Lecture 1

Question 1

is a reference to the amount of moisture present in a material

Answer 1

Moisture content (MC)

Question 2

isthe presence of a liquid, especially water, often in trace amounts. Moisture is defined as water in the adsorbed of absorbed phase.

Answer 2

Moisture

Question 3

the art of measuring the moisture content of air

Answer 3

Psychrometry

Question 4

is the ambient air temperature that is measured by regular thermometers

Answer 4

The dry bulb temperature

Question 5

is measured by thermometers that are wrapped in wetted wicks.

Answer 5

The wet bulb temperature

Question 6

is a measure of the water vapor content of air.

Answer 6

Relative Humidity (RH)

Question 7

isthe removal of unwanted heat from a selected object, substance, or space and its transfer to another object, substance, or space.

Answer 7

Refrigeration or cooling process

Question 8

(sometimes called “refrigerated warehouses“) aredesigned for preserving the integrity and shelf life of products that don’t need to be frozen.

Answer 8

Cold storage facilities

Question 9

It is defined as any processing activity that is or can be done on the farm or by local enterprises in which the farmer has an active interest.

Answer 9

Agricultural processing

Question 10

It is the general term applied to the handling of crops, whether used for food or other purposes such as seeds, fiber, botanical pesticides and the like, from harvest up to the time they reach the final consumer. It is subdivided into two: primary and secondary processing.

Answer 10

Postproduction

Question 11

Any activity that involves the handling of crops to make them more suitable to manufacturers, processors or consumers and can still be changed into other forms. The original plant part can still be recognized. It includes raw material handling and minimal processing.

Answer 11

Primary Processing

Question 12

the postharvest handling of fruits and vegetables specifically intended for food processing, and of florist crops for making dried art forms.

Answer 12

Raw material handling

Question 13

is the postharvest handling of fruits and vegetables that have been peeled, sliced, cut and packaged in a form that is ready to cook or to eat uncooked.

Answer 13

Minimal processing

Question 14

A postproduction activity that involve conversion of harvested crops into stable products that can no longer be changed into other forms.

Answer 14

Secondary Processing

Question 15

Secondary processing

Answer 15

It is also referred to as full processing

Question 16

includes industrial processing (manufacture of chocolate powder, candies, instant coffee), production of medicinal products from plants (manufacture of antibiotics), and production of dried plant arts (production of art forms from dried plant parts).

Answer 16

Secondary Processing

Question 17

These are crops having very high moisture content (MC) ranging from 75 90%, hence do not last for more than a week under ordinary conditions. Example of perishable crops: fruits, vegetables, florist crops, florist greens, young coconut, herbs, roots and bulb crops (slightly perishable crops)

Answer 17

Perishables

Question 18

These are crops whose MC can be brought down to a low level (14%), thus the crops could last for a year. Example of durables: cereals and grains

Answer 18

Durables

Question 19

Enumerate the importance of AB Processing

Answer 19

1. It encompasses a range of activities, including sorting, grading, packaging, preserving, and transforming raw materials into finished products.
2. It enhances agricultural productivity and
3. increases farm household incomes,
4. promotes year-round availability of affordable safe and nutritious food (extends their shelf life),
5. and creates jobs.
6. It also adds value to agricultural commodities (improves their marketability)
7. and opens doors to domestic and international markets.

Question 20

What are the trends in AB Processing?

Answer 20

1. Palay Drying
2. Manual Rice Reaping
3. Threshing
4. Rice reaper
5. Combine harvester

Question 21

What are the three harvesting systems?

Answer 21

Traditional
Semi-mechanical
Combine harvesting

Question 22

Give the activities under traditional

Answer 22

manual reaping
manual threshing

Question 23

Give the activities under semi-mechanical

Answer 23

manual reaping + threshing by machine
manual threshing + reaping by machine
stripper harvesting + threshing by machine

Question 24

Give the activities under combine harvesting

Answer 24

small rice combine
mini combine
large combine

Question 25

Enumerate materials or equipment that can be use in processing

Answer 25

oven dryer
Shega grain moisture meter
grain probe type moisture meter (Buriki)

Question 26

PAES 201:2000

Answer 26

Agricultural machinery – Heated air mechanical grain dryer – Specifications

Question 27

PNS/PAES 202:2015 (PAES published 2015)

Answer 27

Agricultural machinery – Heated air mechanical grain dryer – Methods of test

Question 28

PAES 203:2000

Answer 28

Moisture Content Determination for Rice and Corn

Question 29

PAES 204:2000

Answer 29

Agricultural Machinery – Mechanical Rice Thresher – Specifications

Question 30

PNS/PAES 205:2015 (PAES published 2015)

Answer 30

Agricultural machinery – Mechanical rice thresher – Methods of test

Question 31

PNS/PAES 206:2015 (PAES published 2015)

Answer 31

Agricultural machinery – Rice mill – Specifications

Question 32

PNS/PAES 207:2015 (PAES published 2015)

Answer 32

Agricultural machinery – Rice mill – Methods of test

Question 33

PAES 208:2000

Answer 33

Agricultural Machinery – Power-Operated Corn Sheller – Specifications

Question 34

PAES 209:2000

Answer 34

Agricultural Machinery – Power-Operated Corn Sheller – Methods of Tests

Question 35

PAES 210:2000

Answer 35

Agricultural Machinery – Corn Mill – Specifications

Question 36

PAES 211:2000

Answer 36

Agricultural Machinery – Corn Mill – Methods of Tests