DEVELOPMENT AND PERFORMANCE EVALUATION OF SCRAPED SURFACE HEAT EXCHANGER FOR COOKING AND COOLING OF KAJUKATLI
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Date
2019
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COLLEGE OF AGRICULTURAL ENGINEERING AND TECHNOLOGY ANAND AGRICULTURAL UNIVERSITY GODHRA
Abstract
Kajukatli is one of the nut based sweet manufactured and sold in large quantities in India and exported abroad. Traditional products, such as Burfi, Kalakand, Peda, Kajukatli, Thabdi, Halwasan, etc. are not known only for their unique sensory attributes but also the traditional technology that has been associated with them. However, lack of appropriate equipment and unhygienic method of preparation are the major constrains restricting the appreciation of Kajukatli manufacturing in commercial sectors. The preparation process involves grinding of soaked cashew fada, mixing with sugar, cooking, cooling, rolling, sheeting and cutting.