Research Article

Asian Journal of Dairy and Food Research, volume 38 issue 3 (september 2019) : 178-185

Performance Evaluation of Three-Stage SSHE for Continuous Manufacturing of Burfi

I. A. Chauhan, A.K. Dodeja

Affiliations

¹<div style="text-align: justify;">Sheth M C College of Dairy Science,AAU, Anand -388110, Gujarat. India.</div>

Submitted07-08-2019|
Accepted25-09-2019|
First Online 08-11-2019|
doi 10.18805/ajdfr.DR-1468

Cite article:- Chauhan A. I., Dodeja A.K. (2019). Performance Evaluation of Three-Stage SSHE for Continuous Manufacturing of Burfi. Asian Journal of Dairy and Food Research. 38(3): 178-185. doi: 10.18805/ajdfr.DR-1468.

ABSTRACT

Burfi was manufactured in three-stage scraped surface heat exchanger by adding sugar directly into preheated milk by varying scraper speed in all three stages with different steam pressure in all three stages. The performance evaluation of the machine was evaluated during continuous mechanized manufacturing of Burfi. The average overall heat transfer coefficient were 1600, 950, and 410 W/m2 K for first, the second and third stage of TFSSHE, respectively. The specific steam consumption was found out to be 1.12 to 0.93 kg steam per kg of milk processed with mean value of 1 kg steam per kg of milk processed. The electricity consumption was found out to be 6.0 to 8.34 kWh per 1000 kg of milk processed with a mean value of 6.83 kWh per 1000 kg of milk processed. The sensory evaluation score of the burfi manufactured in the SSHE was obtained 20.6 out of a total of 25.

KEYWORDS

REFERENCES

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Research Article

Performance Evaluation of Three-Stage SSHE for Continuous Manufacturing of Burfi

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