Mitigating Postfrying Degradation Factors of Fats and Oils through the Development of Bagasse-Based Adsorbent

Table 2

Mean values of particle size (μm) for various SCB treatments.

SCB (% NaOH)	MV (μm)	MN (μm)	MA (μm)	CS	SD	Mz	σi	Ski	Kg
Control	465.8	72.4	302.0	1.99E − 02	230.5	440.4	246.1	0.2871	1.225
0.5	376.8	15.92	107.8	5.60E − 02	325.5	345.2	340.5	0.521	1.197
1.0	281.2	13.47	84.55	7.10E − 02	223.9	246.7	240.9	0.499	1.187
1.5	116.2	8.47	42.01	1.43E − 01	95.4	103.3	101.4	0.639	1.304
2.0	99.27	3.65	31.07	1.93E − 01	78.39	88.01	87.07	0.598	1.595
2.5	80.18	5.86	32.99	1.82E − 01	67.05	77.66	63.95	0.51	0.89

MV: mean diameter as per volume distribution, MN: mean diameter as per number distribution, MA: mean diameter as per area distribution, SD: standard deviation, Mz: graphic mean (less coarse particles with respect to MV), : inclusive graphic standard deviation, Ski: inclusive graphic skewness, and Kg: kurtosis (peakedness) of distribution.