210 - 215

Question 1

1. What is the formula in getting the by-product recovery?

Answer 1

(W OF THE BY PRODUCT )/(TOTAL W OF INPUT ) X 100=% BY-PRODUCT RECOVERY

Question 2

2. Shelled corn of either dent or flint varieties.

Answer 2

CORN KERNELS

Question 3

3. Milled corn kernels with particle size between 1.2 mm to 1.4 mm.

Answer 3

GRIT # 14

Question 4

4. Ratio of the weight of degerminated corn kernel sample, to the initial weight of the sample, expressed in percent.

Answer 4

DEGERMINATOR EFFICIENCY

Question 5

5. Weight of corn kernel per unit loading time into the hopper/intake pit, expressed in kilogram per hour.

Answer 5

INPUT CAPACITY

Question 6

6. What is the formula in getting the percent main product recovery?

Answer 6

(W OF THE MAIN PRODUCT )/(TOTAL W OF INPUT ) X 100=% MAIN PRODUCT RECOVERY

Question 7

7. The noise shall be taken approximately —– away from the ear level of the operators and baggers.

Answer 7

5 CM

Question 8

8. Weight of the milled corn collected per unit of time.

Answer 8

OUTPUT CAPACITY

Question 9

9. Ratio of the weight of the green coffee bean (GCB) blown by the huller fan, including the weight of the GCB in the blown unhulled coffee beans, to the input GCB, expressed in percent (%).

Answer 9

BLOWER LOSS

Question 10

10. Ratio of the total weight of the cleaned GCB collected at all outlets to the input GCB, expressed in percent (%).

Answer 10

HULLING EFFECIENCY

Question 11

11. Ratio of the weight of GCB collected in the GCB outlet to the weight of input dried parchment coffee or dried coffee cherry, expressed in percent (%).

Answer 11

HULLING RECOVERY

Question 12

12. What is the percentage of a mechanically damaged bean of a coffee huller?

Answer 12

10

Question 13

13. Preliminary operation of the machine to make various adjustments prior to the conduct of the test until the operation is stable.

Answer 13

RUNNING – IN PERIOD

Question 14

14. Dried parchment coffee or dried coffee cherry to be used shall be from commonly or locally grown coffee variety with——-moisture content (wet basis).

Answer 14

9-12 %

Question 15

Roaster that utilizes forced hot air to simultaneously agitate and roast green coffee beans (GCB) through convection

Answer 15

air roaster

Question 16

16. Medium brown in color, no oil on the surface of the RCB with internal temperature of _______ °C to _______ °C.

Answer 16

210 °C to 220 °C

Question 17

17. Minimum percentage of roasting recovery for coffee roaster. ___________

Answer 17

80

Question 18

18. A rubber roll for rice mill shall have a minimum thickness of __________ mm.

Answer 18

15 mm

Question 19

19. When the iron sheet is used for the drum core, it shall be at least _____ mm cold rolled carbon steel.

Answer 19

0.6 mm

Question 20

20. The rubber roll when tested shall have hulling efficiency of at least_______.

Answer 20

80%

Question 21

21. Component of rice mill made of rubber bonded to an inner metal drum core use for hulling. ____________

Answer 21

rubber roll

Question 22

22. The tensile stress of the rubber roll shall be ______ kPa to ______ kPa.

Answer 22

6200 kPa to 8268 kPa.

Question 23

23. Unhulled grain of Oryza sativa l., that is grain with hull enclosing the grain. ___________

Answer 23

paddy

Question 24

24. Start the test run and record the speed (rpm) of both rubber rolls with and without load. One roll should rotate ________ % faster than the other.

Answer 24

25%

Question 25

25. Outermost rough covering of the palay grain (palea and lemma) consisting of the empty glumes, floral glumes, and awn. ___________

Answer 25

hull