14 — Food Technology
Cabinet / Tray Dryer
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.
01 — Same Category
More in Food Technology
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05
Laminar Air Flow Cabinet
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.
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06
Deck Oven, Single Deck, Two Trays
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.
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07
Bursting Strength Tester, Analogue Display
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.
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08
Tear Resistance Tester
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.
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09
Vacuum Packing Machine
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.
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10
Cooking Kettle with Mixer
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.
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12
Halogen Moisture Analyzer Balance
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.
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13
Brookfield Viscometer
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.
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14
Automatic Distillation Unit for Protein Analysis
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.
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15
Laboratory Hot Air Oven
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.
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16
Food Packaging Machine
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.
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17
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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