PMG Newsletter (Volume 2. Issue 28)- DIGITAL.pdf

DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION
TECH-KNOWLEDGE
FOOD & BEVERAGE
INDUSTRY
ENGINEERING
& DESIGN
SCIENCE &
TECHNOLOGY
Vol .02-Issue .28-July 2023
www.pmg.engineering
A
The Official PMG Engineering Newsletter
PMG

CONTENTS
6-7
2-5
8
9-13
1. WHITE PAPER
PMG
2. INDUSTRY BUZZ
3. WEEKS HIGHLIGHT
4. DID YOU KNOW?
A. Fruit pulp processing
B. Egg processing industry
Latest Food Industry News Updates
A Look Into The Main Events Of The Week
Fascinating Food Facts To Expand
Knowledge

FRUIT PULP PROCESSING
Introduction
READ MORE....
PMG
When one form of food is transformed to another
form of food involving industrial method to make it
convenience food, that process is known as food
Processing. Depending upon the complexity of
industrial method, processing is categorised into
primary, secondary, and tertiary processed food.
Fruits and vegetables are perishable in nature
having shelf life less than a week if kept
unrefrigerated condition. Also there are currently
high post-harvest loss for fruits and vegetable due
to lack of required storage condition and space
constrain, hence it is highly desirable to process
fruits to retain their shelf life and also to reduce
the size of product which in turn reduces the cost
on transportation of bulk fruit and storage area
requirement.
One such product of fruit processing is fruit pulp.
Fruit pulp solid mass obtained by extraction or
pressing fruits or vegetables. Pulp is categorised
basis their storage condition, i.e., in powder or
liquid form. In liquid form they can be used as
either brine, syrup, or water form. Due to food
preference of customer, frozen pulp is also in
great demand as all inbuild nutrition are retained.
has boosted the usage of fruit pulp in various
industry. Pulp obtained from fruits are generally
used for manufacturing of products such as fruit-
based jams, marmaladed, jellies, sweets, beverage,
and flavouring agents. It is also widely used as
flavouring agent for various bakery, snacks, milk,
juice, dairy product, and beverage industry. Now
even works on food product enhancement is also
going on, in the processing industry segment.
Fruit pulp production line incorporates following
mentioned steps, without which no fruit pulp
industry shall be considered complete.
Fruit Pulp Usage
Fruit Pulp Processing Unit
1. Raw Material Reception- Raw material are
received in the facility, which are weighed and
evaluated in terms of quality.
As storage of fruit pulp is possible without any
much alteration in flavour and nutrient content,
2. Sorting & Grading for preselection – Quality
checked product are transferred to sorting and
grading area where products are sorted and
graded basis their size, colour, dimension, quality
and other such physical parameters.
3. Washing & Sanitization- Incoming fruits are
full of farm dust, foreign particle, chemicals, and
fertilizers used during farming can be chemical
contamination. To remove all sorts of possible
contamination, it is important to thoroughly wash
and sanitize the fruits before moving forward to
processing.

PMG
PLATE HEAT EXCHANGER
5 Pulp Processing-
a.Peeling & Cutting- Before extracting the pulp,
fruit is peeled and chopped into smaller desired
pieces, to facilitate destoning and crushing
process.
b.Destoning- In this step, fruits containing stones
also known as seed and heart are removed from
fruit. Many fruits have seed that when crushed
may release sour or off flavour to the pulp which
will be highly undesirable.
c.Crushing- The chopped and destoned fruit is
then moved to the crushing machine where the
fruit is crushed via fine and course crusher or
screw type injector.
Without skilled labour, no frequent audits and
using standard pulp conservation procedures is
impacting the business of pulp manufacturing
segment.
4. Raw Material Maturation – The graded and
sorted cleaned product is then moved to maturation
or ripening chamber where the unripe or raw fruits
are left for ripening. The ripening room has an
attached ethylene generator that facilitates the
ripening process along with maintaining temperature
and humidity. During maturation, there is generation
of carbon dioxide which need to be also regularly
remove from ripening chamber to prevent increase
in toxicological level.
d. Pasteurization and homogenization- By
giving heat treatment, all present microbial
contamination-causing agents can be
deactivated, which will in return increase the
shelf life of the product. The pasteurized product
is then either cooled down and filled in case of
normal conditions or is directly hot filled in
aseptic condition for aseptic filling.
From quality aspect, control need to be offer for
high nutritional, microbiological and sensory quality
product to consumers. To have high quality end
pulp, it is important to have properly washed and
sanitized fresh fruits as raw material, which shall
help in combatting microbial load. Also having
periodic inspection internally and by third parties
will also help strengthen the quality of product.
Having standard SOP, developing HACCP plans in
line to the facility for having effective action plan.
e. Storage- Having optimal cold storage
conditions for the finished product is important
to prevent any sort of nutritional and
characteristic loss and to prevent microbial
contamination.
Issues
Not abiding to parameters such as-
1. Cleaning-
a.Using uncleaned or unhygienic water for raw
material cleaning.
b.Not following described SOP such as time.
2. Sanitization-
a.Using sanitizing agent not listed in the authorised
record
b.Not maintain required concentration of chemical
c.Variation in listed time of exposure
3. Process -
a.Uncleaned pipelines and processing equipment
b.Chemical residue in pipeline from cleaning agent.
c.Not following pasteurization temperature and
time described in SOP.
d.Dilution of product with water to adjust TSS level.
Conclusion

EGG PROCESSING
INDUSTRY
Introduction
READ MORE....
PMG
Coagulation, emulsification, and foam formation
are key functional attribute of eggs that makes it
highly desirable as a food ingredient.
Functional Properties
Egg processing is a huge segment of food
processing industry where eggs are processed into
various convenient form, for consumption. Eggs are
most common reproductive form of different
species but their high nutritive value in terms of
protein, carbohydrate, lipids, and other minerals
has always made it suitable for human
consumption.
Processing of eggs vary with the intended use. Egg
processing includes processing of whole egg, or
separate processing of albumin (egg white), yolk
(yellow part). Also type of processing involves
freezing, dehydration, spray drying to powder etc.
Egg products can be classified into refrigerated
liquid product, frozen product, dried and
dehydrated product, or speciality product such as
pre-cooked products such as egg patties, egg pizza,
freeze dried scrambled eggs etc. But with all the
nutritive values, come risk contamination, and high
susceptibility to microbial spoilage.
Shell membrane: There are two shell membrane,
outer and inner, which are fibres and porous in
nature. They provide extra strength to outer
eggshell
Albumin: Also known as the egg white is rich
source of protein and an indicating parameter for
quality of egg. In good grade of eggs, when broken,
two distinguish layer of thin and thick albumin is
there with thick albumin layer spreading less, while
in low grade eggs, both thin and thick layer of
albumin are indistinguishable.
Chalaza: It is a cord like structure that helps
keeping the yolk at centre of the egg.
Vitelline (Yolk)- Also known as Egg yellow, is major
source of fat and vitamins of egg.
Air Cell: They are found in the larger end of egg,
which is formed due to the cooling of egg after it is
laid. It increases in size with the age hence, smaller
air pocket indicates freshness of eggs.
SOURCE:
©
UNICEF/UN0579247/
Structure of Egg
An egg structurally composed of-
Shell: It is hard outer layer of egg with function of
protection to outer environmental stress and
harmful contamination.
Coagulation- Coagulating property of egg helps it
to eb used as thickening agents. Eggs are good
source of protein and when subjected to heat,
protein coagulate forming a network. Coagulation
time of both egg white (62-65 Deg. C.) and yellow
(65-70 Deg. C.) differs as both differ in the protein
content.

PMG
5. Separation- Extracted egg liquid go under the
separation process where it is subjected to liquid
white and yolk separation. The separated liquids are
cooled down and transferred to respective storage
tanks.
6. Pasteurization- Egg's high nutritive value attracts
microbial contamination and hence to prevent
microbial growth, they are subjected to high-
temperature treatment and then rapidly cooling it to a
low temperature. After pasteurization, they are, either
directly packed or processed further as per the
requirement like freezing, and drying for powder
formation.
7. Storage- Storage condition is preferred to be as
low temperature as possible. Egg products can have a
shelf life of up to 3-4 months if kept at -1-2 Deg. C.
Liquid eggs before pasteurization is also kept at a
temperature of below 4 Deg. C to maintain the quality
of the product.
Processing of Egg
There are high opportunities in egg processing
industries to improve food safety as there is still a
significant risk to consumers, microbiological,
specifically Salmonella sp.
Emulsification- Few protein and phospholipids
content in eggs provides it an emulsifying property.
Foam Formation- Foaming in the egg is evident
when it is whisked at high intensity. When
whisked/beaten, it entraps the air and generates
foam like functional characteristics.
Egg processing involves following steps in general-
1.Receiving Shelled Eggs-
Receiving of eggs can be either:
1.1. In-line process- Where eggs are received
directly from farm and farm is near egg processing
facility.
1.2. Off-line process- Eggs are received from
contractors, and receiving time is more compared
to in-line receiving process. Eggs reaching the egg
processing factory are packed, palletize, and
transported.
2.Washing and Sanitizing- Eggs received in egg
processing factory from farm are dirty with dust
from farm, feathers and birds dropping on the egg.
Washing process includes jet water spray to
remove loose dirt and rotating brush to clean off
hard to remove dirt.
3. Quality Check- Candling is one of the most used
quality checking mechanism where the eggs are
rotated over several time over bright light to check
eth internal quality of egg. Depending upon quality
check they are categorized into different grade
class and processed separately. All the dirty, leaker
and damaged eggs are removed from the
processing conveyor.
4. Egg Breaking- All the acceptable quality eggs, free
from any sort of Internal and external defects are
moved forward for egg breaking process. In this
process, eggs are sucked up via vacuum and are
broken into two halves to get the internal egg liquid.

FOOD INDUSTRY
INDUSTRY BUZZ
At the National Beverage Conclave,
emphasis placed on competition
and market reach.
PepsiCo's Pepsi Black will be first
carbonated beverage to be served in a
fully recycled bottle in India.
In a statement, IBA said that the occasion provided a
platform for the beverage sector to support the Prime
Minister of India's vision of India as a global hub and
contributor to achieving a $5 trillion global economy.
The Indian Beverage Association (IBA) held its National
Beverage Conclave in New Delhi with the theme
"Sustainable Food Systems: Redefining the Beverage
Industry" to discuss and shape the future of the non-
alcoholic beverages sector. Industry leaders,
policymakers, representatives from regulatory bodies,
and other essential stakeholders attended.
PMG
PepsiCo India has recently announced on Monday that it will
be introducing India’s first 100 per cent rPET (recycled
plastic) bottles in the Carbonated Beverage category with its
product, Pepsi Black. The company will partner with
Srichakra Polyplast (India) Private Limited to manufacture its
new plastic bottles in India, and Varun Beverages will serve
as the bottling partner.
The Pepsi Black label and cap are not included in the
company's initiative to have fully recycled bottles. This
launch is yet another step towards our goal of building a
positive value chain, which is why it's a significant turning
point in our sustainability journey. As we work to develop a
strong ecosystem and increase the use of recycled materials
in our packaging, we will continue to learn and grow,
according to George Kovoor, senior vice president of
beverages and sustainability at PepsiCo India.

India will reject the West and take
its own sweet approach to
aspartame.
2022 REVENUE GROWTH FOR CARGILL OF 23% TO $165 BILLION
PepsiCo's appeal against the
revocation of the potato patent
denied by Delhi High Court.
The Delhi High Court denied PepsiCo Inc.'s appeal against a
ruling that revoked a patent for a potato variety used only in
the production of the well-known Lay's potato chips made by
the New York-based company. PepsiCo is the second sizable
American company to experience problems with patent
infringement in India.
How to apply for a food license as a food
business operator online with the FSSAI;
review the most recent method.
PMG
Stevia, a natural sweetener, was prohibited by India's food
safety watchdog, the Food Safety and Standards Authority
of India (FSSAI), in 2011, but it later changed its mind and
approved it in 2015. According to Reuters, the World Health
Organisation (WHO) has approved the use of several
artificial sweeteners, including the contentious aspartame,
which the International Agency for Research on Cancer
(IARC) will soon classify as a potential carcinogen.
Any food business operator (FBO) in India must have an FSSAI (Food Safety
and Standards Authority of India) food license, sometimes called an FSSAI
registration or FSSAI certificate. It is a legal document that attests to the
food company's compliance with the quality and safety requirements
established by the FSSAI. Food businesses operating illegally and violating
the law risk fines or perhaps closure.
By applying for the license, FBOs agree to abide by regulations that help to
ensure the safety of the food being served or sold. These regulations
include proper cleanliness, handling, storage, and processing methods.
Additionally, showing a current FSSAI license reassures customers that the
food establishment follows food safety regulations. Further, a license can
boost a food company's reputation by demonstrating a dedication to food
safety and quality, which can draw in more clients and support the
development of a strong brand identity.
The FC5 potato variety owned by PepsiCo had intellectual
property rights that were revoked in 2021 by the Protection
of Plant Varieties and Farmers' Rights (PPVFR) Authority on
the grounds that India's laws do not permit a patent on seed
varieties. After Kavitha Kuruganti, a farmers' rights activist,
argued that PepsiCo cannot claim a patent over a seed
variety, the authority removed PepsiCo's patent cover.
Regulator confusion has resulted from the lack of scientific
consensus on whether or how much sweeteners are
harmful for human consumption. Following reports that
the WHO body intended to label aspartame a potential
carcinogen, the FSSAI has stated that it would not always
abide by the opinions of international organizations.

N
O
N
-
T
E
C
H
N
I
C
A
L
C
O
N
T
E
N
T
WEEKS
HIGHLIGHT
International Essential oil day is observed on 11th
July to raise awareness about sustainability
processes and Young Living's Seed to Seal quality
commitment towards environmental protection.
J
U
L
Y
PMG
Nikola Tesla was an inventor, mechanical
engineer, and electrical engineer. He was an
important contributor to the birth of commercial
electricity and is best known for his many
revolutionary developments in the field of
electromagnetism in the late 19th and early 20th
centuries. That's why the day is celebrated as a
Day of science Technology and innovation.
DAY OF TECHNOLOGY &
INNOVATION
10 JUNE
FRENCH FRIES DAY
13 JULY
French fries, also known as chips or fries, are
made from potatoes that are cut into long, thin
strips and deep-fried until crispy. They are
typically seasoned with salt and enjoyed on their
own or served as a side dish with burgers,
sandwiches, or various other meals. On National
French Fries Day, people celebrate by enjoying
French fries in different styles and flavors.
11 JUNE
INTERNATIONAL ESSENTIAL
OILS DAY

T
E
C
H
N
I
C
A
L
C
O
N
T
E
N
T
Vol .01 Newsletter
DID YOU KNOW?
1/3
2/3
3/3
Fact 1
PMG
J
U
L
Y
Over-the-counter (OTC) products refer to
medications, treatments, and health-related
products that can be purchased without a
prescription from a healthcare professional. These
products are typically available in pharmacies,
supermarkets, convenience stores, and online
retailers.

T
E
C
H
N
I
C
A
L
C
O
N
T
E
N
T
Vol .01 Newsletter
3/3
2/3
1/3
Fact 2
PMG
J
U
L
Y
Carbonation adds bubbles and effervescence to the
drink, creating a refreshing and fizzy sensation when
consumed. It also contributes to the taste,
mouthfeel, and overall experience of the beverage.

T
E
C
H
N
I
C
A
L
C
O
N
T
E
N
T
Vol .01 Newsletter
1/3
2/3
3/3
Fact 3
PMG
J
U
L
Y
Hydrogenation of fats is a chemical process that
involves the addition of hydrogen gas to unsaturated
fats. This process aims to convert liquid unsaturated
fats into semi-solid or solid fats, typically for the
purpose of improving the texture, stability, and shelf
life of food products.

T
E
C
H
N
I
C
A
L
C
O
N
T
E
N
T
Vol .01 Newsletter
1/2 2/2
1/4
Fact 4
2/4
PMG
J
U
L
Y
While certain fig species have a symbiotic relationship with fig wasps for
pollination, cultivated fig varieties commonly found in stores are usually seedless
and do not require wasp pollination, ensuring that the figs you enjoy are free of
any visible wasp remains.

T
E
C
H
N
I
C
A
L
C
O
N
T
E
N
T
Vol .01 Newsletter
1/3 2/3
Fact 5
3/4 4/4
PMG
J
U
L
Y
Frozen herbs are herbs that have been preserved by freezing. This preservation
method involves harvesting fresh herbs, washing them, and then freezing them to
maintain their flavor, aroma, and nutritional properties.

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

PMG Newsletter (Volume 2. Issue 28)- DIGITAL.pdf

Recommended

Recommended

More Related Content

Similar to PMG Newsletter (Volume 2. Issue 28)- DIGITAL.pdf

Similar to PMG Newsletter (Volume 2. Issue 28)- DIGITAL.pdf (20)

More from PMG Engineering Private Limited

More from PMG Engineering Private Limited (20)

Recently uploaded

Recently uploaded (20)

PMG Newsletter (Volume 2. Issue 28)- DIGITAL.pdf