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MRII - AREA 3 > Agricultural Processing > Flashcards

Agricultural Processing Flashcards

Mrii - rev mats

1
Q

a series of operation in which the properties of the agricultural commodities are intentionally altered through the process

A

Agricultural processing, or crop processing,

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2
Q

the handling of crops as raw material for food, seeds, fiber, and chemical production.

A

Postproduction,

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3
Q

Agricultural processing activities

A

cleaning, drying, milling, canning, grinding, packing, freezing, and conditioning storage and transportation.

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4
Q

Agricultural and biosystems engineers must have a working background on crop processing since they play a vital role in achieving

A

food security, food safety, and food stability

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4
Q

lead to reduction of losses, thus increased yield and profit from agricultural production.

A

Efficient crop processing operations

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5
Q

plays an important and critical role in achieving food safety, food availability and security, food stability and variety, reduction of losses, and facilitating material handling operations.

A

Crop processing

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6
Q

process starts from the harvest up to when the commodities reach the consumers

A

Postproduction

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7
Q

simply the conversion of raw materials into food commodities and involves food and non-food crop handling, seed processing, and storage

A

Primary processing

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8
Q

operations include trimming, washing, curing, waxing, disease/pest control, sorting, sizing, cooling, and packing

A

Primary processing

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9
Q

involves the conversion of primary processed products into more complex food products and includes procedures such as mixing, depositing, layering, extruding, drying, fortifying, fermentation, pasteurization,
clarification, and heating

A

Secondary processing

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10
Q

disagreeable change or departure from the food’s normal state and such change can be detected with the senses of smell, taste, touch, or vision.

A

Food spoilage

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11
Q

The techniques to avoid food spoilage include destroying the microorganisms (yeasts, molds, bacteria)

A

deprive them of water, and suppress their growth by modifying their environment

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12
Q

The techniques to avoid food spoilage include destroying the microorganisms (yeasts, molds, bacteria), deprive them of water, and suppress their growth by modifying their environment. These can be accomplished by ____

A

thermal processing (pasteurization and sterilization), dehydration and drying, freezing, chemical preservation, and fermentation.

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13
Q

Postharvest losses in paddy in the Philippines according to BPRE (1996)
Harvesting:

A

Harvesting – 1.81 (~4.85)

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14
Q

Postharvest losses in paddy in the Philippines according to BPRE (1996)
Piling:

A

Piling – 0.54 (~1.77)

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15
Q

Postharvest losses in paddy in the Philippines according to BPRE (1996)
Drying:

A

Drying – 4.50 (0.74 to 8.70)

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15
Q

Postharvest losses in paddy in the Philippines according to BPRE (1996)
Threshing and cleaning:

A

Threshing and cleaning – 2.17 (0.04 to 5.09)

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16
Q

Postharvest losses in paddy in the Philippines according to BPRE (1996)
Storage:

A

Storage – 2.72 (0.35 to 5.20)

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17
Q

Postharvest losses in paddy in the Philippines according to BPRE (1996)
Milling:

A

Milling – 3.10 (~6.33)

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18
Q

Postharvest losses in paddy in the Philippines according to BPRE (1996)

A
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19
Q

Postharvest losses in paddy in the Philippines according to BPRE (1996)
6 x 8 x 16:

A

6 x 8 x 16 - 30 to 36 pieces

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20
Q

Postharvest losses in paddy in the Philippines according to BPRE (1996)
8 x 8 x 16:

A

8 x 8 x 16 - 25 to 30 pieces

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21
Q

concerned with the physical dimensions of the crop such as size, shape, volume, density, and surface area

A

Physical properties

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22
Q

mass per unit volume, including the pore spaces; dependent on the grain moisture content, foreign matter present, and variety of grain sample (paddy – 576 kg/m3, corn – 720 kg/m3)

A

Bulk density

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23
Q

measured using water displacement method and is dependent on moisture content and variety of grain sample

A

Particle density

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24
Q

ratio of voids volume to total volume and can be computed as a function of the bulk and particle densities

A

Porosity

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25
Q

slope of the sides of the grain mass when poured to rest by gravity, dependent on the grain moisture and foreign matter

A

Angle of repose

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26
Q

Angle of repose- very free flowing

A

30º to 38º

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27
Q

Angle of repose- free flowing

A

39º to 45º

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28
Q

Angle of repose- cohesive or non easy
flowing

A

46º and above

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29
Q

maximum angle at which the grain remains in equilibrium on an inclined surface, dependent on moisture and type of surface

A

Angle of friction

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30
Q

Angle of friction of rice: steel surface

A

27º

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31
Q

Angle of friction of wood along the grain

A

29º to 30º

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32
Q

this is the length, width, thickness of the physical properties of the crop

A

physical dimension

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32
Q

Angle of friction of wood across the grain

A

31º and above

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33
Q

physical dimension:
For rough rice, long grain – length > ______ , medium grain – _________ , short –length < ______.

A

6.5mm, 5.5 to 6.5 mm, and 5.5 mm

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34
Q

physical dimension: For milled rice, long grain – length is > _____ , medium grain is – ______ , short – length < _____.)

A

5.9 mm, 5.0 to 5.9 mm, 5.0 mm.

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35
Q

deal with the characteristics of light reflected from or transmitted through an object as affected by the different constituents of the object

A

Optical properties

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36
Q

concerned with the strength or resistance of a particular crop when placed under stress, e.g. corn kernels impacting a steel surface during pneumatic conveying, or rough rice passing through a rubber roll huller

A

Mechanical properties

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37
Q

describe the movement of heat into or out of a material, and how much heat it can contain

A

Thermal properties

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38
Q

concerned with the changes in sound transmitted through the material; these may be due to physiological changes in the crop, or presence of physical damage, that affect the characteristics of sound waves as they pass through the material

A

Acoustic properties

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39
Q

change in transmittance of electromagnetic radiation, radio frequency, and electrical energy that can be measured as crops undergo changes during maturation, go through stress conditions, or moisture removal

A

Electrical properties

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40
Q

the quality and the susceptibility to deterioration of the grains.

A

moisture content

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41
Q

Optimum moisture content at harvest is between

A

21% to 24% MCwb

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42
Q

Optimum moisture content for safe storage is ______ and for milling, ______.

A

14% MCwb and 11% MCwb

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43
Q

moisture content as a percentage of fresh weight of the sample

A

Moisture content wet basis

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44
Q

moisture content as a percentage of bone-dry weight of the sample.

A

Moisture content dry basis

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45
Q

method used by researchers to obtain accurate results under laboratory conditions; cumbersome and time consuming for use in the field or warehouse

A

Primary method

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46
Q

use of water, air or vacuum oven

A

Oven method

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47
Q

For water or air oven, moisture content is determined by measuring the lost in weight of a 25 to 30-g sample heated at 100 °C for 72 -

A

96 hours (3 - 4 days).

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48
Q

For vacuum oven, 25 to 30-g sample is ground and maintained at 100 °C and 25 mm pressure for

A

5 hrs

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49
Q

a 100-g grain sample is placed in a flask with 150 mL of mineral oil and heated to a temperature of 200°C. The evaporated moisture is condensed and measured in a graduated cylinder.

A

Distillation method (Brown-Duvel)

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50
Q

measures the electrical property of the grain which is dependent upon moisture content; advantage of this method is its portability and short time to make the reading.

A

Secondary method

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51
Q

The electrical resistance of the grain varies with moisture content, temperature, degree of compaction and cleanliness.

A

Electrical resistance method

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52
Q

The capacitance of the grain is affected by grain moisture content, temperature, degree of compaction and cleanliness

A

Electrical capacitance method

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53
Q

function of temperature, relative humidity, and the product; there is an equilibrium condition that exists such that there is no net exchange of moisture between the material and the air; EMC varies with temperature and RH and is usually expressed as dry basis.

A

Equilibrium moisture content (EMC)

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54
Q

For a fixed Relative Humidity and vapor pressure, as temperature is ______ , EMC ______.

A

increased, decreases

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55
Q

refers to the removal of foreign or dissimilar material and may be done by washing, screening, and hand picking

A

Cleaning

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56
Q

impurities present in the paddy which can be separated through sieves and other cleaning devices; may also include underdeveloped and shriveled kernels that are hard to remove

A

Dockage

57
Q

traditional/common practice of cleaning grains; separate dirt and husk from the grain

A

Winnowing

58
Q

most widely used sorting device; used in conjunction with air blast that will satisfactory clean and sort most granular
products

A

Screening

59
Q

removes dirt and other foreign materials, may be continuous or batch type; may be performed by soaking in still or moving water or other fluids, water sprays, rotary drums, rotating brushes or shaker washer

A

Washing

60
Q

separation of cleaned product into various quality fractions defined on the basis of size, shape, density, texture, and color

A

Sorting

61
Q

may be done using screens, diverging belts and roller sorters of increasing opening sizes, separators, weight sorters, and color sorters using machine vision and image processing

A

Sorting

62
Q

implies the classification of the material on the basis of commercial value and usage; done mostly by hand or through machinery;

A

Grading

63
Q

may involve modern physical methods like color measurements, x-rays, lasers and IR rays, and microwaves; grade factors usually established based on physical, biological, and chemical characteristics

A

Grading

64
Q

an optional pre-milling treatment given to paddy to its milling to achieve maximum recovery of head rice and to minimize breakage

A

Parboiling

65
Q

The main objectives of _______ are (1) to increase the total and head rice yield of paddy, (2) to prevent the loss of nutrients during milling, (3) to salvage wet or damaged paddy, and (4) to mill the rice according to requirements of consumers.

A

parboiling

66
Q

study of the physical and thermal properties of moist air and deals with methods to determine properties of moist air at known initial state or determine properties of unknown state after a defined process

A

Psychrometrics

67
Q

mixture of dry air and low-pressure water vapor; affects the product during drying and storage operations

A

moist-air

68
Q

temperature measured by an ordinary thermometer at thermal equilibrium with air

A

Dry bulb temperature (ºC)

69
Q

measures the moisture content of air; measured by a thermometer whose bulb is covered with a wet wick

A

Wet bulb temperature (ºC)

70
Q

greatest amount of moisture which can be held by dry air occurring
at saturation

A

Water vapor saturation partial pressure (kPa)

71
Q

ratio of the water vapor actual partial pressure to saturation partial pressure, both in kPa

A

Relative humidity (%)

72
Q

ratio of mass of water vapor to the mass of dry air

A

Humidity ratio, W (kg H2O/kg da)

73
Q

Psychrometric properties: v (m3/kg da)

A

Specific volume

74
Q

temperature at which water vapor condenses when moist air is cooled sufficiently.

A

Dew point temperature

74
Q

Psychrometric properties: ρ (kg da/m3)

A

Density

75
Q

Psychrometric properties: h (kJ/kg da)

A

Enthalpy

76
Q

used to determine the state of the moist air when at least two psychrometric properties are known

A

Psychrometric chart

77
Q

Psychrometric properties:

A

a. Dry bulb temperature
b. Wet bulb temperature
c. Water vapor saturation partial pressure
d. Relative humidity
e. Humidity ratio
f. Specific volume
g. Density
h. Dew point temperature
i. enthalpy

78
Q

addition or removal of heat (change in dry bulb temperature) without change in moisture content of air (constant humidity ratio)

A

Sensible cooling or heating

79
Q

simultaneous addition of sensible heat and water vapor resulting to increase in dry bulb temperature and humidity ratio of air

A

Heating and humidification

80
Q

lowers both dry-bulb temperature and humidity ratio of air; both sensible and latent heat are removed from the air

A

Cooling and dehumidification

81
Q

adiabatic process (no heat gain or heat loss) and follows a constant wet-bulb temperature line; sensible heat in the air is converted to latent heat in the added vapor

A

Evaporative Cooling

82
Q

adiabatic mixing of two air streams with different properties and mass flow rates; final state of air mixture falls on straight line connecting the initial states of two air streams

A

Adiabatic mixing

83
Q

Moisture content of newly harvested palay is ____to ____ which is too wet for safe storage or too wet for optimum milling.

A

21% to 36%

84
Q

process of removing available water from the grains through evaporation by applying heated air

A

Drying

85
Q

Categories of drying process:

A
  1. Air contact drying
  2. vacuum drying
  3. freeze drying
85
Q

Drying the grains to 13% to 14% MC will render them relatively dormant and can be stored up to ______ without product deterioration.

A

six months

86
Q

heat is transferred through the foodstuff either from heated air or from heated surfaces; water vapor is removed with the air

A

Air and contact drying

87
Q

evaporation of water occurs more readily at lower pressures than at higher ones; heat transfer in vacuum drying is generally by conduction, sometimes by radiation

A

Vacuum drying

88
Q

the water vapor is sublimed off frozen food

A

Freeze drying

89
Q

drying takes place from the surface of the grain similar to evaporation from a free water surface; quite short and will proceed until free moisture disappears from the surface

A

Constant rate drying period

90
Q

drying rate depends on the rate of moisture diffusion from the middle to the surface of the grain; drying rate is non-linear and decreases as moisture content decreases

A

Falling rate drying period

91
Q

point where drying ceases to be constant

A

Critical moisture content

92
Q

the moisture content to which the grain will dry after it has been exposed to the drying air for an infinite period of time

A

Equilibrium moisture content

93
Q

used where rests or tempering periods allow the moisture to equalize throughout the grain; gives higher heated air utilization per exposure and lower actual drying time

A

Intermittent drying

94
Q

Drying methods:

A

Sun drying
Mechanical drying

95
Q

to burn the fuel to heat the drying air

A

burner

96
Q

to force the heated air through the mass of grains

A

blower

97
Q

to equalize the air pressure

A

plenum

98
Q

to contain the grains

A

drying bin

99
Q

burned fuel is forced through the mass of grains; efficient use of heat makes operation less expensive

A

Direct-fired burner

100
Q

burned fuel is directed to a heat exchanger and discharged through a smokestack; the heat exchanger, in turn, heats the drying air; safer but less efficient in heat utilization and more expensive to acquire and operate Ø

A

Indirect-fired burner

101
Q

used for high static pressure at low air volume

A

centrifugal type

102
Q

used for large air volume at low
static pressure

A

Propeller type

103
Q

Types of blowers:

A

centrifugal type and propeller type

104
Q

heated air is supplied to an airtight enclosure at the bottom called plenum chamber to diffuse the air uniformly through the grain mass; 12 inches depth

A

Shallow-bed batch type drying bin

105
Q

usually used for in-storage drying using slightly heated air to prevent over drying at the bottom and low air flow rate

A

Deep-bed batch type bin

106
Q

consists of two parallel screen columns up to 18 inches apart; space between the columns is the bin

A

Continuous flow non-mixing type bin

107
Q

Mixing occurs as the grains flow down the system; consists of a bin with layers of air channels shaped like inverted “V”s; each layer is offset so that the tops of the inverted “V”s split the streams of flowing grains causing the mixing action

A

Continuous flow mixing type bin

108
Q

process of removing the husk and bran from paddy to produce milled rice

A

Milling

109
Q

Composition of mature paddy:

A

hull, bran, endosperm

110
Q

ratio of total weight of milled rice to the total weight of clean palay

A

Milling recovery

111
Q

The ideal milling equipment should remove the hull (___%) and scrape off the bran (_____%) and produce the endosperm (_____%).

A

20%, 8-12% and 68-
72%

112
Q

a milling recovery of greater than ____% produces undermilled rice and less than ___% produces over milled rice.

A

69%, and 69%

113
Q

initial operation to remove foreign materials; precleaners make use of difference in material properties to separate grains from impurities

A

Pre-cleaning

114
Q

rice straw, panicles, bag strings, soil particles, stones, iron parts are ____ impurities

A

large impurities

115
Q

dust, sand, soil particles, weed seeds, insects, stones are ____ impurities

A

small impurities

116
Q

Same size as grains:

A

empty grains, stones, iron parts

117
Q

removal of the hull from the paddy to produce brown rice; the hulls are removed by shearing action; common hullers include under-runner disc huller, rubber roll huller, and steel husker

A

Hulling/husking

118
Q

separation of husk (light materials) from the brown rice and un-hulled palay by blowing air and directing the husk into a cyclone for final discharge

A

Husk aspiration

119
Q

separation of un-hulled paddy from brown rice after husk aspiration

A

Paddy separation

120
Q

removal of the bran layer from brown rice by scraping; common whiteners include abrasion type and
friction pearler

A

Whitening

121
Q

separation of whole rice and broken rice by using a rotating indented drum of screens

A

Grading

122
Q

the phase of the post-harvest system during which the products are kept in such a way as to guarantee food security other than during the periods of agricultural production.

A

storage

123
Q

process of keeping the rice in a storage structure designed to protect the product from inclement weather and pests for short or long periods of time while awaiting processing or movement to other location.

A

rice storage

124
Q

Degradation of grains during storage depends principally on the combination of

A

temperature, moisture, and oxygen content.

125
Q

determining factors in accelerating or delaying the complex phenomena of the biochemical transformation.

A

Temperature and moisture

126
Q

have direct influence on the speed of development of insects and microorganisms (molds, yeasts, and bacteria), and on the premature and unseasonal germination of the grain.

A

Temperature and moisture

127
Q

_____ content is directly related to the presence of insects, rodents, and other living organisms.

A

oxygen

128
Q

Storage of grain in places that are ____ in oxygen causes death of insects, cessation of development of microorganisms, blockage or slowing down of biochemical phenomena of grain degradation, and favors the conservation of grain.

A

low

129
Q

Two methods of palay storage:

A

bag and bulk

130
Q

_____ can be stored in either in the open air or warehouse. ____ is where grain is stored in bins or silos of varying capacities.

A

bag, bulk

131
Q

considered as a non-living organic substance, does not respire, and does not heat up during storage

A

milled rice

132
Q

storage of milled rice is not highly recommended for _____ periods.

A

longer

133
Q

Improper storage of ___ and ____ may cause deterioration of both their flavor and nutrition profile.

A

fresh fruits and vegetables

134
Q

Some vegetables such as ______ can be stored for several months if certain criteria are met.

A

potatoes, onions, squash and rutabagas

135
Q

The ideal cold storage room must be ____and ____ (7 °C to 10 °C) (45 °F to 50 °F).

A

dry dark and cool

136
Q

Once fruits and vegetables have been cut, they should be used promptly or covered tightly and refrigerated for no more than ______ days.

A

two or three days

137
Q

If cut fruits and vegetables have been left at room temperature for more than ____ hours, they should be discarded

A

2 hrs

138
Q

Common Material Handling Devices:

A
  1. Belt conveyor
  2. Bucket elevator
  3. Screw conveyor
  4. Pneumatic conveyor
  5. Chain Conveyor
  6. Gravity Conveyor
  7. Cranes
  8. Lift and Carrying Trucks
139
Q

the ff. are called
1. Belt conveyor
2. Bucket elevator
3. Screw conveyor
4. Pneumatic conveyor
5. Chain Conveyor
6. Gravity Conveyor
7. Cranes
8. Lift and Carrying Trucks

A

Common Material Handling Devices

140
Q

____ of conveyed products should be avoided. ____ of the environment due to noise or dust by the conveying system should also be avoided.

A

Spillage and Pollution

MRII - AREA 3 (3 decks)

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