14 — Food Technology
Autoclave, SS, 40 L
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.
01 — Same Category
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Bomb Calorimeter
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.
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Shaking Water Bath
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.
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19
Tin Can Seaming Machine
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.
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Stainless Steel Deep Freezer
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.
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21
Portable Hunter Lab Colorimeter
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.
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22
Ultrasonic Milk Analyzer
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.
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24
pH Meter
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.
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25
Analytical Weighing Balance
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.
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26
Stainless Steel Dough Kneader
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.
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27
Fruit Juicer Machine
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.
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28
Bostwick Consistometer
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.
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29
Mini Milk Cream Separator
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.
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