PMG Newsletter (Volume 2. Issue6)- DIGITAL.pdf

DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION
TECH-KNOWLEDGE
FOOD & BEVERAGE
INDUSTRY
ENGINEERING
& DESIGN
SCIENCE &
TECHNOLOGY
Vol .02-Issue .06-February2023
www.pmg.engineering
A
The Official PMG Engineering Newsletter
PMG

CONTENTS
2-5
6-8
9
10-12
1. WHITE PAPER
Vol .02-Issue .06-February 2023
YOUR PARAGRAPH TEXT
PMG
2. INDUSTRY BUZZ
3. WEEKS HIGHLIGHT
4. DID YOU KNOW?
A. Integrated Pest Management System
B. Hygienic Designing of Food Facility
Latest Food Industry News Updates
A Look Into The Main Events Of The Week
Fascinating Food Facts To Expand
Knowledge

INTEGRATED PEST
MANAGEMENT SYSTEM
Introduction
An ecosystem based strategy focusing on long
term prevention of pests & their damage. This
helps in maintaining the pest with causing
minimum risk to people and environment. Rather
than using one harsh or deadly approach on pest,
IPM involves series or combination of techniques
such as biological control, habitual manipulation,
modification of cultural practices and pesticides to
be used only after careful monitoring indicates the
need and treatment are made in reference to set
guidelines. IPM, rather than being general, it is
more of a specific type, targeting the specific
organism.
READ MORE....
PMG
In production area pest contaminate food and
spoil food by eating parts of it, cause damage to
equipment, carry disease and pathogens in the
production site. They also hamper normal plant
functioning by causing damage to raw materials,
finished products and packaging materials in the
warehouse and storage area.
IPM: Need
IPM is a set of different methods that are
employed to curb down the pest for which there
are basic approaches that are to be followed:
1. Setting Action Thresholds: First step is to set
an action threshold. It determines and indicates
the time of action to be taken. When the pest
become critical threat then required treatment or
action can be taken.
2. Monitoring and Identification of pest:
Monitoring program should include establishment
of targets and action levels, and schedules for
placing and checking traps or other techniques.
Accurate identification of pests is necessary to
select the most appropriate control methods. Also
not all are to be get ridden off, some can be
beneficial hence proper monitoring and
identification of pest, that are threat, is required.
3. Prevention: If the prevention methods are not
successful, controlling methods need to be
introduced which would be depending up on the
level of threat. Controlling method include use of
highly targeted chemicals, mechanical control or
change in the habitual nature and all this factor
will be used after the risk assessment has been
carried out.
4. Control: removes detergent and Chlorine. There
can be acid rinse if required by using acidified
water. Acid removes mineral and prevent mineral
deposition as well.

PMG
PLATE HEAT EXCHANGER
Methyl Bromide: It is used for plant fumigations
which can be used independently or can be
combined with other techniques. It is very much
specific to the problems and can be used for spot
treatment or can be used for full site treatment, if
required.
Baiting & Trapping: Insect baits can be used for
cockroaches and ants and even pheromone traps
are being used. Rodent baits are to be used
outside the plant or production area where they
cannot be tampered.
Natural/synthetic organophosphate: It is
applicate by ultra-low volume method, where it is
applied in air suspension form as ULV is effective
in rapid knock down of flying insects such as
Indian meal moths, tobacco moths, and flies.
Crack & Crevice treatment: By using liquid or
aerosol formulation of insecticides they are
applied in small amount in the place where the
harborage is suspected.
Exterior Treatments: It is basically usage of
residual insecticides and is useful in controlling
some outdoor insects. The used insecticide could
be synthetic pyrethroids, chlorpyrifos in liquid or
granular form, or diazinon in liquid or granular
form.
Heat Treatment: Temperature range used for this
treatment is 51 Deg. C to 57 Deg. C for a period of
24 hours. In plant heating source can also be
employed which can make process feasible. For
uniform hot air distribution fans could be used.
Low Temperatures: This method reduces the
development rate of pest by removing the
favorable required conditions for survival.
IPM: Pest Controlling Techniques Temperature range used for this method varies in
reference to the targeted pest like -20°C for 1
minute, -10°C for 1-7 days, or 0°C for 1 week to 1
month, depending on the type of pest.
Phosphine Gas: Phosphine gas is generated by the
reaction of metallic phosphide with atmospheric
moisture. It is used at relatively high
concentrations and is given long exposure times,
for example, initial dosages of 900 to 1200 ppm
and final concentrations of 200 to 400 ppm for 36
to 48 hours.

HYGIENIC DESIGNING
OF FOOD FACILITY
Introduction
READ MORE....
To ensure food safety and sanitation, it is
mandatory to have hygienic food designing of food
factory. Hygienic food factory design provides
defense against external factory hazards and
internal factory hazards by removing harborage
sites. Man- material movement can be restricted
and can be maintained in the pant to check the
flows of people, product, packaging material, air
and wastes, to prevent cross-contamination.
Security against deliberate contamination or
sabotages can also be achieved by restricting the
entry and people movement in accordance to the
working. This can be achieved by proper check at
outside premises level, closing of factory buildings
levels and by ssegregating the restricted areas.
PMG
Components for Designing
Appropriate Layout: Having an appropriate layout
is very important and design of the food factory
must be adapted to the hygienic requirements of a
given process, packaging or storage area.
Movement of raw materials and ingredients should
move from the ‘dirty’ to the ‘clean’ areas and
reverse should be the flow in case of food waste
and discarded outer packaging materials.
There are always chances of expansion of business
and hence the building and its food processing
support systems should be designed so they can
either be expanded, or another building and/or
utilities can be added.
Pest Prevention: To prevent any type of pest and
rodent entry in plant it is recommended the plants
are built at higher level than the ground level.
Number of loading docks should be kept as
minimum as possible with no direct opening in the
exterior environment unmonitored. Every entry
from exterior environment or from medium
hygienic area to high hygienic area need to be
installed with air curtains, automatic doors, strip
curtains and to maintain required air pressure for
preventing pest. Intruding insects can be attracted
& killed within the factory by strategically
positioned UV light electric grids or adhesive glue
board traps. It should be noted that glue pads
should be used in production area where product
comes in contact with environments.
Interior Hygienic Design Construction Materials:
Construction materials for equipment and utility
piping should be hygienic (smooth, non-absorbent,
non-toxic and easily cleanable), chemical-resistant
(to product, process chemicals, cleaning and
sanitizing agents), physically durable (unbreakable,
resistant to steam, moisture, cold, abrasion and
chipping) and easy to maintain. Material used for
construction of area where product can come to
contact with, should be constructed with material
of superior quality.

Vol .01 Newsletter
PMG
Harmful material like lead, mercury and cadmium
should not be used in any material for
construction of food factories, only alloys for food
contact can contain aluminum, chromium, copper,
gold, iron, molybdenum, nickel, platinum, silver,
titanium, zinc, carbon, etc.To prevent any type of
flaking and chipping of paints, it is recommended
to not paint the ceiling and adjacent walls of
production area and area with high water usage
area, with normal paints. Epoxy should be used as
coating material in such area.
Integration of Piping: Utility piping in technical
corridors or zone H areas should be integrated
into wall compartments or the ceiling. If this is not
possible, it is recommended to use open racks,
fixed to the ceiling, or walls and columns close to
the ceiling and sufficient clearance must be
provided between pipe runs and adjacent surfaces
so that both are readily accessible for cleaning and
maintenance. The pipe racks must be designed
hygienically to minimize the presence of horizontal
ledges, crevices or gaps where inaccessible dirt
can accumulate. Use of minimum amount of utility
piping should be done and all piping should be
directly routed from service rooms to process
areas and should always be logical and simple.
Hygienically Designed Electrical Accessories: To
make connections between different processing
units in adjacent rooms, use hygienically designed
transfer panels. Interconnection between the
different ports should be made with sanitary U-
and J-bends. In the food contact area, electric
components must always be enclosed in junction
boxes, casings, closed cable housings, cabinets,
etc. or should be installed in non-product contact
zones or in technical corridors. Lighting must
illuminate horizontal and vertical working surfaces
evenly, without causing glare and at an intensity of
about 300–500 lux at normal working height.
Preference should be given to lighting mounted on
ceilings rather than on walls, because process
equipment, storage racks, etc. can form shadows
that make cleaning and inspection of floor, walls
or ceilings difficult.
Harmful material like lead, mercury and cadmium
should not be used in any material for
construction of food factories, only alloys for food
contact can contain aluminum, chromium, copper,
gold, iron, molybdenum, nickel, platinum, silver,
titanium, zinc, carbon, etc.To prevent any type of
flaking and chipping of paints, it is recommended
to not paint the ceiling and adjacent walls of
production area and area with high water usage
area, with normal paints. Epoxy should be used as
coating material in such area.
Steam purges for relief of steam condensate in a
drain should be closely connected to that drain.
Discharge of condensate from the system should
be via an air break to prevent back-siphonage.
Neither process nor utility piping should have
dead legs. All tapping to the equipment’s should
be preferred to be vertical as is more hygienic than
the horizontal one. To encourage thorough
cleaning around and between, piping should be
installed at least 6 cm from walls and floors and
also piping in corners should be avoided, as it
hampers thorough cleaning.
In process area, hot water and process steam
piping, standing “pools” of liquid that can support
the growth of microorganisms must be avoided. To
remove condensate, steam traps should be located
at all low, convenient points along any extended
pipe length.
Balanced Air Supply and Exhaust System :
Exhaust systems should have sufficient capacity to
remove excess heat, dust, vapor, aerosols, odors
and bio-burden from process rooms. The supply of
filtered air in the room by the HVAC system must
be large enough, otherwise the exhaust system will
attempt to draw the required amount of air from
adjacent less clean areas through doorways and
windows. With all exhaust fans located outside the
building to maintain a negative pressure in the
portion of the duct system located within the
building.

FOOD INDUSTRY
INDUSTRY BUZZ
Amul hikes the price of milk by Rs
3 per litre
Multisource cooking oils are essential
for health
Amul, a dairy cooperative in Gujarat, has
announced an immediate increase in the price
of fresh milk of up to Rs 3 a litre.
According to a statement released on Thursday,
the cost of Amul Gold will increase to Rs 66 per
litre, Amul Taaza to Rs 54 per 1 litre, Amul A2
buffalo milk is available for Rs 70 per litre while
Amul cow milk is available for Rs 56 per litre.
For decades, the emphasis of dietary advice has
been on balancing calorie consumption and
reducing fat content. But we don't realise that,
along with proteins and carbohydrates, fat is
one of the three fundamental macronutrients
our bodies require. Reducing dietary saturated
fat has been the mainstay of most dietary
guidelines for lowering the risk of
cardiovascular disease (CVD).
PMG
Healthy monounsaturated and polyunsaturated
fats, such as omega-3 (alpha-linolenic) and
omega-6 (linoleic) fatty acids, should be a part
of a balanced diet.

Carlsberg warns 2023 will be a
challenging year.
2022 REVENUE GROWTH FOR CARGILL OF 23% TO $165 BILLION
PepsiCo's strategy to grow its $21
billion snacking portfolio
Despite having a portfolio that includes decades-
old classics like Doritos, Fritos, and Cheetos among
its best-selling products, a top executive said
PepsiCo has a "vast runway" to expand its multi-
billion-dollar snacking empire.
PepsiCo Foods North America's chief growth
officer, Parth Raval, stated that the Texas-based
company continues to "experiment and think about
different" ingredients, packaging formats, flavours,
and unusual combinations — like the blending of
salty and sweet — in order to strengthen its
already preeminent position in the snacking
market.
Coke Studio is back in a brand push from
Coca-Cola
PMG
According to Carlsberg, FY2022 saw "excellent
results in a challenging climate," and beer
consumption in 2023 may be affected by rising
prices and inflation. The company stated in its
quarterly report that the "progress of the situation
in Ukraine and the impact on our business remain
highly unpredictable, as is the Covid-19 recovery in
China, particularly consumer off-take during the
Chinese New Year celebrations."
Coca-Cola, a beverage manufacturer, is relying on "cultural connect" to
advance the Coke brand in India by relaunching Coke Studio, its worldwide
music property, in India after an eight-year absence and renaming it Coke
Studio Bharat.
The global brewer reported revenue of 70.26 billion
Danish kroner ($10.1 billion) in 2022, an increase of
16.9% from the previous year.

Dairy & Food Twin Expos are
originally inaugurated by Home
Minister Mohd Mahmood Ali.
At Hitex in Madhapur, Hyderabad, the Twin Expos
for Food and Dairy Products, Processing and
Packaging got underway. The dairy and food
products, processing and packaging equipment,
and allied industries are the topics of the three-day
show.
Growing Demand of Indian Seaweed
Industry for Medicinal Purposes till
2028
PMG
Mohd Mahmood Ali, Telangana's Home Minister,
and Soma Bharath Kumar, the head of the
Telangana State Dairy Development Cooperative
Federation, inaugurated it (TSDDCF). With over 105
exhibitors, including Coffee Board of India, Godrej
Creamline Jersey Products, Dodla Dairy, and others,
the exhibition attracts a sizable audience.
The India seaweed market is expected to grow at a
rapid pace during the forecast period. Seaweed is a
type of marine algae that grows in the sea or on
land near the sea and is green, brown, or dark red
in colour. They are used as a source of long and
short-chain chemicals, which have important
applications in medicine and industry for the
production of various products.
Seaweed is in high demand from food industries to
prepare salads, soups, and low-calorie dietetic
foods as people become more aware of organic and
plant-based foods.

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WEEKS
HIGHLIGHT
World Unani Day is observed on February 11 every year.
It is celebrated on the birth anniversary of great Unani
scholar and social reformer Hakim Ajmal Khan. The day
is marked to spread awareness about health care
delivery through the Unani system of medicine. It is a
preventive and curative philosophy that has been used
in India for many years.
INTERNATIONAL SAFER
INTERNET DAY
WORLD UNANI DAY
Safer Internet Day is celebrated worldwide in 2nd week
of February to promote a safer and more responsible
use of technology by children and young people around
the world.
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11 FEBRUARY
PMG
7 FEBRUARY

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Vol .01 Newsletter
Fact 1
DID YOU KNOW?
Fact 2
The fact that at least 4% of the cheese obtained is
stolen has earned it the title of the world's most
stolen food. Cheese is much more likely to be stolen
than chocolate or wine, according to a report by the
UK's Centre for Retail Research, which surveyed 1187
shops reflecting 2,50,000 department outlets from 43
countries.
PMG
Women produce less alcohol dehydrogenase (ADH), an enzyme that is released in the
liver and breaks down alcohol in the body. Meanwhile, fat absorbs alcohol and water
helps it disperse. Women have a more dramatic physiological response to alcohol due
to their naturally higher levels of body fat and lower levels of body water.
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Vol .01 Newsletter
Fact 3
PMG
The term "milkshake" first appeared in print in 1885. During this time,
a milkshake was an alcoholic beverage described as a "sturdy, heathy
eggnog type drink" that was a blend of whiskey, eggs and other
ingredients served as a tonic and cure at pharmacies.
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Vol .01 Newsletter
Fact 3
PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION
The term fish preservation & processing refers to the
processes associated with fish and fish products
between the time fish are caught or harvested, and the
time the final product is delivered to the customer.
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