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), colors, fatty acid composition, FTIR, thermal property, and structure of palm kernel were investigated.
RESULTS: Results show that drying significantly (p
* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.