Hydrolysis Unit

Make & Model: Velp, Italy; Model No: HU 6

Description: The Hydrolysis Unit is the ideal solution for the sample preparation prior to solvent extraction for the determination of the total fat content, in order to free the fat molecules ready for extraction. This procedure is required in a number of AOAC Official Methods to determine the fat content of food samples such as meat, cheese, seafood, chocolate, cereal flours, etc.

Working Principle: The samples are heated in test-tubes in an aluminium heating block offering excellent thermal homogeneity. Hydrolysis is performed in an acidic environment (4N hydrochloric acid) and in some cases also in a basic environment (20% w/v ammonia) for about 60 minutes at a temperature of 170°C. The hydrolysed sample is then filtered in a glass crucible and washed with warm deionized water to eliminate traces of hydrochloric acid. The glass crucible containing the hydrolysed and washed sample is oven dried and then transferred directly to the Solvent Extraction Unit avoiding any possible sample loss and ensuring improved accuracy of results.

Specification: Number of samples: 6
Temperature range: Room temperature to 200oC
Temperature calibration: automatic
Temperature stability: ± 0.5oC


Raw Materials required: Meat, cheese, seafood, chocolate, cereal flours, etc.