14 — Food Technology
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.
01 — Same Category
More in Food Technology
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01
Khoa Making Machine
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.
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02
Automatic Soxhlet Fat Extraction System
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.
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03
Combined Mini Rice Mill and Pulverizer
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.
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04
Double Door Refrigerator
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.
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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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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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