14 — Food Technology
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.
01 — Same Category
More in Food Technology
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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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11
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.
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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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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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18
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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20
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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