Physical properties of palm kernel cake
A systematic sieving method (500 g sample; 50 Hz, 20 min) was used to obtain mean sizes of 6.38, 3.72, 2.40, 1.50, 0.75, 0.40, 0.15mm of palm kernel cake (PKC). The highest mass percentage was 20.9% for 0.15 mm particle size. The lowest mass percentage of 7.6% was observed for 2.40 mm particle size....
| Main Authors: | , , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
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Faculty of Veterinary Medicine, Universiti Putra Malaysia
2013
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| Online Access: | http://psasir.upm.edu.my/id/eprint/41088/1/41088.pdf |
| _version_ | 1796973866584637440 |
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| author | Shakirin, Faridah Hanim Abdullah, Norhani Liang, Juan Boo Mohamed Mustapha, Noordin |
| author_facet | Shakirin, Faridah Hanim Abdullah, Norhani Liang, Juan Boo Mohamed Mustapha, Noordin |
| author_sort | Shakirin, Faridah Hanim |
| collection | UPM |
| description | A systematic sieving method (500 g sample; 50 Hz, 20 min) was used to obtain mean sizes of 6.38, 3.72, 2.40, 1.50, 0.75, 0.40, 0.15mm of palm kernel cake (PKC). The highest mass percentage was 20.9% for 0.15 mm particle size. The lowest mass percentage of 7.6% was observed for 2.40 mm particle size. The mean particle size of PKC was 1.79±0.09 mm. The swelling capacity and water retention capacity of different particle sizes of PKC ranged from 2.13 to 3.81 ml/g dry matter and 1.98 to 2.66 g/g dry matter of sample, respectively. The highest protein content was observed in 0.40 mm particle size while the lowest was in 1.50 mm. The ash, crude fat and crude fiber contents were significantly (P<0.05) different among particle sizes of PKC. |
| first_indexed | 2024-03-06T08:48:53Z |
| format | Conference or Workshop Item |
| id | upm.eprints-41088 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T08:48:53Z |
| publishDate | 2013 |
| publisher | Faculty of Veterinary Medicine, Universiti Putra Malaysia |
| record_format | dspace |
| spelling | upm.eprints-410882016-01-26T06:40:11Z http://psasir.upm.edu.my/id/eprint/41088/ Physical properties of palm kernel cake Shakirin, Faridah Hanim Abdullah, Norhani Liang, Juan Boo Mohamed Mustapha, Noordin A systematic sieving method (500 g sample; 50 Hz, 20 min) was used to obtain mean sizes of 6.38, 3.72, 2.40, 1.50, 0.75, 0.40, 0.15mm of palm kernel cake (PKC). The highest mass percentage was 20.9% for 0.15 mm particle size. The lowest mass percentage of 7.6% was observed for 2.40 mm particle size. The mean particle size of PKC was 1.79±0.09 mm. The swelling capacity and water retention capacity of different particle sizes of PKC ranged from 2.13 to 3.81 ml/g dry matter and 1.98 to 2.66 g/g dry matter of sample, respectively. The highest protein content was observed in 0.40 mm particle size while the lowest was in 1.50 mm. The ash, crude fat and crude fiber contents were significantly (P<0.05) different among particle sizes of PKC. Faculty of Veterinary Medicine, Universiti Putra Malaysia 2013 Conference or Workshop Item PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/41088/1/41088.pdf Shakirin, Faridah Hanim and Abdullah, Norhani and Liang, Juan Boo and Mohamed Mustapha, Noordin (2013) Physical properties of palm kernel cake. In: World’s Poultry Science Association (Malaysia Branch) and World Veterinary Poultry Association (Malaysia Branch) Scientific Conference 2013, 30 Nov.-1 Dec. 2013, Faculty of Veterinary Medicine, Universiti Putra Malaysia. (pp. 41-42). http://www.vet.upm.edu.my/dokumen/90301_proceeding_WPSA_V2_first_second_XX_new_20121013_%281%29.pdf |
| spellingShingle | Shakirin, Faridah Hanim Abdullah, Norhani Liang, Juan Boo Mohamed Mustapha, Noordin Physical properties of palm kernel cake |
| title | Physical properties of palm kernel cake |
| title_full | Physical properties of palm kernel cake |
| title_fullStr | Physical properties of palm kernel cake |
| title_full_unstemmed | Physical properties of palm kernel cake |
| title_short | Physical properties of palm kernel cake |
| title_sort | physical properties of palm kernel cake |
| url | http://psasir.upm.edu.my/id/eprint/41088/1/41088.pdf |
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