Oil determination in peanuts by Twisselmann extraction
This Application Note follows the official method AOCS Ab 3-49 by the American Oil Chemists` Society for the oil determination in peanuts. The standard method AOCS Ab 3-49 requires an extraction with a Butt-type extraction apparatus with an extraction time of twice 2 h. The Butt-type extraction is equal to the Twisselmann extraction method used in the FatExtractor E-500 ECE. As both are continuous extractions where the sample is constantly kept in hot solvent vapor whilst efficiently rinsed with freshly distilled solvent. The oil content is determined gravimetrically after the extract has been dried to a constant weight.
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Food Analysis Champion Guide Book
This guidebook offers a comprehensive summary of how NIR and reference methods, such as fat extraction and the Kjeldahl method for protein determination, are used at all steps in the food processing chain. Get a detailed overview of the techniques, including sample preparation, regulatory measures, troubleshooting, FAQs, and case-specific studies.