Asian Journal of Dairy and Food Research, volume 37 issue 2 (june 2018) : 87-94

Design aspect of temperature controlled piston extrusion system for formation of peda- milk based sweet

G. Singh, M. Singh, I.K. Sawhney, P.S. Minz
1Dairy Engineering Division, ICAR - National Dairy Research Institute, Karnal-132 001, Haryana, India.
Cite article:- Singh G., Singh M., Sawhney I.K., Minz P.S. (2018). Design aspect of temperature controlled piston extrusion system for formation of peda- milk based sweet. Asian Journal of Dairy and Food Research. 37(2): 87-94. doi: 10.18805/ajdfr.DR-1308.
A piston extrusion system was designed for formation of peda (milk based sweet). The system is comprised of a jacketed cylindrical barrel, piston, cylindrical die, and temperature controlled water circulator.  Piston mechanism was used for pressurized extrusion of the peda into disc shape using cylindrical die. Rotary type cutting blade was used to cut the formed peda’s at the bottom of the die. Developed system was evaluated on the basis of barrel temperature (26, 30 and 34°C), pressure (270, 540, 810 kPa) and die geometry (1:1, 1:1.5, 1:2). Temperature and moisture content of peda mix were the critical factors affecting formation of peda. Quality of extruded peda sweets pieces were judged on the basis of weight, density, geometrical features (diameter and sphericity), deformation and edge sharpness.
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