ANKOM XT10 Series - Manual (Page 11)

Operator’s Manual
Rev F 12/08/14
pg. 11
Sample Preparation
Sample Preparation Procedure for Crude Fat – for LOW fat samples
To prepare meat samples with ≤ 15% fat by weight or plant samples with ≤ 20% fat by weight for fat extraction,
follow the procedure detailed below.
1. Using a Solvent Resistant Marker, number all of the empty filter bags you will use
during the fat extraction procedure. Although it is not necessary in the
determination of fat, it is recommended that you weigh and record the weights of
all the filter bags prior to filling them in order to calculate the moisture value for
the samples.
% Moisture = 100 x ((Filter Bag Weight + Sample Weight) - Weight after drying)
Sample Weight
2. Place an empty filter bag in the Bag Holder in an open position.
3. Tare the weight of the empty filter bag and the holder together.
4. Add 1.5 – 2g of sample to the filter bag. Keep all particles away from the sealing
area of the filter bag.
5. Record the weight of the sample (W
1
) and tare.
6. Set the Heat Sealer dial to 6. (The setting may vary from sealer to sealer.)
7. Seal the filter bag within 4mm of its open end. Keep the
sealer arm down for 2 – 3 seconds after the red sealer light
turns off (to cool the seal). The seal can be seen as a solid
melted stripe along the top edge of the filter bag (as shown to
the right). If the seal is not strong, re-seal the bag.
8. Repeat steps 1 – 7 for all filter bags that will be used in the ANKOM XT10 Extraction System. (Up to 15
bags can be processed during one procedure.)
9. Dry all samples at 102°C±2° for 3 hours to remove moisture prior to the extraction.
10. Remove the samples from the oven and place them in a Desiccant Pouch.
11. Allow the samples to cool to room temperature. This should take about 10 – 15
minutes.
12. Re-weigh each bag (W
2
) immediately after removing from the Desiccant Pouch.
The samples are now ready for the fat extraction procedure.
Seal