14 — Food Technology
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.
01 — Same Category
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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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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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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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23
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.
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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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