shriram institute for industrial research-bangalore k j... · 2017. 10. 10. · shriram institute...
TRANSCRIPT
Dr. K. J. Balasubramani
Divisional Head
Shriram Institute for Industrial Research
Bangalore
Shriram Institute for Industrial
Research - An Innovative Research
Centre for Micro & Macro Evaluation
SHRIRAM INSTITUTE FOR INDUSTRIAL RESEARCH
SHRIRAM INSTITUTE FOR INDUSTRIAL RESEARCH
SHRIRAM INSTITUTE FOR INDUSTRIAL RESEARCH
Where Science Is A Passion
SHRIRAM INSTITUTE FOR INDUSTRIAL RESEARCH
SHRIRAM INSTITUTE FOR INDUSTRIAL
RESEARCH - BANGALORE
14 & 15, Sadarmangala Industrial Area,
Whitefield Road, Bangalore – 560048
Tel (with STD Code) : 080-28410165-7
Fax (with STD Code) : 080-28410189
Email: [email protected]
Scope of Laboratory
Shriram Institute for Industrial Research
is a
Self-supported
Non-profit organization
Engaged in Research & Development
Testing & Calibration
Environment Management and various
other activities.
Salient features & specialized
work of Laboratory
Radiation facility as per ISO 11137 in
collaboration with BARC, Mumbai
GLP certified toxicology Lab for
toxicological and Analytical & Clinical
chemistry testing from NGCMA, DST
MoEF recognition for Environment
monitoring, EIA studies
Salient features & specialized
work of Laboratory
Technology Incubation Centre to
facilitate Entrepreneurs
Material Science Division for product
development
USFDA registered facility for testing of
Drugs & Pharmaceuticals
Drug & Pharma Lab
Food & Residue Lab
Rubber & Plastics
Lab
Calibration &
Electrical testing Lab
SRI-
BANGALORE
Instrument Lab
Microbiology Lab
Water Lab Petroleum & Pesticides
Lab
Paint, Metals & Minerals
Lab
Building Material &
Mechanical Lab
Environment Lab
QAD
Food & Farm Laboratory
Accreditation/Recognition:
• NABL(ISO-17025-2005)
• ISO-9001 Certified
• ISO-14001 Certified
• OHSAS 18001 Certified
• APEDA
• B.I.S.
• Srilankan Standard Institution
Quality norms and Protocols
followed for analysis
Bureau of Indian Standards (BIS)
Food Safety and Standard Authority of India
(FSSAI)
Association of Officials Analytical Chemists
International (AOAC)
In-house validation methods and procedures
Party's specification
Srilankan Standard Institution
American Spice Trade Association (ASTA)
Major thrust areas:• Quality evaluation of various raw & processed foodproducts
• Nutritional Labeling of ready to eat foods
• Quality evaluation of food additives & food packagingmaterials
• Method development & validation of analyticaltechniques
• Shelf life /stability studies of various products
• Inspection & certification of product quality
• Evaluation of contaminants in foods
• Residual analysis of various food products forpesticides & antibiotics
Categories of food products
analyzed:
• Functional foods
• Milk & Dairy products
• Egg & poultry products
• Meat & meat products
• Raw & processed fruits & vegetables
• Cereals & Pulses
• Sugar & confectionary
• Food additives
• Vegetable oils & Fats
• Alcoholic & non alcoholic beverages
• Spices & Condiments
Alcoholic Beverages
Phases in Alcoholic Beverages
Production
Raw Material
Fruit/Sap & Grain
—Chemical tests ( starch, Uric acid, aflatoxin)
—Total Soluble Solids, Sugar , Acidity,
—Heavy Metals & Pesticide Residues
—Naturally Occurring Toxic Substances
(NOTS)
—Microbiological Analysis
—Calibration Services
—Quality evaluation of Chemicals & Reagents
Manufacturing Process
Water quality monitoring for processing
& boilers
—Evaluation of Fuel quality including
Calorific value.
—Root cause analysis for processing failure.
—Validation of process equipments for their
performance.
—Quality evaluation of CO2 used for
carbonated Alcoholic Beverages.
Manufacturing Process
Environmental concerns in Distillery
Effluent Characterization of spent wash
Biomethanation of Spent wash
Biogas composition/ Calorific Value of Biogas
Waste water analysis
Waste Characterization of solid waste
Physical & Chemical Characterization
Air Quality Monitoring
Stack emission monitoring of DG Set, Gas
based Turbines & Boilers
Finished Products
RUM as per IS:3811- 2005
—Wine as per IS:7058 – 2005
—Beer as per IS:3865 – 2001
—Vodka as per IS:5286 – 2005
—Brandy as per IS:4450 - 2005
Whiskey as per IS:4449 – 2005
Gin as per IS: 4100 – 2005
Finished Products
FSSAI wrt. Alcoholic Beverages
Product Certifications
NOTS ( Naturally occurring toxic substances)
Contaminants:
Heavy Metals
Pesticide Residues
Added Colour
Additives
Shelf Life study
Ethanol Content
Colour Additives
Taste & Aroma
Reducing Residual Sugar
pH
Total Acids as tartaric acid
Volatile acidity as acetic acid
Quality Parameters monitored in
Alcoholic Beverages
Ethyl acetate/Amyl Alcohol/Acetaldehyde
Sulhur dioxide( Total & Free) / Organic
acid
Inorganics (Cu, Fe) & Heavy Metals,
Contaminent mycotoxins
Methanol
Carbonation Level
Quality Parameters monitored in
Alcoholic Beverages
Equipments Used for Trace Analysis
LC-MS/MS
GC-MS/MS
GC-MS-HS
GC-ECD
GC-FID
HPLC
ICP-MS
IC
Specialised studies
Detection of adulteration in Alcoholic
Beverages by determination of Alprazolam,
Chloralhydrates, Diazepam using Reversed
Phase Chromatography.
Aroma & flavours identification by GC-MS
Failure analysis & setting CAPA for packaging
materials.
Stability studies under different environmental
conditions.
Toxicological studies
Comparative studies
Specialised studies
Detection of adulteration in Alcoholic
Beverages by determination of Alprazolam,
Chloralhydrates, Diazepam using Reversed
Phase Chromatography.
Aroma & flavours identification by GC-MS
Failure analysis & setting CAPA for packaging
materials.
Stability studies under different environmental
conditions.
Toxicological studies
Comparative studies
Specialised studies
Biodegradation study on Solid waste
including plastics.
VOCs in Paint
Quality of Lake water in & around
Bangalore
Amino acid profiling by HPLC
Efficacy study of leave on formulations
Specialised studies
RAR ( Radio Active Residues) studies
like alpha & Beta emitters
Global migration testing on Packaging
Material
Bisphenol – A in Food Packing Material
Dioxins in Food & Packaging material
Melamine in Food products
Product Development
Guidance in product development
Quality Evaluation of developed
products
Collaboration with UPASI Tea
Research Centre, Wine from Tea
waste
Produced wine , Quality was
checked by Table Wine specification
Free to Contact
Call us: 080-28410165
011-27667267
Write: [email protected]
Visit us:
www.shriraminstitute.org
Mobile: 9008142211