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Design evaluation of transverse jet mixer-reactor for continuous acid heat coagulation of milk

By: Patel, Shekhar.
Publisher: Karnal NDRI 1999Subject(s): Dairy-EngineeringDissertation note: M.Sc. Thesis National Dairy Reseach Institute 1999 Agrawala, S P Summary: The process of coagulation is a central feature in the manufacture of dairy products like Chhana, Paneer, Bengali sweets, Queso blanco, Ricotta cheese, Acid Casein etc the study attempted to make the process of coagulum manufacture a continous one with the help of Transverse Jet Mixer Reactor. The objectives of the study were : to fabricate and select the best Transverse Jet Mixer Reactor from a set of four geometries, and to standardize operating parameters for continuous coagulation of milk in transverse Jet Mixer-reactor. In order to achieve these objectives, four geometries, viz-A-1, A-2, B-1 and B-2, of TJMR were designed and fabricated in which the ratios of diameter of the Jet(d) to the diameter of the mainstream(D) of the TJMRwere 0.26,0.133, 0.25 and 0.125 respectively. These werre evaluated based on a proposed model in the literature for their ability to mix efficiently by using ater and citric acid solution. The best geometry was selected, from the set,based on least squares analysis of variance and Duncan's multiple range test. Study showed that geometries with lower d/D ratios were more efficient. From the two efficient geometries (A-2 & B-2), geometry B-2 was selected as it was compatible with the capacity of the pilot plant. Coagulation studies with geometry B-2 revealed that pre-heat-treated buffalo milk (heated to 90C with 5 min. holding time) could be effectively coagulated at 70C . When the flow rate were according to the adopted model the requirement of citic acid to coagulate 1 kg of milk was 2.0 g. Any deviation from the model increased the citic acid requirement. The optimum concentration of citic acid solution required for use with the geometry B-2 was found to be 1.79%. The study also showed that as the flow rates deviated from the model the total solids content of the whey increased, indicating increased losses. It was concluded that the adopted model is suitable for designing TJMR for achieving efficient continuous coagulation of milk.
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Non-fiction M-1730 (Browse shelf) Not for loan 73841

M.Sc. Thesis National Dairy Reseach Institute 1999 Agrawala, S P

The process of coagulation is a central feature in the manufacture of dairy products like Chhana, Paneer, Bengali sweets, Queso blanco, Ricotta cheese, Acid Casein etc the study attempted to make the process of coagulum manufacture a continous one with the help of Transverse Jet Mixer Reactor. The objectives of the study were : to fabricate and select the best Transverse Jet Mixer Reactor from a set of four geometries, and to standardize operating parameters for continuous coagulation of milk in transverse Jet Mixer-reactor. In order to achieve these objectives, four geometries, viz-A-1, A-2, B-1 and B-2, of TJMR were designed and fabricated in which the ratios of diameter of the Jet(d) to the diameter of the mainstream(D) of the TJMRwere 0.26,0.133, 0.25 and 0.125 respectively. These werre evaluated based on a proposed model in the literature for their ability to mix efficiently by using ater and citric acid solution. The best geometry was selected, from the set,based on least squares analysis of variance and Duncan's multiple range test. Study showed that geometries with lower d/D ratios were more efficient. From the two efficient geometries (A-2 & B-2), geometry B-2 was selected as it was compatible with the capacity of the pilot plant. Coagulation studies with geometry B-2 revealed that pre-heat-treated buffalo milk (heated to 90C with 5 min. holding time) could be effectively coagulated at 70C . When the flow rate were according to the adopted model the requirement of citic acid to coagulate 1 kg of milk was 2.0 g. Any deviation from the model increased the citic acid requirement. The optimum concentration of citic acid solution required for use with the geometry B-2 was found to be 1.79%. The study also showed that as the flow rates deviated from the model the total solids content of the whey increased, indicating increased losses. It was concluded that the adopted model is suitable for designing TJMR for achieving efficient continuous coagulation of milk.

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