
Hurdle technology not only improves product
quality and microbial safety but also saves money,
energy and several other resources. Food remain
stable and safe, high in sensory and nutritive value
due to gentle process applied. It does not affect the
integrity of food pieces and can be applicable in
both large and small-scale industries. This
technology is used for making new products and for
reducing energy-consuming hurdles or chemical
preservatives. It is gratifying to know that this
technology has a bright future in food industry as it
can be used in manufacturing of minimally
processed food and RTE foods which can be stored
without refrigeration.
B. Hurdles grouped according to Primary
Function
Free water in fruit or vegetables is the water
available for chemical reactions, to support
microbial growth, and to act as a transporting
medium for compounds. In bound state, water is
not available to participate in these reactions as it
is bound by water soluble compounds such as
sugar, salt, gums, etc. (osmotic binding), and by
the surface effect of the substrate (matrix binding).
Water activity can be reduced by using techniques
such as Curing, Drying etc.
4.Hurdle preventing Contamination: These
include various types of packaging and coatings,
which helps in protecting the contents from
damage, dust, dirt, leakage, pilferage, evaporation,
watering, contamination and so on.

OHMIC HEATING OF MILK &
MILK PRODUCTS
Introduction
READ MORE....
PMG
Milk & dairy products has always been depended
on thermal techniques for sterilization and for
various processing. Providing product with heat is
very convenient method for destruction of
microbial growth in milk. It provides perfect media
for multiplication of microorganism. Heating of
dairy and dairy products have been subjected to
various categories depending on exposure to
specific temperature for particular time period to
heat source, like High temperature short time
pasteurization, low temperature high time
pasteurization, ultra-high temperature processing,
etc. They have always been effective way of thermal
treatment but due to exposure of product to such
high temperature or to long time, nutritive
composition tend to change with time even though
they effectively curb the microbial load on product.
The unrequired cooked flavour, burnt flavour,
caramelization of natural sugar present in dairy
product are few issues manufacturer face from
conventional thermal processing techniques.
Working Principle
Ohmic heating involves passage of alternating
electrical current through a food product. Food
products tends to show certain electrical
conductivity, depending on their composition, but
also shows resistance to various components of
food that have capability of causing resistance that
generates heat. This process involves food coming
in direct contact with electrode. This process
allows short time and high temperature processing
which prevents browning reaction caused during
thermal process and can be said that microbial
inactivation of enzyme involves thermal
processing.
Looking for novel thermal processing methods,
Ohmic heating also known as Joule heating or
electrical resistance heating is one such technique
that has been widely used for products other than
dairy but now is used in dairy segments as well
due to its advantage over heating time and
uniformity.
Factors affecting Ohmic Heating
1.Electrical Conductivity of Milk: Milk
composition comprises of majorly of water, ions,
minerals, salts such as sodium, potassium and
chlorides. When subjected to electrical current,
some conduct electricity through them while
others resist, causing increase in temperature. Any
change in the composition of milk shall cause
changes in the electrical conductivity of milk. It is
noted that cow’s milk has a conductivity of 4-6
mS/cm at 18 Deg. C. It is evident that increase in
temperature increases the electrical conductivity
of milk.

Vol .01 Newsletter
PMG
1.Field Strength: Field strength is proportional to
the strength provided. Hence, increase in strength
can easily reduce the processing time of milk.
However solid concentration of milk plays an
important role, as increase in solid composition
doesn’t provide similar result when field strength
is increases.
1.Orientation of particles: Heating is more
efficient if particles in milk are in parallel
orientation in respect to electrical field provided.
Heating can also be facilitated if milk composition
includes smaller particles in them.
1.Product Characteristics: Characteristics such as
specific heat capacity, viscosity, density,
composition, water, iconic components, proteins,
fat, carbohydrate etc., are influencing
characteristics that contribute to rise in
temperature.
1.Kefir: Mainville, et al., in 2001 used ohmic
heating in kefir for reducing viable microbial cell
counts without altering its product
composition.Treatment was effective at 72 deg. C
for inactivation of both yeasts and lactobacilli.
However, both heat treatments caused significant
microstructural changes in proteins and lipids.
Major disadvantage of conventional heating in
fouling, which is caused due to usage of heating
surface. As Ohmic heating does not have any
heating surface and helps in rapid increase in
temperature, it is competitively more
advantageous. But this advantage cannot be
sustainable for a long period of time, due to
deposition on the electrode, due to higher power
supply and temperature and hence it’s
recommended to use higher frequency for lesser
time.
2. Whey: Ayadi et al. in 2004 observed fouling in
the whey protein when subjected to continuous
Ohmic heating system, due to increase in
temperature, as it resulted in denaturation of milk.
1.Heater Arrangement: For better uniformity of
heating in milk, configuration & geometry of
heaters are important. Distance and dimension of
electrodes also influence heating of milk.
Investigation suggest better results are to be
achieved when electrical field applied in right
angle to the flow of milk. Stainless steel and tin
electrode are susceptible to fouling and graphite is
preferable more suitable.
Introduction
Ohmic heating have higher heat conversion
efficiency compared to conventional heating. It is
quite offen used in processing of non-dairy foods
such as tomato sauce, liquid egg, fish paste etc. but
are now used for various dairy based food product.
1.β-galactosidase: Pereira et al. in 2008 tested
goat milk and observed no hydrolysis in lipids with
no difference in the free fatty acid contents upon
pasteurization at 72 Deg. C for 15 seconds by
either conventional heat or OH.
Ohmic heating have high potential and wide scope
in future for various unit operations such as
dehydration, evaporation, blanching and
extraction. These are subjected to continuous
investigation as per consumer demand without
compromising safety. There is need for in depth
research about temperature distribution within
dairy product.

FOOD INDUSTRY
INDUSTRY BUZZ
On June 23, 2023, Food Safety Works
will host the India Food Safety
Conclave.
Increased investment is the main topic
of a white paper from Hansa Research
on the beverage business.
The India Food Safety Conclave was created by Food
Safety Works, a reputable food safety consulting firm
with over 12 years of consulting experience. This is an
initiative to create an ecosystem that will improve the
nation's food safety. The conclave will occur on June 23 at
the Hotel Royal Orchid in Domlur, Bengaluru's Airport
Road.
The first edition of this colloquium will be held in
Bengaluru to connect all these dots for better food and a
safer future for India. This conference will provide an
exclusive platform for practitioners, solution providers,
government representatives, academics, and thought
leaders from organizations like FSSAI, CFTRI, and others
in the food safety arena.
PMG
The white paper by Hansa Research will concentrate on the
possibilities for this industry to increase investment in food
processing technology. As a member of the R K SWAMY group,
the company declared that increasing farmer income and
undertaking job creation was among the goals it wanted to
achieve with this white paper, "Doubling retailers' incomes
through a focus on beverages sector."
India will rise to prominence as the world's beverage hub.
The industry of beverages needs innovation to revive it.
According to the research, the non-alcoholic ready-to-drink
market was the emphasis. This broadly entails sparkling
water, still beverages like fruit juices, and bottled water.

Tata Starbucks is preparing for its
upcoming wave of growth by
adding new beverages.
2022 REVENUE GROWTH FOR CARGILL OF 23% TO $165 BILLION
Britannia's quarterly sales increased
by 11% to Rs 3,892 crore and its net
profit by 47% to Rs 736 crore.
The combined sales of Britannia for the fourth quarter
increased 11% to Rs 3,892 crore while operating profit
increased 47% to Rs 736 crore and net profit up 47% to Rs 559
crore.
The benefits of multi-source cooking oil
for heart health
PMG
TATA Starbucks Pvt. Ltd. unveiled several new products for
customers at its more than 341 Starbucks locations in
India, including an intriguing lineup of new beverages with
local flavor inspiration, a wholly updated food menu, and a
new small cup size "Picco."
Although dietary fats are sometimes vilified, they are necessary for human
nutrition as a concentrated energy source, absorb fat-soluble vitamins, and
synthesize certain hormones. In addition, they contribute to the food's
favorable physical, nutritional, and sensory qualities.
The new product offerings show the brand's long-term
commitment to the development of one of its fastest-
growing markets and its commitment to delivering the
iconic Starbucks experience in ways that best connect
with India's customers as it adds 71 stores in F23, bringing
its total store count to 341 in 43 cities.
Our diet contains both visible and unseen fats. While the majority of the
fats in our diets come from visual sources, the amount of fat we consume
from invisible sources is equally significant. Ghee (clarified butter), butter,
and vegetable oils are the primary sources of visible fats. Trans fats, also
known as hydrogenated fats, are used in baking to create light, tender
cakes, and fluffy cookies, while invisible fats are found in foods like milk
and milk products, cereals, pulses, oilseeds, eggs, and animal products. The
ICMR-NIN advises consuming 20–30% of the total calories received from
food as fat, including visible and invisible fat
For the fiscal year ending on March 31, 2023, the combined
sales increased by 15% to Rs 15,985 crore, the operating profit
increased by 30% to Rs 2,605 crore, and the net profit
(including extraordinary items) increased by 46% to Rs 3,033
crore. In addition, an unusual gain (net of tax) of Rs 359 crore
is included in the net profit for the year as a result of a joint
venture agreement with Bel SA for the cheese business, the
sale of 49% of the equity investment in its subsidiary, and the
fair valuation of the remaining 51% of the stake

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HIGHLIGHT
WORLD THALASSEMIA
DAY
Every year on May 8, World Thalassaemia Day or
International Thalassaemia Day is commemorated
in honour of all Thalassaemia patients and their
parents who, despite the disease's weight, have
never lost hope for life. This day also serves as
motivation for people who are battling the disease.
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8 MAY
National Beverage Day is one of the most
lighthearted and enjoyable days on the calendar in
the year 2022. It's an occasion to honour many
different types of beverages from throughout the
world.
NATIONAL BEVERAGE
DAY
6 MAY

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WORLD CROSS DAY
Every year on May 8, World Red Cross and Red
Crescent Day is observed to honour the
International Red Cross and Red Crescent
Movement's principles, values, history, and
effect.
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PMG
Every year on May 12th, International Nurses
Day is observed to commemorate Florence
Nightingale's birthday. This day also honours the
contributions of nurses to societies all across the
world.
INTERNATIONAL
NURSES DAY
8 MAY
12 MAY

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Vol .01 Newsletter
DID YOU KNOW?
Fact 1
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According to a new study from Tel Aviv University in Israel, coffee bean extracts can
help prevent the growth of bacteria. Certain coffee components inhibit the bacteria
that cause bad breath, preventing these bacteria from making their presence felt or
smelt.

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The seed of the Coffea plant, which produces coffee, is
known as a coffee bean. The pip within the red or purple
fruit is what it is. Frequently addressed as a coffee
cherry, this fruit. Coffee beans come in four varieties:
Arabica, Robusta, Liberica, and Excelsa. Arabica and
Robusta are the two most widely used. Every one of the
four varieties has a unique flavor and aroma profile.
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Fact 3
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The steam must be released for the cracker dough to
bake to a perfect crisp. Perforating crackers with holes
(also known as docking) helps release steam from the
dough during baking, which helps keep the crackers flat.
Without enough holes in the crackers, air bubbles will
form, which can cause the crackers to burn.

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Fact 4
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Exploring the differences between alcohol and vinegar:
Alcohol is a clear, colorless liquid that is made through
the fermentation of sugar or starches while Vinegar, is
made through the fermentation of ethanol, typically
from wine or cider.
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Fact 5
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Food regulatory bodies (FDA/FSSAI) set permissible limits for "natural or unavoidable
defects in foods that present no health hazards for humans". FSSAI uses the term
'extraneous matter' to describe permissible food defects. For example, FSSAI states that
dry apricots should be free of living insects but contain a reasonable amount of insect
debris, vegetable matter, and other objectionable matter. Mold and insects can also
cause damage to up to 3% of supari.

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