Question:
ISSHE type heat exchanger could be used in the continuous production of
ISSHE type heat exchanger could be used in the continuous production of
Show Hint
ISSHE (Inclined Scraped Surface Heat Exchanger) is designed with rotating scraper blades to handle high-viscosity dairy pastes. This makes it the standard technology for continuous Khoa concentration without scorching.
Updated On: Aug 7, 2026
- Rasogolla
- Paneer
- Khoa
- Sandesh
Show Solution
Verified By Collegedunia
The Correct Option is C
Solution and Explanation
Step 1: Understanding the Concept:
Traditional Indian dairy products are often manufactured using batch methods that are labor-intensive and have limited throughput.
To scale up production, continuous manufacturing systems have been developed.
These systems require specialized heat exchangers that can handle highly viscous dairy concentrates without causing fouling, burning, or scorching on the heating surfaces.
Step 2: Detailed Explanation:
The acronym ISSHE stands for Inclined Scraped Surface Heat Exchanger.
A scraped surface heat exchanger consists of a jacketed cylinder containing a rotating shaft fitted with scraper blades.
As the dairy product is pumped through the cylinder, the scraper blades continuously remove the product film from the heated inner wall.
This design prevents product build-up (fouling) and enhances heat transfer, making it ideal for concentrating products that become highly viscous during processing.
During Khoa production, milk is concentrated by thermal evaporation from approximately 13% total solids to over 55% to 60% total solids.
As the water evaporates, the milk becomes highly viscous and paste-like.
An ISSHE is used in continuous Khoa making machines to handle this high-viscosity paste, scrape the product off the heated walls to prevent scorching, and discharge a uniform Khoa curd continuously.
Products like Rasogolla, Paneer, and Sandesh require coagulation and pressing steps rather than continuous thermal concentration, making ISSHE unsuitable for their primary manufacture.
Therefore, ISSHE is used for Khoa production.
Step 3: Final Answer
The ISSHE type heat exchanger is used in the continuous production of Khoa.
Traditional Indian dairy products are often manufactured using batch methods that are labor-intensive and have limited throughput.
To scale up production, continuous manufacturing systems have been developed.
These systems require specialized heat exchangers that can handle highly viscous dairy concentrates without causing fouling, burning, or scorching on the heating surfaces.
Step 2: Detailed Explanation:
The acronym ISSHE stands for Inclined Scraped Surface Heat Exchanger.
A scraped surface heat exchanger consists of a jacketed cylinder containing a rotating shaft fitted with scraper blades.
As the dairy product is pumped through the cylinder, the scraper blades continuously remove the product film from the heated inner wall.
This design prevents product build-up (fouling) and enhances heat transfer, making it ideal for concentrating products that become highly viscous during processing.
During Khoa production, milk is concentrated by thermal evaporation from approximately 13% total solids to over 55% to 60% total solids.
As the water evaporates, the milk becomes highly viscous and paste-like.
An ISSHE is used in continuous Khoa making machines to handle this high-viscosity paste, scrape the product off the heated walls to prevent scorching, and discharge a uniform Khoa curd continuously.
Products like Rasogolla, Paneer, and Sandesh require coagulation and pressing steps rather than continuous thermal concentration, making ISSHE unsuitable for their primary manufacture.
Therefore, ISSHE is used for Khoa production.
Step 3: Final Answer
The ISSHE type heat exchanger is used in the continuous production of Khoa.
Was this answer helpful?
0
0
Top ICAR AIEEA Dairy Technology Questions
- As per legal standards (FSSR, 2011), the acidity (%LA) of chakka should not be more than:
- Which of the following food additive is permitted as preservative in paneer?
- Given below are four statements:
Statement (I) : Homogenisation breaks down fat globules in milk into smaller entities.
Statement (II) : Homogenisation breaks down fat globules and casein micelles in milk into smaller entities.
Statement (III) : Homogenisation slightly increases viscosity of milk.
Statement (IV) : Homogenisation improves the appearance of milk.
In light of the above statements, choose the most appropriate answer from the options given below. - With regard to temperature of operation, place the following unit operations in sequence in an increasing order of temperature:
(i) Sterilisation
(ii) Thermisation
(iii) Homogenisation
(iv) Bactofugation and
(v) HTST pasteurization.
Choose the correct answer from the options given below : - “Narampak” and “karapak” refer to varieties of sandesh with reference to which of the following parameters ?
View More Questions
Top ICAR AIEEA Introduction to Dairy Microbiology Questions
- Given below are the characteristics of Breribacterium linens, a secondary flora of cheese.
(A) Gram +ve, mesophilic organism, rod-shaped colonies
(B) Produces a yellow orange carotenoid pigment that colours the surface of cheese, colour production is enhanced by exposure to light.
(C) It grows best at neutral pH, use lactose or citrate, grows well at high salt concentration.
(D) Highly proteolytic, degrade whey protein and casein, contribute to flavour production in surface ripened cheese by producing metabolites.
Choose the correct options associated with the given bacteria : - Given below are two statements pertaining to bacteria used in cheese making.
Statement (I) : Propionibacteria species are Gram +ve rods that cause eye by lactate metabolism in Swiss type of cheese.
Statement (II) : Leuconostoc mesemteroids subsp. cremoris is Gm +ve cocci produce eye in Gouda and Edam cheese by lactate metabolism.
In light of the above statements, choose the most appropriate answer from the options given below. - Match List-I with List-II
\begin{tabular{ll} List-I (Microorganism) & List-II (Butter defect)
(A) Achromobacter putrefaciens & (I) Rancid flavour
(B) Pseudomonas ichthyosmia & (II) Putrefactive taint
(C) Pseudomonas nigrificans & (III) Fishy flavour
(D) Achromobacter lipolyticum & (IV) Black discolouration
Choose the correct answer from the options given below : - Ricotta is a soft, unripened variety of whey cheese. Ricotta cheese may be considered as a protein co-precipitate having low shelf-life. Probiotic Ricotta cheese was prepared by incorporation of probiotic organism in Ricotta cheese. Ricotta cheese is a good carrier medium of probiotic organism because of high moisture, high pH, low salt and oxygen.
Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A): It was observed during the study that survival of probiotic organism in Ricotta cheese matrix is higher as compared to MRS medium during experimental digestion process.
Reason (R): Higher salt content of cheese might be helpful to provide better protection to organism during harsh digestive condition.
In light of the above statements, choose the correct answer from the options given below. - The following statements are describing the production of vitamins through from fermentation of whey. Choose the correct answer from the options given below:
(A) Vitamin B12 production by Propionibacterium shermanii can be done by using several substrates including cheese whey
(B) This organism (P. shermanii) grows aerobically and produces propionic acid, which accumulates in the medium.
(C) Most industrial processes for the production of vitamin B12 by P. shermanii require neutralization of the accumulated propionic acid to keep the culture growing logarithmically.
(D) The formation of vitamin take place during the later part of the fermentation after the organism approaches maximum growth.
View More Questions
Top ICAR AIEEA Questions
- Which of the following statements is false?
- Which of the following is an example of an inventory?
- According to Adam Smith, productivity gains could be brought about through .
- The supply curve for an artificially scarce good is .
- Which of the following would not be considered an opportunity cost of paid employment?
View More Questions