Food Technology

A heated, scraped-surface vessel that concentrates milk by continuous evaporation to produce khoa (mawa). Used in dairy technology laboratories to demonstrate heat desiccation, total solids build-up and traditional Indian dairy product manufacture.

An automated solvent extraction unit that determines crude fat or ether extract in food samples by repeated Soxhlet cycles with solvent recovery. Standard apparatus for the fat component of proximate analysis in food chemistry laboratories.

A bench-scale unit that de-husks and polishes paddy and also pulverizes grains into flour. Used to study milling yield, degree of polishing, broken percentage and particle size reduction in cereal processing.

A two-compartment refrigerator providing separate chilled and frozen storage for food samples, reagents, standards and cultures. Supports shelf-life, chilled storage and sample preservation studies.

A HEPA-filtered work bench that delivers unidirectional, particle-free air over the working surface to maintain a sterile zone. Used for media pouring, plating, inoculation and other aseptic handling in food microbiology practicals.

An electrically heated baking oven with a single deck accommodating two trays, typically with independent top and bottom heat control. Used in bakery technology practicals to study baking time, temperature profile and product quality of breads, biscuits and cakes.

An instrument that applies increasing hydraulic pressure to a clamped specimen and records the pressure at which paper, board or flexible film ruptures, with results shown on an analogue gauge. Used to evaluate burst strength and burst index of food packaging materials.

A pendulum-type (Elmendorf) instrument that measures the work required to propagate a pre-made tear through paper, paperboard or plastic film. Used to grade the tear strength of packaging substrates in food packaging laboratories.

A chamber-type machine that evacuates air from a filled pouch and heat-seals it in one cycle. Used to demonstrate modified atmosphere and vacuum packaging and their effect on oxidation, microbial growth and shelf life.

A jacketed stainless steel kettle fitted with a motorized stirrer or scraper agitator for cooking and blending viscous products such as jams, sauces, halwa and confectionery. Used for batch thermal processing and heat-transfer studies with continuous agitation.

An insulated drying chamber in which heated air is circulated over material spread on stacked trays. Used to plot drying curves and study constant and falling rate periods, and the influence of air temperature, velocity and loading density on dehydration.

A precision balance integrated with a halogen infrared heater that determines moisture content by rapid loss-on-drying. Gives moisture and total solids results in minutes for grains, powders, dairy and bakery samples.

A rotational viscometer that measures the torque on a spindle rotating in the sample to compute apparent viscosity at selected speeds. Used to characterize the flow behaviour of syrups, sauces, dairy products and other Newtonian and non-Newtonian food fluids.

An automatic steam distillation unit that liberates ammonia from a digested sample and collects it in receiver solution for titration, following the Kjeldahl method. Used to determine total nitrogen and crude protein content of foods and feeds.

A thermostatically controlled convection oven for drying samples to constant weight, moisture determination and dry-heat sterilization of glassware. A general-purpose unit in food analysis and microbiology laboratories.

A pouch filling and sealing machine for packing solid, granular or liquid food products in flexible film. Used to demonstrate filling accuracy, seal integrity and packaging line operation.

An instrument that determines the gross calorific value of a sample by burning it completely in a high-pressure oxygen bomb immersed in a measured water jacket and recording the temperature rise. Used to measure the energy value of foods, feeds and fuels.

A thermostatically controlled water bath with reciprocating or orbital shaking of the sample rack. Used for incubation with agitation in enzyme assays, extraction, dissolution and sample conditioning at a set temperature.

A machine that forms the double seam joining the can end to the can body after filling. Used in canning practicals to study seam formation, seam dimensions and hermetic closure quality.

A stainless steel low-temperature freezer for frozen storage of food samples, cultures and reagents. Used for freezing studies, frozen storage trials and preservation of perishable laboratory material.

A hand-held tristimulus colorimeter that reports Hunter L, a and b values for surface colour of solid and semi-solid foods. Used to quantify colour change during processing, browning, storage and quality grading.

An ultrasonic instrument that rapidly measures fat, solids-not-fat, protein, lactose, added water and density in raw or processed milk without chemical reagents. Used in dairy technology laboratories for milk quality evaluation and adulteration checks.

A stainless steel pressure steam sterilizer of 40 litre capacity for sterilizing media, glassware and canned or bottled samples. Used in food microbiology and thermal processing practicals involving moist-heat sterilization.

A potentiometric instrument with a glass electrode that measures the pH of food samples, slurries and process solutions. Used for acidity control in fermentation, canning, dairy and fruit and vegetable processing work.

A high-precision draft-shielded balance for accurate mass measurement of samples, standards and reagents. Required for gravimetric determinations and for preparing solutions in food analysis.

A motorized stainless steel mixer that hydrates flour and develops dough through controlled mechanical kneading. Used in bakery technology practicals to study mixing time, dough development and its effect on bread and biscuit quality.

A motorized juice extractor that separates juice from pulp and pomace of fruits and vegetables. Used for juice recovery and yield studies and to prepare feed material for beverage processing experiments.

A graduated stainless steel trough with a gated reservoir that measures the distance a sample flows under its own weight in a fixed time. The standard method for reporting the consistency of purees, ketchup, sauces and baby foods.

A bench-top centrifugal separator that splits whole milk into cream and skim milk streams. Used to demonstrate centrifugal separation, separation efficiency and the effect of temperature and throughput on fat recovery.

A screw extruder that cooks cereal or legume flours under heat, pressure and shear and puffs them on discharge through a die. Used to study extrusion cooking variables, expansion ratio and snack product development.

A foot-operated impulse heat sealer that seals polyethylene and laminate pouches using a timed heating element. Used for routine pouch packaging and for studying seal strength against dwell time and film type.

A stainless steel pressure vessel for thermal sterilization of canned and bottled foods above 100 C using saturated steam. Used to study come-up time, heat penetration and process lethality in commercial sterilization.

A compact bench-mounted still that produces distilled water by evaporation and condensation of feed water. Supplies reagent-grade water for media preparation, dilutions and analytical work.

A slow masticating or hydraulic press juicer that extracts juice with minimal heat generation and aeration. Used to compare juice yield, nutrient retention and oxidative quality against conventional centrifugal extraction.