Palm kernel oil was extracted using n-hexane. Rotary evaporator and oven were used to remove n-hexane from the oil. Measurement of n-hexane in low concentration is significant and interest subject. In this study, the concentration of n-hexane was measured using the surface plasmon resonance technique. In order to improve the sensitivity of surface plasmon resonance sensor, the polypyrrole nanoparticles decorated reduced graphene oxide (sensing layer) was prepared using the electrodeposition technique on the surface of gold film. Different concentration of n-hexane in isooctane and the palm kernel oil before and after purification was tested using sensing layer. The sensor limit was about 1 ppm. The results were matched with the gas chromatography results. The thickness and roughness of sensing layer were increased after the interaction with n-hexane which was obtained from atomic force microscopy.

Platinum nanoparticles were synthesized in graphene oxide aqueous solution using a laser ablation technique to investigate the effect of optical linear, nonlinear and thermal properties of platinum-graphene oxide nanocomposite solution. The samples were prepared with different ablation times. The platinum nanoparticles that formed a spherical shape on the surface of graphene oxide solution were authenticated using UV-visible spectrum and transmission electron microscopy patterns. The particle size decreased with increasing ablation time, and the concentration and volume fraction of samples were increased. To obtain the optical linear, nonlinear and thermal properties of platinum-graphene oxide nanocomposite solution, UV-visible spectroscopy, Z-scan, thermal lens and photoacoustic techniques were used. Consequently, the linear and nonlinear refractive indices increased with an increase in the volume fraction of platinum nanoparticles. It was observed from the spatial self-phase modulation patterns that, the optical nonlinear property of the graphene oxide was enhanced in the presence of platinum nanoparticles, and the nonlinearity increased with an increase in the volume fraction of platinum nanoparticles inside the graphene oxide solution. The thermal diffusivity and thermal effusivity of platinum nanoparticles graphene oxide were measured using a thermal lens and photoacoustic methods, respectively. The thermal diffusivity and thermal effusivity of samples were in the range of 0.0341 × 10−5 m2/s to 0.1223 × 10−5 m2/s and 0.163 W s1/2 cm−2 K−1 to 0.3192 W s1/2 cm−2 K−1, respectively. Consequently, the platinum enhanced the optical and thermal properties of graphene oxide.

A study on the effect of the physical properties and moisture sorption isotherm of palm kernels constitutes the critical criteria in evaluating the drying performance. The drying was evaluated as a function of moisture content (MC) in the range of 0.31–0.02 kg/kg (d.b.). Whereas, the equilibrium moisture content (EMC) of palm kernels (whole kernel and ground kernel) was determined experimentally using the standard gravimetric method at different temperatures (50 °C to 80 °C), over a range of relative humidity (RH) from 10% to 81%. Palm kernel length, width, and thickness decrease from 16.08 ± 2.09 mm to 14.17 ± 2.30 mm, 12.06 ± 1.40 mm to 11.24 ± 1.08 mm, and 10.01 ± 1.27 mm to 9.18 ± 1.04 mm, respectively, when MC decreased. Bulk density, surface area, and specific surface area decreased as the MC decreased, while porosity and true density were increased. EMC of palm kernels (whole kernel and ground kernel) decreased with an increase in temperature at constant RH. Modified Oswin and modified Halsey models were found to be the best for predicting desorption moisture isotherms for whole and ground palm kernel, respectively. Therefore, the study of the effect of drying on physical aspects as well as moisture sorption isotherms is important to further analyze the drying performance of Tenera palm kernel (e.g., equipment design and energy requirement).

BACKGROUND Palm kernel is the edible seed of the oil palm fruit obtained during the palm oil milling process. For efficient processing and storage, the moisture content of palm kernel must be reduced to an optimal level by drying. This study aimed to see how drying influenced the physical structure and physicochemical properties of palm kernel and oil. Before and after drying, the free fatty acid (FFA), color, fatty acid composition, Fourier transform infrared, thermal properties and structure of palm kernel were investigated. RESULTS Results show that drying significantly (P < 0.05) reduced FFA and color of palm kernel oil. Drying also significantly affected (P < 0.05) composition of some fatty acids in palm kernel oil such as capric acid, lauric acid, myristic acid, palmitic acid and oleic acid. However, drying did not affect palm kernel and palm kernel oil functional groups and thermal properties. After drying, structural damage of palm kernel was observed. CONCLUSION Based on these findings, the quality of kernel oil may be maintained after drying, and it can even be improved based on lower FFA content. © 2022 Society of Chemical Industry.