Food pilot laboratory

The plant-based food sector is rapidly emerging in Australia, with consumers embracing plant-based foods as a part of their diet.

Enhancing the technology and research capability for plant-based foods will attract further investment in South Australia.

Our research increases the potential value-adding, food manufacturing and export opportunities for plant based-food.

Equipment and technology

The food pilot laboratory's infrastructure enables experimental and pilot trials, in liaison with industry.

Most equipment is suitable for working with a range of raw materials and ingredients, both animal and plant-based.

Ingredient and food processing equipment

Jet mill and air classifier:

• pilot scale dry fractionation of cereals into protein and starch rich fractions
• processes up to 10kg of grain per day.

Thermo scientific extrusion systems:

• suitable for both low and high moisture extrusions, producing snacks, plant-based dry protein ingredients, and fibrated protein products
• lab scale (11mm) processes volumes of 0.02 to 2.5kg
• pilot scale (24mm) processes volumes of 0.5 to 50kg.

Armfield ultrahigh temperature processing system:

• processes liquid and semi-liquid foods, and beverages to commercial sterility, including baby foods, condiments, milk, ice-cream, yogurt, desserts and puddings, purees, sauces and soups
• typical processing flow rates are 10 to 20 litres per hour with holding temperatures up to 150°C
• at pasteurisation, temperature flow rates of up to 60 litres per hour are achievable, with minimum processing volumes for some products.

TERRA food-tech retort:

• benchtop autoclave designed to cook, pasteurise or sterilise packaged foods, for developing new formulas and containers
• processing parameters (temperature and pressure) can be controlled, suitable for glass jars with metallic lids, pouches and plastic containers, and cans.
• capacity is 50 litres.

Vincent screw press:

• horizontal screw press to dewater or concentrate product streams, such as food wastes, fruit and vegetable juicing, citrus peels
• liquid is forced through a static screen by a rotating screw
• press cake moisture is controlled by a discharge cone actuated by an air cylinder
• capacity is 70 to 225kg per hour for feed rate.

Vacuum packaging machine and bag sealer.

Two-stage homogeniser.

Blast chiller and freezer.

Temperature and humidity cabinets.

Analytical equipment

Particle size analyser – measures the particle size of milled and fractionated flours.

Protein analyser – accurately measures protein levels in raw materials and foods.

Fibre analyser – insoluble, soluble and total fibre measurements in raw material and food samples.

Texture analyser – tests food:

• firmness
• consistency, flow and body
• spreadability
• tear or burst strength
• breakage and shearing
• textural properties of bakery products, cereals, confectionery, snacks, dairy products, fruit and vegetables.

Near infrared food analyser – routine analysis of quality parameters during food production, such as:

• moisture
• protein
• fat
• gluten.

Viscometer:

• analyses the viscous properties of food ingredients, such as starch, grain, and flour, as they are heated and mixed in the presence of water
• temperature ramping allows test temperatures up to 140°C.

Drying equipment

Benchtop freeze-dryer – used especially for heat-sensitive materials.

Lab scale spray dryer – processes varied liquid foods and liquid food ingredients.

Lab scale fluid bed dryer:

• forces air through a bed of particles so the particle bed assumes a fluid-like state
• provides thorough mixing and maximum contact of solid with moving air, by heating the incoming air and managing air flow rate through the sample
• ensures faster and more homogeneous drying than other methods through high rates of heat and mass transfer – drying times range from a few seconds to minutes
• dries materials with moisture contents of up to 80%.

Lab scale microwave drying oven:

• dries a batch of samples in under 15 minutes
• uniform temperature distribution.

Vacuum drying oven:

• used for substances with unstable temperatures and oxidation sensitivity
• dries parts with complicated shapes and unreachable holes.

Small commercial tray dehydrator:

• 2.5 m² drying area on solid and mesh trays
• 30 to 90°C operating temperature.

Contact

Dr Maria Saarela – Food pilot laboratory
Phone: (08) 8429 3534
Email: maria.saarela@sa.gov.au