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DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION
TECH-KNOWLEDGE
FOOD & BEVERAGE
INDUSTRY
ENGINEERING
& DESIGN
SCIENCE &
TECHNOLOGY
Vol .02-Issue .26-July 2023
www.pmg.engineering
A
The Official PMG Engineering Newsletter
PMG

CONTENTS
6-7
2-5
8-9
10-13
1. WHITE PAPER
PMG
2. INDUSTRY BUZZ
3. WEEKS HIGHLIGHT
4. DID YOU KNOW?
A. Hazard during processing in dairy product
B. Ultrasound technology in food industry
Latest Food Industry News Updates
A Look Into The Main Events Of The Week
Fascinating Food Facts To Expand
Knowledge

HAZARD DURING PROCESSING IN
DAIRY PRODUCT
Introduction
READ MORE....
PMG
Milk also has unique nutritional Properties that
make it an especially important food, particularly
for the young, it is commonly pasteurized &
homogenized. Milk can be separated into its
principal components, Cream & Skim Milk, which
may be further separated into butter fat, casein &
other milk proteins & lactose.
Milk processing industry has always been on toe to
control the quality of milk due it is highly
perishable nature. Milk processing has always
been a challenge as milk is primary raw material
for preparing dairy-based product like cheese,
butter, ice cream, yoghurt, curd, and butter. In our
previous article we had stated the occurrence of
possible hazard in milk from farm to industry. In
continuation to the occurrence in hazard in milk
processing, we shall be looking in details the
occurrence of hazard during processing of various
dairy based product. Dairy based products have
various processing steps with requirement of
different type of processing equipments.
Physical and chemical hazard that can occur
during dairy product processing are quite
common for all.
Physical Hazard
Physical hazards in dairy product includes the
presence of unwanted substances such as sand,
soil, hair, metal parts from equipment, etc.
Physical hazards are usually of less concern in
dairy industry as milk undergoes sufficient
filtration in all processing stages which prevents
the final product contaminated by these physical
hazards.
The whole milk may be modified by condensing,
drying, flavouring, fortifying, demineralizing & its
other treatments, whole milk or its components
may be combined in various proportions for
incorporation into numerous manufactured food
products such as milk chocolate, bread, cakes,
sausage, confectionary items, soups & many other
food Products.
Hazards are broadly categorised as physical,
chemical, and microbial hazard.
Dairy Based Product and Hazards
Chemical Hazard
Chemical hazards in milk and dairy products are
unintentional presence or intentional addition of
chemicals causing health risk to humans.
Chemical hazards usually enter the milk from one
of the three ways: contaminated feed, grazing on
contaminated soil or veterinary medicines.
Chemical hazards in milk and dairy products
includes mycotoxins, plant toxins, pesticides
residues, heavy metals, cleaning detergents, etc.

PMG
PLATE HEAT EXCHANGER
Microbial hazards associated with ice cream are
Listeria monocytogenes, Salmonella species,
Escherichia coli (pathogenic strains),
Staphylococcus aureus (coagulase positive) and
Bacillus cereus.
Nuts used as an ingredient in ice cream could be
the source of mycotoxins.
Ice cream is having a stick to hold it needs to be
taken care of to avoid ingress of wood splinters.
Hazard-
Hazards reported in milk powder are due to
Cronobacter sakazakii and Salmonella spp. Spores
of Clostridium botulinum have been found in
powdered dairy products.
5. Powdered milk/ Dried milk:
Powdered milk is obtained by removing 95% of
water from milk.
Hazard-
At ambient conditions, milk has the shelf life of
only few hours while at refrigeration conditions
(below 4°C) it is 3-5 days. This fact led to the
development of shelf stable products derived from
milk which lasts longer than milk retaining its
nutritive properties. Microbial hazards are rather
specific in products. Some of the dairy product and
associated microbial hazard are mentioned-
Salmonella spp., Shiga toxin-producing E. coli
(STEC), L. monocytogenes, and S. aureus.
Organic pollutants such as dioxins and PCBs
can accumulate in butter.
2. Butter:
Butter is defined as the water in oil emission
containing at least 80% fat.
Hazard-
4. Ice cream:
Ice cream is a frozen dairy product. Disinfectants
such as quaternary ammonium compound (QAC)
are found in ice cream samples. Ice cream
composed of milk fat & Milk Solids non-fat derived
from these ingredients, plus sugar, stabilizers,
emulsifier, flavouring agents, water & Air.
L. monocytogenes, S. aureus, and
verocytotoxin-producing Escherichia coli
(VTEC) is the usually reported source of
microbial hazards in cream.
1. Cream:
The cream is obtained by separating non-fat
portions from un-homogenized milk.
Hazards-
Aflatoxin M1 is a higher matter of concern in
cheese than milk as it is more concentrated,
and levels may be 5 times higher in hard
cheese than in milk. Toxins produced by S.
Aureus remains active even after
pasteurisation.
3. Cheese:
Cheese made from coagulation of milk with an
enzyme called rennin, and lactic acid with or
without further treatment of heat, pressure, salt
& ripening (fermentation) with selected
microorganisms.
Hazard-

ULTRASOUND TECHNOLOGY IN
FOOD INDUSTRY
Introduction
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PMG
In food industries, normally two categories of
ultrasounds are used which are classified on the
basis of operating frequencies.
Ultrasound Waves Classification
The ultrasound technology is being carried out in
various areas of food processing technology
namely crystallization, freezing, bleaching,
degassing, extraction, drying, filtration,
emulsification, sterilization, cutting, etc. It is being
applied as an effective preservation tool in many
food-processing fields viz. vegetables and fruits,
cereal products, honey, gels, proteins, enzymes,
microbial inactivation, cereal technology, water
treatment, diary technology, etc.
Ultrasound are mechanical sound waves that
originate from molecular movements that oscillate
in a propagation medium. These waves have
frequency beyond the hearing capacity of human
ears i.e. above 20 kHz. When the ultrasound
propagates through a material it induces
compressions and decompressions (rarefactions) in
the particles of the medium, due to which high
amount of energy is produced. The basic principle
behind working of ultrasound is that it utilizes
interaction between high-frequency sound waves
and matter to obtain information about the
composition, structure and dimensions of materials
through which it propagates. These waves are
longitudinal as the oscillatory movement of the
particles in transmission medium is parallel to the
propagation direction. Thus it can transverse in all
types of media i.e. solid , liquid and gas.
Ultrasound has various effects on different
systems.
On solids it effects through vibrational energy for
cutting and melting, in liquids it effects by the
production of intense cavitation and in gases it
affects by producing high-intensity acoustic fields.
1. Non-Destructive Type:
These are low energy - high frequency diagnostic
sound waves that have frequency above 1MHz-
10Mhz and have intensities down 1 Wcm 2. These
can be used as monitoring of physiochemical
properties and composition food products while
processing and storage. It also evaluates
composition of meat products, poultry and fish of
raw and fermented stages. These are also used for
the quality control of fresh vegetables and fruits in
both pre- and postharvest, cheese during
processing, commercial cooking oils, bread and
cereal products, bulk and emulsified fat based
food products, food gels, aerated and frozen
foods.
2. Processing Type:
These are high energy low frequency type sound
waves that have frequencies between 20KHz-1
MHz and have intensity above 1 Wcm2.

PMG
These are disruptive in nature and have effect on
mechanical, physical, or biochemical properties of
foods through cavitation. This is used for
controlling microstructures and modification,
emulsification, defoaming of food products. It also
has role in freezing, thawing, microbial
inactivation, drying etc.
3. Emitter
It is used for radiating / amplifying ultrasonic
waves from the transducer into the medium.
Emitters can come in the form of baths, horns, or
sonotrodes. The shape and size of the emitter
controls the amount of amplification. Common
shapes for emitters include knives, nozzles, or
dies.
2. Mano-sonication: It is combined method in
which ultrasound and pressure are applied
together. Moderate pressures at low temperatures
are combined in this. Upon combination
inactivation efficiency is higher than ultrasound
alone.
3.Thermo-sonication: This method is the
combination of ultrasound and heat. It produces a
greater effect on inactivation of microorganisms
than heat alone and is commonly employed for
liquid food preservation.
4 .Manothermo-sonication: It is combined method
of heat, ultrasound and pressure. This method
inactivates several enzymes at lower temperatures
in a shorter time than thermal treatments.
Microorganisms that have high thermotolerance
can be inactivated by mano-thermosonication
Ultrasound Generator System
It is electricity driven ultrasonic system, which has
basically three parts:
1. Power Generator
It provides energy for the system, which in most
cases is an electrical current.
2. Transducer
It is the central element of ultrasound generator
system that converts electrical energy (or
mechanical energy) into sound energy through
mechanical vibrations at ultrasonic frequencies.
Forms of Ultrasound Technology
1.Ultra-sonication: It is the application of
ultrasound at low temperature and require high
energy. It is mainly used for heat sensible products.
This method requires long treatment time to
inactivate stable enzymes.
Equipments using Ultrasound
1. Cheese Cutting Machine
2. Sandwich Cutting Machine
3. Ultrasonic Sealing Machine for blister packs and
stand-up pouches
4. Ultrasonic Homogenizer
5. Ultrasound Wad Sealing Machine
Ultrasound is a nonthermal processing technique
that offers broad range of applications such as
mass transfer, food preservation, assistance in
thermal treatments and manipulation of texture
and food analysis. This technology can increase
process efficiency through enhanced yields,
increased throughput and reduced processing
costs as well as modify biomaterial structure.

FOOD INDUSTRY
INDUSTRY BUZZ
Telangana's government to invest
Rs 2,000 crore in industries that
prepare food.
Tata Consumer Products adds Tata
Coffee Gold - Cold Brew to its RTD
lineup.
The Telangana government intends to establish food
processing companies in all of the state's districts at a
cost of about Rs 2,000 crore. Rice and edible oil will be
produced from paddy by the food businesses. K
Chandrashekar Rao, the chief minister of Telangana, will
soon lay the project's cornerstone.
The government has built procurement hubs and set up
food processing businesses like rice mills to ensure
greater profits from the harvested grain. The state
government would also develop and manage rice mills
under the direction of the State Civil Supplies
Corporation (SCSC) as part of the program to support food
processing companies.
PMG
Tata Consumer Products (TCP), the consumer products firm
that unifies the leading food and beverage interests of the
Tata Group under one roof, announced the launch of Tata
Coffee Gold-Cold Brew as its entrance into the Ready-to-Drink
Cold Coffee sector. This most recent product attempts to
reinvent the coffee experience by supplying a unique cold
brew blend that maintains a balanced flavor profile free of
bitterness.
Tata Coffee Gold has three varieties: Classic, Mocha, and
Hazelnut. It is brewed with cold water to preserve its
smoothness and uses only the finest ingredients. It provides
an authentic coffee experience that is both refreshing and
pleasant and free of artificial flavorings.

Kraft Real Mayo forges a path into
the hot sauce market with its new
buffalo-style dressing.
2022 REVENUE GROWTH FOR CARGILL OF 23% TO $165 BILLION
The acquisition of 830 LMT for paddy
in KMS 2022–23 is proceeding
without issue.
The Government of India's paddy purchases during the Kharif
Marketing Season (KMS) 2022–2023 have gone without a hitch.
Under Minimum Support Price (MSP) activities, more than 830
Lakh Metric Tonnes (LMT) of paddy have been purchased for
the Central Pool through June 19, 2023. The continuing paddy
procurement activities of KMS 2022–23 have benefited over
1.22 crore farmers, with MSP payments of Rs. 1,71,000 crore
deposited straight into their accounts.
Assam Government and 3F Oil Palm
worked together to establish the first oil
plantation in North-east India.
PMG
With the introduction of a new buffalo-style dressing, Kraft
Real Mayo has made its first foray into the rapidly
expanding hot sector. The tangy, creamy fresh Kraft Mayo
Buffalo Style Dressing will satisfy customers' cravings for
bolder flavors from their favorite brands. It delivers a
delectably hot explosion of flavor. They present Buffalo
Balm, an on-the-go tube with the new buffalo-style
dressing. Buffalo Balm is ideal for mayo friends and fans of
buffalo sauce who want a quick blast of flavor whenever
and wherever the craving hits.
In conjunction with the State Government of Assam, 3F Oil Palm, the
nation's largest end-to-end oil palm plantation and processing company,
organized a historic ceremonial oil palm planting under the National
Mission on Edible Oil - Oil Palm (NMEO-OP) at Bokanala, Baginadi Block,
Lakhimpur in the presence of Atul Bora, the Minister of Agriculture and
Horticulture, Assam, to mark the beginning of oil palm development.
The first oil palm plantation in Assam under the NMEO-OP is marked by the
Assam Department of Agriculture, the District Administration, Lakhimpur,
and 3F Oil Palm. The program aims to strengthen farming communities and
advance India's independence in producing edible oils. It highlights the
government's dedication to the growth and development of the oil palm
plantation industry.
The Government has ensured that everything is set up for
smooth procurement procedures. The delivery of rice about
the purchased paddy is also ongoing. Until June 19, 2023,
about 401 LMT of rice had been received at the Central Pool,
with another 150 LMT still coming. This compares to
procuring 830 LMT of rice or 558 LMT of paddy.
The business introduces Buffalo Balm, the newest "beauty"
essential that is a must-have. The balm, sold on Amazon,
contains Kraft Mayo Buffalo Style Dressing, making it the
ideal pocket-sized solution for mayo lovers to satisfy their
cravings whenever and wherever they arise.

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WEEKS
HIGHLIGHT
NATIONAL PRALINES DAY
National Pralines Day is on June 24 which
celebrates a nut-based creamy confection that can
be enjoyed in an assortment of ways. Pralines are
a smooth and sweet treat made with nuts, sugar,
and sometimes cream.
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PMG
International Olympic Day is celebrated on June 23
all around the world. The goal of celebrating
Olympic Day was to promote participation in
sports across the globe regardless of age, gender,
or athletic ability.
INTERNATIONAL OLYMPIC DAY
23 JUNE
23 JUNE
26 JUNE
NATIONAL BARCODE DAY
National Barcode Day is Celebrated on June 26.
Barcodes contain a wealth of information, including
pricing, product, dates, manufacturer, and shipping.
They are ideal for tracking inventory and sales, but
they do so much more than that.

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EID AL-ADHA
Eid al-Adha, also known as the "Festival of
Sacrifice," is one of the major religious holidays
celebrated by Muslims worldwide which
commemorates the willingness of Ibrahim
(Abraham) to sacrifice his son as an act of
obedience to God, as mentioned in the Islamic holy
book, the Quran.
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28-29 JUNE
National Onion Day is a commemorative day
celebrated to honor and appreciate the versatile
and flavorful vegetable known as the onion.
NATIONAL ONION DAY
27 JUNE

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Vol .01 Newsletter
DID YOU KNOW?
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Fact 1
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Frozen vegetables are vegetables that have been harvested, cleaned, and then quickly
frozen to preserve their freshness and nutritional value. They are a convenient,
affordable, and nutritious option that can be enjoyed as part of a balanced diet.
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Organic coffee refers to coffee that has been cultivated and processed using
organic farming methods. These methods avoid the use of synthetic pesticides,
fertilizers, and other prohibited substances. It is grown on land that has been free
from synthetic chemicals for a specified period, typically three years or more.

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Dietary supplements are products intended to supplement a person's diet and
provide additional nutrients, such as vitamins, minerals, herbs, or other
botanicals. Supplements should be viewed as a complement to a healthy lifestyle,
not a replacement for a well-rounded diet.

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Freeze dehydration, also known as freeze-drying or
lyophilization, is a process commonly used to preserve
and extend the shelf life of various perishable items,
including food. In the food industry, it is employed to
produce instant coffee, fruits, vegetables, herbs, and
ready-to-eat meals.

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