PMG Newsletter (Volume 2 Issue 1).pdf

FOOD & BEVERAGE
INDUSTRY
ENGINEERING
& DESIGN
SCIENCE &
TECHNOLOGY
DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION
TECH-KNOWLEDGE
Vol .02-Issue .01-January 2023
www.pmg.engineering
A
The Official PMG Engineering Newsletter
PMG

CONTENTS
2-7
8-10
11
12-14
1. WHITE PAPER
YOUR PARAGRAPH TEXT
PMG
2. INDUSTRY BUZZ
3. WEEKS HIGHLIGHT
4. DID YOU KNOW?
A. HTST Pasteurization
B. VAT Pasteurization
Latest Food Industry News Updates
A Look Into The Main Events Of The Week
Fascinating Food Facts To Expand
Knowledge

HTST
PASTEURIZATION
Introduction
In high-temperature short-time (HTST)
pasteurization, also known as Flash pasteurization,
the product is heated to the minimum temperature
and held continuously at or above that
temperature for at least the minimum time
required. This thermal treatment extends the shelf
life of product by eliminating vegetative and
pathogenic microorganisms. For HTST temperature
ranges between 72°C- 76°C for 15 to 20 seconds. It
targets resistant Pathogenic bacterial and their
spores e.g., Coxiella burnetii.
Need of pasteurization is not limited to make
product contamination free or to increase the shelf
life. As high temperature is used during processing
it alters some of the characteristics of end product
that can be due to enzymatic changes or
denaturation of protein. Products that can be
completely pasteurized are beer, canned food, milk
and milk product, eggs, juices, low alcoholic
beverages, syrups, vinegar, water, wines, nuts, etc.
It is important to handle the pasteurized product
in refrigerated condition after pasteurization to
prevent the recontamination of product.
Heat treatment in milk causes denaturation of
alkaline phosphatase and in liquid eggs the alpha
amylase. These can be used as indicatives for
checking the effectiveness of the process.
READ MORE....
PMG
Stepwise flow of process in HTST starts with
product entering the balance tank and is drawn
under reduced pressure to the regenerator
section. In the regenerator section, the product is
pre-warmed by hot product flowing through
regenerator plates. The product is then drawn
through the timing pump to the heating section.
The now-hot product flows through the holding
tube.The product contacts the indicating
thermometer and the recording thermometer. If it
has not reached the minimum required
temperature, it is returned back to the constant
level tank via the diversion port. If the product is
at or above the minimum required temperature, it
passes through the regenerator plates (on the
pasteurized side) and then to the cooling section.
The product exits the cooling section and rises to
an elevation of at least 12 inches above any raw
product. Finally, the product passes to a storage
tank for packaging.
Working
Temperature and time for process is set on the
basis of product and targeted microorganism of
the product. Effectiveness of pasteurized product
can be detected by various means.

Vol .01 Newsletter
1.Constant Level Tank/ Balance Tank: The
constant level tank must have a sanitary design,
and the overflow level must be at least 1 inch
below the lowest level of raw milk in the
regenerator.It provides a continuous supply of
product to the HTST unit and it is also a return
storage for sub-legal milk from the flow diversion
valve.
A. Plate heat exchanger (PHE): The PHE uses
metal plates to transfer heat from pasteurized
product to raw product. These plates are pressed
with surface patterns to create and increase
turbulence in the product stream and enhance the
heat transfer. Molded gaskets around the plate
edges and ports prevent leakage and intermixing
of fluid.
B. Tubular heat exchanger (THE): Unlike PHEs,
THEs have no contact points in the product
channel. THEs may have either a double-tube or
triple-tube design. However, from the standpoint
of heat transfer, the THE is less efficient than the
PHE. The tubes within a THE have spiral or
corrugated surfaces to increase turbulence and
heat exchange.
4.Heat exchange systems: There are two types of
thermal exchange systems, both types use indirect
heating methods, which involve transferring heat
from the heat medium through a partition into the
product. They all function to heat the product, hold
product at the required time and temperature, and
Cool the product.
Components
PMG
2.Regenerator: The regenerator section pre-
warms cold raw milk by the heat given up by hot
pasteurized milk flowing in a counter-current
direction and separates pasteurized and raw
product with stainless steel plates.
3. Timing Pump: The timing pump controls the
flow rate within the HTST system. It is located after
the raw regenerator and before the holding tube.
It draws raw milk through the raw regenerator and
pushes it forward. The pasteurized product is
always under greater pressure than the raw.The
timing pump must be set so the maximum delivery
rate is equal to or less than the calculated
maximum flow rate. This ensures that the desired
minimum holding time is obtained.
Common types of timing pumps include:
· Gear-driven positive displacement pump: two
rotors revolve within an oval case to carry the fluid
around the periphery of the pump body.
· Piston-type pump, such as a homogenizer: The
homogenizer is equipped with a recirculation loop,
so that product does not continue to the holding
tube if the timing pump is not operating.
· Magnetic flow meter-based pump: This pump
uses a centrifugal pump in conjunction with
product flow-controlling methods.
5. Holding Tube: The holding tube ensures that
the product is at sterilization temperature for the
proper time, and that temperature variation does
not exceed 1 °F. The holding tube has a minimum
upward slope of 0.25 inch per running foot to
ensure uniform product flow and preclude air
entrapment and are less than 7 inches in diameter.
The length of time the product spends in the
holding tube is determined by the pumping rate of
the timing pump, the length of the holding tube,
and the product surface friction.
6. Indicating Thermometer: It shows the
accurate, “official” temperature of the product. The
indicating thermometer is located at the end of the
holding tube and as near as practical to the
recording thermometer having an accuracy rate
within ±0.5 °F.
PLATE HEAT EXCHANGER
PLATE HEAT EXCHANGERS

Vol .01 Newsletter
7. Recorder Controller: The recording
thermometer must be located within 18 inches of
the upstream form the flow diversion device. The
recording controller/ safety thermal limit record
(STLR) may be one of the following two types:
9. Cooler Section: In the cooler section, the
product is chilled down to a present temperature
(below 45°F) by glycol or ice water solutions. When
the product exits the cooler section, it rises to an
elevation at least 12 inches above any raw product.
Finally, the product passes to a storage tank or vat
to await packaging
PMG
A. Capillary: It is an older design with tube filled
with a volatile liquid that boils at fairly low
temperatures, including in the pasteurization
ranges. As it boils, it builds pressure in the sealed
tube, which causes a flat coiled tube called the
Bourdon coil to unwind and collapse. A significant
disadvantage of this system is that as the distance
from the sensor bulb to the coil increases, the
speed of the response decreases.
B. Electronic: Electronic designs may either have
analog controls or microprocessor controls. In
either case, these STLRs meet the same
operational functions as the capillary design. A
disadvantage of this design is that some of these
units have shown susceptibility to outside radio
interference.
8. Flow Diversion Device (FDD): The purpose of
the flow diversion device is to safely and
accurately control and separate raw and
pasteurized product flow. In order to do this, the
flow diversion device controls pump and other
valves and allows product flow forward only when
minimum temperature is met.
10. Vacuum breakers: Vacuum breakers are
atmospheric devices that help maintain proper
pressure relationships in milk-to-milk regenerator
sections. It prevents a negative pressure between
the flow diversion device and any downstream flow
promoting device. These are installed after the
pasteurized milk regenerator.
Flow diversion devices may be one of the following
two types:
A. Single stem: It consists of a three-way valve
that automatically controls the direction of product
flow. It is air activated for the open (forward) flow
position, and spring activated for the closed (divert
or fail-safe) position.
B. Dual stem: It is made up of two three-way
valves operating in tandem and multiple controls.
This device will switch to the fail-safe divert
position in the event of loss of adequate
temperature, electronic power, or air pressure.
FLOW DIVERSION VALVE

VAT PASTEURIZATION
Vat pasteurization is used primarily in the dairy
industry as a means of preparing milk in the
processing of cheese, yogurt, and other common
food products. In vat pasteurization, the product is
heated in a jacketed stainless steel vat which has
been fitted with pipes to deliver water and steam
to the jacket liner and a thermometer to monitor
and record product temperatures. A method for
agitation is also there to assure uniformity in
temperature distribution.
Introduction
In general, vat pasteurization equipment is
constructed to prevent or reduce contamination.
The design of the equipment should meet the
following criteria:
READ MORE....
One of the most effective methods of
pasteurization is heating the product in a vessel in
a process known as vat pasteurization, also
referred to as batch or low-temperature long-time
pasteurization. The product is heated up to a
temperature of 62-64˚C and held at this
temperature for about 30 minutes and then quickly
cooled. Sudden cooling of product causes thermal
shock to microorganism. Vat pasteurization
provides the shelf life of 2-3 weeks in refrigerated
condition.
Steam or hot water inside the vat jacket heats the
product while agitators continuously move the
product in the vat. The product is held in the vat
for the required time and thermometers monitor
and record the temperature throughout the
process.The pasteurized product then leaves the
vat via the outlet valve.
Vol .02-Issue 01.January 2023
PMG
Components & Design Parameter
Working
The product components (e.g., Dairy products,
liquid sugar and sweeteners, water, stabilizers,
vitamins) are added to the vat through the inlet
line, with the outlet valve in the closed position.
a. Smooth, non-absorbent surfaces
b. Self-draining and easily cleanable
c. Use of radiuses to avoid corners
d. Proper slope to ensure self-drainage
e. Raised edges to prevent potential contaminant
from flowing back into equipment
f. Overlapping drip deflectors on inserted
implements

Vol .01 Newsletter
3. Jacket: The vat pasteurizer jacket is a double-
walled covering. In the space between the walls
circulating water, steam, or heating coils of water
and steam heat the product in the vat.The product
should be heated in as short a time as practicable,
and in no case should exceed 4 hours.
5. Indicating Thermometers: The indicating
thermometer is the “official” thermometer. It
occupies an inlet port in the vat. They are made of
mercury in glass or are electronic resistance
thermal devices (RTDs). They must be long enough
to reach into the product zone during the
pasteurization cycle. However, the probe should
not reach the bottom of the vat.
Vol .02-Issue01 .January 2023
PMG
1.Inlet Line: The inlet line is designed to run the
product down the side of the vat, which reduces
the development of foam during the pasteurization
process. The line should be disconnected from the
vat after filling to prevent contamination of
product during or after pasteurization.
READ MORE....
2. Covers: Covers of vat pasteurizers are
constructed to prevent the entrance of surface
contamination or foreign material and cover edges
must be designed with overlapping “shoe box”
style lids. This design prevents contaminates from
entering when the cover is raised, and drains away
splashes and drips to the outside of the vat
pasteurizer.
4. Agitators: An agitator is designed to keep milk
or milk product moving at all times by running
constantly during the pasteurization cycle. This
results in uniform product and temperature
throughout the vat. The most efficient agitators
push the product down and sweep it against the
heat exchange surface on the sides and bottom of
the vat. Agitator shafts must be fitted with
effective drip deflection shields to prevent
contamination of the product. They must also be
easily cleanable.
6. Air Space Thermometers: Air space
thermometers measure the temperature of the air
space above the product in the vat. These
thermometers are shorter probes than indicator
thermometers. The air space thermometer bulb
must be positioned 2 to 3.5 inches from the
bottom of the cover, and at least 1 inch from the
top surface of the product during pasteurization
7. Recording Thermometers: The recording
thermometer provides a record of the
pasteurization cycle and heat treatment, including
the holding time.
8. Air Space Heaters: An air space heater, typically
an electric boiler with steam traps and filters to
produce culinary steam (i.e., steam that has been
properly filtered for use in food processing), may
be necessary to maintain these minimum air space
temperatures. The air space above the product in
the vat must be maintained at least 5 °F higher
than the minimum pasteurization temperature for
the product being pasteurized.

Vol .01 Newsletter
Vat pasteurization is suitable for small capacity
milk handlers who don’t have milk capacity to go
with continuous type of pasteurization. Sensory
impact on the product is also negligible as they are
processed at comparatively low temperature thus
avoiding chances of development of any flavour or
nutritional change. On other hand it retains the
natural enzymes and nutritional components of
the product from degradation due to rapid cooling
of product after heating it at low temperature over
longer period of time.
PMG
9. Valves: The inlet and outlet valves of the vat
pasteurizer are normally constructed of solid
stainless steel to permit adequate heat transfer
and to prevent accumulation of unpasteurized
product when the valves are in closed position.
Non stainless steel plugs (e.g. rubber or plastic)
must not be used as any milk that may have made
its way around the sides of the plug will not be
adequately heated.
Valve bodies or valve plugs include leak detection
grooves, which are designed to prevent leakage of
raw milk past the valve body. These grooves are
curved or placed at such an angle to allow proper
draining, and must remain fully open and free
from obstruction during pasteurization.
Holding Period
It should be remembered that vats are operated so
that every particle of product is heated for at least
30 minutes and no more than 4 hours at or above
the required minimum temperature for that
product. To ensure that these requirements are
reached, it is important that the operator maintain
accurate charts and take careful note of cooling
periods, preheating, filling time, and emptying
time. It has to be eensured that the sensors of
both the recording and indicating thermometers
are fully covered by the product during
pasteurization. In the event of any mechanical
failure of any kind (e.g., a lifted cover or an
agitator malfunction), the holding period must be
restarted.

FOOD INDUSTRY
INDUSTRY BUZZ
G Kamala Vardhan Rao assumes
leadership of the FSSAI.
IHA & NIFTEM collaborate to
strengthen Indian honey industry
The CEO of food regulator FSS, G Kamala
Vardhana Rao, has assumed the position.
G Kamal Vardhna Rao has assumed leadership
of the FSSAI, which regulates food, as CEO. Rao
had previously been the managing director of
the miniratna PSU Indian Tourism Development
Corporation Ltd., which is a division of the
ministry of tourism.
To enhance the development of a strong honey
ecosystem in India, the National Institute of
Food Technology & Entrepreneurship
Management (NIFTEM) and the India Honey
Alliance (IHA) work Together.
The agreement specifies the areas of honey
testing systems, research and data analysis,
training facilitation, and any newly developing
areas in connected domains, as well as mutual
collaboration in these areas. Both organisations
will collaborate to develop scientific systems
for food safety, nutrition for honey, and
beekeeping products across the nation as part
of the long-term strategic collaboration.
PMG

Technology development in the
food and beverage sector
By 2026, the food and beverage (F&B) market in
India, which has been expanding annually, is
expected to reach $156.25 billion. Businesses are
adopting new technology and embracing a digital
transformation. It's crucial to adapt to market
developments and satisfy customer needs.
2022 REVENUE GROWTH FOR CARGILL OF 23% TO $165 BILLION
The expanding coffee market
necessitates product innovation
According to Evodiabio, aroma start-up says its
engineer yeast can improve the flavor of non-
alcoholic beer and offer a more environmentally
friendly option to the harvesting, shipping, and
processing of hops. The food and beverage
industry's need for sustainable aromas has led this
company to create a ground-breaking technology
platform that leverages precision fermentation
recently.
The business has created an efficient way to
produce typically lost fragrances while creating
non-alcoholic beer through a patented
fermentation process.
Kurkure debuts the youthful new sub-brand
Kurkure Playz as it broadens its offering
The contemporary sub-brand satisfies the growing need for soft textured
snacks, one of the fastest expanding sub-categories in the overall salty snack
market. Neha Prasad, associate director and brand lead for Kurkure,
commented on the launch, saying, "With the introduction of Kurkure Playz, our
iconic brand is now able to expand its product offering and capitalize on the
fast-expanding soft texture snack market.
PMG
One of the most important aspects of any F&B
company's backend operations is logistics. . Digital
marketing has significantly decreased the cost of
recruiting new customers and end-to-end consumer
tracking. Delivery services like Blue Dart and
Delhivery help with both offline and online
shipments to the state's major hyper stores.
Kurkure, one of India's most popular snack companies, has grown its brand by
introducing a young new sub-brand, Kurkure Playz, bringing a humorous touch
to the new year. Based on the growing preference of customers for light-
textured snacks, it includes the widely known and successful Kurkure Playz
Puffcorn and the brand-new Kurkure Playz.

Prices fall at global dairy auction
With prices dropping at the global dairy auction
over night, dairy prices have had a rough start to
the year. Following a decline of 3.8 percent at the
previous auction in late last year, the average price
fell by 2.8 percent to US$3365 per tonne.
2022 REVENUE GROWTH FOR CARGILL OF 23% TO $165 BILLION
Entry of new players spices up ready-
made masala market
With the advent of new players like Dabur and
Wipro Consumer Care and Lighting, the ready-made
masala or ready-to-cook spice business is
experiencing a lot of activity. According to
stakeholders, the activity in a market dominated
primarily by regional firms is a sign of the several
options it offers, including the opportunity to
develop horizontally, high volumes, and greater
margins.
PMG
The cost of whole milk powder, which Fonterra
sells in the largest quantities on the auction
market, decreased 1.4 percent to US$3208 per
tonne. Dairy prices have usually declined since
reaching record highs in March 2022 due to an
abundance of milk and reduced demand. Cost of
living challenges, according to Stuart Davison,
manager of NZX dairy insights, are having an
impact on consumer behavior.

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WEEKS
HIGHLIGHT
World Braille Day is observed every year on
January 4th to raise awareness about how Braille
plays a significant role in the complete
realization of human rights in the lives of blind
and partially sighted people.
NEW YEAR
WORLD BRAILLE DAY
The New Year is the time or day when a new
calendar year begins and the year counts on the
calendar increases by one. Here's to 12 new
chapters. PMG wishes you all a very Happy New
Year.
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1 JANUARY
4 JANUARY
PMG
KAPIL DEV DAY
Kapil Dev Ramlal Nikhanj is a former Indian
cricketer. He was a fast medium bowler and a
hard hitting middle order batsman. He led India
to win its first Cricket World Cup title in 1983. He
was named by Wisden as the Indian Cricketer of
the Century in 2002.
6 JANUARY

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Vol .01 Newsletter
Fact 1
Fact 2
DID YOU KNOW?
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Generally, there is a 2 years time window of water
expiration when kept in a plastic bottle. When the
packaged bottle is exposed to sunlight or heat, the
polyethylene terephthalate (PET) present in the
plastic bottle starts leaching into the water, which
can make it hazardous for the health along with
the taste as well.
Lemons are a cross between bitter orange (sour
orange) and citron, which is the original citrus
species from which all other citrus fruits evolved.
PMG

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Vol .01 Newsletter
Fact 3
Fact 4
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A mango tree can grow quickly and large, reaching
heights of 100 feet or more and a canopy of 35 feet
or more. Of course, the rate of mango tree growth,
the stages of mango tree growth, and the height of
mango trees all vary depending on soil and weather
conditions.
Many species of the genus Rubus in the Rosaceae family produce edible
blackberries. Because each berry is actually a cluster of tiny fruit, the
blackberry is known as a "aggregate fruit."
PMG

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Vol .01 Newsletter
Fact 5
1/5 2/5
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PMG
Eating red may reduce the risk of heart disease. A
few red foods that are high in nutrients include:
Tomatoes are high in vitamins A and C, as well as
heart-healthy lycopene. Beta-carotene, vitamin A,
and B vitamins, and minerals such as manganese
and potassium are all found in beets. Strawberries
contain folate, potassium, magnesium, iodine,
manganese, and vitamins K and C.

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