What is it about?
In this study, paneer was prepared by conventional method as well as by employing an automated pressing equipment and microstructure of paneer samples was studied by scanning electron microscopy. Further, pneumatic pressing of the hot coagulum was carried out at different pressures (2.5, 3.0, and 3.5 kg cm2) and time durations (10, 12.5, and 15 min) using a semi-automated microprocessor based pneumatic pressing unit.
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Why is it important?
It was found that at an optimized pressure and time combination, paneer had a more uniform structure along with porosity than conventionally made one. The dependence of the paneer properties on the pressure and pressing time was well fitted to polynomial quadratic model which showed influence of pressure applied is greater than the time of pressing.
Perspectives
At an optimized pressure and time combination, paneer had a more uniform structure along with porosity than conventionally made one. The SEM imaging of paneer prepared by automated pneumatic pressing based technique could be very useful in analyzing the microstructure which influences the texture and amount of water retention.
Chitranayak Sinha
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This page is a summary of: Microstructure of paneer prepared by automated pressing technique, Journal of Food Process Engineering, June 2021, Wiley,
DOI: 10.1111/jfpe.13786.
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