National Institute Of Food Technology,

Entrepreneurship and Management,

NIFTEM-K Haryana

ASSIGNMENT

METHODS OF FOOD ANALYSIS

(BAS 321)

FOOD TECHNOLOGY AND MANAGEMENT

(B.TECH-6th SEM 2020-24)

SUBMITTED TO:-

Dr. Bhaswati Bhattacharya

SUBMITTED BY:-

Labh Ujjwal (120090)

 CFRA LAB VISIT REPORT

CFRA LAB
CFRA Lab refers to the "Center for Food Research and Analysis Laboratory".
The CFRA Lab is equipped with state-of-the-art facilities to conduct advanced research and
analysis related to food science and technology. The lab focuses on various areas, including
food quality assessment, food safety, and food product development.
The lab is also involved in providing analytical services to various industries, regulatory
bodies, and research institutions. The services offered by the CFRA Lab include food product
testing, sensory evaluation, nutritional analysis, microbiological analysis, and pesticide
residue analysis, among others.

HOT ROOM
In a laboratory setting, a hot room is typically a specially designed room or enclosure that is
used for conducting experiments or tests at elevated temperatures. These rooms are typically
equipped with specialized heating systems, temperature controls, and ventilation systems to
ensure that experiments can be conducted safely and accurately at high temperatures.
Hot rooms in labs can be used for a variety of purposes, such as testing the thermal stability
of materials, performing high-temperature chemical reactions, or studying the behaviour of
materials at high temperatures. They are commonly used in fields such as materials science,
chemistry, and metallurgy, where high-temperature experiments are often required.
It's important to note that working in hot rooms in labs can present potential hazards, such as
exposure to high temperatures, heat stress, and fire hazards. Therefore, proper safety
protocols and equipment, such as personal protective equipment (PPE) and fire suppression
systems, should always be in place to ensure the safety of researchers and staff.

MICROBIOLOGY LAB
Microbiology lab in CFRA is a specialized section of laboratory that is dedicated to the study
of microorganisms, such as bacteria, viruses, fungi, and other microscopic organisms.
Microbiology labs are used for a variety of purposes, including medical diagnosis, research,
and the development of treatments and vaccines for infectious diseases.
In a microbiology lab, researchers and technicians work with various types of
microorganisms, using specialized techniques and equipment to study their growth,
metabolism, and behaviour.
WET LAB
A wet lab in CFRA is a laboratory where experiments are conducted using chemicals,
biological materials, and other substances that are in liquid or solution form. The term "wet
lab" refers to the fact that experiments involve working with liquids and require a significant
amount of water.
Wet labs are commonly found in fields such as biology, chemistry, and biochemistry, where
experiments involve the use of liquid chemicals, living organisms, and other biological
materials.
Wet labs are often equipped with specialized equipment for conducting experiments
involving liquids, such as pipettes, burettes, and centrifuges. Due to the potential risks
involved in working with chemicals and biological materials, wet labs must adhere to strict
safety protocols and guidelines, including the use of personal protective equipment (PPE) and
specialized equipment for handling and disposing of hazardous materials.

RESIDUE LAB
A residue lab in CFRA is a laboratory that specializes in the analysis and identification of
residues. Residues are materials or substances that remain after a process, event, or action has
occurred. In a residue lab, analysts study the nature and composition of residues to provide
insight into the source or cause of the residue.
Residue labs are often used in forensic science to analyse residues found at crime scenes,
such as gunshot residue or trace amounts of drugs. They are also used in environmental
science to identify and quantify residues of pollutants and other chemicals in the
environment.

INCUBATION AREA
In CFRA, An incubation area is typically a specially designed room or cabinet that provides a
controlled environment for incubating biological samples, such as bacterial cultures or cell
cultures. The incubation area is typically maintained at a specific temperature, humidity level,
and atmospheric conditions, such as oxygen or carbon dioxide concentrations, depending on
the specific requirements of the samples being incubated.
The incubation area is equipped with specialized equipment, such as incubators, shakers, or
rotating drum units, to promote the growth or development of the samples. Depending on the
type of experiment or analysis being performed, the samples may be incubated for a few
hours, days, or even weeks.
The incubation area plays a critical role in ensuring the accuracy and reliability of
experimental results by providing a controlled environment for the growth and development
of biological samples.
INSTRUMENT LAB 1
 LC MS/MS
 HPLC
 UV VIS spectrophotometer
 Gas Chromatography FID/ECD
 IC chromatography

INSTRUMENT LAB 2
 Water activity meter
 Texture analyzer
 Tintometer colorimeter
 Viscometer
 Rancimat
 Fluorescence spectrophotometer
 CHNS(O) analyzer
 DSC
 FTIR
 Thermos gravimetric analyzer
 Dark room
 ICP EMISSION
 ICP atomic emission spectroscopy

INSTRUMENTS

Muffle Furnace: A muffle furnace is a type of high-temperature furnace that is used for
heating materials to very high temperatures in a controlled environment. The furnace is
designed to contain a heating chamber made of a high-temperature resistant material, such as
ceramic or quartz, which surrounds the material being heated and prevents it from
encountering the heating elements or the atmosphere.
Humidity Chamber: A humidity chamber is a type of environmental chamber that is
designed to create a controlled and stable environment for testing or storing samples at
specific humidity levels. The chamber is typically made of a sealed enclosure with walls that
are designed to prevent moisture from entering or leaving the chamber.
Water bath: A water bath is a laboratory apparatus used to incubate samples in a controlled
temperature environment. It consists of a container filled with water that is heated to a
specific temperature using a heating element. The sample is placed inside a smaller container
or test tube which is immersed in the heated water, allowing it to reach the desired
temperature.
Hot Air Oven: A hot air oven is a laboratory instrument used to sterilize or dry materials or
equipment by heating them to high temperatures. It is essentially an insulated box with an
adjustable temperature control and a fan that circulates hot air within the chamber. The oven
typically works by heating the air inside the chamber to a high temperature (usually between
50°C to 300°C) using electric heating elements. The hot air is then circulated throughout the
chamber using a fan, which helps to maintain a uniform temperature and ensure that all
surfaces of the materials being sterilized or dried are exposed to the heat.
Microwave Digestor: A microwave digestor, also known as a microwave digestion system, is
a laboratory instrument that is used to break down organic and inorganic samples for
chemical analysis. It uses microwave radiation to heat the sample in a closed vessel with acid
and other chemicals, which breaks down the sample into its constituent elements.
Texture Analyzer: A texture analyser is a laboratory instrument used to measure the physical
properties of various materials, such as food, cosmetics, and pharmaceuticals. It is used to
analyse the texture, hardness, chewiness, and other properties of samples by applying
controlled force to them and recording the resulting changes.

Polarimeter: Measures the rotation of polarized light passing through a substance. In food
industry it is used to determine the concentration and purity of sugar, amino acids etc.
Refractometer: Measure the refractive index of the material. In food industry it is used to
determine the sugar content of liquid foods.
HPLC: HPLC stands for High Performance Liquid Chromatography. It is a powerful
analytical technique used to separate, identify, and quantify components in a mixture.
In HPLC, a liquid sample is injected into a chromatographic column that contains a stationary
phase, which is typically packed with small beads or particles. The column is then connected
to a pump that pushes a mobile phase, typically a solvent or mixture of solvents, through the
column at high pressure. The components of the sample interact differently with the
stationary phase and mobile phase, causing them to separate as they pass through the column.
LC-MS: LC-MS (Liquid Chromatography-Mass Spectrometry) is a powerful analytical
technique used for the separation, identification, and quantification of complex mixtures of
chemicals. It combines two techniques, liquid chromatography (LC) and mass spectrometry
(MS), to provide detailed information on the molecular structure and properties of the
components in a sample.
In LC-MS, the sample is first separated by liquid chromatography, which separates the
components based on their interactions with a stationary phase and a mobile phase. The
separated components are then introduced into the mass spectrometer, which ionizes the
molecules and separates them based on their mass-to-charge ratio. The ions are then detected
and quantified, providing information on the molecular structure and quantity of each
component.
DSC: DSC stands for Differential Scanning Calorimetry. It is a thermal analysis technique
used to measure the heat flow associated with phase transitions, chemical reactions, and other
thermal events in materials.
In DSC, a sample is subjected to a controlled temperature program while the difference in
heat flow between the sample and a reference material is measured. As the temperature of the
sample is increased or decreased, the heat flow changes in response to endothermic or
exothermic events, such as melting, crystallization, glass transition, curing, and
decomposition.
GC FID: Gas Chromatography with Flame Ionization Detection (GC-FID) is a common
technique used for the separation and detection of volatile and semi-volatile organic
compounds. In GC-FID, a sample is introduced into the gas chromatograph, which separates
the sample components based on their partitioning between a stationary phase and a mobile
phase. The separated components then pass through a flame ionization detector (FID), where
they are burned in a hydrogen/air flame, producing ions that are detected by an electrode.

GIC ECD: Gas Chromatography with Electron Capture Detection (GC-ECD) is a technique
used for the separation and detection of electron-capturing compounds, such as halogenated
and organometallic compounds. In GC-ECD, a sample is introduced into the gas
chromatograph, which separates the sample components based on their partitioning between a
stationary phase and a mobile phase. The separated components then pass through an
Electron Capture Detector (ECD), where they interact with a beta particle-emitting
radioisotope, typically nickel-63 or tritium.
Polarimeter: Measures the rotation of polarized light passing through a substance. In food
industry it is used to determine the concentration and purity of sugar, amino acids etc.
Refractometer: Measure the refractive index of the material. In food industry it is used to
determine the sugar content of liquid foods.
Fluorescence Spectrophotometer: A fluorescence spectrophotometer is a type of instrument
used to measure the fluorescence emission of a sample when it is excited with light of a
specific wavelength. The instrument consists of a light source, a monochromator to select the
excitation wavelength, a sample holder, and a detector to measure the fluorescence emission.
In a fluorescence spectrophotometer, the excitation wavelength is selected using a
monochromator, and the sample is irradiated with the selected wavelength of light. The
fluorescence emission from the sample is then collected and measured by a detector. The
resulting fluorescence spectrum shows the intensity of the emitted fluorescence at different
wavelengths.
Tintometer Calorimeter: A tintometer calorimeter is an instrument used to measure the
color of a solution and its concentration. It is based on the principle of colorimetry, which is
the measurement of the absorbance of light by a substance at a specific wavelength.

Rancimat: Rancimat is a laboratory instrument used for the determination of oxidative

stability of fats and oils. It is a type of accelerated oxidation test that measures the time
required for the formation of primary oxidation products, such as peroxides, in a sample of
fat or oil under controlled conditions of temperature and airflow.
WORKFLOW OF CFRA LAB

Sample Collection: Collect a representative sample from the target area.

Sample Preparation: Dilute the sample to a desired concentration using sterile diluent
solution.

Inoculation: Inoculate the diluted sample onto a sterile agar plate using a sterile spreader.

Incubation: Incubate the inoculated agar plate at a suitable temperature for a predetermined
time.

Colony counting: Count the number of visible colonies on the plate using a colony counter
or by manual counting.

Calculation: Calculate the number of colony forming units (CFUs) per unit volume or
weight of the original sample.

Quality control: Perform quality control checks on the procedure, including testing of media
and equipment, and verifying the accuracy and precision of the results.

Interpretation: Interpret the results of the test based on the criteria for the sample being
analysed.
Reporting: Report the results of the test in the appropriate format, including any
recommendations or actions to be taken based on the results.