Mechanized Manufacture of Danedar Khoa using Three Stage SSHE

Abstract

The present investigation is undertaken to explore the feasibility of three stage SSHE for manufacture of danedar khoa. Trails were conducted to optimise the process parameters such as initial acidity of milk, mass flow rate, steam pressure and scraper speed. Initial acidity of milk was varied from 0.16 to 0.19% LA. The mass flow rate was varied between 170 to 210 kg/h. Three levels of scraper speed were taken in first, four levels in second stage and three levels in third stage i.e. 200, 175 150 rpm, 200, 175, 150, 125 and 25,20,15 rpm respectively. The quality of danedar khoa so produced was evaluated in terms of sensory evaluation and textural profile analysis. The best quality of danedar khoa was prepared by using standardized milk with 0.18% LA initial acidity and keeping scraper speed 175, 150, 15 rpm for first, second and third stage SSHE and flow rate 190 kg/h and steam pressure 4, 2 and 1.5 kg/cm2.