This document introduces various equipment used in a food analysis laboratory, including: 1. A weighing balance for measuring weights accurately down to 0.1mg. 2. A hot air oven, muffle furnace, water bath, and incubator for controlled heating of samples. 3. An autoclave for sterilization using pressurized steam heat. 4. Additional equipment for tasks like centrifugation, extraction, viscosity measurement, and analyzing properties like pH, color, and nutrient content. The equipment described provides tools for tasks like moisture determination, ash analysis, microbial culture, solvent extraction, and measuring characteristics important in food analysis and quality control.

1. Introduction to Food
Analysis Lab
Ayesha Siddiqa
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2. Introduction of Food Lab Equipments
1.Weighing Balance:
• Used of measuring weight or mass of any object
• TEAR and WEIGH
 Reflective goals:
Liquid or Solid?
How to operate?
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3. Analytical Weighing Balance:
• Highly sensitive weight measuring instrument
particularly designed to measure weight accurately
• Its readability range is between 0.1mg - 0.01mg
• Analytical balances have a draft shield or cover with
glass chamber
• To control weight fluctuations of light weight samples
from being affected by air currents.
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4. Introduction of Food Lab Equipments
2.Hot Air Oven
• Principle
• Hot Air circulation in closed chamber
• Dry heat
• Used for drying and sterilizing
• Moisture Determination of Food products
• Temperature 105°C ; Time 24 hours
What do you understand by term dry heat?
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5. Introduction of Food Lab Equipments
3. Muffle Furnace
• Used for high temperature heating
• Temperature goes upto 1000 °C
• Low risk of cross-contamination
• Used in Food analysis labs _ Ash determination
• Temperature for ashing_550 °C
What is ash??
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6. Introduction of Food Lab Equipments
4. Water Bath
• Used for indirect heating of highly inflammable
liquids
• Its shape is like a container that is filled with water
• Most of the water baths operate at 99.9˚C
• Purpose is to control heat sensitive components /
compounds of sample
Difference between Hot air oven and water bath?
When we choose water bath?
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7. Introduction of Food Lab Equipments
5. Incubator
• Used to increase or preserve cultures of microbes
and their cell structures
• Incubator _ a box insulated with a maintainable
heater
• Provide favorable/optimal growth conditions
• Temperature range of 60- 65 °C although some
are bit higher no more than 100˚C
What is incubation?
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8. Introduction of Food Lab Equipments
6. Autoclave
• Autoclave used for sterilization purpose
• Sterilization by moist heat
• Sterilization of supplies and equipment's
• By sustaining them to saturated steam pressurized at
121 °C for about 15-20 mins at 15-20 psi.
Difference between Autoclave and water bath?
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9. Introduction of Food Lab Equipments
7. Biosafety Cabinet
• It is an enclosed, ventilated laboratory
workspace for safely working with materials
contaminated with (or potentially contaminated
with) pathogens requiring a
defined biosafety level
• Microbiological testing of food samples
• It is also called a biological safety cabinet or
microbiological safety cabinet
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10. Introduction of Food Lab Equipments
8. Orbital Shaker
• For shaking/mixing purpose
• Its is used to mix, blend and agitate the
substances
• Samples subjected to shaking in tubes, glass
bottles or in flasks
• Speed can be adjustable
• Advance shakers are has inbuilt heating systems
When we used orbital shaker?
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11. Introduction of Food Lab Equipments
9. Centrifuge
• A centrifuge is a device that uses centrifugal force to
separate component parts of a liquid or fluid.
• Density based separation
• This is achieved by spinning the fluid at high speed
within a container
• Separate fluids of different densities or liquids from
solids in a matrix
What are falcon tubes?
For what purpose Nutritionist use centrifuge?
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12. Introduction of Food Lab Equipments
10. Soxhlet Apparatus
Purpose:
• Fat determination
• Oil / Fat extraction
Principle:
• Lipid are soluble in organic solvents
• Solvent _ n-Hexane (B.pt 68.73 C), Diethyl Ether (B.pt
34.6)
• Insoluble in water
• Lipids later collected by vaporization solvent
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13. Introduction of Food Lab Equipments
11. Kjeldahl Apparatus
• Used for the determination of protein content in substance
• By estimation of Organic Nitrogen (N2) content
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14. Introduction of Food Lab Equipments
12. Fibertec
• Used for the determination of fiber content in substance
• By Fibertec or by manual method based on acid base treatments
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15. Introduction of Food Lab Equipments
13. pH meter
• Used to check pH of sample or solution
• pH meter is an electronic device having probe
connected with electronic meter
Can you differentiate pH and acidity?
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16. Introduction of Food Lab Equipments
14.Viscometer
• Used to measure Viscosity of liquid food
samples/solutions
• Fluid substances
Define viscosity?
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17. Introduction of Food Lab Equipments
15.Brix meter
• Used to calculate Brix value of sweet food sample
• Sweet fruits or sweet juice products
• Liquid food samples
How to use ?
Define Brix?
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18. Introduction of Food Lab Equipments
16.Chroma meter
• Used to measure color intensity of food product
• Color determination directly linked with consumer
acceptability
• Color indicates ripening stage of fruit
• Storage effect on food product characteristics
How to use ?
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19. Introduction of Food Lab Equipments
17. Lactoscan
• Lactoscan or milk analyzer
• Use to make quick analyses of milk:
• Fat
• Non-fat solids (SNF)
• Proteins
• Lactose and
• Water content percentage
• Temperature, pH, freezing point, salts, total solids, conductivity as well as density of
one and the same sample directly after milking, at collecting and during processing.
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20. Introduction of Food Lab Equipments
18.Rotary Evaporator
• Used for efficient removal of solvents from
sample by evaporation
• Also used for concentration purposes
• Efficient and sensitive
• Indirect heat evaporation
• Water bath attachment installed for heating
purpose
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21. Introduction of Food Lab Equipments
19.Flame Photometer
• Used in inorganic chemical analysis
• To determine the concentration of certain
metal ions among them sodium, potassium,
calcium and lithium.
• Flame Photometry is based on measurement
of intensity of the light emitted when a metal
is introduced into flame
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22. Introduction of Food Lab Equipments
20. Spectrophotometer
• Used to measures the amount of light absorbed by a
sample
• Spectrophotometer techniques are mostly used to
measure the concentration of solutes in solution by
measuring the amount of the light that is absorbed
by the solution in a cuvette placed in
the spectrophotometer.
• Used in food industry where many foods are colored
using federally specified and approved food dyes
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