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Post Harvest Technology -Analytical Charges

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

updated on:Jan ,2015


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

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