Every Homo sapiens cravingly dines
Even behind this acts our science
The
above is what we nay explored in today’s field trip to the biggest competing
food producer of the state- maiyya’s food company and beverages pvt.ltd.
Instilling a ‘scientific temper’ we entered , only to find a hygiene check at
the entrance. We were given a pair of feet-cover ,hair caps and a mouth mask. Moving
ahead, our first visit was to the spice and snacks unit.
Maiyya’s has come up with brand new products in this part namely – fruit &
nut bar, bhelpuri bar and a rasam cube. All these have a same basic science
behind their making and finishing.
A
vessel with the mixture pouring down into a compressor which then cuts them
into the cubical shapes. The second unit we inspected was that of the
beverages. Today’s specialty , was the 'badam milk'. It consisted of canning
mill and filling mill. The packed
beverages then undergo the effect of NANOTECHNOLOGY. They are heated with intense temperature of
120 degree Celsius until the food turns ‘patho-free’ to attain a shelf-life
about an year. Is science helping in
safety? Yes!
Then
came the “ready to eat” kitchen. Study and research of science has accelerated
technology, and technology has fostered employment, reversely to a workaholic
population.
In
the present scenario, All that a man needs is “fast food” to pop
up instantly. Maiyya’s ready to eat does
exactly the same. Another considerable
fact is the absolute zero use of artificial preservatives like BHA(butylated
hydroxyl tuolene), BHT(butylated hydroxyl anisole), benzoates or polysulphates
in this process.
Another
instance of applied science is the flushing of 90% of Nitrogen in the Packets
of maiyya’s chakkli, kodubele, bhakharwada and more. When we asked ourselves why? We remembered
it’s because of “rancidity”.
The
next complex we visited was the tongue-pleasing sweets.
We saw the making of soan papdi in 4 different flavours. The viscous sugar syrup was being made in the
churner and soan papdi threads and strands in the pulling machine. The aroma in the room was just teasing our
nostrils.
Another instant
way of food consumption and preservation is the “freezing technique”. Maiyya’s owns this too. The hot fryums are
made to pass through spiral refrigerator with a lowest temperature of -35 to
-40 degree celsius. This gives the
primary foods a shelf-life of about 6 months or more.
The
steel cans used for packaging are served to Maiyya’s by an iron and steel
company called “metcan”.
Moreover, the packets in which the fryums are sealed and zipped are four
–layered quadripacks; each layer with its own function. The spices unit which
prepared seasonings like rasam powder and sambar powder showed us tunnel shape
vessels called silos. The
ingredients are designed to be mixed in the silo through a PLC software program. This is how
every machine is autonomous with the effect of transmission of the branch computer
science in food technology.
Moreover
the phenomenon of electromagnetism is yet another application working
behind the movement of conveyor belts. These belts are the backbone of the motile
food production.
So,
Science Science here and there,
Science Science everywhere.
This
factory is the only producing unit of Maiyya’s in India. Maiyya’s pvt ltd
employes about 350-400 workers per unit with a turnout of 150 crore per annum.
This company owned by DR. P SADANANDA MAIYYA has an over all production of
300-350 tonnes of food and beverages extending its transports to about 30
countries over the globe and 10 states in the state. To reach bigger heights,
Maiyya’s has aimed to touch a turnover of 250 crores for this year 2016. Indeed, science has the power to start a livelihood, run lives and sustain the planet. Thus a new version of the science definition can be immortality.
Such
was our experience today in the arena of food technology!
We
thus owe our new learnings and expeditions to Bangalore Science Forum- summer camp and all honourable
scientists and lecturers of the national
college sincerely.
Let
the vision of SCIENTIFIC TEMPERAMENT be in FACT and not just a FICTION.
Report by:
GROUP 4
Sanjana B.A.
Ananya K.V.
Keerthana K
Nagarjun S.G.
No comments:
Post a Comment