Minimum fluidization velocity of Palm Kernel Cake particles in fluidized bed fermenter

Foong, Chee Woh and Jidon @ Adrian Janaun, and Auti, Prabhakar and Kamatam, Krishnaiah (2007) Minimum fluidization velocity of Palm Kernel Cake particles in fluidized bed fermenter. Journal of Applied Sciences, 7 (15). pp. 2183-2187. ISSN 1812-5654

[img]
Preview
Text
Minimum_fluidization_velocity_of_Palm_Kernel_Cake_particles_in_fluidized_bed_fermenter.pdf

Download (208kB) | Preview

Abstract

This study measured the minimum fluidization velocity of Palm Kernel Cake (PKC) particles. PKC was used as it is a potential substrate in solid state fermentation. A laboratory scale fluidized bed reactor has been fabricated for this investigation. Minimum fluidization velocity (Umf) for sand particles was initially tested to ensure the workability of the set up. Subsequently, Umf for 855, 655 and 363 μm particle size of PKC were measured and found to be 0.340, 0.205 and 0.080 m sec-1. This study showed that Umf increased with the increased of PKC particle size. This indicated that PKC particle can be fluidized and investigation of its fermentation in fluidized bed fermenter is feasible. © 2007 Asian Network for Scientific Information.

Item Type: Article
Uncontrolled Keywords: Fluidized bed, Minimum fluidization velocity, Palm Kernel Cake (PKC), Solid state fermentation
Subjects: ?? SB183-317 ??
?? TJ1480-1496 ??
Divisions: SCHOOL > School of Engineering and Information Technology
Depositing User: Unnamed user with email storage.bpmlib@ums.edu.my
Date Deposited: 06 May 2011 09:12
Last Modified: 16 Oct 2017 05:09
URI: http://eprints.ums.edu.my/id/eprint/2890

Actions (login required)

View Item View Item

Browse Repository
Collection
   Articles
   Book
   Speeches
   Thesis
   UMS News
Search
Quick Search

   Latest Repository

Link to other Malaysia University Institutional Repository

Malaysia University Institutional Repository