International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 6
First page : (1165) Last page : (1171)
Article doi: http://dx.doi.org/10.18782/2320-7051.6091
Comparison of Traditional and Mechanized Manufacture Rawa Burfi: Research Article
Suresh Velpula1*, Bhadania A. G.2, Pinto S. V.3, Aravind T.4 and Umapathy K. S.5
1*M.Tech Scholar, Department of Dairy Engineering,
2Professor and Head, Department of Dairy Engineering, 3Professor, Department of Dairy Technology,
S.M.C. College of Dairy Science, AAU, Anand (G.J), India
4M.Tech Scholar, Department of Dairy Engineering, College of Dairy Science and Food Technology,
C.G.K.V., Raipur (C.G), India
5Assistant Professor & Head, Department of Dairy Engineering, College of Dairy Technology,
PVNRTVU, Kamareddy, (T.S), India
*Corresponding Author E-mail: sureshvelpula72@gmail.com
Received: 5.12.2017 | Revised: 24.12.2017 | Accepted: 27.12.2017
ABSTRACT
The present investigation was intended to evaluate the performance of open type scraped surface heat exchanger (SSHE) during manufacture of rawa burfi prepared using skim milk powder (SMP) and compared with traditional made delicacy. The performance of open type SSHE in terms of heat transfer characteristics and electrical power consumption was evaluated at 30 rpm of process vat and 10 kg batch size. The overall heat transfer coefficients (U-values) of open type SSHE obtained at selected operating conditions was 453.05 W/m2K. The LPG fuel consumption and thermal efficiency of open type SSHE during manufacture of rawa burfi was 0.22 kg fuel/batch and 31.00% respectively. The manufacture of rawa burfi in open type SSHE has consumed 251Wh electrical power. Sensory attributes of rawa burfi manufactured using SMP in open type SSHE at 30 rpm of process vat and 10 kg batch size were at par (P > 0.05) with control product prepared by the traditional method. Cost estimated for manufacture of rawa burfi/kg in SSHE was Rs 168.37 in which the raw material cost was 96.54% and processing cost was 3.64%.
Key words: Open type SSHE, Rawa burfi, Skim milk powder, Sensory analysis, Cost structure.
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Velpula, S., Bhadania, A.G., Pinto, S.V., Aravind, T. and Umapathy, K.S., Comparison of Traditional and Mechanized Manufacture Rawa Burfi: Research Article, Int. J. Pure App. Biosci.5(6): 1165-1171 (2017). doi: http://dx.doi.org/10.18782/2320-7051.6091
