Fig. 5

Flow chart for mechanized preparation of the rasgulla. To increase the shelf-life and to diminish the manual handling machine aided processing along with canning is employed. Quality of raw milk, hygiene and cleanliness of chhana collection unit are the critical junction to taken care of. Kneading and ball formation are done with screw conveyor and oscillating tray respectively, the crucial sections responsible for reduction of processing time for rasgulla preparation. Actual overlap, minimum tightness and body hook butting during seaming and temperature, pressure during autoclaving are the principle factors determine the sensory quality and storage stability of canned rasgulla