Laboratory guidance and safety in the dept. of FET

Presented by

K.V. Subba Rao (FPL14012)

Girija Brahma ( FPL14015)

Nabendu Das ( FPL14018)

Sibo Boro (FPL14014) 1

Introduction• Food engineering is a multidisciplinary field of applied physical sciences which is an integration of both

biological sciences and engineering sciences.

• Food engineering involves study of

– Food processing operations

– Food product technology

– Food chemistry

– Food microbiology

– Food packaging

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What actually we do in laboratoryField of study Description

Food processing operations • Heat and mass transfer • physical• mechanical • electrical properties of food

Food product technology • Canning• Freezing• Cooking• irradiation• smoking, curing, baking and extrusion

Food chemistry • Proximate analysis

Food microbiology • Total plate count• Yeast and mould count

Food packaging • Bursting Strength• Tester Tear Resistance Tester,• Tensile Testing Machine

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GENERAL LABORATORY RULES

Emergency Response

• Read safety and fire alarm posters and follow the instructions during an emergency

• Know the location of the fire extinguisher, eye wash, and safety shower in lab and know how to use them.

• Notify your instructor immediately after any injury, fire or explosion, or spill.

• Know the building evacuation procedures.

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Cont…• Read and fully comprehend the lab procedure before you begin any experiment.

• Work deliberately and carefully. No horseplay

• Know the hazards of any materials or machinery you are working with.

• Wear safety glasses gloves, laboratory coats

• Make note of fire escape routes and emergency phone locations.

• Never eat, drink, or smoke while working in the laboratory.

• Read labels carefully.

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Cont…

• Obtain permission before operating any high voltage equipment. Maintain an unobstructed access to allelectrical panels.

• Never, ever modify, attach or otherwise change any high voltage equipment.

• Exercise care when working with or near hydraulically- or pneumatically-driven equipment. Sudden orunexpected motion can inflict serious injury.

• Do not touch anything with which you are not completely familiar!

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Why does safety matter?• Safe working protects:

– You

– Other lab workers

– Cleaners

– Visitors

– Your work

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LAB SCALE MILK PASTEURIZER UNIT

Homogenizer

Control panelSource of hot and cold water

Feed tank

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LAB SCALE MILK PASTEURIZER UNIT• Safety precautions:

– Only trained person are allowed to operate the machine

– Close all the doors of control panel

– During operation stay at sate distance (1m)

– Watch out leakage of product from pipe connections

– Never throttle down the product flow to or from the homogenizer

Before caring out maintenance and repair

Turn of the external mains power switch and look it in position off

Allow the machine to cool down

Important:

Check oil level of crack case before starting the machine

Oil level should be below red mark and minimum up to green level mark

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VERTICAL RETORT Ensure that the Main steam valve , the steam line valves and the Steam safety

Interlock valve on the retort are fully closed then switch on the steam generator

Ensure the Retort Drain (D) is closed & Steam Trap valve (S) is open

Load the cans into the retort ensuring even spacing between the cans

Potential Hazards:

Burn Hazard: Be cautious of hot surfaces when loading and unloading a retortRecently sterilizes contents inside will be extremely hot. Make sure to keep face, body and hands away from escaping heat and steam when opening the door of a retort.

Explosion Hazard: explosions can occur when the seal of the door malfunctions or when retort is loaded improperly. Pressure and heat in chamber will escape rapidly potentially causing serious injury.

Heavy Lifting Hazard: Ask for assistance if the contents you are loading or unloading is heavy. Use retort rack cart to move removable rack, when applicable.

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Twin Screw Extruder Three potential safety hazards associated

with extruders

1. Burns

2. Electrical shock

3. Fall

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Cont..• Burns are normally caused by touching a hot die or unprotected barrel set

• Never stand in front of a die

• Pellets spilled on the flour are slippery and need to be removed immediately.

• Never stick your hands or finger into the extruder feed throat.

• Make sure that there should be free flow from die, otherwise pressure will develop up to 10,000 psi whichleads to explosion

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Refrigerated Centrifuges

Two serious hazard: Mechanical failure &

dispersion of aerosols

To prevent aerosol release:

Whenever possible, fill centrifuge tubes;

load into rotors, remove from rotors, and

open tubes with a biological safety cabinet

Use only tubes with tops and stoppers

Avoid filling the tubes to the rim

Do not use aluminium foil to cap tubes as

they may become dislodged in the process

Check tubes, bottles, and rotors for cracks

and deformities before each use

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UV-Vis Spectrophotometer

Potential Hazard

• UV hazard

• Never look directly at the UV-source lamp

• Lid should always be shut during data acquisition

• Wear appropriate eye protection

• Chemical hazard

• Wear appropriate safety cloth & glass

• Carefully deal with system, solvents and solutions

Spill

• Any spills in the sample compartment should be wiped up immediately

• Clean with soft cloth

• Do not use organic solvents/abrasive cleaning agent

• Determine f the spill is a major or minor

Protocol

• Cuvettes need to be cleaned properly before and after use

• Clean the cuvette in a ultrasonic bath of clean solvent

• Rinse with 5-10 volumes of 18.2M ohm Milli-Q water

• Do not use acetone, HCl, strong alkali solution

• Once cleaned dry cuvette with nitrogen

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BOD Incubator

• Safety precaution:

Install the equipment on a firm area avoiding heat, humidity, dust, and vibration.

Place it in a well-ventilated area with enough space.

Install it horizontally on a firm and stable surface.

Do not place flammable materials near the equipment. Fire may occur.

Do not pour water on the equipment directly. Short circuit may occur.

Do not use acid solution, benzene, and sharp objects, to clean the equipment.

Avoid putting too many objects in the chamber.

Do not cover the shelves with aluminium foil.

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Microwave oven

Material Use:

• Aluminium foil

• Browning dish

• Dinnerware

• Glass jars

• Glassware

• Oven cooking bags

• Paper plates and cups

• Paper towels

• Parchment paper

• Plastic

• Plastic wrap

• Thermometers

• Wax paper

Material not use:

• Aluminium tray

• Food carton with metal handle

• Metal or metal-trimmed utensils

• Metal twist ties

• Paper bags

• Plastic foam

• Wood

Precautions:

• Do not heat liquids and other foods in sealed containers.

• Only use utensils suitable for use in microwave ovens

• If smoke is observed, switch off or unplug the appliance and keep the door closed.

• Do not overcook food

• Do not use the oven cavity for storage purposes.

• Eggs in the shell and whole hard-boiled eggs should not be heated in microwave ovens.

• Clean the inside of the oven after using with a slightly damp cloth

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TEXTURE ANALYZER

• Safety and Precautions:

Hands, fingers and other parts of the body must at all times be kept well awayfrom the moving crosshead.

Operators should be particularly careful when moving the crosshead to inserttest samples

NEVER drive the machine from a computer when anyone else is working onor near the machine.

If there is any danger that liquids may be spilt during tests

Take extra care when operating in compression mode

NEVER attempt any form of machine maintenance without disconnecting themains electrical supply.

NEVER attempt to test any samples with a type of grip or other accessory,which is not designed for that particular test.

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Rapid visco analyser

• Precaution and safety:

Do not use RVA to test flammable or explosive substance

Do not operate RVA in excessively damp environment

Do not remove the casing of RVA.

Use an insulating glove to remove the canister from RVA aftereach test.

Keep hair, clothing and personal effects clear of the paddle-coupling during operation

Replace worn power cords and loose plugs

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Dryer/Oven

Fire Hazard- Melting plastic can cause fires .

Health Hazard- volatilized substances pose acute or

chronic respiratory hazards.

Burn Hazard – Hot surfaces and material.

Helpful hints:

Be aware of what you are doing and follow proper safety

procedures

Do not overload the machine

Do not exceed recommended operating temperatures

Do not use mercury thermometers to monitor the

temperature inside the oven.

Do not plug in equipment with an extension cord

Make sure the equipment is properly maintained. Report

any faults to your supervisor immediately

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Freeze drier

POTENTIAL HAZARDS

The freeze drier and associated glassware operate under

high vacuum and present an implosion hazard.

Always make sure that all glassware/flasks are free of

any chips, cracks, or scratches before use.

Inspect the rubber seals and valves for damage, dust, or

improper installation.

Inspect the chambers for moisture, and dry with paper

towel if required.

Make sure the lids are in place.

Ensure that all of the valves on the manifold are closed

Not touch the flask when it is under vacuum

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The HACCP is a logical , scientific analysis system that can control safety problems in food

productions.

It works by controlling food safety hazards throughout the process.

Seven HACCP principles:

I. Conduct a hazard analysis

II. Identify critical control point(CCP)

III. Establish critical limits for each

CCP

IV. Establish monitoring procedures

V. Establish corrective actions

VI. Establish record keeping procedures

VII. Establish verification procedures

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1. Does this step involve the hazard of sufficient risk and severity to warrant its control?

Yes No Not a CCP

2. Does control measure for the hazard exist at this step?

No

Is control at this step necessary for safety? Yes

Modify this step, process or product

NoNot a

CCPStop

Yes

3. Is control at this step necessary to prevent, eliminate or reduce the risk of hazard to consumers?

Yes NoCCP Not a CCP Stop

CCP Decision Tree

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Conclusion

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The purpose lab safety is to promote safety awareness and encourage safe working

practices in the laboratory.

Maintain a clean work area

Ask yourself, "What am I working with? What are the hazards

Prevent potential exposure.

Protect our self, others, our research, and the environment.

Dispose of waste products according to instruction

Clean lab bench and equipment, and lock the door before we leave the laboratory

Reference:

• Dairy Tech, Inc. Service Manual: DT10G, DT30G &DT6

• User Guidelines & Standard Operating Procedure for the Cary 50 UV-Vis Spectrophotometer0G

• www.bu.edu/EHU

• SLM Laboratory safety manual 2013

• International Commission on Microbiological Specification for Foods. 1989. Microorganisms in Foods 4. Application of hazard analysis and critical control point (HACCP) system to ensure microbiological safety and quality. Blackwell Scientific Publications, Boston.

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