JOURNAL OF FOOD SCIENCE AND TECHNOLOGY ASSOCIATION OF FOOD SCIENTISTS & TECHNOLOGISTS, INDIA VOL. 28, NO. 5. SEPT/OCT. 1991 0000000000000000000000000000000000000 ® ® 0 ® ASSOCIATION OF FOOD SCIENTISTS 0 ® AND TECHNOLOGISTS 0 O 0 ® (INDIA) 0 ® 0 * The Association is a professional and educational organization 0 ® of Food Scientists and Technologists 0 ® 0 0 Affiliated to the Institute of Food Technologists, USA 0 0 Objects: 0 0 0 0 1. To stimulate research on various aspects of Food Science and Technology. 0 0 2. To provide a forum for the exchange, discussion and dissemination of current 0 0 developments in the field of Food Science and Technology. 0 0 3. To promote the profession of Food Science and Technology. 0 0 0 0 The ultimate object is to serve humanity through better food. 0 0 Major Activities: 0 0 1. Publication of Journal of Food Science and Technology (bi-monthly) and Indian 0 0 0 0 Food Industry (IFI) (Bimonthly). 0 0 2. 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Dhanaraj P.J. Dubash JOURNAL OF FOOD SCIENCE W.E. Eipeson S. K. Gupta AND TECHNOLOGY K.S. Jayaraman T. P. Krishnakantha M. K. Krishnakumari N. Krishnamurthy Volume 28 Number 5 Sept./Oct. 1991 M. Mahadeviah R. B. Nair K.A. Ranganath T.R. Shamala S. R. Shurpalekar CONTENTS Syed Zakiuddin Ali T. S. Vasundhara M S. Prasad (Ex-officio) Research Papers M. N. Krishnamurthy ( —do— ) Heat Transfer During Concentration of Whey in Thin Film Scraped Surface Heat Exchanger 267 Editor J.R. Rangaswamy V Kapil, A. K. Dodeja and S.C. Sarma The Journal of Food Science and Technology Inhibition of Growth of Pathogenic Bacteria During Production and Storage of is a bimonthly publication of the Association Acidophilus Milk 271 of Food Scientists and Technologists. (AFST) C. D. Khedkar, J. M. Dave and S. S. Sannabhadti India issued in February. April, June, August, October and December. Effect of Variety, Parboiling and Aging of Rice on the Texture of Idli 274 The Editor assumes no responsibility for the C. M. Sowbhagya, L. K. Pagaria and K. R. Bhattacharya statements and opinions expressed by the contributors. Studies on the Utilization of Sunflower Kernels in Bakery Products 280 Manuscripts for publication and books for K. Leelavathi, P. Haridas Rao and M. C. Shamanthaka Sastry reviewing in the Journal should be addressed to the Editor, Journal of Food Science and Studies on the Storage Characteristics of Khakra 285 Technology, AFST, Central Food Techno­ logical Research Institute, Mysore — 570 013. Maya Prakash, Sarojani K. Dastur and Suvendu Bhattacharya The Editor reserves the privelege of editing the manuscript to make it suitable for publica­ Effect of Storage Temperatures on Sensory, Chemical and Rheological tion in the Journal. Characteristics of Mozzarella Cheese 288 No part of this journal can be reproduced by Bikash C. Ghosh and S. Singh anybody without written permission of the Editor. A Study of Certain Functional Properties of Chicken and Duck Eggs 293 Correspondence regarding subscription and L. Satyanarayana Reddy, M. Sreenivas Reddy and S. M. Siddiqui advertisements should be addressed to the Executive Secretary, AFST, Central Food Effect of Frozen Storage and Extenders on the Quality of Meat Tikkas from Technological Research Institute, Mysore — 570 013, India. Payments may be made by Culled Hens and Broiler Breeder Males 296 draft, postal or money order in favour of Exec. K. S. Sekhon and A. S. Bawa Secretary, AFST. Effect of Maida, Potato and Textured Soya as Binders on the Quality of Chicken and Mutton Kababs 301 Executives of the AFST(I) Mir Salahuddin, N. Kondaiah and A. S. R. Anjaneyulu President P.J. Dubash Studies on the Quality Characteristics of Buffalo Skeletal, Offal Meats and Their Vice-Presidents Combinations 304 S.C. Basappa S.K. Roy K.R. Krishnan and N. Sharma Pratap Chakraborty N. Ibrahim Flow Behaviour of Peach and Apricot Pulps and Concentrates of Some Indian S.V. Krishnaswamy Varieties 308 Exec. Secretary G. H. Shah and G. S. Bains M S. Prasad Jt. Secretary Nutritional Evaluation and Cooking Quality of Dry Cowpea (Vigna sinensis L.) M.N. Krishnamurthy Grown Under Various Agricultural Conditions. 1. Effect of Soaking and Treasurer G.A. Krishna Cooking on the Chemical Composition and Nutritional Quality of Cooked Seeds 312 A.A. Bakr and R. A. Gawish i i u j j . ii i jw ì iitiifnsf w in jfiif Research Notes The Microbiological Quality of Ice Creams Sold in Bangalore City 317 M. Sarada and J. Mushtari Beg -im Screening for Popping Quality in Popcorn 319 R. P. Singh, K. L. Sehgal and A. K. Bakhshi Studies on the Quality of Casein-Soya Protein Incorporated Rennet Curd (Coagulum) 321 T. Madhava Rao, B. T. Jairam, M. Laxminarayana and N. Krishna Studies on Preparation of Mutton Sausages 323 1V. S. Shaikh, A. T. Sherikar, K. N. Bhilegaonkar and U. D. Karkare Nutritional Evaluation of Euryaie ferox Salisb (Makhana) 326 Vidyanath Jha, G. K. Barut and U.N. Jha Proportionate Incidence of Mycotoxic Fungi-Fusarium and Its Effect on Ingestion by Poultry 329 H. K. Beri, D. V. Vadehra and S. K. Gupta Book Reviews 332 AFST(I) News 335 Complaints regarding the non-receipt of the journal should reach within 6 months from the publication of the respective issue of the journal. Subscribers are requested to contact AFST(I) Headquarters for subscribing to the journal. Journal will not be distributed through agents in India. RESEARCH PAPERS J. Fd. Sci. Technol., 1991, Vol. 28, No. 5, 267-270 Heat Transfer During Concentration of Whey in Thin Film Scraped Surface Heat Exchanger V. Kapil, A.K. Dodeja and S.C. Sarma National Dairy Research Institute, Kamal 132 001, India Received 4 October 1989; revised 20 February 1991. Thermal performance of thin film scraped surface heat exchanger was evaluated for concentrating deproteinized paneer whey to high solids with process variables such as mass flow rate, steam temperature, rotor speed, numher of blades, etc. Appropriate correlation was developed in the form of box Wilson Model to predict overall heat transfer coefficient. The effect of process variables on overall heat transfer coefficient is discussed. Whey that separates during manufacture of cheese, casein Materials and Methods and paneer, contains approximately 6 per cent total solids of (a) Experimental set-up: The experimental set-up which more than 70 per cent is lactose and about 0.7 per cent consisted of a feed tank, feed pump, a SSHE made of 304 whey proteins. Since whey represents approximately 80-85 SS material having ID 34 x 10 2 m, thickness 0.7 x 10-2 m per cent of the initial milk volume used for manaufacture of and 76 x 10 2 m overall length (55 x 10 ~2 m effective heating these products, its mere disposal problem as effluent and length), variable speed drive (0-20 r.p.s. speed range) and economic utilization poses a serious problem for large plants. a condenser (pipe in pipe). The schematic diagram of It has a biological oxygen demand (BOD) ranging from experimental set-up is shown in Fig. 1. 32,000 to 60,000 p.p.m. depending primarily on specific (b) Experimental procedure: The feed tank was filled cheese making process used1. This value is 100-200 times with whey. The steam was admitted to the jacket of feed tank that of domestic sewage2. Thus, from economics and and was maintained at atmospheric pressure. Simultaneously, environmental view points, it has become essential to utilize the agitator was started to ensure uniform mixing and heating. whey solids. When the whey reached a temperature of 95-96°C, the feed Manufacture of lactose from whey solves both the problems pump was switched on to permit flow of whey into SSHE. of improving economics of whey utilization and of environ­ The temperature of steam in jacket of SSHE was adjusted mental pollution as lactose itself can reduce BOD of whey to a desired level by operating valves (V2) and (V3). by about 70-80 per cent as compared to 20 per cent reduction Sufficient flow of water was maintained to condense vapours.