Abstract

Investigation was carried out on the effect of processing conditions such as temperature, pressure and porosity on permeability of palm fruit cake. It was observed that increasing the temperature of the crude palm oil from 30 to 75°C, pressure from 2.88 to 3.82 kPa and porosity from 9.2 to 27.3% increases the permeability of the palm fruit cake. The statistical analysis of the effects of the processing factors on permeability indicates that temperature and porosity are significant at 99.99% while pressure was significant at 95%. A permeability model applicable to the practical palm oil expression was also developed in the study.

Submitted: August 5, 2005 · Accepted: April 5, 2007 · Published: July 25, 2007

Recommended Citation

Owolarafe, Oseni K.; Badmus, Ganiyu A.; and Faborode, Michael O. (2007) "Development of a Permeability Model for Palm Fruit Cake," International Journal of Food Engineering: Vol. 3 : Iss. 4, Article 2.
DOI: 10.2202/1556-3758.1042
Available at: http://www.bepress.com/ijfe/vol3/iss4/art2