The Food Technology and Engineering Lab was established to improve the existing methods of storage and processes to be applied commercially.

1. Maximization of Refrigerated Space
   In discontinuous frozen food processing, there is a need to store fresh food in a container to be arranged in a space limited refrigerator until the food is frozen and acquired the desired temperature. The constraints of the type of process is the size of refrigerating room and the cooling power. If the size is pre-assigned, the configuration of stacking which will maximize production can be known.
   
   The project experimented with different arrangements of strawberry and sefinse sugar products in the freezer. It proposes a way to do the calculations and the optimal way to arrange the products.
   
   This analysis still cannot be applied to general food products but it can be done for a particular product of interest.

2. Fruit Crusher
   Description : In general fruit juice industry, crushing is one of the important steps to reduce the size of raw materials. The released nutrients from broken cells, mixed with juice, determine the quantity. This crusher was designed for hard texture fruit like guavas. All contact parts to the food were made from stainless steel ss. 304. The equipment consists of a feed hopper, a bin with a cover and 8 cutting blades for crushing driven by a 5HP motor. The particle distribution is in the range of 250-1180 mm. based on the capacity of 200 kg/h.

none