PMG Newsletter (Volume 2. Issue 22)-DIGITAL.pdf

DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION
TECH-KNOWLEDGE
FOOD & BEVERAGE
INDUSTRY
ENGINEERING
& DESIGN
SCIENCE &
TECHNOLOGY
Vol .02-Issue .22-June 2023
www.pmg.engineering
A
The Official PMG Engineering Newsletter
PMG

CONTENTS
7-8
2-6
9-10
11-14
1. WHITE PAPER
PMG
2. INDUSTRY BUZZ
3. WEEKS HIGHLIGHT
4. DID YOU KNOW?
A. Heat Exchangers
B. Insight to coffee processing
Latest Food Industry News Updates
A Look Into The Main Events Of The Week
Fascinating Food Facts To Expand
Knowledge

HEAT EXCHANGERS
Introduction
READ MORE....
PMG
Heat Exchanger may be defined as a process
equipment which works on principle of Second Law
of Thermodynamics i.e.it transfers the energy from
a hot fluid to cold fluid with maximum rate and
minimum investment and running cost.
In heat exchangers, the temperature of each fluid
changes as it passes through the exchangers and
hence the temperature of the dividing wall
between the fluids also changes along the length
of the exchangers. For the heat transfer to occur
two fluids must be at different temperatures and
thermal contact must be present between them.
Heat Exchangers involve convection in each fluid
and conduction through the separating wall.
In order to meet widely varying applications,
several types of heat exchangers have been
developed which are classified on the basis of
nature of heat exchange process, relative direction
of fluid motion and design and constructional
features.
Classification
1.1 Direct contact Heat Exchangers
In this type of heat exchanger the exchange of
heat takes place by direct mixing of hot and
cold fluids and transfer of heat and mass takes
place simultaneously. It is used in condition
where mixing of two fluids is either harmless or
desirable. e.g Direct Steam Injection
1. On the basis of Nature of Heat Exchange
Process
1.2 Indirect Contact Heat Exchangers
In this type of heat exchanger, heat transfer
between fluids accurs through wall which
separates the two fluids. E.g. Regenerators and
Recuperators.
Working
2. On the basis of Heat Exchanger’s Flow
Arrangement
2.1 Parallel-Flow
In parallel-flow heat exchangers, the hot and
cold fluids enter the heat exchanger from the
same end and flow parallel to each other.
2.2 Countercurrent-Flow
In countercurrent-flow heat exchangers, the hot
and cold fluids enter the heat exchanger from
opposite sides and flow toward each other.
2.3 Cross-Flow
In cross-flow heat exchangers, the hot and cold
fluids enter the heat exchanger at different
points and as they travel through the heat
exchanger they cross paths with each other,
often at right angles.

PMG
PLATE HEAT EXCHANGER
3.2 Plate Heat Exchangers
This is the popular type of heat exchanger
having widespread applications in food and
beverage industry for operating low viscous
food. A plate exchanger consists of a series of
parallel plates that are placed one above the
other so as to allow the formation of channels
for allowing fluids to flow between them.The
size of a plate can range from a few square
centimeters (100 mm x 300 mm side) up to 2 or
3 square meters (1000 mm x 2500 mm side). The
number of plates in a single exchanger ranges
from just ten to several hundred.
3.3 Scraped Surface Heat Exchangers
This is the kind of heat exchanger which consists of
an internal cylinder within a jacketed cylinder in an
concentric manner and is fitted with scraping
blades (or shafts). Continuous scraping of the
surface with the help of steel blades avoids fouling,
provides a longer running time and sustainable
heat transfer rate during the process. This type of
heat exchanger is mainly used for processes such
as sterilization, freezing, gelatinization, Khoa
Preparation and cooling of high viscosity products
such as ice creams, chocolate, yoghurt, jams
.Scraped surface exchangers can also be used to
process foods sensitive to heat and/or to
mechanical stress. Coefficients of heat transfer vary
with speeds of rotation and with heated fluid
characteristics, and are quite high, in the order of
900-4000 J m-2 s-1 °C-1.
3. On basis of Design and Construction
3.1 Tubular Heat Exchanger
It is the most common type of heat exchanger
used for heat transfer. It consists of series of
tubes containing fluid which is required to be
heated or cooled and are enclosed inside the
cylindrical shell. In this one of the fluids is
usually passed through pipes or tubes, and the
other fluid is passed round or across these.
Local temperature differences and the heat
transfer coefficients are the main parameters
that control the heat transfer in this heat
exchanger. The fluids can be single or two
phase and can flow in a parallel or a
cross/counter flow arrangement. Shell and tube
heat exchangers are typically used for high
pressure applications (with pressure greater
than 30 bar and temperature greater than 260
°Celsius) owing to its robustness.
It consists of four major parts:
Front End: this where the fluid enters the
tubeside of the exchanger
Rear End: This where the tubeside fluid leaves
the exchanger or where it is returned to the
front header in exchangers with multiple
tubeside passes.
Tube Bundle: this comprises of the tubes, tube
sheets, baffles and tie rods etc, to hold the
bundle together.
The most frequently used materials for the plates
are stainless steel (AISI 304, 316), Just like Shell
and Tube Heat Exchangers its plates are also
corrugated for increasing surface area in order to
increase the turbulence which provides
mechanical rigidity. Corrugation is achieved by
cold forging of sheet metal with thicknesses of
0.3mm to 1 mm.The main advantage of this Heat
Exchanger is that its dismantling is easy and quick.
Nature of process, process temperature, type of
fluid, fluid velocity, fluid viscosity, etc are some of
the performance factors which we need to keep in
mind while selecting and designing of Heat
Exchangers. Moreover, the material of construction
must be corrosion resistant as well as it must
prevent the accumulation of solids leading to
Fouling. Fouling is the most common issue of Heat
Exchangers which if not controlled may lead to the
serious problems like failure of process operation
and food safety programmes.
Therefore Heat Exchangers must be selected in
such a way that it provides best heat transfer
efficiency by reducing problem of fouling, pressure
drop and heat leakage.

INSIGHT TO COFFEE
PROCESSING
Introduction
READ MORE....
PMG
Coffee scientifically known as Coffea sp. is an elite
plantation crop , famously known for its use in
specialty beverages. Be it a hot cappuccino , latte
or some cold brew or Frappuccino , Coffee
beverages are loved in all forms. Coffee as we all
know is mainly used for its stimulating effect due
to its caffeine content. It can also be used as an
analgesic and as memory enhancer. Several useful
bioactive components like chlorogenic acid ,
trigonelline and nicotinic acid are also present in
coffee that make it beneficial to health.
The commercial species of coffee are Coffea
arabica (Arabica) and Coffea canephora (Robusta).
There are several Coffea arabica varieties like
Bourbon, Typica, Caturra, Mundo Novo, Tico, San
Ramon, Jamaican Blue Mountain. Coffea canephora
variety is Robusta.
The coffee cherry consists of layers. The outer skin
layer is called the exocarp. The middle thin layer of
pulp is the mesocarp, followed by a slimy layer
called the parenchyma. The coffee beans inside the
cherry are covered in a paper-like envelope named
the endocarp, more commonly referred to as the
parchment. The Bean consists of two elliptical
hemispheres with flattened adjacent sides which
are each covered by seed skin called spermoderm ,
generally called as silver skin in the trade world of
coffee.
Majority of the coffee consumers know that coffee
is a bean which is grinded and then added to a wet
ingredient like milk or water to prepare a coffee
beverage. But what about knowing ; how coffee
plant is cultivated and harvested ? what types and
grades of coffee exist? What type of processing
methods are used? In this article , we will give you
an insight on coffee processing about how a small
brown bean turns into your refreshing cup of hot
and cold beverage.
Anatomy of coffee cherry
Botany of coffee plant
The coffee plant is a shrub belonging to the Family-
Rubiaceae, which hosts dark green lanceolate
leaves. The coffee shrub bears small ,white flowers
that are fragrant in nature.
This shrub also gives rise to. This shrub grows in
high tropical altitudes of 600 – 1200 m with an
annual average temperature of 15–25°C and
moderate moisture and cloudiness. The shrub hosts
the coffee fruit known as “cherry” which range from
a green to red color indicating the ripeness of the
fruit.. This fruit contains our known coffee beans.

Vol .01 Newsletter
PMG
Dry processing: In this type of processing, the
coffee cherries are immediately dried after
harvesting by sun drying/solar artificial driers. It
takes about 12-15 days under bright sun for the
cherry to dry completely. The dried cherry is now
hulled to separate the bean and then winnowed.
This method is comparatively better than wet
processing as it is environment friendly even
though it is time taking. If proper drying of the
cherries is done, then high-quality beans with
exclusive flavor and aroma can be obtained.
·Main picking: Well-formed and fully ripened
berries are harvested 4 to 6 times at 10 – 15-day
interval from Dec. Bulk yields are obtained during
this period.
·Stripping : During the Final harvest , this type of
picking is done where berries left on the plant are
hand-picked irrespective of referring stage.
·Cleanings : This type of picking consists of
collection of all the dropped berries are collected.
After harvesting, the coffee is processed mainly in
two ways, either wet processing or by dry
processing.
Processing of coffee
Roasting
READ MORE....
Wet processing: This type of processing of coffee
yields parchment coffee and this methodinvolves
pulping , demucilaging and washing , drying of
coffee beans. Here , the coffee cherry is squeezed
in a pulping machine to remove the outer fleshy
layer and obtain just the bean. This bean with
mucilage is fermented and then washed and dried
either by sun/tray drying which may take up to 1-2
days. There may be a risk of contamination due to
over fermentation of the beans which may degrade
quality of the bean.
Coffee Harvesting
In general, coffee species are harvested during
November to December in case of Arabica species
and from January to February for Robusta. The
harvesting of coffee is done when the coffee
cherries are bright red all over.
The cherries are usually picked using different
types of picking methods by hand – Fly picking ,
Main picking , Stripping, or cleanings.
·Fly picking :Done as thefirst picking in the
season. Selective picking of ripe berries is done
and continued till February.
The beans obtained either by wet/dry processing
now undergo a process called roasting. Roasting is
an important procedure in coffee processing as it
determines the color and flavour of the coffee
bean.

Vol .01 Newsletter
PMG
Grading, Sorting & Packaging
After roasting , grinding of roasted beans is done
in rolling mills for obtaining a ground texture of
coffee. Usually an 8-10-hour grinding is required
for ground coffee. Arabica and Robusta beans are
primarily sorted and classified as washed
(parchment or plantation) and unwashed
(natural).They are further classified into 25 grades
based on the size of beans and the number of
imperfections. Superior grades are Arabica
Plantation A, Arabica Cherry AB, Robusta
Parchment AB and Robusta Cherry AB. The major
types of grades are :
•Grade 1: Specialty Grade: no primary defects, 0‐3
full defects, sorted with a maximum of 5% above
and 5% below specified screen size or range of
screen size, and exhibiting a distinct attribute in
one or more of the following areas: taste, acidity,
body, or aroma. Zero quakers allowed. Moisture
content between 9‐13%.
•Grade 2: Premium Grade: Same as Grade 1 except
maximum of 3 quakers. 0‐8 full defects.
•Grade 3: Exchange Grade: 50% above screen 15
and less than 5% below screen 15. Max of 5
quakers. Must be free from faults. 9‐23 full
defects.
•Grade 4: Standard Grade: 24‐86 full defects.
•Grade 5: Off Grade: More than 86 full defects.
After gradingthe beans as whole or after grinding
are packed in glass jars (for ground powder) , jute
bags/sacks ( beans ) , paper bags ( for both beans
and powder form).
Usually a typical roasting process takes place by
drum/hot air roasting at about 200 degrees Celsius
for 15-20 minutes based on requirements. The
roasting causes an increase in volume of bean ,
changes the colour of bean from green to brown
and makes the bean brittle. Typically, there are
four types of roasts of coffee. They are light ,
medium ,medium-dark, and dark roast.
Type
of
roast
Color
and Flavor
Bean
Surface
Light
Light brown
and mild
Non-oily
Medium
Medium brown
and strong
Non-oily
Medium-
dark
Rich dark
brown with
slightly bitter
aftertaste
Barely
oily
Dark
Dark Brown
Black with
pronounced
bitterness
Very Oily

FOOD INDUSTRY
INDUSTRY BUZZ
Indian delegation attends Codex
Committee on Food Labeling's 47th
session.
Symega is named the Most Innovative
Plant-Based Food Company at the
second Plant-Based Food Summit.
The Food Safety and Standards Authority of India (FSSAI)
sent a delegation from India to the 47th session of the
Codex Committee on Food Labelling held in Gatineau
(Ottawa), Quebec, Canada, from May 15 to 19, 2023. The
team was led by Dr. Harinder Singh Oberoi, Advisor
(Science & Standards, Codex), FSSAI.
The delegation took part in several debates at the
international conference, which was attended by
delegates from 59 nations and members of 23 global
government and non-governmental organizations,
including the WHO and FAO. Standards for food labeling
requirements, the application of new technologies in
labeling, labeling food allergies, and labeling for e-
commerce were among the topics covered at the session.
In two E-working groups (EWGs) on labeling for E-
commerce and the use of new technology in labeling,
India has also been appointed co-chair.
PMG
Symega Food Ingredients was recently honored as the "Most
Innovative Plant-Based Food Company" at the Plant-Based
Foods Industry Association's 2nd Plant-Based Foods Summit.
The Ministry of Food Processing Industries, the Agricultural
and Processed Food Products Export Development Authority
(APEDA), and the Indian Chamber of Commerce all assisted
with the event.
The award was given to Symega in honor of the company's
unwavering dedication to innovation, sustainability, and
quality in producing plant-based foods. A varied selection of
cutting-edge plant-based solutions that not only help brands
satisfy the changing demands of conscientious customers but
also deliver great taste and nutritional value have been
developed by Symega's committed team of experts.

Aashirvaad Atta with Multigrains
and PFNDAI put light on Indians'
digestive health.
2022 REVENUE GROWTH FOR CARGILL OF 23% TO $165 BILLION
Mr. Milkman partners with DMS to
streamline and automate supply
chain operations
With the launch of their cutting-edge and all-encompassing
platform, Distribution Management Solution (DMS), Mr.
Milkman, India's leading SaaS platform, which provides
dairies and milk brands with customer subscriptions and
deliveries, forays into the B2B ecosystem for agriculture,
food, and beverage product categories.
World Food India 2023: First Inter-
Ministerial Committee Meeting
PMG
The Protein Foods & Nutrition Development Association of
India (PFNDAI) and ITC's Aashirvaad Atta with Multigrains
emphasized the fact that a substantial portion of Indians
doesn't get enough fiber each day. These results align with
the annual World Digestive Health Day on May 29.
The First Inter-Ministerial Committee Meeting comprising top members
from Ministries, Departments, and Boards was recently presided over by
Anita Praveen, Secretary of Food Processing Industries. The purpose of the
committee meeting was to discuss the participation of the various
Ministries, Departments, and Organisations in the event and to inform the
officials of the preparations that have been taken so far for World Food
India 2023. This was another in a series of conversations to identify new
cooperation areas and inform the public on the Ministry's strategy for the
upcoming World Food India 2023. Senior officials from important central
government departments and ministries participated in the roundtable.
The research reveals that a startling 69%+ of Indians
consume less fiber than their recommended daily intake
(RDA) among the 69,000+ participants in Aashirvaad Atta
with Multigrains' Fibre Metre Test on the website Happy
Tummy. Dietary fiber is crucial because it promotes
regular bowel movements, helps maintain normal
digestion, and keeps you fuller for longer.
In her speech, Praveen asked the authorities to outline a clear plan of
action for their involvement in or engagement with the Mega Food Event,
which will take place in New Delhi from November 3–5, 2023.
The system intends to modernize supply chain operations
across all industries, including the food, beverage, and
agricultural sectors and the dairy sector. By automating
demand creation, order tracking, and fulfillment
optimization, DMS is intended to reduce waste and
inefficiencies.

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WEEKS
HIGHLIGHT
NATIONAL CREATIVITY
DAY
National Creativity Day was established on May 30th
of each year. This event serves as a reminder that
we are all creative people, and it attempts to inspire
people to utilize their creativity to make the world a
better, or at the very least, more fascinating place.
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PMG
30 MAY
On May 26, the Government Declared National
Heat Awareness Day to "urge employers and
workers to notice the warning symptoms of heat
illnesses and keep workers safe."
HEAT AWARENESS DAY
26 MAY

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WORLD MILK DAY
World Milk Day, celebrated on June 1, provides an
opportunity to focus attention on milk and raise
awareness of dairy's part in healthy diets,
responsible food production, and supporting
livelihoods and communities.
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PMG
1 JUNE
Every year on May 31, World No Tobacco Day
(WNTD) is observed to raise awareness about the
harmful effects of tobacco use on one's health and
other issues. In 1987, the World Health
Organization (WHO) declared World Tobacco Day.
NO TOBACCO DAY
31 MAY

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DID YOU KNOW?
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Fact 1
PMG
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Smoking in meat production is the process of exposing
meat to smoke from burning wood or other materials,
to add flavor and preserve the meat. Though, Smoked
foods must be eaten sparingly as smoked, cured, and
salted meats are seen as stomach cancer risk.
Frozen mushrooms are a type of frozen food product that consists of mushrooms
that have been picked, cleaned, and frozen to preserve their freshness. They offer
the benefit of extended shelf life and can be a valuable ingredient to have on hand
in any season.
Fact 2

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Fact 3
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Frozen meat-based ready meals are pre-prepared
meals that are frozen and can be heated and eaten
at home. These meals are usually made with meat
as the main ingredient, such as beef, chicken, pork,
or fish. They are a good option for people who are
looking for a quick and easy meal that is also tasty
and filling.

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PMG Newsletter (Volume 2. Issue 22)-DIGITAL.pdf

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PMG Newsletter (Volume 2. Issue 22)-DIGITAL.pdf