210 - 215 Flashcards
1
Q
- What is the formula in getting the by-product recovery?
A
(W OF THE BY PRODUCT )/(TOTAL W OF INPUT ) X 100=% BY-PRODUCT RECOVERY
2
Q
- Shelled corn of either dent or flint varieties.
A
CORN KERNELS
3
Q
- Milled corn kernels with particle size between 1.2 mm to 1.4 mm.
A
GRIT # 14
4
Q
- Ratio of the weight of degerminated corn kernel sample, to the initial weight of the sample, expressed in percent.
A
DEGERMINATOR EFFICIENCY
5
Q
- Weight of corn kernel per unit loading time into the hopper/intake pit, expressed in kilogram per hour.
A
INPUT CAPACITY
6
Q
- What is the formula in getting the percent main product recovery?
A
(W OF THE MAIN PRODUCT )/(TOTAL W OF INPUT ) X 100=% MAIN PRODUCT RECOVERY
7
Q
- The noise shall be taken approximately —– away from the ear level of the operators and baggers.
A
5 CM
8
Q
- Weight of the milled corn collected per unit of time.
A
OUTPUT CAPACITY
9
Q
- 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 (%).
A
BLOWER LOSS
10
Q
- Ratio of the total weight of the cleaned GCB collected at all outlets to the input GCB, expressed in percent (%).
A
HULLING EFFECIENCY
11
Q
- 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 (%).
A
HULLING RECOVERY
12
Q
- What is the percentage of a mechanically damaged bean of a coffee huller?
A
10
13
Q
- Preliminary operation of the machine to make various adjustments prior to the conduct of the test until the operation is stable.
A
RUNNING – IN PERIOD
14
Q
- Dried parchment coffee or dried coffee cherry to be used shall be from commonly or locally grown coffee variety with——-moisture content (wet basis).
A
9-12 %
15
Q
Roaster that utilizes forced hot air to simultaneously agitate and roast green coffee beans (GCB) through convection
A
air roaster
16
Q
- Medium brown in color, no oil on the surface of the RCB with internal temperature of _______ °C to _______ °C.
A
210 °C to 220 °C
17
Q
- Minimum percentage of roasting recovery for coffee roaster. ___________
A
80
18
Q
- A rubber roll for rice mill shall have a minimum thickness of __________ mm.
A
15 mm
19
Q
- When the iron sheet is used for the drum core, it shall be at least _____ mm cold rolled carbon steel.
A
0.6 mm
20
Q
- The rubber roll when tested shall have hulling efficiency of at least_______.
A
80%
21
Q
- Component of rice mill made of rubber bonded to an inner metal drum core use for hulling. ____________
A
rubber roll
22
Q
- The tensile stress of the rubber roll shall be ______ kPa to ______ kPa.
A
6200 kPa to 8268 kPa.
23
Q
- Unhulled grain of Oryza sativa l., that is grain with hull enclosing the grain. ___________
A
paddy
24
Q
- 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.
A
25%
25
Q
- Outermost rough covering of the palay grain (palea and lemma) consisting of the empty glumes, floral glumes, and awn. ___________
A
hull
