Hydration properties of palm kernel cake

Saw, Horng Yuan; Janaun, Jidon; Subbarao, Duvvuri

doi:10.1016/j.jfoodeng.2008.04.027

Cited by 21 publications

(33 citation statements)

References 22 publications

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“…However, when SSF performances with 655 and 513 lm were compared, the smaller particle size yielded higher enzyme production in spite of lower fungal growth. This phenomenon was unexpected; preceding works have revealed that all three sizes were agglomerates with interstices suitable for microbial intertwinement (Chin 2007;Saw et al 2011) besides improved swelling with increasing size (Saw et al 2008). In fact, SSF performance improved in terms of not just fungal growth but also reducing sugar production with the bigger particles (Wong et al 2011).…”

Section: B-mannanase Production In Flask Ssfmentioning

confidence: 91%

“…A. niger produced considerably higher enzyme at lower moisture level. It also seemed to grow well on particles up to 2 mm; this could be attributed to relatively higher swelling for particles in the range of 1.5-2.7 mm (Saw et al 2008). As for enzyme production, higher yield could also be a result of longer period for crude enzyme extraction (24 h).…”

Section: Comparison On B-mannanase Production With Other Work On Ssfmentioning

confidence: 97%

“…The results showed that maximum enzyme yields was recorded at 120 h. Optimal moisture content was 110 %; increasing moisture level led to favourable PKC particles swelling and inter-particle space, improving oxygen transfer and fungal growth (Mitchell et al 1992;Saw et al 2008;Wong et al 2011). Lower moisture content caused poor diffusion and accessibility of nutrients for fungal consumption (Pandey 2003;Krishna 2005) and higher moisture could flood inter-particle voids and reduce oxygen transfer (Perez-Guerra et al 2003;Krishna 2005), both resulted in lower enzyme activity.…”

Section: B-mannanase Production In Flask Ssfmentioning

confidence: 99%

“…Optimal particle size was 855 lm; this size gave better particle swelling, increased inter-particle space, surface area to volume ratio and packing density, and improved gas transfer in SSF (Mitchell et al 1992;Saw et al 2008), resulting in highest fungal growth [9]. However, when SSF performances with 655 and 513 lm were compared, the smaller particle size yielded higher enzyme production in spite of lower fungal growth.…”

Section: B-mannanase Production In Flask Ssfmentioning

confidence: 99%

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β-Mannanase Production by Aspergillus flavus in Solid-State Fermentation of Palm Kernel Cake

Wong

Saw

Janaun

et al. 2013

Developments in Sustainable Chemical and Bioprocess Technology

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Abstractβ-Mannanase production in batch solid-state fermentation (SSF) of palm kernel cake (PKC) was evaluated with flasks and a laterally aerated moving bed (LAMB) bioreactor usingAspergillus flavus UMS01. Optimum condition for flask SSF was 110 % moisture content, initial pH 6, 30 °C and particle size 855 μm, yielding 383 U g −1 dry PKC after 120 h. Under the same condition and particle size <5 mm, SSF in LAMB produced 276 U g −1 dry PKC at an optimal gas flow of 4.4 m s −1 in just 96 h. Optimal β-mannanase production was consistent with highest fungal growth and mannose production; to support increasing fungal growth, secretion of β-mannanase increased to degrade mannans in PKC, producing mannose for microbial consumption. A. flavus UMS01showed promising attributes as a β-mannanase producer via SSF of PKC in flasks and LAMB bioreactor.

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Section: B-mannanase Production In Flask Ssfmentioning

confidence: 91%

Section: Comparison On B-mannanase Production With Other Work On Ssfmentioning

confidence: 97%

Section: B-mannanase Production In Flask Ssfmentioning

confidence: 99%

Section: B-mannanase Production In Flask Ssfmentioning

confidence: 99%

See 2 more Smart Citations

β-Mannanase Production by Aspergillus flavus in Solid-State Fermentation of Palm Kernel Cake

Wong

Saw

Janaun

et al. 2013

Developments in Sustainable Chemical and Bioprocess Technology

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“…Therefore, conversion of wastes into value-added -products are receiving great interest as it can solve the environmental issues while simultaneously revolutionized into additional source of income for the industry. Nowadays, PKC is mainly exported to European Union countries as a feed source for ruminants [3]. It consists of 35.2% mannan [4], which is a promising material for the production of mannooligosaccharides (MOS).…”

Section: Introductionmentioning

confidence: 99%

Deproteinated palm kernel cake-derived oligosaccharides: A preliminary study

Fan¹,

Chia²,

Fang³

et al. 2014

AIP Conference Proceedings

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Abstract. Preliminary study on microwave-assisted hydrolysis of deproteinated palm kernel cake (DPKC) to produce oligosaccharides using succinic acid was performed. Three important factors, i.e., temperature, acid concentration and reaction time, were selected to carry out the hydrolysis processes. Results showed that the highest yield of DPKC-derived oligosaccharides can be obtained at a parameter 170 °C, 0.2 N SA and 20 min of reaction time.

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Bulk properties of palm kernel cake for solid‐state fermentation

Saw

Phang

Janaun

2011

Asia-Pacific J Chem Eng

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The bulk volumes of hydrated palm kernel cake (PKC) were investigated to generate information on bulk properties for solid‐state fermentation (SSF). Measurements were made under ambient conditions as regards the range of moisture level, sieved and unsieved PKC and two substrate handling procedures, viz. loading, tapping and hydration (LTH) and hydration, loading and tapping (HLT) methods. Because of the combined effects of particle size, inconsistent particle surface characteristics, moisture level and particle agglomeration caused by substrate hydration before loading, different trends in volume changes were observed. Empirical models were developed to predict the bulk volume changes with information on three measurable parameters, namely, moisture level, initial volume of a known quantity of dry PKC and particle size. For sieved PKC in the LTH method, unsieved PKC in the LTH method and unsieved PKC in the HLT method, three models were derived respectively. As for sieved PKC in the HLT method, significant scatters in the volume changes restricted the establishment of a single model. Instead, six models were proposed for six particle sizes for more precise estimation. The findings from this work are useful, first, in assisting the determination of dimensions of SSF equipment for substrates of different particle sizes and moisture levels and, second, for the interpretation of fermentation results, e.g. effects of particles swelling and handling procedures on microbial performance. © 2011 Curtin University of Technology and John Wiley & Sons, Ltd.

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Hydration properties of palm kernel cake

Cited by 21 publications

References 22 publications

β-Mannanase Production by Aspergillus flavus in Solid-State Fermentation of Palm Kernel Cake

β-Mannanase Production by Aspergillus flavus in Solid-State Fermentation of Palm Kernel Cake

Deproteinated palm kernel cake-derived oligosaccharides: A preliminary study

Bulk properties of palm kernel cake for solid‐state fermentation

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