Feasibility study for mechanized production of Rabri

Study was conducted to determine the feasibility of mechanized production of Rabri and to compare it with the conventional method. Scraped surface heat exchanger (SSHE) with high heat transfer coefficient was selected for initial concentration of milk (30% TS). Conical process vat (CPV) with variable heating surface was selected to remove Clotted Cream Layer (CCL) at regular intervals. Sugar was added at the rate of 5% of initial milk quantitys. Concentrated milk was cooled to room temperature and CCL mixed to obtain a homogeneous mass. A uniform quality product in respect of flavour, body and texture, colour and appearance and overall acceptability was obtained by integrated system. A slightly brown, cooked flavour and non-uniform product was obtained by conventional method. Statistical analysis indicated that in-line method of Rabri production had significant (p< 0.05) effect on sensory scores showing the feasibility of mechanized process for its production.