Fat determination in cereals using Twisselmann extraction

Hydrolysis unit E-416, Extraction Unit E-816 ECE: Fat determination in cereal samples using Twisselmann extraction
Fat determination in cereals using Twisselmann extraction
An effective procedure for fat determination in cereals is presented. The sample is hydrolyzed with the Hydrolysis Unit E-416. The Twisselmann extraction is performed using the Extraction Unit E-816 ECE (Economic Continuous Extraction). With this extraction technique the sample is constantly kept in hot vapor whilst being efficiently rinsed with freshly distilled solvent. After the extract has been dried to a constant weight the total fat content is determined gravimetrically.

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