Studies on development of kneader and ball former for Chhana in Rasogolla production. Part I: Performance evaluation of Chhana kneader

Journal of Food Engineering

Volumn 81, Issue 2, 2007, Pages 298-305

  Karunanithy, C ^a   Varadharaju, N ^b   Kailappan, R ^b  

^a NATIONAL DAIRY RESEARCH INSTITUTE   (India)

^b Research Institute   (India)

Author keywords

Chhana; Degree of mixing; Diameter expansion; Kneading; Rasogolla; Temperature rise

Indexed keywords

COAGULATION; CONCENTRATION (PROCESS); COOLING; DAIRY PRODUCTS; MATHEMATICAL MODELS; SUGAR (SUCROSE);

DEGREE OF MIXING; DIAMETER EXPANSION; KNEADING; TEMPERATURE RISE;

FOOD PROCESSING;

EID: 33846892974     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.06.036     Document Type: Article

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