LAPSE:2021.0664
Published Article
LAPSE:2021.0664
Study on the Effects of Physical Properties of Tenera Palm Kernel during Drying and Its Moisture Sorption Isotherms
Mina Habibiasr, Mohd Noriznan Mokhtar, Mohd Nordin Ibrahim, Khairul Faezah Md Yunos, Nuzul Amri Ibrahim
July 29, 2021
A study on the effect of the physical properties and moisture sorption isotherm of palm kernels constitutes the critical criteria in evaluating the drying performance. The drying was evaluated as a function of moisture content (MC) in the range of 0.31−0.02 kg/kg (d.b.). Whereas, the equilibrium moisture content (EMC) of palm kernels (whole kernel and ground kernel) was determined experimentally using the standard gravimetric method at different temperatures (50 °C to 80 °C), over a range of relative humidity (RH) from 10% to 81%. Palm kernel length, width, and thickness decrease from 16.08 ± 2.09 mm to 14.17 ± 2.30 mm, 12.06 ± 1.40 mm to 11.24 ± 1.08 mm, and 10.01 ± 1.27 mm to 9.18 ± 1.04 mm, respectively, when MC decreased. Bulk density, surface area, and specific surface area decreased as the MC decreased, while porosity and true density were increased. EMC of palm kernels (whole kernel and ground kernel) decreased with an increase in temperature at constant RH. Modified Oswin and modified Halsey models were found to be the best for predicting desorption moisture isotherms for whole and ground palm kernel, respectively. Therefore, the study of the effect of drying on physical aspects as well as moisture sorption isotherms is important to further analyze the drying performance of Tenera palm kernel (e.g., equipment design and energy requirement).
Keywords
equilibrium moisture content, moisture sorption isotherms, palm kernel, physical properties
Suggested Citation
Habibiasr M, Mokhtar MN, Ibrahim MN, Md Yunos KF, Ibrahim NA. Study on the Effects of Physical Properties of Tenera Palm Kernel during Drying and Its Moisture Sorption Isotherms. (2021). LAPSE:2021.0664
Author Affiliations
Habibiasr M: Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia [ORCID]
Mokhtar MN: Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia [ORCID]
Ibrahim MN: Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
Md Yunos KF: Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
Ibrahim NA: Malaysian Palm Oil Board, Persiaran Institusi, Bandar Baru Bangi, Kajang 43000, Selangor, Malaysia
Journal Name
Processes
Volume
8
Issue
12
Article Number
E1658
Year
2020
Publication Date
2020-12-16
Published Version
ISSN
2227-9717
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Original Submission
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PII: pr8121658, Publication Type: Journal Article
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LAPSE:2021.0664
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doi:10.3390/pr8121658
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Jul 29, 2021
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Jul 29, 2021
 
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Calvin Tsay
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