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


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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
Keyword: Fluidized bed, Minimum fluidization velocity, Palm Kernel Cake (PKC), Solid state fermentation
Subjects: S Agriculture > SB Plant culture > SB1-1110 Plant culture > SB183-317 Field crops Including cereals, forage crops, grasses, legumes, root crops, sugar plants, textile plants, alkaloidal plants, medicinal plants
T Technology > TJ Mechanical engineering and machinery > TJ1-1570 Mechanical engineering and machinery > TJ1480-1496 Agricultural machinery. Farm machinery
Department: SCHOOL > School of Engineering and Information Technology
Depositing User: ADMIN ADMIN
Date Deposited: 06 May 2011 17:12
Last Modified: 16 Oct 2017 13:09

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