Research Laboratories
09
Pilot Food Processing Laboratory
Hard Ice Cream and Soft Serve Processing
The hard ice cream processing line comprises bath pasteurizer, homogenizer, scraped surface heat exchanger( 7 liter capacity) and blast freezer( 14 trays,-40 ° C) that
allows pilot hard cream processing. The School also has a table top soft serve ice cream maker( Taylor,
C15240HW00) with a capacity of 7 liters that permits the production of single flavour soft serve in less than an hour.
Spray Drying Technology
The School of Science houses spray driers( SD-1500, Labquip &
B-290 Buchi) that allow spray drying of emulsion or suspension to powder.
SCHOOL OF SCIENCE CAPABILITIES