Dynamic adsorption of water vapour by palm kernel cake

Jidon @ Adrian Janaun, and Krishnaiah, Kamatam and Prabhakar, Auti and Saw, Horng Yuan and Wong, Y. P. (2013) Dynamic adsorption of water vapour by palm kernel cake. Journal International Journal of Food Properties, 16 (2). pp. 331-340. ISSN 1532-2386

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Official URL: http://dx.doi.org/10.1080/10942912.2011.551868

Abstract

Dynamic water vapour adsorption isotherms by palm kernel cake in a packed bed column were determined at different relative humidity of air (20–95 ± 2%), superficial air velocity (0.05–0.15 m/s), constant ambient temperature (30 ± 1°C), and bed height, and with dried palm kernel cake of different particle sizes (0.86–5.15 mm). The isotherms were affected by the relative humidity, superficial velocity, and particle size, followed Brunauer-Emmett-Teller Type III classification, and fitted satisfactorily with the Freundlich equation. The maximum water adsorbed was less than 20%. This indicated that in the solid-state fermentation of palm kernel cake, where forced aeration was employed, the use of humidified air was inadequate in maintaining bed moisture level.

Item Type:Article
Uncontrolled Keywords:Adsorption isotherm, Freundlich equation, Packed bed, Palm kernel cake, Solid-state fermentation
Subjects:T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions:FACULTY > Faculty of Engineering
ID Code:15266
Deposited By:IR Admin
Deposited On:20 Dec 2016 11:34
Last Modified:20 Dec 2016 11:34

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