WELCOME TO
PROFESSOR JAYASHANKAR
TELANGANA STATE
AGRICULTURAL UNIVERSITY

Quality Control Lab

The beginning

The project on establishment of Quality Control was sanctioned in February 2006 by the Ministry of Food Processing, Govt. of India providing funds for purchase of analytical equipment for the lab. The infrastructure facilities, staff and other contingent expenditure involved with setting and running of the lab were provided by the university. The work for establishing the lab started in June 2007. The farmer's hostel at EEI was provided to set up the lab. The entire hostel was re-modeled to house the state of the art lab.

Objectives

a) Analysis of food, water and beverages for different quality parameters to assess its quality.

b) Development of a database on importing country requirements for different food items.

c) Staff training in food quality control with special reference to HACCP, SPS and general certification procedures, quality assurance, qualitative and quantitative methods of analysis

d) Imparting training to industry, government personnel and other stakeholders to develop and upgrade skills pertaining to total quality management in food industry

Analytical capability for

  • Food borne pathogens including parasites
  • Mycotoxins
  • Toxic metals
  • Pesticide residues
  • Drug and other residues
  • Food colours
  • Preservatives
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Staff

  1. Professor and Head
  2. Senior Scientist
  3. Research Associates - 2
  4. Technical Assistants - 3
  5. Computer operator - 1
  6. 6. Attender - 1

Major Equipment Installed

  1. Atomic Absorption Spectrophotometer
  2. GC-MS
  3. Gas chromatograph
  4. High performance liquid chromatography
  5. Automatic fat analyzer
  6. Automatic protein analyzer
  7. Automatic fiber analyzer
  8. Microscope with camera attachment
  9. Colour matching spectrometer
  10. Cold room with humidity control
  11. Fluoride meter
  12. UV-IR-VIS spectrophotometer
  13. Automatic titrator with auto sampler
  14. Refrigerated centrifuge
  15. Microwave digestion unit
  16. Carbon-di-oxide incubator
  17. Water purification systems
  18. Microbiological lab
  19. Karl Fisher titrator
  20. Muffle furnace
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Rates for major parameter analysis

Cold water soluble extract

Metallic contaminants Coloring matter Organoleptic evaluation Organic extraneous matter

Inorganic extraneous matter

Cooking quality

Infestation

Bulk density Starch ( Qualitative ) Starch ( Quantitative )

S.No Analysis Rates fixed by PJTSAU
- - Industry ANGRAU & other Institutes Farmers Students ***
- Bench Fee - - - -
I Pesticides ( GC ) - - - -
- Organo-chlorine 4000 3200 2280 800
- Organo-phosphorous 4000 3200 2280 800
- Pyrethroids 4000 3200 2280 800
-
- - - -
II Heavy metals ( AAS ) - - - -
- Arsenic, Mercury, Lead, Chromium, Cadmium, Iron, Calcium 450 per element 400 per element 300 per element 120 per element
- - - - - -
III Fatty acids ( GC ) - - - -
- C14 - C18 4000 3200 2800 1000
- - - - - -
IV Aflatoxin ( HPLC ) 2500 2000 1800 1500
- - - - - -
V Total protein ( Protein analyzer ) 500 400 360 300
-
- - - -
VI Total fat ( Soxhlet ) 500 400 360 300
- - - - - -
VII Vitamins ( HPLC ) - - - -
- Ascorbic acid 700 560 500 250
- Thiamine 800 650 575 300
- Riboflavin 800 650 575 300
- Niacin 800 650 575 300
- Total and beta carotenes 800 650 575 300
- Lycopenes 800 650 575 300
- Other HPLC analysis like, anti-nutritional factors, neutraceuticals etc 800 650 575 300
VIII Sugars - - - -
- Total sugars 500 400 360 250
- Reducing sugars 500 400 360 250
- - - - - -
- TSS 100 50 40 40
- Acidity 200 75 60 50
- Free fatty acids 200 75 60 50
- - - - - - -
IX Microbiology - - - -
- TBC, TMC 400 350 350 300
- E.Coli, other organisms 400 350 350 300
- - - - - -
- Use of Calorimeters 100 100 50 50
- Use of colour Flex 150 150 100 100
- - - - - -
X Crude fiber 300 250 200 200
- Dietary fiber 400 350 300 300
- - - - - -
XI Moisture 100 100 100 100
- - - - - -
XII Ash 150 150 150 150
- - - - - -
- Others - - - -
- - - - - -
- Alcohol soluble extract 200 200 200 200
- Cold water soluble extract 100 100 100 100
- Metallic contaminants 50 50 50 50
- Coloring matter 100 100 100 100
- Organoleptic evaluation 50/attribute 50/attribute 50/attribute 50/attribute
- Organic extraneous matter 150 150 150 150
- Inorganic extraneous matter 150 150 150 150
- Cooking quality 200 200 200 200
- Infestation 150 150 150 150
- Infestation 150 150 150 150
- Bulk density 100 100 100 100
- Starch ( Qualitative ) 250 250 250 250
- Starch ( Quantitative ) 400 400 400 400
- - - - - -
XIII Radiation Processing - - - -
- 0.1- 2.0 kGy 150 150 100 50
- 2.0-5.0 kGy 250 250 150 100
- 5.0-10 kGy 350 350 200 150
- > 10.0 kGy 450 400 250 200

Students ***: The students are expected give fully processed samples. The cost specified is for the use of equipment and the mobile phase used for the estimation.

These rates are subject to change as and when warranted.

Address for correspondence

Dr Anurag Chaturvedi

Professor ( Foods & Nutrition )

Quality Control lab

EEI campus

Rajendranagar, Hyderabad 500 030

Ph: 040-24013456

Fax: 040-24013456

Email: ragchat@rediffmail.com

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