DEVELOPMENT AND PERFORMANCE EVALUATION OF FRUSTUM CONE SHAPED BUTTER CHURN
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Date
2014
Authors
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Publisher
Chhattisgarh Kamdhenu Vishwavidyalaya, Durg (C.G.)
Abstract
India has emerged as largest butter producing country in the world, with annual production of 4.52 million metric tons in 2012. Butter is a vital product of India and it is extensively used by people in sacrificial worship, medicinal and cosmetic purposes, and also a human food long from the Vedic periods. The milk production in India is not concentrated at a single place, it is unevenly distributed and is very stumpy at farm level; hence they require small equipments for processing and manufacturing of milk products. In order to overcome this problem a frustum cone shaped butter churn was designed with a capacity of 10 liters. The temperature control is the prominent step in manufacturing of butter; in dairy industries they normally sprinkle chilled water over the churn to maintain the temperature, which has an effect of increased cost and unhygienic atmosphere in the dairy. To overcome this problem a low thermal conductive material, foamed polyethylene was insulated over the churner. Hence, this study was undertaken to develop a frustum cone shaped butter churn insulated with the foamed polyethylene which would serve the purpose of maintaining the temperature of churning.
Before the fabrication of the FCSBC, the thickness of the insulating material (2.5mm) was theoretically calculated. Along with this, the diameters of step down pulley used for reduction of speed were calculated to be 2, 2.5, 3 and 4 in. and torque and power transmitted by 25mm shaft were calculated to be 24.5Nm and 220.53W, respectively. The outer and inner body of FCSBC was made of iron and AISI SS 304 sheet with each being 4mm thick. The jacketed space of 20mm was designed between both the frustum cone bodies. The stirring wing of 326mm length was welded inside the body with 20mm diameter. The FCSBC was rested on square shaped stand made of mild steel. Before performing the experiment, the cream was aged in BOD incubator at 10˚C for 17h. During the course of experiment churning time, moisture content, fat content, overrun and yield of butter were calculated.
The reduced churning time and with good consistency of butter was obtained at churning temperature of l G'C and churn speed of 60 rpm. The optimum moisture content (16%) and fat content (82.7%) was obtained at churning temperature of l O'C and churn speed of 60 rpm. The highest overrun of the butter was recorded to be 24.46% at higher churning temperature (12°C) and higher churn speed (85 rpm), however butter formed was weak and leaky. The optimum overrun 19.49% was obtained, where the butter formed with good texture was at churning temperature of l O'C and churn speed 60 rpm. However maximum yield was obtained at higher temperature and churn speed, but with respect to the body of butter best yield was obtained at churning temperature of 10°C and churn speed of 60 rpm. As per the techno economic study of the FCSBC, the cost of churning per kg of butter produced from churning of 5 and 3.3 kg of cream (112 and 1/3 loading) were 12.95 and 20.72 Rs'/kg.
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Keywords
butter, fats