Dynamic Adsorption of Water Vapour by Palm Kernel Cake

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.