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Physical properties of palm kernel cake


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).


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.

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Additional Metadata

Item Type: Conference or Workshop Item (Poster)
Divisions: Faculty of Biotechnology and Biomolecular Sciences
Faculty of Veterinary Medicine
Institute of Tropical Agriculture
Publisher: Faculty of Veterinary Medicine, Universiti Putra Malaysia
Keywords: Particle size; Water holding capacity; Water retention; Proximate analyses
Depositing User: Erni Suraya Abdul Aziz
Date Deposited: 13 Oct 2015 08:11
Last Modified: 26 Jan 2016 06:40
URI: http://psasir.upm.edu.my/id/eprint/41088
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