DEVELOPMENT OF PILOT MODEL FOR BASUNDI MAKING AND ITS PERFORMANCE EVALUATION

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dc.contributor.advisorShah, B. P.
dc.contributor.authorTELLABATI, RAJASEKHAR
dc.date.accessioned2018-05-16T04:43:41Z
dc.date.available2018-05-16T04:43:41Z
dc.date.issued2001
dc.description.abstractBasundi is a sweetened milk product popular in Gujarat, Maharashtra and part of Kaniataka and Andhra Pradesh. The current method for manufacture of indigenous dairy product-basundi is based on the technique that has remained essentially unchanged over the ages. The work on Basundi making gained a boost in recent years as a result of emphasis was put for the manufacture of indigenous milk products in the organized sectors. Scraped Surface Heat Exchanger is more suitable for heat transfer to viscous and heat sensitive products. The mechanical action of blades on the heating surface safe guards against the fouling and reduces the span of residence time. Search of literature does not reveal details regarding design aspects of basundi making machine. Therefore, in the present work an attempt has been made to develop a mechanized pilot model for basundi making and evaluate its performance. Three pilot models viz. Cylindrical type. Conical type and karahi type were developed for basundi making on the principle of Scraped Surface Heat Exchanger (SSHE). The special features of the pilot model are: (a) Heat is supplied to the SSHE or rotating bowl through the burner from fuel gas (LPG). The rotation of SSHE avoids concentration of flame at one place, which distributes the temperature and reduces the burning of the product, (b) It is provided with static scraper blades having spring tension, which maintain required scraping pressure on the SSHE surface for effective surface scraping, (c) The SSHE having bushing is fixed on rotating shaft, which is coupled with an electric motor. This facilitates uniform rotation of the SSHE along with its easy removal from the shaft for thorough cleaning. All the models were tested for basundi making and their heat transfer behaviour at different operating conditions. Heat transfer and energy consumption were estimated for design optimization and to generate information for optimum operating conditions of the machine. The preliminary trials were conducted for basundi making in cylindrical type SSHE. Looking to the parameters involved in the system, two more SSHEs viz., S.S. conical type and M.S. Karahi type were designed and fabricated. It was observed that the overall heat transfer coefficient for Karahi type of SSHE is higher than Conical SSHE, which is higher than Cylindrical type SSHE. The average overall heat transfer coefficient values were observed as 2023 to 2236 W/m2 K; 1597 to 1810 W/m2K and 798.0 to 1065 W/m2 K for Karahi type. Conical type, Cylindrical type SSHE respectively. With increase in the experimental time, TS of the milk was gradually increased due to evaporation of water from the milk.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810046201
dc.keywordsDEVELOPMENT OF PILOT MODEL FOR BASUNDI MAKING AND ITS PERFORMANCE EVALUATIONen_US
dc.language.isoenen_US
dc.publisherAAU, Ananden_US
dc.research.problemDEVELOPMENT OF PILOT MODEL FOR BASUNDI MAKING AND ITS PERFORMANCE EVALUATIONen_US
dc.subDairy Technologyen_US
dc.subjectDAIRY ENGINEERINGen_US
dc.subjectDEVELOPMENTen_US
dc.themeDEVELOPMENT OF PILOT MODEL FOR BASUNDI MAKING AND ITS PERFORMANCE EVALUATIONen_US
dc.these.typeM.Scen_US
dc.titleDEVELOPMENT OF PILOT MODEL FOR BASUNDI MAKING AND ITS PERFORMANCE EVALUATIONen_US
dc.typeThesisen_US
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