Crystallizer PAES 236-237:2008

Question 1

main source of heat used in cooking ginger juice

Answer 1

burner

Question 2

machine that cooks ginger juice to produce ginger tea (instant “salabat”)

Answer 2

crystallizer (See Fig.1)

Question 3

part of the crystallizer where ginger juice are being loaded for cooking operation

Answer 3

cooking basin

Question 4

ratio between the total weight of recovered ginger tea (instant “salabat”) and the weight of sugar added to the input ginger juice

Answer 4

cooking recovery

Question 5

crystallized form of ginger from its juice

Answer 5

ginger tea (instant “salabat”)

Question 6

weight of input juice per batch, expressed in kilogram per batch

Answer 6

holding capacity

Question 7

type of fuel used in cooking ginger juice

Answer 7

liquefied petroleum gas (lpg)

Question 8

component of the crystallizer that is used in stirring to attain the desired consistency of the mixture to produce ginger tea (instant “salabat”)

Answer 8

paddle

Question 9

The burner shall provide the required heat for the operation of _________ and shall be provided with an enclosure to minimize dissipation of heat.

Answer 9

80ºC – 150 ºC

Question 10

The minimum cooking recovery shall be __

Answer 10

90 %.

Question 11

The final product, ginger tea (instant “salabat”) should have an average particle size diameter of ___

Answer 11

0.310 mm (pass thru sieve number 40).

Question 12

Stirring speed shall be _____.

Answer 12

40 to 50 rpm.

Question 13

The power requirement shall be _____.

Answer 13

0.37 kW (½ hp) for six (6) kilogram capacity.

Question 14

The operation shall conform to _____.

Answer 14

Good Manufacturing Practice (GMP) requirements.

Question 15

The noise emitted by the crystallizer measured 50 mm away from the operator’s ear level at actual working position shall not be more than _____,

Answer 15

96 db (A).

Question 16

type of fuel from living organisms such as plants, animals and their by-products

Answer 16

biomass fuel

Question 17

total percent of ginger tea (instant “salabat”) loss based on the recovered product

Answer 17

cooking losses

Question 18

quantity of juice that the crystallizer can cook per unit of time, expressed in kilogram per hour

Answer 18

cooking rate

Question 19

principal factor which indicates the uniformity of ginger tea (instant “salabat”)

Answer 19

fineness modulus

Question 20

quality refers to the physical and chemical properties of the product, instant “salabat

Answer 20

ginger tea

Question 21

length of time measured from the time the burner is turned on until it is turned off

Answer 21

operating time

Question 22

electric motor or internal combustion engine used to drive the crystallizer

Answer 22

prime mover

Question 23

A minimum of ___ test trials shall be adopted. Each test trial shall be one complete cooking operation.

Answer 23

two (2)