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P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   Impact Factor: GIF: 0.565 NAAS Rating: 5.31 NEW

International Journal of Chemical Studies

Vol. 6, Issue 4 (2018)
Cooling rates of Jaggery for formation of jaggery moulds


Author(s): Deepak B, Sushma Rani T and Kavitha Abirami CV

Abstract: Preparation of jaggery from sugarcane juice was an age old process. The juice is concentrated and cooled for the formation of jaggery. During cooling hot syrup was cooled in the wooden box traditional, the temperature changes were observed and same was compared with aluminum box. The formation jaggery mould was observed in wooden box very soon when compared to aluminum box. The hardness was good in wooden box when compared to aluminum box.

Pages: 06-07  |  676 Views  49 Downloads

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How to cite this article:
Deepak B, Sushma Rani T, Kavitha Abirami CV. Cooling rates of Jaggery for formation of jaggery moulds. Int J Chem Stud 2018;6(4):06-07.
International Journal of Chemical Studies