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Feasibility Study for Mechanized Production of Rabri

Article  in  Journal of dairying, foods & home sciences · September 2013

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Asian J. Dairy & Food Res., 32 (1) : 30 - 34, 2013 AGRICULTURAL RESEARCH COMMUNICATION CENTRE
www.arccjournals.com / indianjournals.com

FEASIBILITY STUDY FOR MECHANIZED PRODUCTION OF RABRI

Santosh Chopde* , Bikram Kumar, P.S. Minz and Pravin Sawale1
Dairy Engineering Division, Dairy Technology Division
National Dairy Research Institute, Karnal-132 001, India
Received: 17-09-2012 Accepted: 26-01-2013
ABSTRACT
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.

Key words: Feasibility, Mechanized production, Rabri.

INTRODUCTION method of production. Consequently the cost of this

Rabri is a heat desiccated thickened milk
product with to light caramel colour and having
pleasant sweet flavour. It is essentially clotted cream,
skimmed off from slowly evaporating milk. It is very
popular traditional Indian dairy product, especially
in the northern and eastern regions of India and
synonymous of clotted cream, (De, 1980). Rabri is
a specialized product of halwais. Thin layers of
clotted cream formed on the surface of milk are
collected to the sides with a wooden spatula. The
layers of cream clotted on the edge of pan are placed
one over the other. This process is continued until 1/
6th of original milk is left.
Sugar 5-6% by weight of original milk is
added to the concentrated milk. The clotted cream
called Malai is scrapped off from the edge of pan
and immersed in thick sweetened milk (Prasad,
1997; Khaskheli et el., 2008). The chemical
composition of Rabri has been reported by
Srinivasan and Anantahrishnan (1964), Dubey and
Gupta (1986), Bandyopadhyay and Mathur (1987),
Singh and Gupta (1989) and Gayen and Pal
(1991a). Rabri prepared by traditional method is
unhygienic, non-uniform in quality, has low keeping
quality and involves labour and energy intensive
*Corresponding author’s e-mail: santosh.der@gmail.com
1
Dairy Technology Division,N.D.R.I. Karnal
product is usually very high (Aneja, 1992). Rabri
are produced on tiny scale by traditional practices
without much consideration given to quality of milk
and final product (Dande et el., 2011). The
production is limited to small batches of 5 to 10 litres
of milk.
For large scale production of Rabri, vacuum
concentration of milk followed by blending it with
required quantities of sugar and malai was attempted
by Gayen and Pal (1991b). Kumar (2010) optimized
the process parameters of three stage SSHE for
continuous Rabri production.
In the present work, process was developed
to manufacture Rabri by integrating Scraped Surface
Heat Exchanger (SSHE) with Conical Process Vat
(CPV). SSHE is most suitable for handling viscous
product with or without particles, products that tend
to foul the heat transfer surface (Pujrath et al., 1990;
Rajorhia et al., 1991; Dodeja, 2006). Conical
Process Vat (CPV) is multipurpose equipment used
for processing of various milk products such as khoa,
ghee, burfi etc. Conical process vat has variable
heating surface and allows better control over
 Vol. 32 No. 1 2013
heating. Integration of SSHE and CPV will provide
advantages of both the equipments. The present
study was conducted to determine the feasibility of
mechanized production of Rabri.
MATERIALS AND METHODS
The integrated system consisted of the
following components (Fig. 1)
Feed tank: Five hundred litres capacity rectangular
SS tank was used as raw milk balance tank.
Feed pump: A sanitary type centrifugal pump
having 5000 l/h capacity and provision of flow
control was used as feed pump. Flow was
regulated at 150-200 l/h. Provision was made to
re-circulate milk through SSHE
Scraped surface heat exchanger (SSH E):
SSHE with four SS blades was used for initial
concentration of milk. Scraper was driven with a
3 HP, 1400 rpm motor. Dynodrive was used to
regulate the scrapper rpm.
Intermediate tank: A 90 litre capacity SS tank
was used as intermediate tank between SSHE conventional production of Rabri taking 5 lit. of milk
and CPV, to collect concentrated milk. per batch (Gayen and Pal, 1991b). Concentration
Recirculation system: Recirculation system was
provided with SSHE to achieve the desired
concentration of milk. A three way valve was
fitted in between the line of intermediate tank
and conical vat recirculation pump. Pipe
connected to the three way valve has a return
line to the feed tank if the desired concentration
of milk is not achieved.
CPV recirculation pump: A positive
displacement single screw pump having capacity
of 300 liters per hour has been provided in
discharge line of CPV for recirculation of product
to the top of CPV. Thispump also acts asa product
transfer pump from SSHE to CPV.
Conical process vat: The equipment consists
of a stainless steel conical vat with cone angle
60o and steam jacket partitioned into 4-segments
for efficient use of thermal energy and reduce
heat loss. The scraping mechanism consists of
3-equidistance armssupported at two points at
shaft and each arm has three independent spring-
loaded blades.
31
Mechanized process: For each trial 60 kg buffalo
milk was filtered and standardized to 6% fat and
9% SNF. Initial concentration of milk was done
using SSHE at 5 kg/cm2 steam pressure and 75
rpm scraper speed. Milk was re-circulated in
SSHE to achieve concentration of 30% TS. The
concentrated milk was fed to CPV and heating
was continued at the steam pressure of 1.5 kg/
cm 2 . The steam pressure was manually
maintained during formation and removal of
Clotted Cream Layer (CCL). After every 4 min.,
steam and scrapper were stopped for around 6
min. to allow the formation of CCL. These CCLs
were removed using perforated spatula and
collected in a tray. When 40% TS was achieved,
sugar @ 5% of initial quantity of milk was added
to the concentrated milk. Sweetened
concentrated milk was allowed to cool to room
temperature (35oC). CCLs were mixed with
sweetened concentrated milk and the product
was chilled to 10oC after filling in plastic cups.
Steam j acketed kettle was used for
was done at 0.5-1.0 kg/cm2 steam pressure. Higher
steam pressures could not be used due to excessive
foaming. CCLs were removed and collected in the
tray. When 40% TS is achieved, sugar @ 5% of
initial quantity of milk was added to the concentrated
milk.
Five trials were conducted to evaluate both
the methods (mechanized and conventional) used
for the preparation of Rabri. Sensory evaluation was
carried out by a panel of 6 trained judges using 9
point hedonic scale. Rabri manufactured by
integrated and conventional method was evaluated
for flavour, body and texture, colour and appearance
and overall acceptability. The effect of manufacturing
method on sensory score was checked by one way
analysis of variance using SPSS 16.0 software.
RESULTS AND DISCUSSION
Among all other heat desiccated Indian dairy
products, Rabri has a distinct consistency, texture
and slight cooked taste. Therefore, sensory attributes
were of prime importance for evaluating the feasibility
of mechanized Rabri production. The sensory scores
of Rabri prepared by integrated system and
conventional method are shown in Table 1. Statistical
32 ASIAN JOURNAL OF DAIRY AND FOOD RESEARCH
TABLE 1: Sensory score for Rabri prepared by the integrated system and conventional method.
Sensory attributes Integrated system Conventional method
No. of trials No. of trials
1 2 3 4 5 1 2 3 4 5
Flavour (9) 8.3 8.2 8.3 8.0 8.1 7.8 7.7 7.9 8.2 7.9
Body and texture (9) 7.8 7.9 8.1 8.2 8.0 8.3 8.2 8.4 8.1 7.8
Colour and appearance (9) 8.2 8.1 8.0 8.3 8.1 7.3 7.9 7.5 7.4 7.4
Overall acceptability (9) 8.1 7.9 8.1 8.1 8.0 7.7 7.8 8.0 7.6 7.8

TABLE 2: Mean value and standard deviation of sensory scores of Rabri prepared by developed integrated system and
conventional method.
Method Flavor (9) Body and texture (9) Color and appearance (9) Overall acceptability (9)
Integrated 8.18 ± 0.13 8.00 ± 0.15 8.14 ± 0.11 8.04 ± 0.08
Conventional 7.90 ± 0.18 8.16 ± 0.23 7.50 ± 0.23 7.78 ± 0.14
Mean values ± standard of deviation based on 5 trials

TABLE 3: ANOVA to compare the effect of integrated system and conventional method on sensory score of Rabri.
Characteristics F-value Level of Significance (p) Remark
Flavor 7.538 0.025 Rabri manufactured by
Body and texture 1.641 0.236 in-line method is
Colour and appearance 30.118 0.001 comparable to that of
Overall acceptability 11.267 0.01 manufactured using
conventional method.
F- table value: p< 0.05 (df 1, 9) = 5.12; p< 0.01 (df 1, 9) = 10.56

and the values of flavour score were in the
range of 8.0 to 8.4. The flavour of Rabri
prepared by conventional method was rated as
slightly cooked to definitely cooked. The flavour
scor e of Rabr i prepared by co nv enti onal
method using steam jacketed kettle ranged
between 7.7 and 8.2. H igher flavor scores of
Rabri prepared in integrated system may be
due to better control over heating and scrapping
mechanism during concentration of milk in

Scraped surface heat

Recirculation exchanger (SSHE)
pump

Conical process
vat (CPV)

Milk

Feed pump

Feed tank
FIG. 1: Line diagram for mechanized production of Rabri.
 Vol. 32 No. 1 2013 33

FIG. 1: Line diagram for mechanized production of Rabri.

SSHE and CPV. More (1987), Pujrath et al.
(1990), Rajorhia et al. (1991) and others have
also reported superior quality of milk product
concentrated by SSHE.
Body and texture: Rabri prepar ed by
mechanized system had plastic consistency with
uniformly di spersed but sli ghtly firm CCL.
Therefore, sensory score was lower for this system
(8.00 ± 0.158) compared to Rabri prepared by
conventional method (8.16 ± 0.230) having firm
CCL but non-uniform body and texture.
C olour and appearance:The colo r and
appear ance scores of Rabri prepar ed by
conventional method and mechanized method
were 7.50 ± 0.235 and 8.14 ± 0.114 respectively.
It was reveal ed that Rabri prepar ed by
conventional method showed higher brownish
colour as co mpared to Rabri prepared i n
mechanized system. During initial concentration
of milk upto 30% TS in SSHE, there was slight
change in the colour of concentrated milk as the
contact time was relatively less to achieve 30%
TS as compared to conventional method. Further
concentration of milk in CPV, the colour of the
product changed to pale yellow with tinge of
brown.
O verall acceptability: Rabri prepared by
integrated method received higher scores (8.04
± 0.089) as compared to the product made by
conventional method (7.78 ± 0.148) considering
the overall acceptability (Table 2 & 3). The
standard deviation of sensory attribute scores
indicated batch to batch variation in case of
conventional method of Rabri production than
that of developed integrated method (Table 2).
CONCLUSIONS
Traditional method of Rabri production
can be simulated by integration of SSHE with
CPV. Fast evaporation can be achieved in SSHE
where as CCL formation and removal of clotted
green can be taken up in CPV. A uniform product
was manufactured using integrated system. Thus,
integrated system is suitable for commercial
manufacture of Rabri. The integrated mechanised
system also provides better control over the heat
treatment during Rabri manufacturing process.

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 34 ASIAN JOURNAL OF DAIRY AND FOOD RESEARCH
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