<div style="text-align: justify;">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.&nbsp;</div>

Performance Evaluation of Three-Stage SSHE for Continuous Manufacturing of <em>Burfi</em>

<p>Scraped surface heat exchanger (SSHE) was integrated with conical process vat (CPV) for in-line production of rabri. Response surface methodology was applied to optimize the process parameters on the basis of sensory score, chromatic and textural attributes. The four factors considered for optimization were initial concentration of milk in SSHE, final concentration of milk in CPV, ratio of clotted cream layer (CCL) to sweetened concentrated milk (SCM) and steam pressure of CPV during removal of CCL. Optimum parameters predicted for rabri production were initial concentration of milk to 30% total solids (TS) in SSHE, final concentration of milk to 40% TS in CPV before sugar addition, 0.167 CCL/SCM ratio and 0.8 kg/cm2 steam pressure of CPV during removal of CCL. The observed values for flavour, body and texture, colour and appearance, overall acceptability, firmness, L*, a* and b* were 7.97, 7.93, 8.23, 8.067, 0.3540, 75.907, 01.14 and 16.3197 respectively.&nbsp;</p>


<p>Process optimization for in-line production of Rabri</p>


<div style="text-align: justify;">The present investigation has been aimed to study the effect of various process parameters of scraped surface heat exchanger (SSHE) on the sensory characteristics of fresh bottle gourd halwa. The horizontal SSHE designed and fabricated at the Institute was used to manufacture bottle gourd halwa. The freshly prepared bottle gourd halwa samples were analyzed for their sensory characteristics prepared at different scraper speed (R1, R2, R3 at 20, 30 and 40 rpm respectively), and operating steam pressure (G1, G2, G3 at 0.75, 1.0 and 1.5 kg/cm2 respectively) for varying batch size (B1, B2, B3 of 2, 3 and 4 kg respectively). A uniform quality product with respect to flavor, body and texture, color and appearance, and overall acceptability (sensory scoring) was obtained employing the combination of treatments G2B3S2 among the rest of combinations. Cost analysis of bottle gourd halwa prepared in SSHE under operating condition G2B3S2 was computed at `150.35; the raw materials cost and operating cost was `116.82 and `33.53, respectively.</div>

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

Process optimization for in-line production of Rabri

Optimization of Scraped Surface Heat Exchanger Process Parameters for Manufacture of Bottle Gourd Halwa