Assignment Name: Study on orientation with various machineries
and equipments used in processing, preservation and analysis
(1)Refrigerator
The primary function of a refrigerator in
food technology is to keep food safe fresh,
longer and extend the shelf life of
perishable foods by slowing down the
growth of bacteria and the other pathogens
that cause food to spoil.
(2)Electric Infrared oven
Electric infrared ovens transmit infrared
heat into a component using electricity.
These ovens can be made in various
shapes and used for almost any heat-
treatment operation. For example,
annealing, laminating, sintering, curing
adhesives, curing powder coatings, and
thermal shaping can all be done in electric
infrared ovens.
(3)Cake Mixer
A stand mixer generally used for making
pies, cakes, or other baked goods. With a
stand mixer, we can knead dough for
cakes, bread and pizza or whisking
whipped cream and egg whites and mix all
kinds of dough and batter.
(4)Bread Fermentation Tank
A bread fermentation tank is a piece of
equipment used in the baking industry to
ferment dough flavorsome and optimize
the fermentation process. The main
function of a fermentation tank is to create
an environment that encourages yeast to
grow and produce products for baking
bread.
(5)Induction Cooker
Induction cookers wirelessly transfer
electrical energy by induction from a coil
of wire into a metal vessel and heat vessels
directly without heating the whole
stovetop surface. This allows for faster,
more energy-efficient cooking.
(6)Heated Incubator
Heated incubators work by using a
combination of heating elements, fans, and
sensors to maintain a consistent
temperature inside the chamber. The
temperature can be set to a specific value
and monitored using a digital display.
Some heated incubators also have
humidity control features.
(7)Colloid Mill Machine
Colloid mill machine is mainly used
for ultrafine crushing of wet materials in
food, pharmaceutical, chemical and other
industries. It can crush, emulsify,
homogenize and mix various semi-fluid
and milky substances. This machine is
widely used in the food industry for
processing peanut butter, sesame paste,
soybean milk, milk product, essence,
various beverage, ice cream, Barbados
aloe and pineapple etc.
(8)Electric Dryer
In food technology, electric dryers remove
moisture from food to improve its shelf
life, reduce its size, and prevent bacteria,
yeasts, and mold growth. They can be used
in food processing industries and at home.
(9)Slush Machine
A typical slush machine has three major
mixing components; a mixing bowl (1 or 2
or 3), a freezing core and a spiral
paddle/auger rotating around the core. The
thermostat controlled freezing core brings
the slushy mix down to the desired
temperature while the paddle continually
scrapes ice off and away from the core.
(10)Grinder
Grinder machines, also known as pulping
or pulverizer machines, are used in food
technology to grind grains and spices into
a fine powder or pulp. This process
improves the flavor and texture of the
ingredients, and makes them easier to use
in cooking and baking.
(11)Milk Pasteurizer
Milk pasteurizer machine is able
to eliminate those pathogenic bacteria
harmful to our health, and preserve milk
quality as much as possible. Milk
pasteurization machine works under the
principle of tubercle bacillus destruction
curve and cream separation thermal
destruction curve.
(12)Homogenizer
A homogenizer is a machine that breaks
down and evenly distributes particles in a
mixture to create a uniform product. In the
food industry, homogenizers are used to
improve the texture, flavor, and shelf life
of many products.
(13)Extruder
A food extruder machine is a device that
produces food products by forcing raw
ingredients through a die under controlled
heat and pressure. The resulting products
can be semi-cooked or fully cooked and
have specific shapes, textures, and flavors.
.
(14)Automatic Soy Milk Machine
Automatic soy milk machines are used to
produce soy milk by automating the
process of soaking, grinding, boiling, and
filtering soybeans. They are used both in
home kitchens and in commercial settings
to create fresh, high-quality soy milk.
(15)Retort Machine
A retort machine uses high-pressure steam
to heat food to a temperature of around
250°F for several minutes. This process
destroys any bacteria, microorganisms, or
other harmful substances in the food. The
food is packaged in a sealed container
before processing, so it can't be
contaminated further.
(16)Fermenter
Fermenters are used to produce alcoholic
beverages like beer, wine, and spirits, as
well as dairy products like yogurt and
cheese. In these processes, fermenters
control temperature, pH, and oxygen levels
to create optimal conditions for the growth
of yeast and bacteria.
.
(17)Evaporator
The easiest way to remove
water/concentrate the food product is to
use evaporators. An evaporator is defined
as a heat exchanger intended to heat a
given product and separate water by
evaporation. Evaporators are widely used
in the food manufacturing industry to
remove the portion of water from food
products.
(18)Centrifuge
In food production, centrifuges clarify
juices and separate pulp from liquids. In
milk production, centrifuges separate fat
from regular milk, enhancing product
quality. These applications ensure that
food products meet quality standards and
consumer expectations.
(19)Shredder
Advanced shredders efficiently reduce a
wide array of foodstuffs to the desired size,
ensuring seamless disposal or recycling.
From fruits and vegetables to meats and
bones, our industrial-strength, dual-shaft
technology can handle diverse types of
food waste.
(20)Vacuum Sealer
A vacuum sealer machine's function in
food technology is to extend the shelf life
of food by removing air and oxygen from
the packaging. This slows down the
growth of bacteria and microorganisms,
which helps preserve food and minimize
food waste.
(21)pH Meter
pH meters are used to monitor and adjust
water pH, ensuring it meets the required
standards for processing and cleaning. pH
meters can be used to check the pH of food
products before packaging to extend shelf
life and maintain product freshness.
(22)CO2 Meter
Carbon dioxide (CO2) meters have many
uses in food technology, including:
monitoring food quality, detecting poor
ventilation, identifying refrigerant leaks,
detecting contaminants, ensuring safety,
complying with regulations, improving air
quality etc.
(23) spectrophotometer
As many foods undergo changes in natural
pigments over time,
spectrophotometers provide a precise
means to track these alterations. By doing
so, manufacturers can accurately
determine the shelf life of their products,
ensuring consumer safety and product
quality.
(24)Moisture Analyzer
A food moisture analyzer measures
moisture content and is perfect for
assessing the quality of incoming raw food
ingredients, optimizing production
processes through the testing of
intermediate food samples, and for quality
control of final food products.
(25)Colorimeter
Colorimeter is the technology used
for measuring a wide of food product
including fresh as well as processed food
items. Colorimeter can be also used to
measure qualitative and quantitative
measurement of components like amino-
acid, sugar, enzymes range, polyphenols,
antioxidants etc.
(26)Texture Analyzer
A texture analyzer is a tool used to
measure the texture of food products,
which is an important factor in consumer
acceptance. Texture analyzers can perform
a variety of tests, including compression,
extension, cutting, extruding, bending, and
shearing. The results of these tests can be
used to measure properties such
as: chewiness, consistency, fracturability,
hardness, springiness, and stickiness.
(27)Gas Chromatography (GC)
Gas chromatography (GC) is an analytical
technique used in the food industry to
separate and identify the chemical
components of food samples. It also can be
used to separate and analyze gaseous
samples, liquid solutions, and volatile
solids. The components being analyzed
must be volatile, thermally stable, and
have a molecular weight of below 1250
Da.
(28)High Performance Liquid
Chromatography (HPLC)
High-performance liquid chromatography
(HPLC) is invaluable for identifying and
quantifying specific target analysis,
enabling the monitoring of pesticide levels
in food products to ensure compliance with
government regulations and protect
consumers.
(29)Soxhlet Extractor
A Soxhlet extractor is a laboratory
apparatus that's used to extract compounds
from solid samples using a solvent. It's
often used in food technology labs to
determine the fat content of food samples,
which helps with quality assessment and
nutritional labeling.
(30)Kjeldahl Apparatus(For Protein
Analysis)
Kjeldahl Apparatus is used to determine
organic nitrogen (n2) and protein contents
in chemical substance. This estimation is
done by Kjeldahl digestion method. These
units are widely used in food,
environmental, urea and chemical
industries.
(31) Refractometer
Refractometers are used to monitor and
control the quality of yoghurt, jam, fruit
extract, syrup, coffee extract, chocolate,
milk, baby food etc. by measuring the total
solids in them during processing.
(32)Rheometer
Measures the mechanical properties of
food, such as viscosity, elasticity, and
yield stress. Rheometers can be used to
study how food will flow and behave
under certain conditions, and to ensure that
the final product has the desired sensory
properties.
(33)Lactometer
Lactometer is a small glass instrument that
is used to test the purity of the milk. It
works on the Archimedes' Principle. It
measures the relative density of milk with
respect to water.
(34)Sterilizer
A sterilizer is a device or method that
destroys all living organisms, such as
viruses, viable spores, and
microorganisms, from objects or
environments. Sterilizers are used to
prevent contamination and ensure that
objects are free of any form of life.
(35)Laminar Airflow Chamber
A laminar air flow chamber is also known
as a laminar flow hood or laminar flow
cabinet. Laminar flow hoods are used in
the food industry to protect food from
contamination. They are regularly used in
restaurants, grocery stores, and food
processing plants.
(36)Burette & Pippette set
The burette is commonly used in the
titration process for quantitative analysis in
many industrial chemical tests where
solutions of known concentration are used
to find the concentration of unknown
solutions. Where pipettes are used to
accurately and precisely transfer volumes
of liquid in the microliter range.
(37)Viscometer
A viscometer is a scientific instrument that
measures the viscosity of a fluid, or its
resistance to flow. Viscometers are used to
determine the flow properties of fluids,
such as their performance when pumping,
piping, dipping, or coating.
(38)Titrator
A titrator is a laboratory instrument
that measures the concentration of a
substance in a sample solution. It performs
this function by determining the amount of
reagent required to react with the
substance.
(39)Balance Machine
A balance machine, also known as a
weighing balance, is a tool used to
measure the mass or weight of an
object. In food technology, balance
machines are used for quality control, raw
material management, and compliance
with regulations.
(40)Precision Balance
Precision balances are used in the food and
beverage industry for many functions.
Specific examples of applications within
the industry include precise measurement
of ingredients for recipe creation,
percentage and portion control, density
determination, measurement of moisture
content and food testing.
(41)Funnel
The function of funnel is to channel liquids
or fine-grained substances into containers
with a small opening. Used for pouring
liquids or powder through a small opening
and for holding the filter paper in filtration.
Used in transferring liquids in small
containers.
(42)Beaker
Beakers can be used to hold liquid or solid
samples or as a container for reactions.
They are also used to collect filtrates from
filtering operations as well as liquids from
titrations.
(43)Test Tube
Test tubes are very important laboratory
tool. In general, they are used to mix
chemicals, hold liquids, heat liquids, grow
bacteria, and collect or store bodily fluids,
like blood and semen.
(44)Flasks
Flasks can be used for making solutions or
for holding, containing, collecting, or
sometimes volumetrically measuring
chemicals, samples, solutions, etc. for
chemical reactions or other processes such
as mixing, heating, cooling, dissolving,
precipitation, boiling (as in distillation), or
analysis.
(45)Spatula
In laboratories, spatulas and micro spatulas
are small stainless steel utensils, used
for scraping, transferring, or applying
powders and paste-like chemicals or
treatments.
(46)Petri Dish
Petri dish is majorly used to culture cells by
providing storage space and preventing them
from getting contaminated. Since the dish is
transparent, it is easy to observe the growth
stages of microorganisms clearly.
(47)Storage Container
Storage containers are used in food
technology laboratories to store chemicals
and samples. They are often made of
plastic because they are durable, reliable,
and provide safety to the user.
(48)Measuring cylinder
A graduated cylinder, also known as a
measuring cylinder or mixing cylinder, is a
common piece of laboratory equipment
used to measure the volume of a liquid. It
has a narrow cylindrical shape. Each
marked line on the graduated cylinder
represents the amount of liquid that has
been measured.
(49)Scissor
In a food technology laboratory, scissors
are used for cutting various materials such
as packaging, herbs, dough, or other food
items. They provide precision and ease in
tasks like trimming, shaping, or portioning
ingredients during food preparation and
experimentation.
(50)Ultrasonic Cleaner
An ultrasonic cleaner in a food technology
laboratory is used to clean equipment and
tools by using high-frequency sound
waves to create microscopic bubbles that
remove contaminants. It is particularly
effective for cleaning delicate or hard-to-
reach surfaces without damaging them.
