| | Small Description about the instrument |
| | Used to determine the water absorption capacity of paper, paperboard, and other packaging materials over a specified period. |
| | Used to measure the bursting strength of paper, paperboard, and packaging materials |
| | Used for the determination of fat content in milk and dairy products by the Gerber method |
| | Used to measure the force required to propagate a tear in paper, films, and other packaging materials. |
| Rotary film vacuum Evaporator | Used to concentrate liquid samples by evaporating solvents under reduced pressure, generally at relatively low temperatures. |
| | Used for drying food materials and other samples by circulating heated air over materials placed on trays. |
| | Used to homogenize, disperse, emulsify, and reduce the particle size of samples using high-frequency ultrasonic energy. |
| | Used to separate components of a sample based on differences in density by applying centrifugal force. |
| | Used for drying samples, determining moisture content, and dry-heat sterilization of suitable laboratory glassware and materials. |
| | Used to maintain a controlled temperature for the growth and incubation of microorganisms or for other temperature-dependent laboratory studies. |
| | Used for high-temperature heating, ashing, and determination of ash content in food and other materials. |
| | Used for sterilization of suitable culture media, laboratory materials, and equipment using saturated steam under pressure. |
| | Used for rapid heating and preparation of samples through microwave energy; it may also be used for specific food-processing or laboratory applications. |
| | Used to heat samples uniformly at a controlled temperature by immersing sample containers in hot water. |
| | Used to count microbial colonies on agar plates and facilitate the estimation of viable microbial counts. |
| | Used for rapid analysis of milk composition, typically including fat, protein, lactose, solids-not-fat (SNF), and density, depending on the model. |
| Weighing Balance (4 digit) Sartorius | Used for accurate measurement of sample mass, generally with readability up to 0.0001 g, depending on the model. |
| Hot Plate (12" x 12") with thermostat control | Used for heating laboratory samples, solutions, and reagents on a flat surface, with temperature regulation through a thermostat. |
| | Used for baking cakes and other bakery products under controlled heating conditions; it may also be used for food-processing trials. |
| | Used for baking, toasting, and grilling food products for laboratory trials, product development, and small-scale food preparation. |
| | Used to maintain controlled low temperatures for biochemical oxygen demand (BOD) testing and for incubation of samples or microorganisms under specified conditions. |
