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Dynamic Adsorption of Water Vapour by Palm Kernel Cake.

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Title: Dynamic Adsorption of Water Vapour by Palm Kernel Cake.
Authors: Wong, Y.P.1 (AUTHOR), Saw, H.Y.2 (AUTHOR), Prabhakar, A.1 (AUTHOR), Krishnaiah, K.1 (AUTHOR), Janaun, J.1 (AUTHOR) jidon@ums.edu.my
Source: International Journal of Food Properties. Mar/Apr2013, Vol. 16 Issue 2, p331-340. 10p.
Subjects: Water vapor, Adsorption (Chemistry), Atmospheric temperature, Packed beds (Chemical industry), Solid-state fermentation, Particle size distribution
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. [ABSTRACT FROM PUBLISHER]
Copyright of International Journal of Food Properties is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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DbLabel: Engineering Source
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  Data: Dynamic Adsorption of Water Vapour by Palm Kernel Cake.
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  Data: <searchLink fieldCode="AR" term="%22Wong%2C+Y%2EP%2E%22">Wong, Y.P.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Saw%2C+H%2EY%2E%22">Saw, H.Y.</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Prabhakar%2C+A%2E%22">Prabhakar, A.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Krishnaiah%2C+K%2E%22">Krishnaiah, K.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Janaun%2C+J%2E%22">Janaun, J.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> jidon@ums.edu.my</i>
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  Data: <searchLink fieldCode="JN" term="%22International+Journal+of+Food+Properties%22">International Journal of Food Properties</searchLink>. Mar/Apr2013, Vol. 16 Issue 2, p331-340. 10p.
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  Data: <searchLink fieldCode="DE" term="%22Water+vapor%22">Water vapor</searchLink><br /><searchLink fieldCode="DE" term="%22Adsorption+%28Chemistry%29%22">Adsorption (Chemistry)</searchLink><br /><searchLink fieldCode="DE" term="%22Atmospheric+temperature%22">Atmospheric temperature</searchLink><br /><searchLink fieldCode="DE" term="%22Packed+beds+%28Chemical+industry%29%22">Packed beds (Chemical industry)</searchLink><br /><searchLink fieldCode="DE" term="%22Solid-state+fermentation%22">Solid-state fermentation</searchLink><br /><searchLink fieldCode="DE" term="%22Particle+size+distribution%22">Particle size distribution</searchLink>
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  Label: Abstract
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  Data: 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. [ABSTRACT FROM PUBLISHER]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of International Journal of Food Properties is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1080/10942912.2011.551868
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      – Code: eng
        Text: English
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        PageCount: 10
        StartPage: 331
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      – SubjectFull: Water vapor
        Type: general
      – SubjectFull: Adsorption (Chemistry)
        Type: general
      – SubjectFull: Atmospheric temperature
        Type: general
      – SubjectFull: Packed beds (Chemical industry)
        Type: general
      – SubjectFull: Solid-state fermentation
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      – SubjectFull: Particle size distribution
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      – TitleFull: Dynamic Adsorption of Water Vapour by Palm Kernel Cake.
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              Text: Mar/Apr2013
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              Y: 2013
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