Laboratory equipment

Equipment and their utilization possibilities in our Analytical Laboratories

• Determination of flour and dough properties (falling number, resistance to extension, change in viscosity, added water absorption capacity)
• Microscopy (light and stereo)
• Chemical analyses:
  • Kjeldahl (nitrogen = prot.)
  • Soxhlet (fat) nitrate and phosphate (spectrophotometer)
  • salt determination (titration), pH and conductivity.
• Structure measurement, TA-XT (TPA and Warner-Bratzler, Allo-Kramer etc.) for resistance determination
• Determination of the active water and moisture content of food
• Centrifugation for separation of liquid and dry matter
• Hyperspectral imaging + color measurement
• Thermal cabinets and dry combustion
• Autoclaves for sterilization
• Production of ultrapure water
• Rapid tests (NIR -> moisture, fat, proteins)
• Mass spectrometer (investigation of food composition)
• Liquid chromatography (investigation of organic compounds)
• Fermentor (e.g. cultivation of lactic acid bacteria under controlled conditions)
• Microbiological analyses (plating, total microbes and/or selective microbes from food or water samples)

Equipment and their utilization possibilities in our Process Laboratories

• Dough preparation, leavening and shaping
• Wet and dry extrusion suitable twin screw extruder
• Homogenization (max. 1000 bar)
• Sealed box, bag and vacuum packaging + protective packaging and measurement of mixed gas directly from the package
• Coarse grinding of malts, mashing, cooling, fermentation, filtration, carbonation and bottling
• Heat treatment by pasteurization
• Maturation cabinets (possibility to adjust temperature and humidity)
• Manufacture of “airy” products e.g. curd or ice cream with Aeromix
• Mechanical crushing and pressing of fruits and berries
• Warm and freeze drying e.g. for plants, fruits and berries
• Meat cutters and meat grinder
• Mixing and homogenization equipment
• Thermal baths for steady heat adjustment e.g. for sous vide cooking
• Centrifuge to separate different densities from liquid e.g. to simulate separation during storage
• Refractometer for brix measurement
• Universal machines
• Precision scales Stoves and combination ovens with heat and humidity control
• Refrigerators and cooling cabinets
• Freezers and deep freezer (-80 °C)
• Separate grinding room for grain grinding

Simulation laboratory

• Control room for process control simulation
• Viscometer, measurement of Newtonian and non-Newtonian liquids
• Dataloggers for temperature monitoring

This website has been produced as part of the Future Frami Food Lab development project.

Future Frami Food Lab is an ERDF-funded project. The main objective of the project is to increase the role of South Ostrobothnia as a food region and as a leading expert in food technology and processes in Finland and as an internationally significant actor. The project also strengthens SeAMK Food Labs’ role as a testing platform for food technologies and processes and as an identified competence cluster in the field.