ABSTRACT. The role of water in solid state fermentation of Palm Kernel Cake is a critical factor Water adsorption properties of Palm Kernel Cake were determined using a packed bed adsorption column. Effect of air flow rate, particle size and relative humidity ware studied. Adsorption isotherms that best fits the experimental data were determined for PKC with particle sizes of 455μm and 855μm.
KEYWORDS. Adsorption isotherms, Palm kernel cake, relative humidity, Water content