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behrotest® Filtration Unit (Determination of fibers) EN 6-V, WBMR

Determination of the fiber content of food

Fibers play an important role in human nutrition. The fiber content is generally determined by means of the classic AOAC 985.29 total crude fiber analysis (the so-called Prosky method) and the AOAC 991.43 total crude fiber analysis (applicable for the determination of total crude fiber content in grain, beans, vegetables and fruits and complies with the German "Official analysis procedure L00.00-18 for the determination of total fiber content" in acc. with § 64 LFGB).

Both methods subject the sample to a series of enzymatic digestions that simulate the actual digestion process that takes place in the human and animal digestive system. They calculated the undigested residues that remain at the end of the analysis.

behrotest® temperature controlled water bath with magnetic stirrer

The behrotest® temperature controlled water bath with magnetic stirrer WBMR is used for the simulation of enzymatic digestions, exactly according to these methods. With the multiple digestions of sample copies/duplicates at predefined temperatures using various enzymes (a-amylase for gelification, protease to remove proteins, amyloglucosidase to remove starch). Uninterrupted and even sample mixing (shaking) ensures that the samples do not overheat.

behrotest® filtration unit EN 6-V

• The filtration unit EN6 performs the last filtration and rinsing phase required by the enzymatic method for the determination of fibers.
• Combined with the behrotest® temperature controlled water bath with magnetic stirrer WBMR, the behrotest® EN 6-V reduces the required time in comparison to the manual process considerably.
• Glass funnels facilitate the introduction of digested samples and solvents in the equipment. A vacuum function accelerates the filtration and rinsing phase.

behrotest® water bath with magnetic stirrer

• The behrotest® temperature controlled water bath with magnetic stirrer is used for the simulation of enzymatic digestions, exactly according to these methods.
• With the multiple digestions of sample copies/duplicates at predefined temperatures using various enzymes (a-amylase for gelification, protease to remove proteins, amyloglucosidase to remove starch).
• Uninterrupted and even sample mixing (shaking) ensures that the samples do not overheat.

Technical data