CONTINUOUS KHOA MAKING MACHINE
is an important ingredient in the manufacture of milk
based sweets. It is used for manufacturer of different
varieties of sweets like burfi, kalakand, gulab jamun,
peda etc. In addition to sweet making it has also
application in industries like confectioneries and small
scale food industries.
Depending on the quality of milk about 1 Kg of khoa is produced from 4 to 6 Kg of milk and with this assumption the total consumption of this product is estimated to be around 9 million tons / annum ( around 5.5 % of total indigenous milk production). Presently, khoa is made in jacketed kettles or open trays (Kadai) which have a number of disadvantages. The major Disadvantages with the conventional method.
Keeping in mind the disadvantages, a new machine has been designed by National Dairy Research Institute, Karnal on the basis of heat transfer and hydrodynamics in non-Newtonian mechanically agitated thin film. It is a cascade system comprising of two horizontal straight sided thin film scraped surface heat exchangers. The equipment is fabricated and tested for the manufacture khoa from standardised buffalo milk. In this heat exchanger, milk is concentrated to about 40% total solid which then flows into the second heat exchanger. The newly designed has several advantages like :
The equipment can be fabricated in a workshop with stainless sheet. The accessories are attached with the equipment.
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