DEVELOPMENT AND PERFORMANCE EVALUATION OF CONTINUOUS ROLLING, SHEETING AND CUTTING SYSTEM FOR MANUFACTURE OF KAJUKATLI
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Date
2016
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Publisher
Anand Agricultural University, Anand
Abstract
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. The preparation methods of kajukatli were studied
in detail. The preparation processes involve grinding of soaked kaju, mixing with sugar
while cooking, cooling, rolling, sheeting and cutting. All these operations are being
carried out manually and reported to be time consuming, unhygienic and produce nonuniform
sized and shape of kajukatli. Therefore, an appropriate rolling, sheeting and
cutting system was developed and evaluated for continuous production.
Description
Keywords
Food Processing Technology, Development