Journal Press India^®

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Indian sweet-Burfi is very popular khoa based confection with added sugar as well as flavoring and taste imparting ingredients which is very popular all over India. In India mostly the product is manufactured manually in open pan by manual scraping. The quality of product is not uniform due to human intervention and batch to batch variation is also there. The throughput of the product is also low as it done manually. The multipurpose scraped surface heat exchanger has been designed and developed at Dairy engineering department of SMC College of Dairy Science, AAU, Anand. The optimization of process parameters for mechanized production of burfi in the multipurpose scraped surface heat exchanger has been studied. Load size, scrapper speed and steam pressure varied in different trials. The quality of the product was analyzed in terms of sensory analysis. The steam and electrical power consumption was estimated during the manufacture of burfi. The operating conditions of the SSHE required are 2.5 kg/cm2 steam pressure, 30 rpm scraper speed and 30 kg loading. The steam and electrical power requirements for the manufacture of Burfi are 1.45 kg per kg of water evaporated and 0.12 kWh per kg of product respectively.

Keywords

Mechanization, optimization, burfi, SSHE

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