Abstract: Burfi is among one of the traditional Indian dairy products, which is very popular all over India. It has been proved very successful for continuous manufacture of Khoa and Basundi in three stage scraped surface heat exchanger. Burfi was manufactured by adding sugar directly into preheated milk by varying scraper speed all three stages. The performance was evaluated in terms of quality of Burfi manufactured. The quality of Burfi was evaluated in terms of sensory evaluation by the panel of judges. Effect of scraper speed on the quality of Burfi was checked in different 27 scraper speed combinations. Scraper rpm of first, second and third stage 150, 150 and 15 respectively found the best.

Keywords: Burfi, SSHE, Sensory evaluation, scraper speed

| DOI: 10.17148/IARJSET.2020.7606