RESEARCH LABORATORY
The Scientific Research Laboratory is the central scientific research laboratory of the Faculty of Engineering. This laboratory is equipped with modern equipment such as a high-performance liquid chromatograph, a gas chromatograph, a Fluoromax 4 fluorescence spectrophotometer, a freeze-drying equipment, and a high-performance viscometer for qualitative and quantitative analysis of protein, fat, carbohydrate, vitamin, amino acids, minerals, and dietary fiber in food products. This laboratory is used for the qualification completion of bachelor's, master's, and doctoral programs, as well as scientific research at the Faculty of Engineering.
USED DEVICES
- MCR 302 Modular Compact Rheometer (Anton Paar, Austria)
- High Performance Liquid Cromatography 1200 (Agilent Technologies, USA)
- Gaz Cromatography 7980A (Agilent Technologies, USA)
- Fluoromax 4 Spectrofluorometer (Horibo Jobin Yvon, USA)
- Specord Spectrophotometer (Analytik Jena, Germany)
FOOD TECHNOLOGY LABORATORY
The Food Technology Laboratory is a laboratory that demonstrates the knowledge gained in the theoretical part of the Fundamentals of Processes courses of the Faculty of Engineering in practice. The laboratory experiments include experiments in 3 areas: fluid mechanics, heat transfer processes and mass transfer processes. The Food Technology Laboratory is equipped with modern equipment and devices of the ARMFİELD and EDİBON brands. The Food Technology Laboratory is equipped with the following equipment: conductive and “tube-in-tube” heat exchangers, a device for determining diffusion coefficients in gases and liquids, a stand for studying the properties of liquids, a device for measuring the effect of pressure and static pressure, a pasteurizer, a tunnel dryer, stands for studying the filtration and extraction processes, a stand for process control and testing, a catalytic reactor, a fermenter.
The Food Technology Laboratory equipments
- Armfield CEN-A Laboratory Hammer Mill
- Armfield CERa/CERb Mass Transfer and Diffusion Coefficient
- Armfield CEU-5 Catalytic Reactors
- Armfield F 9092 Hidrostatik Bench
- Armfield FT 75 Laboratory Pasteuriser
- Armfield HT10XC/ HT11C Computer Controlled Heat Transfer Teaching Equipment
- Armfield PCT 40 Proses Kontrol Teaching Sistem
- Armfield UOP-4 MkII Solid/Liquid Extraction Unit
- Armfield UOP-8 Tray Drier
- Armfield UOP-12 Filtration Unit
LABORATORY OF FOOD ANALYSIS
The Food Analysis Laboratory is a laboratory that performs qualitative and quantitative analyses of the volume, density, hardness, viscosity, water activity, color, and relative humidity of raw and finished products, as well as the content of protein, fat, carbohydrates, vitamins, minerals, and dietary fiber in raw and cooked foods. In this laboratory, students learn all types of analyses while gaining professional practical knowledge. Scientific work is also actively carried out in the laboratory.
Laboratory equipments
- Refractometer Reichert ABBE Mark II
- ColorTec PCM
- Water activity analyzer HygroLab
- РН meter Ultra Basic UB-10
- РН meter PH-220 pH / mV /
- Extraction unit (Soxhlet) Gerhardt EV6 All / 16
- Kjeldahl device Gerhardt Turbotherm, Gerhardt Vapodest 20
- Moisture Analyzer IR 30 Moisture Analyzer
- Electronic balance Denver Instrument TB-2202
- Analytical balance Denver Instrument TB-224
- Penetrometer Koehler K95500
- Viscosimeter Brookfield LVDV-E
FOOD MICROBIOLOGY LABORATORY
The microbiology laboratory is equipped with instruments for analyzing pathogenic and sanitary-indicator microorganisms in food products, as well as for obtaining microorganisms necessary for the production of fermented foods. The microbiology laboratory is included in the program as a mandatory subject starting from the 1st year. Students determine microbiological indicators in raw and finished products, conduct various scientific projects on microbiological research.
