i © ieee et Food Technology Department Document Versi fi Title “Crude Fiber determination a oe 208 "3 This ‘oom an be used for determine Crude Fiber content in food or predust, 2, Scope | For % at a2 33 a4 5 a low. m vat sample, dry, and finely ground, (Grude fat analysis residue) Procedure 4 Equipment and Supplies: ip ite sa neage 8, food sample; residue from soxhlet extragtion b, 250 ml Erlenmeyer flask 3s @, 1,26% (viv) sulfurio acid solution. ¢ , 1.25% (wiv) sodium hydroxide solution e, Ashless fter paper I f Oven i g. Fumace i ‘Sample preperation » Refers SOP/GP/001- Sample Preparation Test Procedyres ‘a, Weight ‘cry. weight basis '2.0 g of food sample provided, , Transfer into 250 ml Erlenmeyer flask & add 150 ml 1,25% sulfuric acid | ¢, Heat & boil for 30 minutes using heater, d, Filter using ashless filter paper & wash/inse with a quantity of water until traces of acid is undetected, Use blue litmus paper to check the acid traces, , Transfer acid extracted material into 250ml Erlenmeyer flask & add 180 mi-1,25% Sodium hydroxide Heat & boil for 80 minutes using heater Filter using ashless filter paper (regord the weigh of this paper) & wash with a quantity of Wateruntils=-« {races of alkall is undetected, Use red litmus paper to check the alkali traces, |. Transfer whole material into crucible & dry for 1 hr at 120°C, Record the weigh of material, Place in muffle oven at 850°C for § hrs. Ash should be light gray in color, | Place sample into desicgators & allow cooling to roam temperature. | . Record weight, eros ome Calculation . Crude fiber (%) = [weight loss (g)sample weight (g)] x190 Precautions Performed dliytion chemical or heat sample with ehemieal in the fume hoed ah adequate ventiation,. ° 2, Careful handjing the chemical Distribution List ' Qriginal = Document controlter. ee j vi Se Copy + Analysis Ut ot Toy eater 7 eat