*APE. CAET, Dr. PDKV Akola.
Department of Dairy Engineering, College of Dairy Technology, Warud (PUSAD) -445 204, India.
Sauter mean diameter was found in the range of 36–48 pm. Droplets were in the range of 5–50 microns scattered along the line. Beyond 170°C there was adverse eLect on product quality though there was incremental trend in evaporative capacity. The temperature difference between inlet and outlet temperature maintained high resulted in increase in overall thermal efficiencies up to 70%. Increase in inlet temperature till 170°C heat loss decreases to 2.38%. Wettability and dispersability of test product (SMP) was found slightly higher than the market samples.
