Browsing by Author "CHITRANAYAK"

Now showing 1 - 4 of 4
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    ThesisItemOpen Access
    APPLICATION OF PHASE CHANGE MATERIAL IN CONVECTIVE SOLAR UNIT DURING YOGURT MANUFACTURING
    (ICAR-NDRI, KARNAL, 2023) PRATEEK; CHITRANAYAK
    This study aims to select an appropriate phase change material (PCM) and container material for the solar based yogurt fermentation unit. The study was conducted in four phases. In the first phase, several PCMs were studied from the literature, out of which three PCMs, i.e., Paraffin wax, Bees wax, and palm oil, were selected. Melting characteristics of the chosen PCMs were studied to determine their suitability for the intended application. The melting temperatures of the investigated phase change materials (PCMs) were 59.3°C for paraffin wax, 68.1°C for beeswax, and 43°C for palm oil. Melting time was found lowest for palm oil (20 mins), followed by paraffin (35 mins) and beeswax (48 mins). The second phase focused on enhancing the thermal conductivity of the selected PCM. Metallic Inclusion was utilized to enhance the thermal conductivity of PCM. The Experiment design and parameters optimization was carried out by RSM using Design Expert. 13.3 % metallic inclusion was found optimum for thermal conductivity enhancement. In the third phase, suitable container material was selected by comparing the heating and cooling time for different containers. PET was found ideal as it facilitates delayed heat release during PCM discharging (240 mins) compared to SS 304 (150 mins). In the fourth phase, the performance of the PCM integrated system was evaluated. The integrated system successfully maintained the required yogurt incubation temperatures for 10-11 hours. The prepared yogurt was analysed to assess its quality and consistency in terms of texture, taste, and overall product attributes. With the application of the PCM, the operational duration of the system was extended by an additional 3 hours, resulting in a notable increase of approximately 26.6%. It enabled the system to continue functioning even during late evening hours in absence of sunlight.
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    Training ManualItemOpen Access
    DAIRY AND FOOD PROCESS ENGINEERING: EQUIPMENT, PROCESSING AND VALUE ADDITION
    (DAIRY ENGINEERING DIVISION, ICAR-NDRI, KARNAL, 2018) P. BARNWAL; CHITRANAYAK; P. S. MINZ
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    ThesisItemOpen Access
    SCALE UP DESIGN OF ELECTRIC BASED MILK HEATING SYSTEM
    (ICAR-NDRI, KARNAL, 2022) RAHUL KUMAR; CHITRANAYAK
    India is largest producer of milk in the world contributing 23 percent of the global milk production with an average production of 198.4 million tonnes in 2019-20 (NDDB). About 65% of milk is handled by small scale milk processor and 35 % goes to organized sector. The quality of the milk processed at unorganized sector is not much good because of the unavailability of milk processing equipment for small scale processing and availability of such equipment’s which is not affordable for small scale processing i.e. use of boiler sometimes is not feasible as it requires high initial investment. With this view Electric based milk heating system was designed and fabricated. Preliminary trials were conducted to confirm the feasibility of the system. Performance of the system was evaluated by heating milk from 4 to 90°C by using 3 paired heaters and 5 paired heaters for utilising different capacity of milk (10 L, 20 L, 30 L, 40 L, and 50 L) and cooling from 90°C to 37°C by natural cooling and by circulation of tap water. Performance parameters were taken as heating rate, cooling rate, temperature distribution, temperature profile and energy consumption. Time required to heat milk from 4°C to 90°C for capacity 20 – 50 L was observed to be 76 min to 151 min by using 3 paired heaters and 56 min to 106 min by using 5 paired heaters. Heating Rate and cooling rate for 20 L to 50 L using different paired heater was found to be 1.32 – 0.57 °C/min and 0.88 – 0.61 °C/min respectively. Localized heating on the vessel surface was reduced because agitator helped in proper mixing and better distribution of heat in complete vessel. Temperature gradient and energy consumption was found to be in range 0 – 1.30°C and 4.65 to 9.91 kWh for 20 L to 50 L capacity respectively.
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    ThesisItemOpen Access
    STUDY OF ENGINEERING PROPERTIES OF MISTI DAHI DURING THE PROCESS OF FERMENTATION USING BATCH FERMENTATION UNIT
    (ICAR-NDRI, KARNAL, 2021) KAWALE SHUBHAM VASANT; CHITRANAYAK
    Mistidahi is the traditional indigenous fermented milk product produced from partially concentrated sweetened milk. It is popular fermented product of eastern region of India. Mistidahi is analogues to sweetened yoghurt having pleasant caramel colour and flavour. For better taste and acidity its fermentation process must be monitored. Mostly syneresis is the property which affects the body and texture of mistidahi, so proper total solid content is very import while production. Slightly brown colour and caramelized flavour are also very important properties, hence to be monitored continuously. During incubation period of mistidahi the study of pH variation is also necessary. The industrial pH measurement is performed in a discontinuous way, that is because the pH probe is sensitive to both drift and protein deposit. Continuous pH measurement during yogurt fermentation was studied by (Brabandere and Baerdemaeker 1999). During mistidahi preparation both the processes of heating and cooling are involved. The effect of different heating methods on various quality parameters of Misti Dahi was studied. The research is conducted in order to check the fermentation level in a developed batch fermentation unit and to maximise heat transfer and to ensure uniform fermentation level in different zones of batch fermentation unit. Determination of initial and final acidity, pH and viscosity during fermentation was done by continuous pH monitoring system. In convection heater viscosity up to 180 minutes increased very slowly then rapidly increases up to 240 minutes. After that viscosity increases till incubation period of 360 minutes. Convection heater having method have shown the viscosity of 0.35 Pa.s. For proper fermentation and to improve the efficiency of batch fermented unit the acidity was checked for every 30 min. till the incubation is completed. By using web cam and auto mouse clicker applications, images of product were captured at every 10 min. of interval and these images were used for measuring changes in the colour values of product during fermentation process. In convection heater the CIE b* value increased up to 120 minutes then after incubation its value decreased. In halogen and quartz heater CIE b* value continuously increased till incubation. Temperature scanning with the help of PT 100 temperature sensor was continuously done. Sensory analysis (using 9 point hedonic scale) was conducted. Wheying off is the major problem in mistidahi which was controlled in this system. The texture of mistidahi made by different heaters were studied.