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

DOI: 10.18805/ajdfr.DR-1321    | Article Id: DR-1321 | Page : 121-127.
Citation :- Optimization of Scraped Surface Heat Exchanger Process Parameters for Manufacture of Bottle Gourd Halwa.Asian Journal Of Dairy and Food Research.2019.(38):121-127.
Suresh Velpula, Bhadania AG, Pinto SV, Aravind T, Umapathy KS sureshvelpula72@gmail.com
Address : Department of Dairy Engineering, Sheth MC College of Dairy Science, Anand Agricultural University, Anand, Gujarat, India.
Submitted Date : 6-11-2017
Accepted Date : 8-08-2019

Abstract

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.

Keywords

Bottle gourd halwa Cost analysis Mechanized production Sensory analysis

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