3 - PROCESSING Flashcards
1
Q
is an operation or set of action from a
specific sequence to the specific final end.
A
Processing
2
Q
is the “action” that constitute a process, such as
cleaning, heating, cooling, and many others that produces a product.
A
Unit Operation
3
Q
Portion of the material is separated from the entire material; Process condition such as temperature, pressure, etc usually
vary during the process;
A
BATCH PROCESSING
4
Q
A
5
Q
The material passes through the system continuously without
separation of a part of material from the bulk.
The condition at the start may vary but on the later part may
remain constant;
A
Continuous Processing
6
Q
Composed of sequence of continuous and batch processes;
Usually starts with continuous then followed by batch process at
the middle and then followed by continuous process at the end;
A
MIXED PROCESSING
7
Q
also called flow chart that shows the graphical
representation of various processes. It show the major operation of
a process in their sequence, the raw materials, the product and by
products.
A
FLOW DIAGRAM
8
Q
This is a more detailed description of the process
that provides the information on the main pieces of equipment
selected to perform the operation. Standard symbols are used for
frequently utilized equipment such as pumps, blowers, conveyors,
vessels, etc.
A
BLOCK DIAGRAM
9
Q
shows the pictorial of the equipment to be
used in the process. In here, secondary equipment and instrument are
reflected in the diagram.
A
Equipment Flow Diagram
10
Q
deals with the principles and practices
of processing agricultural products suitable for food/feed. It
covers the activities after harvesting and process the food/feed for
safe storage for the next harvest. It is a primary processing
activity which does not alter the shape and form of the product.
A
Agricultural Processing
11
Q
deals with the secondary processing of a
product after it undergoes primary processing. The original
shape and form of the product is altered making it more
attractive for human consumption.
A
Food Processing
12
Q
crops that are produced and harvested with
normally low moisture content of about 20 to 30% and are not
easy to deteriorate or spoil.
A
Durable Crops
13
Q
rops that have high moisture content (30%
and above) such as fruits and vegetables, including dairy, meat,
and fish and that easily deteriorate and spoil.
A
Perishable Crops
14
Q
processing
operations which do not heavily
change the physical characteristics of
the product. Drying and dehydration
of grains and fruits are examples of
primary operation.
A
Primary Processing
15
Q
processing
operations that change the physical
properties of the product. On-plant
processing such as converting
banana to catsup or mango to puree
are examples of secondary operation.
A
Secondary Processing
16
Q
- Fluid at rest
- A study that deals with the fluid
at rest, such as those fluid
stored in tanks, etc.
A
Hydrostatic
17
Q
- Fluid in motion
- A study that deals with the
various factors affecting the
relationship between the rate
of flow and the various
pressures tending to cause or
inhibit the flow.
A
Hydrodynamics
18
Q
- They are compressible in nature and,
when compressed, some gases
change their state of matter. - Examples of these are air, flue gases,
biogas, etc.
A
Gases
19
Q
- They are highly not compressible.
They can be compressed into a very
small degree only. - Examples of these are oil, milk, water,
etc.
A
Liquids
20
Q
Mass in an isolated system is neither created nor destroyed by
chemical reaction or physical transformation. The mass of the
product in a chemical reaction must equal that of the reactant.
A
Conservation of Mass
21
Q
The total energy of an isolated system remain constant – it is said
to be constant over time. Energy can neither be created nor
destroyed. It only transforms from one form to another
A
Conservation of Energy
22
Q
Everybody continues in a state of rest or of uniform motion in a
straight line unless compelled by force to change that state.
The rate of change of momentum is proportional to the force
applied and takes place in the direction of the force application.
A
Newton’s Law of Motion
23
Q
is
constant at any point in a system
and there is no accumulation or
depletion of fluid within the system.
A
rate of flow of fluid
24
Q
Energy available because of
elevation above a reference
plane
A
Potential Energy
25
Energy available because of the
internal pressure
Pressure
Energy
26
Energy available from the
moving fluid
Kinetic Energy
27
is the sum of the three types of energy plus
the work supplied by a machine (pump) less friction of fluid in the
system (conduit and fittings, etc.).
Total hydraulic energy
28
factors affecting the flow of fluid (CSSCF)
* Characteristics of the fluid
* Size of pipe
* Shape of pipe
* Condition of the inside
surface of the pipe
* Fluid velocity
29
– Fluid flows in parallel
elements.
– Direction of motion of each
element is parallel with the
other element.
Streamlined Flow
30
– Fluid moves in elemental
swirls or eddies.
– Both velocity and direction
of each element changes
with time.
Turbulent Flow
31
is an English investigator who first
demonstrated the finite existence of the
streamlined and turbulent flow.
Reynolds
32
is the internal resistance
of fluid to shear.
Viscosity
33
* Characterized by the rate of fluid
shear that is linearly related to
shear force.
* Examples: oil, water, etc.
Newtonian Fluid
34
* The characteristics of fluid is not
linear with the shear force.
* Examples: slurries, food purees,
paints, butter, mayonnaise, etc.
Non-Newtonian Fluid
35
It is the side of
pile in relation to the horizontal. It
varies with the moisture content and
with the amount of foreign matters
present.
Angle of Repose
36
This
determines the minimum pitch of
conduit intended to move the
materials by gravity.
Coefficient of Friction
37
* It is a pressure resulting from elevation and indicates forces
perpendicular to the walls of a container.
* Pressure taken perpendicular from the direction of fluid.
Static Pressure
38
* It is a pressure that results from force due to change in
velocity of the fluid.
* Pressure taken from the direction of fluid.
Dynamic Pressure
39
the simplest and most
reliable pressure gauge in which
pressures are determined by the
difference in height of the fluid inside
a tube.
Manometer
40
widely used for
operation control wherein accuracy of
approximately 2% is acceptable
Bourdon Tube
41
consists of spring-
loaded diaphragm or bellow which
actuates a series of levers attached
to the indicating hand
Diaphragm
42
- It is an open tube pointing into the
stream of fluid.
Pitot tube
43
- Preferable to the pitot tube
when average cross-sectional
velocity is desired.
- Velocity indicated is a true
average.
- Pressure
Venturi meter
44
- Based on the variation in resistance
of an electrical conductor with
conduit temperature.
Hot-wire anemometer
45
These are properties that lend themselves to
description and quantification by physical rather than chemical
means
Physical
46
The properties that determine the behavior of the
product when subjected to external forces.
Mechanical
47
This is relevant to agricultural and food process
engineering since almost all the products produce undergoes
different heat treatment from cooking to cooling and vice versa
Thermal
48
they are relevant to microwave and ohmic of the
material and to the effect of electrostatic force on the behavior of
powder.
Electrical
49
It affects the physical properties
of the product, particularly in terms of porosity, angle of repose, and
angle of friction. It is important in designing cleaning, and separating
equipment, as well as drying and storage facilities.
Surface Area
50
has an important role in drying and in storage of the
product. It indicates the relationship between the volume of the
product and the volume of the mass of the product. Porosity
depends on the shape, dimension, and roughness of the product
surface.
Porosity
51
is the ratio of the weight and the volume of the
product. It indicates how heavy the product is at a given volume. It
is normally expressed in kg/m3 of lb/ft3.
Bulk Density
52
is the angle at which the product forms a
conical shape from the horizontal after it is allowed to freely flow
from a discharge spout of the bin.
angle of repose
53
refers to the angle measured from the
horizontal at which a product starts to move downward over a
smooth surface and smoothness of the material
angle of friction
54
is the thermal property of material that indicates
the amount of heat transfer from one side of the material to the other
side by conduction.
Thermal conductivity
55
is the amount of heat required to
raise its temperature one degree higher when heat is added.
Specific Heat
56
is the amount of heat required to
remove certain amount of moisture from the product. In
estimating the amount of heat required to dry a product, the
information on the heat of vaporization is of much important.
heat of vaporization
57
is that property of grain
that holds moisture when it is subjected to a prolonged condition of
known temperature and relative humidity.
equilibrium moisture content
58
is the process of allowing the grains to rest in order for
the moisture at the innermost portion of the kernel to equilibrate
with the outer layer.
Tempering
59
Unhulled grain of Oryza
sativa
palay, paddy, rough rice
60
is one of the
most important indices in
determining whether the product
should be harvested already.
Moisture content
61
Moisture that can be found at the surface of the product,
particularly at the void spaces of the materials
free moisture
62
Moisture inside the tissue of the material which can be
removed by heating or reducing the vapor pressure within the
material.
bound moisture
63
Difficult-to-remove moisture and need chemical reaction by
high temperature or other means in order to remove it.
chemically-bound moisture
64
Factors affecting the choice of methods
* Form in which water is present
* Nature of the product analyzed (whether easily oxidized or
decomposed)
* Relative amount of water present in the product
* Rapidity of determination
* Accuracy desired
* Cost of equipment required
65
This is commonly used by
researchers.
* The values obtained with this
method are used to calibrate all
secondary type of moisture
measuring devices.
* The steps are too cumbersome
and time consuming
primary method
66
* Much faster as compared
with the primary method.
* Highly dependent on the
electrical properties of the
product.
secondary method
67
This
method requires a
sensitive analytical
balance and a
thermostatically-controlled
electrically-heated vacuum
Oven Method
68
This
method determines the moisture
by fractional distillation. The
sample is heated at a temperature
considerably above the boiling
point of water in 150 ml of mineral
oil. The vaporized moisture is
condensed and measured in a
graduated cylinder. The amount of
moisture collected is the
percentage moisture content of the
product, expressed in wet basis.
Distillation Method
69
In this
method, samples of known
weight is placed on top of a
platform scale of the meter
where it is heated at a
relatively high infrared
temperature.
Infrared Method
70
This method is based on the
principle that the electrical
resistance and conductivity of a
material depend upon the
moisture content
Electric Resistance Method
71
This
method determines the
moisture content of the
product due to its die-electric
properties. In this method,
the product is placed
between the two capacitor
plates of the meter and the
measured capacitance, which
varies with the moisture,
degree of compaction, and
temperature, is determined.
Dielectric Method
72
In this
method, water is removed
from the sample by the
addition of chemicals that
either decompose or
combine with the water.
Chemical Methods
73
– In this
method, the sample of the
product is placed in a sealed
container and allowed to
equilibrate with the air in the
container which has a known
relative humidity and
temperature.
Hygrometric Method
74
is the percentage amount of moisture as expressed
with the total weight of the sample. It is commonly used in
commercial expression of moisture content of the product.
Wet Basis
75
is the percentage amount of the moisture content as
expressed with the bone-dry weight of the product. It is a
commonly used expression of moisture in laboratory and/or
experiments
Dry Basis
76
A product has 25% moisture
content expressed in dry basis. What
is the percentage moisture content of
the product in wet basis?
20%
77
f a product has 12% moisture
content expressed in wet basis, the
equivalent percentage moisture
content in dry basis is
13.6%
78
If 20 kg of water is to be
removed from 110kg paddy, what is
the percentage moisture content of
the paddy in wet basis?
18.18%
79
What is the percentage moisture
content of the paddy in Item 18 when
expressed in dry basis?
22.2%
80
Determine the amount of moisture
that can be removed from 9 tons of
paddy with 24% initial moisture
content dried to 14%.
1.05 tons
81
What is the amount of moisture to
be removed from a material with
14.5% moisture content and 76 kg dry
matter weight?
12.89 kg
82
What is the percentage
moisture content of paddy in Item
21 when expressed in dry basis?
16.95%
83
the study of the properties of the air, and use of the
psychrometric chart are essential for an understanding of
the processes involved in drying and storage of grains and
other agricultural crops, and in analyzing individual
requirements for a particular climatic condition.
psychrometry
84
is a device that simplifies the
measurement of air properties and eliminates many timeconsuming and tedious calculations that would otherwise be
necessary.
psychometric chart
85
is simply a graphic
presentation of the conditions or properties of air, such as
temperature, humidity, and dewpoint.
psychometric chart
86
Is the temperature of the air
as measured using an
ordinary thermometer, such
as a household thermometer.
Dry-Bulb Temperature
87
As
the temperature of the bulb
increases, the liquid in the
bulb ____ and ____ in the
stem.
expands and rises
88
Is the temperature of the air as
measured using an ordinary
thermometer in which the
glass bulb is covered with a
wet cloth or gauze. The clean
cotton wick absorbs water
Wet-Bulb Temperature
89
Is the temperature at which
moisture condenses on the
surface. It is the
temperature at which
condensation occurs when
air is cooled at constant
humidity ratio and constant
atmospheric pressure.
Dewpoint Temperature
90
Is the ratio of the partial
pressure of water vapor in
the atmosphere to the
pressure that saturated
water vapor exerts at the
temperature of the air.
Relative Humidity
91
Is the weight of the water vapor
contained in the moist air per
unit weight of dry air. Other
terms used for humidity ratio
are absolute humidity and
specific humidity.
Humidity Ratio
92
The enthalpy of a dry-air-watervapor mixture is the heat
content of the moist air per unit
weight of dry air above a certain
reference temperature.
Enthalpy
93
is defined as the
volume per unit weight of
dry air.
specific volume
94
Is the unit of measurement
used to determine the
amount of moisture in the air
Grains of Moisture
95
If the dry-bulb and wet-bulb temperatures are known, the
_____wet-bulb temperature can be read from the chart
relative humidity
96
If the dry-bulb temperature and the relative humidity are known,
the _____ can be determined.
wet-bulb temperature
97
If the wet-bulb temperature and the relative humidity are known,
the ____can be found.
dry-bulb temperature
98
f the wet-bulb and dry-bulb temperatures are known, the
______ can be read from the chart.
dewpoint
99
If the dry-bulb temperature and the relative humidity are known,
the _____ can be found.
dewpoint
100
are used in agricultural processing in connection
with drying, ventilating, heating, cooling, refrigerating, aspirating,
elevating, and conveying.
Fans and blowers
101
Operate at pressures equal to or more than 1 lb/in2 (27.7 in. ofwater). Machines in this class also include centrifugal
compressors and turbo compressors.
Blower
102
Operate at pressures of less than 1 lb/in2 (27.7 in. of water).
Machines in this class are also called centrifugal fans, fans
blowers, or exhausters.
fans
103
is parallel to the shaft or to
the axis. Propeller fan is a generic
term. Technically, axial and
propeller fans are the same based
on past experience and general
usage. However, have segregated
the duties of which each fan is used.
axial-flow
104
Used to handle large
volumes of air against free
delivery or low heads.
This may have two or
more blades which maybe
of sheet or airfoil shape.
The blades may either be
narrow or wide. Likewise,
they may have uniform or
varied pitch
Propeller Fan
105
This is similar to disk fan
but is more defined. The
hubs have been enlarged.
The blade is warped for
better efficiency and the
blades have a close radial
clearance with the
housing.
Axial-Flow Fan
106
Consists of an axial-flow
wheel within a cylinder and
includes driving mechanism
supports either for the belt
drive or for direct connection.
Tube-Axial Fan
107
Consists of an axial-flow
wheel within a cylinder, a
set of guide vanes located
either before or after the
wheel, and a drivingmechanism support for
either belt drive or direct
connection.
Vane-Axial Fan
108
Consists of wheel or rotor within a scroll spiral-type housing.
The air enters parallel to the shaft, makes a 90 degrees turn
in the fan wheel, and is discharged from the wheel (and
housing) in a radial manner.
Centrifugal-Radial-Flow
109
A low-speed fan capable
of operating at several
inches pressure under
most conditions but is
limited to handling clean
air. It has a squirrel-cage
rotor and a large number
of blades.
Forward-Curved-Blade
Fan
110
Has about 12 blades
essentially flat and tilted
backward from the direction
of wheel rotation. It is
inherently a high-speed type
of fan with self-limiting
horsepower characteristics.
It is the most efficient type of
centrifugal fans and more
expensive than the other
types.
Backward-Curved-Blade
Fan
111
It has a smaller number of blades
from 6 to 20, and the blades are
essentially in a plane radiating
from the shaft. The blades
normally about 2 to 3 times as
long radially as they are wide.
Radial-Tip Straight-Blade or
Double-Curved-Blade Fan
112
It has a uniform discharge flow throughout its axial length and high
air rate when referred to wheel periphery speed. It is mainly a highvolume, low-pressure fan.
Cross-Flow or Tangential Fan
113
permits published performance data to be secured by these
mathematical procedures.
code of Air Moving and Conditioning Assn., Inc. (1967)
114
usually refers to
cutting, chopping, crushing,
grinding, and milling of solid mass
Size reduction
115
This is the trade term used relative to the reduction of grain
into meal or flour.
Milling
116
These are the simplest
method of classifying
granular materials by
passing them into
series of Tyler sieves.
Sieves
117
Size 1/8 in or more
Dimension Range
118
0.125 to 0.0029 in
Sieve Range
119
less than 0.0029
Microscopic Range
120
This indicates the uniformity of grind in the resultant product.
* It is the sum of the weight fractions retained above each sieve
divided by 100.
Fineness Modulus
121
is a separation or
reduction which is produced by
pushing or forcing a thin, sharp
knife through the materials to be
reduced.
cutting
122
is the reduction by
applying a force to the unit to be
reduced in excess of its strength.
crushing
123
is the combination of
cutting and crushing. This can
be done either singly or in
combination
SHEARING
124
It is best for reducing the size of fibrous materials like
forages, straws, and weeds.
Cutter Mill
125
It is usually used for reducing materials of tough fibrous
nature where some crushing may be advantageous and the
resulting units are of large but uniform sizes.
Shearing
126
reduction caused by
impacT
Hammer Mill
127
reduction caused by twisting
pressure
Attrition Mill or Burr Mill or Plate
Mill
128
reduction cause by
simple normal pressure
Crushers
129
It reduce the material by pressing
or squeezing it until the material
breaks.
Crushers
130
cheaper and
slower used for smaller
operation.
JAW CRUSHER
131
cone in
shape, smoother operation,
and capacity is higher
Gyratory crusher
132
used for
primary reduction of material
following attrition or hammer
mill
Roll crusher
133
Is the process of
removing contaminants or foreign
matters from the materials like in grain
processing.
Cleaning
134
is the process of
separating cleaned products into
various quality fractions that may be
defined based on the size, shape,
texture, colors and other factors.
Grading
135
is the process of
separating the product according to
size
Sorting
136
– is the process of
separating solids particles to liquid or
gas.
Filtering
137
PRINCIPLES AND MACHINES IN SEPARATION OF PARTICLES
☐ Size
☐ Width and Thickness
☐ Length
☐ Weight
☐ Surface Texture
☐ Affinity for Liquids
☐ Color
☐ Electrical Conductivity
☐ Shape
138
is the most common difference between grains and
undesirable materials.
size
139
are special size dimension used in
operations for sizing varieties of grains, weed seeds, and
impurities.
Width and thickness
140
is the effective separation principle
in the air-blast separation in the air machines
Weight or specific gravity
141
operates on a similar principle. It
is specifically designed to remove or separate different grains.
The grain mixture is fed into a mixing chamber where moisture
is added.
buckhorn machine
142
is essentially an endless belt operating between
two or more pulleys with its load supported on idlers. The
installation may either be simple or heavy belt that is supported by
antifriction bearings.
Belt Conveyor
143
A trough angle of _____ is suited for paddy
and most of other grains.
20
degrees
144
Best inclination for
paddy and most grains
is limited to _____
16 to 17
deg.
145
is used to handle finely divided powders, damp,
sticky, heavy viscous materials, hot substances that may be
chemically active, and granular materials of all types.
screw conveyor
146
The actual capacity is much _______than the theoretical capacity
because of screw-housing clearance, fluid characteristics of
material, screw length, head of material, and elevation or lift.
lesser
147
is a function of its
length, elevation, type of hanger brackets, type of flights, viscosity
or internal resistance of the material, coefficient of friction of the
material on the flights and housing, and weight of the material.
power requirement of a screw conveyor
148
consists of
buckets attached to a chain
or belt that revolves around a
bottom pulley and top pulley
bucket elevator
149
four types of belts used for bucket elevators
(a) duck, (b) balata, (c) stitched canvas, and (d) solid
woven cotton
150
moves
granular materials, such as grains,
in a closed duct by a high-velocity
stream of air beyond the terminal
velocity of materials.
pneumatic conveyor
151
usually operates below atmospheric
pressure.
Suction System
152
uses high-velocity, low-density air. It
is usually powered by a centrifugal fan since the operating
pressure is low to moderate, up to approximately 14 in. water
Low-Pressure System
153
uses low-velocity, high-density air.
Positive displacement blowers are usually used in this system
High-Pressure System
154
employs high-pressure air and highdensity granular materials per pound of air so that the
materials move as air material “slurry”. The conveying
velocities are low.
Fluidized System
155
The optimum granular lift rate is
50ft/sec.
156
consists of an
overhead I-beam tract with
trolleys that are fastened
together by chain.
Trolley
157
– is used for
granular, nonabrasive
material. It is simple,
cheap, easy to construct,
and may operate even at
steep inclines
Scraper
158
– is similar to
scraper conveyor except
that the flights are replaced
with slats, steel plates, or
boards. It is used for
conveying sacked
materials, and materials of
large unit size.
apron
159
consists of a series of rollers or wheels set
level or at a slight incline to handle boxed materials in particular.
Gravity conveyor
160
simple but dependent on the material and angle
of friction of the product to be conveyed.
Chutes
161
operates below the angle of friction of the
material. Vibration of the conveyor causes the product to move as long as it is slightly inclined. Only applicable for
short-distance conveying, like feeder or discharger
Vibratory
162
capable of conveying longer distance as
compared with vibratory conveyor. Stroke length is much
longer with this kind of conveyor.
Oscillating
163
are the processes
of removing moisture from the product.
Drying and dehydration
164
excess moisture from the product
is remove only at above its equilibrium
moisture content by applying heat from the sun
or from combustible fuel to prevent
deterioration or spoilage.
drying
165
moisture removal is being
done down below zero level using high
temperature dryers or oven and any other
means. Commonly used for food to preserve
the freshness of the product and for long term
storage
dehydration
166
This is by direct exposure of
materials to be dried to the heat of the sun. The speed of drying is
highly dependent on the intensity of the sun
Natural Drying (Sundrying)
167
This is with the use of a device to heat the air
either with the use of the sun, of fossil fuel, or of biomass and forces
the heated or unheated air into the bin or cabinet to dry the product.
Mechanical Drying
168
air is heated to the required temperature and
use it for heating and drying the products
Heated air
169
uses the ambient air for dryng the products
Unheated air
170
A device for removing excess moisture generally by forced
ventilation, with or without addition of heat, to prevent the
development of favorable environment for the growth of molds,
insects, and others that normally cause spoilage.
Dryer
171
A mechanical dryer used to
remove moisture from a product by blowing artificially-heated air until
the required moisture content is attained.
Heated-Air Mechanical Dryer
172
A mechanical dryer used to
remove moisture from a product by blowing ambient air until the
required moisture content is attained
Unheated-Air Mechanical Dryer
173
A batch-type dryer with
horizontal holding bin for
granular product and is used
for drying at a maximum
drying layer thickness of 45
cm. The dryer plenum
chamber is usually located
beneath the bed of the
dryer
Flat-Bed Dryer
174
usually a semi -batch dryer
with vertically oriented drying
bin with the plenum chamber
at the center and is equipped
with bucket elevator to
recirculate the grains
between drying passes to
obtain uniform drying
Vertical Bin Dryer
175
– A
batch-type dryer normally
used for drying granular
products at a depth more
than 45 cm. Drying time in
this type of dryer is normally
longer. Suitable for cereals
with high porosity like coffee,
peanuts, etc. Smaller space
is need as compared with
flatbed dryer for the same
capacity
Deep-Bed Dryer
176
A batch dryer equipped with
conveyors to circulate or mix
granular product during drying.
The dryer have a tempering
bin to allow the grain to rest
for an hour between subjected
to drying passes
Re-circulating-Type Dryer
177
A type of mechanical dryer
wherein the granular product is passed continuously through a drying chamber utilizing
agitator until the product
reaches the specified moisture
content reduction per pass and subsequent cooling is effected through the tempering bins
before subjecting it for another
pass.
Continuous-Flow Dryer
178
in this type,
the materials to be dried are placed in
a bin or container, and air is forced
through the mass until the materials
are dried
Batch or Bin Dryer
179
– In this type of dryer, the
material is allowed to flow from a
vertical column where heated air
is forced across the column bed.
Continuous Gravity-Flow
Dryer
180
It is made of a
rotating cylinder where the
materials being dried is heated by
direct heating or with the use of
air as the material passes the
cylinder.
Rotary Dryer
181
– In this type of dryer,
fish, sliced fruits, and vegetables are
suitable for this type of dryer. The
materials to be dried are placed in
trays and held in the dryer for several
hours until the desired moisture
content is reached
Tray Dryer
182
In this type of dryer,
water is removed from solutions or
suspensions and dry the resulting
powder to a moisture content that
approaches the equilibrium with the
exhaust drying air. T
Spray Dryer
183
This is a type of dryer suitable for
drying powdered or granular products where products undergo
drying as they move along with the heated air inside a duct or a
drying chamber at a known terminal velocity.
Fluidized-Bed Dryer
184
Method used in food processing operation where fruits and
vegetables undergo drying by combined freezing followed by
vacuum drying to produce quality products.
Freeze Drying
185
FUELS FOR DRYERS
☐ Electricity
☐ LPG
☐ Kerosene
☐ Diesel
☐ Biomass (rice husks, corn cobs, sugar bagasse, wood,
etc.)
186
a device that supplies the
needed heat for drying. This is done
by burning fuels adjacent to the fan or
blower of the dryer.
Burner
187
the flame heats
directly the drying air and is forced
through the drying chamber by means
of a fan or blower
direct method
188
the drying air is
heated through a heat exchanger in
order that the product of combustion
will not mix with the drying air and the
product being dried.
indirect method
189
is used to convert heat from the flue
gas into clean air. It is used for the dryer that is heated by
indirect method especially those that employ biomass burner.
Pipes in parallel are commonly used as heat exchanger and
are place above the firebox of biomass furnace.
Heat Exchanger
190
is used to
supply the required amount of air
and pressure needed by the
system.
Fan or Blower
191
This is
where the product undergoes
drying process during operation. It
may be inside a bin, a cylinder, a
trays, or a chamber in the case of
spray dryer.
Drying Chamber
192
is a
component of the dryer where the
velocity pressure of the air is
converted into static pressure to
obtain a much uniform air
distribution within the drying bin.
Plenum Chamber
193
This
includes accessories such as
thermometer, thermostat,
manometer, gas valve, switches and
others to monitor and control the
conditions during drying.
Safety Control Network
194
These include the conveying equipment,
receiving bin, cleaning device, tempering bins, bagging or
packaging, auto weigher, and others. In other dryers, they
are already included in the main body of the dryer
Accessories
195
Drying occurs once the vapor pressure of
the moisture in the product is _____than the
vapor pressure of the ambient air.
higher
196
takes place as a result of heat and
mass transfer
drying
197
Moisture removal is at a uniform level during the
drying process. Usually moisture removal of free moisture is taking
place during the process.
Constant Rate
198
Moisture removal is in declining behavior until the
equilibrium level is reached. During the process, the removal of
bound moisture is taking place
Falling Rate
199
It is the volume of air, in cubic meters, delivered
to the product per unit time, in minutes.
Air Flow Rate
200
t is the temperature of the air entering
the product to be dried
Drying Air Temperature
201
It is the amount of moisture content removed from
the product for a certain period of time the product is exposed into
the drying chamber
Drying Rate
202
It is the ratio of the heat supplied to
the heat available, expressed in percent.
Burner Efficiency
203
It is the ratio of the total
heat requirement to the heat supplied by the burner
Heat Utilization Efficiency
204
gives the properties of the air at different
temperatures and humidity. This is important for heated-air drying
in determining the amount of energy needed for drying and also in
determining the time required to finish the drying operation.
Psychometric chart
205
the final product need to
have properly represented by the different ingredients used
during the mixture.
Produces uniform mixture
206
shorter time needed
in mixing operation since it may reflect on the capacity and
costs
Less time in mixing the materials
207
cost for
the labor power and overhead must be minimal.
Minimum cost for overhead, power, and labor
208
It is used from moderate to small
operations where overhead cost must
be low and labor cost is not critical.
Batch Mixer
209
It consists of a horizontal cylindrical
or U-shaped vessel in which a shaft
with mixing blades or paddles rotates
(approx. 25 rpm).
Horizontal-Batch Mixer
210
is commonly used in
food processing particularly in
bread, cake and other similar
preparation.
☐ It is an intensive mixing
operation applied to dough and
paste-like product.
Kneading
211
It can be adopted in semicontinuous process by using a number
of batch mixers which empty into
common conveyor or storage
Batch Mixer
212
is carried out in a screw conveyor that
may have special flights to insure thorough mixing.
Continuous mixing operation
213
It is filled from the top and
discharged through the valves at the
bottom.
Horizontal-Batch Mixer
214
It consists of either cylindrical,
rectangular, or hexagonal bin with a
conical-shaped bottom.
Vertical-Batch Mixer
215
Liquid, gases or particulate solids
flowing through piping or equipment
can be mixed without mechanical
mixers by simply using turbulence.
IN-FLOW MIXING
216
is the process of converting
paddy into rice. It is to be carried out
with utmost care to prevent breakage of
the kernel and improve the recovery of
the paddy.
Milling
217
removing foreign materials, such as rice straws,
stones, seeds, etc., from the paddy.
Cleaning
218
Removing the husk from the
paddy with a minimum damage to the grain, and separating the
husk from paddy.
Dehusking and Husk Separation
219
separating dehusked paddy from the
remaining grains. Most dehusker remove about 90% of the husk
Paddy Separation
220
removing all or part of the bran layer from the
grain to produce polished rice
Bran Removal
221
separating or grading broken grains from unbroken
rice. Broken grains are separated into different sizes.
Grading
222
usually
operated at the village level for custom
milling, e.g. steel huller and single-pass
rubber-roll rice mill either stationary or
travelling model. Capacity ranges from 45
to 270 kg milled per hour.
Small-capacity single machine
223
used for commercial milling. Size varies
from 1 to 4 tons of milled rice per hour. It
consists of several stages of milling
machines that dehusk rough rice, separate
brown rice, and for remove bran. Covering
equipment are used to move paddy and its
by-product into various machinery
Large-capacity multiple machine
224
It combines the
dehusking and polishing processes in
one operation.
Steel Huller
225
Consists of two horizontal iron discs
partly coated with abrasive layer. The
top disc is fixed to the housing while
the bottom disc rotates.
Under-Runner Disc Huller
226
Consists of
two rubber rolls rotating in opposite direction
at different speeds. One roller moves slower
than the other by 25%.
Rubber-Roll Paddy Husker
227
It is made of steel or
wood consisting of number of compartments in one or more decks.
The number of compartments determine the capacity
Compartment-Type Paddy Separator
228
The mass of milled rice per unit of milling time, expressed in
kg/h.
Output Capacity
229
The ratio of the mass of brown rice to the total mass of paddy
input to the husker.
Coefficient of Husking
230
is a segment of
manufacturing industry that transforms
animal, plant and marine materials into
intermediate or finished value-added
food products that are safer to eat (Park
et al., 2014).
Food processing
231
separation of raw materials based on specifications
(color, size, quality)
Sorting
232
removal of physical impurities
Washing
233
reduction of initial microbial load
Sanitizing
234
reduction of size into a definite form
Slicing or Scaling
235
finding out how heavy is the various physical
ingredients
Weighing
236
thorough combination of ingredients
Mixing / Blending
237
production of gluten in dough
Kneading
238
rising of shaped dough before baking
Proofing
239
par-cooking of food and immediate submersion in
ice-bath to stop cooking process
Blanching
240
heating at very high temperatures to achieve
commercial sterility
Canning
241
treatment of carcass with hot water or steam for
efficient removal of bristles or feathers
Scalding
242
addition of salt to retard spoilage
curing
243
heating at a maximum temperature of 72°C
for 15 seconds to reduce pathogen load
Pasteurization
244
heating at high temperatures to remove viable
organisms
Sterilization
245
lowering of temperature of food
cooloing
246
lowering of temperature to 6°-15°C
Refrigeration
247
lowering of temperature to 0°-5°C
chilling
248
– lowering of temperature to below freezing point
freezing
249
removal of water by evaporation to equilibrium level
drying
250
removal of water from the product down to zero
level
dehydration
251
act of preparing the food for heating and
subsequently for eating
cooking
252
is the process of putting the product into an enclosure
for safe storage prior to delivery and consumption.
packing
253
process of keeping the product for a period of time.
☐ Storing –
254
process of allowing frozen product to warm up after
to make it soft or liquid
Thawing
255
