Modeling of Water Absorption by Dried Palm Nut Soaked at Room Temperature

In cracking palm nuts by application of appropriate impact energy, one of the predominant factors that would enhance the release of either high percentage of whole or split kernels is the percentage level of moisture content in the nuts. Orua Antia | Ubong Assian | Olosunde William "Modeling of Water Absorption by Dried Palm Nut Soaked at Room Temperature" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-3 , April 2019, URL: https://www.ijtsrd.com/papers/ijtsrd23471.pdf Paper URL: https://www.ijtsrd.com/engineering/food-engineering/23471/modeling-of-water-absorption-by-dried-palm-nut-soaked-at-room-temperature/orua-antia