Food Safety and Quality Testing Laboratory Post Harvest Technology Centre
Analytical charges for food samples
|
Sl.No. |
Parameters analysed |
Students
rate/sample
Rs. |
Industries
rate/sample
Rs. |
| Carbohydrate |
| 1. |
Total Carbohydrate |
400 |
600 |
| 2. |
Total Sugars |
400 |
600 |
| 3. |
Reducing Sugars |
400 |
600 |
| 4. |
Non Reducing Sugars |
400 |
600 |
| 5. |
Starch |
400 |
600 |
| 6. |
Amylose |
500 |
750 |
| 7. |
Amylopectin |
500 |
750 |
| 8. |
Cellulose |
400 |
600 |
| 9. |
Pectin |
400 |
600 |
| 10. |
Inulin |
400 |
600 |
| 11. |
Crude fibre |
500 |
750 |
| 12. |
Ash |
400 |
600 |
| 13. |
Acid Insoluble Ash |
400 |
900 |
| 14. |
Sucrose |
400 |
600 |
| 15. |
Glucose |
400 |
600 |
| 16. |
Fructose |
400 |
600 |
| 17. |
Sugars (Polarimeter) |
300 |
450 |
| Lipids |
| 1. |
Oil |
600 |
900 |
| 2. |
Free fatty acids |
400 |
600 |
| 3. |
Acid number |
300 |
500 |
| 4. |
Iodine number |
400 |
600 |
| 5. |
Saponification number |
400 |
600 |
| 6. |
Peroxide value |
400 |
600 |
| 7. |
Volatile acids |
400 |
600 |
| 8. |
Cholesterol |
600 |
900 |
| Proteins |
| 1. |
Total protein |
500 |
750 |
| 2. |
Total nitrogen |
500 |
750 |
| 3. |
Total free amino acids |
400 |
600 |
| 4. |
Amino Acid Analysis (AAA) |
6000 |
9000 |
| 5. |
Lysine |
500 |
750 |
| 6. |
Methionine |
500 |
750 |
| 7. |
Soluble protein |
400 |
600 |
| 8. |
Protein fractions |
1500 |
2000 |
| 9. |
Gluten |
300 |
450 |
| Enzymes |
| 1. |
Amylases |
600 |
- |
| 2. |
Phosphatases |
600 |
- |
| 3. |
Cellulase |
600 |
- |
| 4. |
Poly phenol oxidase |
600 |
- |
| 5. |
Peroxidase |
600 |
- |
| 6. |
Poly galacturonase |
600 |
- |
| 7 |
Pectin methyl esterase |
600 |
- |
| 8 |
Lipase |
600 |
- |
| Vitamins |
| 1. |
Ascorbic acid |
300 |
450 |
| 2. |
Vitamin A |
500 |
750 |
| 3. |
Thiamine |
500 |
750 |
| 4. |
Riboflavin |
500 |
750 |
| Minerals |
| 1. |
Calcium |
500 |
600 |
| 2. |
Iron |
500 |
600 |
| 3. |
Phosphorus |
500 |
600 |
| 4. |
Potassium |
500 |
600 |
| 5. |
Sodium |
500 |
600 |
| 6. |
Heavy Metals (Rate/element) (Mercury, Arsenic, Tin, Lead, Zinc, Chromium, Cadmium) |
500 |
600 |
| Pigments |
| 1. |
Beta - Carotene |
250 |
500 |
| 2. |
Lycopene |
250 |
600 |
| 3. |
Chlorophylls |
200 |
500 |
| 4. |
Curcumin |
200 |
500 |
| 5. |
Capsaicin |
300 |
900 |
| 6. |
Anthocyanin |
400 |
600 |
| Preservatives |
| 1. |
Sulphur-di-oxide |
500 |
750 |
| Phenols |
| 1. |
Total Phenols |
400 |
600 |
| 2. |
Tannins |
400 |
600 |
| 3. |
Total Antioxidant activity |
600 |
900 |
| Anti-nutritional factors |
| 1. |
Trypsin inhibitor |
300 |
500 |
| 2. |
Hydrogen cyanide |
300 |
500 |
| 3. |
Phytic acid |
600 |
900 |
| Others |
| 1. |
Moisture |
200 |
200 |
| 2. |
pH |
100 |
100 |
| 3. |
Acidity |
200 |
200 |
| 4. |
Color |
300 |
500 |
| 5. |
Density |
200 |
300 |
| 6. |
Specific gravity |
200 |
300 |
| 7. |
TSS (Total Soluble Solids) |
100 |
100 |
| 8. |
Alcohol content |
600 |
900 |
| 9. |
Uric acid |
600 |
900 |
| 10. |
Viscosity (Viscometer) |
400 |
600 |
| 11. |
Salt |
500 |
500 |
| 12. |
Calorific value |
300 |
500 |
| 13. |
HPLC analysis (Rate/sample) |
3000 |
4500 |
| 14. |
Quality Certificate for Rice and Wheat |
- |
500 |
Milk & Milk Products
| Sl.No. |
Parameters |
Scheme |
Industry |
| 1. |
Moisture |
150 |
200 |
| 2. |
Acidity |
150 |
200 |
| 3. |
Total Ash |
500 |
750 |
| 4. |
Total Solids |
150 |
200 |
| 5. |
Acid insoluble ash |
500 |
750 |
| 6. |
Solubility index |
400 |
600 |
| 7. |
Insolubility index |
400 |
600 |
| 8. |
Milk fat |
500 |
750 |
| 9. |
Milk solids |
400 |
600 |
| 10. |
Total Added sugar |
500 |
750 |
| 11. |
Turbidity for sterilized milk |
300 |
400 |
| 12. |
Adulterants qualitative detection
(urea, starch, canesugar, cellulose, ammonium sulphate, glucose, Sodium chloride, Saccharin, dulcin, foreign fat, skimmed milk powder, gelatin) |
500 |
750 |
| 13. |
Adulterants quantification(cane sugar, starch, urea,glucose) rate/analysis |
600 |
900 |
Microbial Analysis
| Sl.No. |
Parameters |
Scheme |
Industry |
| 1. |
Total Plate Count
(Bacterial Count) |
400 |
600 |
| 2. |
E.coli |
500 |
750 |
| 3. |
Coliforms |
500 |
750 |
| 4. |
Staphylococus |
500 |
750 |
| 5. |
Salmonella |
500 |
750 |
| 6. |
Campylobacter |
500 |
750 |
| 7. |
Enterococcus |
500 |
750 |
| 8. |
Yeast & Mold |
400 |
600 |
For Further Details, Contact:
Professor & Head,
Post Harvest Technology Centre, AEC & RI,
TamilNadu Agricultural University,
Coimbatore –641 003. |
Phone: 0422 6611268
Mail: phtc@tnau.ac.in |
|
