Study on the Effects of Physical Properties of Tenera Palm Kernel during Drying and Its Moisture Sorption Isotherms

Habibiasr, Mina; Mokhtar, Mohd Noriznan; Ibrahim, Mohd Nordin; Yunos, Khairul Faezah Md.; Ibrahim, Nuzul Amri

doi:10.3390/pr8121658

Cited by 7 publications

(4 citation statements)

References 53 publications

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“…The highest value of 0.605% at 32.5% (db) mc presents that the seed is oval. Habibiasr et al (2020) likewise reported a similar trend for tenera palm kernel. No significant differences between sphericity mean values were observed at p ≤ 0.05 for all moisture levels and confirmed by ANOVA results with p ‐value > 0.05 (Tables 2 and 4).…”

Section: Resultsmentioning

confidence: 61%

Moisture‐modulated thermo‐physical analysis of sweetsop seed (Annona squamosa L.): A potential biofuel feedstock plant

Oloyede,

Jekayinfa,

Adebonojo

et al. 2024

J Food Process Engineering

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Sweetsop seed holds significant economic value as an oil seed, with ca. 25% oil content that finds applications as a feedstock for energy generation. The moisture‐modulated thermophysical properties of the seed were determined at varying moisture contents (8.0%–32.5%). Physical properties (length [L], width [W], thickness [T], arithmetic [Amd], and geometric mean diameters [Gmd], sphericity [Sty], surface area [SA], and bulk density [ρd]) were determined using standard methods while the thermal properties (specific heat capacity [SHC], thermal conductivity [Tcd], and thermal diffusivity [Tdf]) were analyzed using a TEMPOS thermal analyzer. The results showed that the seed L, W, T, Amd, and Gmd, Sty, SA, and ρd ranged from 13.22–14.95 mm, 7.32–7.95 mm, 5.25–5.35 mm, 8.60–8.75 mm, and 7.96–8.11 mm, 0.61–0.60, 196.72–205.28 mm2, and 210.00–270.00 kg m−3, respectively. The SHC, Tcd, and Tdf ranged from 0.14–0.52 J kg−1 K−1, 0.17–0.35 W m−1 K−1, and 0.10–0.20 m2 s−1, respectively. The ANOVA results indicated that the thermo‐physical properties studied were significantly (p ≤ 0.05) affected by moisture content. By utilizing the determined properties, engineers can develop efficient machines to harness the economic potential of sweetsop seed oil in various industries, including biofuel generation.Practical applicationsThe thermal and physical properties of sweetsop seed are needed by agricultural and mechanical engineers and food scientists to explore the potential application of the seed and the seed product, like oil for industrial and commercial purposes. Data obtained on the specific heat capacity of the seed would be valuable in designing of heating compartment of an oil expeller, thermal conductivity and diffusivity would be needed to design drying systems that balance efficiency and quality preservation, facilitate efficient removal of moisture from the seed while minimizing the risk of over‐drying or under‐drying. Thus, affects the design of the seed storage systems. Data on the seed axial dimensions, sphericity, mean diameters, surface area, and bulk density would be useful in the design and fabrication of agricultural equipment like sheller, grinder, packaging machines, discharge chute, aperture, and planter, to ensure proper seed placement, flow and to determine machine throughput capacity.

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Section: Resultsmentioning

confidence: 61%

Moisture‐modulated thermo‐physical analysis of sweetsop seed (Annona squamosa L.): A potential biofuel feedstock plant

Oloyede,

Jekayinfa,

Adebonojo

et al. 2024

J Food Process Engineering

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“…Indeed, this decrease can be caused by the increase in the heat of absorption in the case of high temperatures, which makes it possible to reduce the EMC [32,33]. Benseddik et al and Ferradji and Matallah [26,34] isotherms with an increase in temperature is relative to the composition of the products in starch content and its solubility with an increase in thermal agitation within the samples [35]. Though, at high temperatures, the state of excitation is stronger and favors the reduction of the forces of attraction of molecules among them (Figure 3).…”

Section: Models Equationsmentioning

confidence: 99%

Sorption Isotherms and Some Functional Properties of Cowpea Varieties Flour

Amadou¹

2022

Sorption - From Fundamentals to Applications

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In sub-Sahara, preservation of processed cowpea flour remained a challenge, and there are no standard isotherm conditions for drying cowpea flour. This study aims to define the optimum isotherm conditions for cowpea flour and assess their functional properties. Adsorption isotherms of three varieties of cowpea at temperatures 30, 40, and 50°C and in each case with six different applications depending on the constant relative humidity of the medium were executed. Water and oil absorption capacities including swelling index were determined. Results show that water content at equilibrium is inversely proportional to the temperature, and at the same temperature, the water content increases when water activity augments. The adsorption isotherms are of type II according to the fitted BET and GAB models. The absorption capacities ranged from 1.06 ± 0.01, 1.08 ± 0.02, and 1.09 ± 0.01(mL/g), respectively, for CS133, CS032, and control. However, the swelling index was significantly separated (P < 0.05). The adsorption isotherm curve of the sample CS032 at 50°C shows a stronger correlation (R2 = 0.9274) than the other varieties regardless of the mathematical isotherm model used. It can be concluded that depending on some functional properties of cowpea variety flour, these varieties seemed to behave separately vis-a-vis their sorption isotherm.

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“…Palm kernel oil has a similar composition to coconut oil, and both oils are key suppliers of lauric oil on the global market 1 . On a dry basis, palm kernel oil comprises 0.5 kg oil kg −1 , 2 which is used in the food, pharmaceutical and chemical sectors. The goal of drying palm kernels is to reduce the moisture content to around 0.07 kg moisture kg −1 (dry basis) to be appropriately kept and transported without deterioration 3 .…”

Section: Introductionmentioning

confidence: 99%

Effect of drying on the physical and chemical properties of palm kernel oil

et al. 2022

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BACKGROUND Palm kernel is the edible seed of the oil palm fruit obtained during the palm oil milling process. For efficient processing and storage, the moisture content of palm kernel must be reduced to an optimal level by drying. This study aimed to see how drying influenced the physical structure and physicochemical properties of palm kernel and oil. Before and after drying, the free fatty acid (FFA), color, fatty acid composition, Fourier transform infrared, thermal properties and structure of palm kernel were investigated. RESULTS Results show that drying significantly (P < 0.05) reduced FFA and color of palm kernel oil. Drying also significantly affected (P < 0.05) composition of some fatty acids in palm kernel oil such as capric acid, lauric acid, myristic acid, palmitic acid and oleic acid. However, drying did not affect palm kernel and palm kernel oil functional groups and thermal properties. After drying, structural damage of palm kernel was observed. CONCLUSION Based on these findings, the quality of kernel oil may be maintained after drying, and it can even be improved based on lower FFA content. © 2022 Society of Chemical Industry.

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Study on the Effects of Physical Properties of Tenera Palm Kernel during Drying and Its Moisture Sorption Isotherms

Cited by 7 publications

References 53 publications

Moisture‐modulated thermo‐physical analysis of sweetsop seed (Annona squamosa L.): A potential biofuel feedstock plant

Moisture‐modulated thermo‐physical analysis of sweetsop seed (Annona squamosa L.): A potential biofuel feedstock plant

Sorption Isotherms and Some Functional Properties of Cowpea Varieties Flour

Effect of drying on the physical and chemical properties of palm kernel oil

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