Post Harvest Technology Laboratories

Facilities

1.Business Incubator for Food Processing

The centre is well equipped with a food processing pilot plant under a CIDA project on “Consolidation of Food Security in South India” with a multi-product research and teaching facility. It provides hands on training in the food processing and engineering. Food Engineering, Environmental Engineering, Biotechnology and Horticultural and Agricultural Technology degree courses utilize the plant for demonstrations and production activities. In addition, faculty researchers, graduate students and industry clients use the plant in their research for evaluating processes, ingredients and equipment. The food processing pilot plant of the centre is licensed by the Ministry of Food Processing Industries, as a fruit products processing facility and has its FPO number under the FPO regulations. The unique infrastructure also includes a strong expertise in terms of R&D in food processing and engineering. The pilot plant has got a quality testing laboratory facility which helps and assists in process control testing and finished product testing.

Machineries in the Incubator

Fruits Reception Section

Machineries in the reception area includes fruit washer, blancher, fruit pulpers and juicers with sanitary pumps.

Products Processing Hall

The processing hall house the plate heat exchanger, tubular heat exchanger and scraped surface heat exchanger and homogenizers for the heat processing of food products with sophisticated control and monitoring systems. The pilot scale flash type evaporator can be used for the concentration of milk, juice and other liquid food products. Spray drier can be used for powder production form liquid slurries.

Sugar syrup preparation Section

Sugar syrup preparation section houses sugar mixing and storage tanks with disc type filter press and circulating pumps for the preparation of the clear sugar syrup for the production of fruit beverages. A batching tank with load cell attachment precisely controls the quantity of ingredients like sugar syrup, fruit pulp and water for the production of ready to serve beverages.

Packaging Section

Packaging technologies used in the pilot plant includes form fill seal packaging for semi solids and powders which continuously forms the package from specialized films and seals after filling. Vaccum packaging involves removal of air inside the package so that it forms a tight glove skin fit over the product after creating vacuum inside the package. A pilot scale retort pouch processing machine is available for the preparation of ready to eat food products in retortable pouches.

Service Section

The services for the food processing business incubator like stream, chilled water and compressed air are provided with the necessary equipments and control device.

Utilize the Food Processing Incubator Facility

Incubator facility is provided to any progressive entrepreneur on a contract usage for one year for which membership fee of Rs. 5000/- (Non-refundable) will have to be paid and a memorandum of understanding will be entered into between the entrepreneur and TNAU. During this period, the entrepreneur is allowed to use the facility for the manufacturing of the prodcuts and he is expected to grow to a level within a year’s time and is required to set up his own processing unit.

2. Food Engineering Laboratory

Food engineering laboratory includes modified atmospheric packaging, texture analyser, Gas Chromatography Mass Spectrography, Vaccum oven, Form fill seal machine, Farinograph, Laboratory model pulsed light treatment system, Laboratory model cold plasma technology for solid foods.

3. Pilot scale bakery unit

A pilot scale bakery unit is functioning in CPHT with modern equipments viz., rotary oven, country ovens dough kneader, planetary mixer, bread moulder, Sheeter and slicer with a production capacity of 6,000 bread a day./facilities are also available to prepare all bakery items.

1. Gas oven
2. Planetary mixer
3. Dough kneader
4. Dough Sheeter
5. Bread slicer
6. Cookies dropping machine

4. Grain and spice milling laboratory

The grain and spice milling unit houses pulverizer, plate mill, spices roaster, ribbon blender, pasta making machine dehuller for millets and form fill and sealing machine.The machineries are equipped with cyclone separation unit to prevent dust pollution .This facility is utilized for imparting training to the progressive entrepreneurs, new product development, commercial production of spice powders and also hands on training to the students, entrepreneurs and self-help groups.

1. Pre cleaners
2. Cleaner cum grader
3. Specific gravity separator
4. Millet dehuller
5. Pulverizer
6. Flour sifter
7. Ribbon Blender
8. Roaster
9. Extruder
10. Pasta machine

5. Food Quality Testing Laboratory (NABL accredited Laboratory)

Food quality testing Laboratory is established in Centre for Post-Harvest Technology, Tamil Nadu Agricultural University, in the Year 2006 with the financial assistance from Ministry of Food Processing Industries.Laboratory is equipped with modern facilities like Chromatograph with Mass Spectrometry (GCMSMS), High Performance Liquid Chromatography (HPLC), Amino acid Analyser (AAA), Atomic Absorption Spectrophotometer (AAS) with graphite furnace,Amino acid Analyser (AAA), Viscometer, Texture analyser, Water activity meter, Tintometer, Kel plus, Moisture meter, Gas analyser, Spectrophotometer, Fibre plus, Stereo Zoom and Phase contract Microscope with camera accessories, Advanced protein analyser. Food Samples are analysed as per AOAC and BIS Standards.  The laboratory is committed to good professional practice with emphasizes on improvements continuously with ISO 17025:2005 standard.

Analytical Charges for Food Samples

S.No.  Parameters analyzed Students / Scheme rate/sample Rs. Industries rate/sample Rs.
Carbohydrate
1. Total Carbohydrate 400 600
2. Total Sugars 400 600
3. Reducing Sugars 400 600
4. Non Reducing Sugars 400 600
5. Starch 400 600
6. Amylose 500 750
7. Amylopectin 500 750
8. Cellulose 400 600
9. Pectin 400 600
10. Inulin 400 600
11. Crude fibre 500 750
12. Ash 400 600
13. Acid Insoluble Ash 400 900
14. Sucrose 400 600
15. Glucose 400 600
16. Fructose 400 600
17. Sugars (Polarimeter) 300 450
Lipids
1. Oil 600 900
2. Free fatty acids 400 600
3. Acid number 300 500
4. Iodine number 400 600
5. Saponification number 400 600
6. Peroxide value 400 600
7. Volatile acids 400 600
8. Cholesterol 600 900
Proteins
1. Total protein 500 750
2. Total nitrogen 500 750
3. Total free amino acids 400 600
4. Amino Acid Analysis (AAA) 6000 9000
5. Lysine 500 750
6. Methionine 500 750
7. Soluble protein 400 600
8. Protein fractions 1500 2000
9. Gluten 300 450
Enzymes
1. Amylases 600
2. Phosphatases 600
3. Cellulase 600
4. Poly phenol oxidase 600
5. Peroxidase 600
6. Poly galacturonase 600
7. Pectin methyl esterase 600
8. Lipase 600
Vitamins
1. Ascorbic acid 300 450
2. Vitamin A 500 750
3. Thiamine 500 750
4. Riboflavin 500 750
Minerals
1. Calcium 500 600
2. Phosphorus 500 600
3. Iron 500 600
4. Sodium 500 600
5. Potassium 500 600
6. Heavy Metals (Rate/element) (Mercury, Arsenic, Tin, Lead, Zinc, Chromium, Cadmium)  

500

 

600

Pigments
1. Beta – Carotene 400 500
2. Lycopene 400 500
3. Chlorophylls 400 600
4. Curcumin 500 750
5. Capsaicin 600 900
6. Anthocyanin 400 600
Preservatives
1. Sulphur-di-oxide 500 750
Phenols
1. Total Phenols 400 600
2. Tannins 400 600
3. Total Antioxidant activity 600 900
Anti-nutritional factors
1. Trypsin inhibitor 500 750
2. Hydrogen cyanide 500 750
3. Phytic acid 600 900
Others
1. Moisture 200 200
2. pH 100 100
3. Acidity 200 200
4. Color 300 500
5. Density 200 300
6. Specific gravity 200 300
7. Fiche’s Test 200 200
8. TSS (Total Soluble Solids) 100 100
9. Alcohol content 600 900
10. Uric acid 600 900
11. Viscosity (Viscometer) 400 600
12. Butyro-refractometer and Refractive Index 200 200
13. Calorific value 300 500
14. HPLC analysis (Rate/sample) 3000 4500
15. Quality Certificate for Rice and Wheat 500

Milk & Milk Products

S.No Parameters Students / Scheme rate/sample (Rs.) Industries rate/sample (Rs.)
1. Moisture 150 200
2. Acidity 150 200
3. Total Ash 500 750
4. Total Solids 150 200
5. Acid insoluble ash 500 750
6. Solubility index 400 600
7. Insolubility index 400 600
8. Milk fat 500 750
9.  Milk solids 400 600
10. Total Added sugar 500 750
11. Turbidity for sterilized milk 300 400
12. Adulterants qualitative detection(urea, starch, cane sugar, cellulose, ammonium sulphate, glucose, Sodium chloride, Saccharin, dulcin,  foreign fat, skimmed milk powder, gelatin) 500  

750

13. Adulterants quantification(cane sugar, starch, urea, glucose) rate/analysis 600 900

Microbial Analysis

S.No Parameters Students / Scheme rate/sample (Rs.) Industries rate/sample (Rs.)
1 Total Plate Count (Bacterial Count) 400 600
2 E.coli 500 750
3 Coliforms 500 750
4 Staphylococus 500 750
5 Salmonella 500 750
6 Campylobacter 500 750
7 Enterococcus 500 750
8 Yeast & Mold 400 600