Pns/paes Postharvest (231-240)

Front 1

desiccators

Back 1

container where oven-dried samples are cooled without affecting its moisture content

Front 2

crude oil production rate

Back 2

quantity of crude oil that the expeller can extract per unit of time, expressed in kilogram per hour

Front 3

wet copra meal

Back 3

copra residue that pass through the expeller barrel together with the crude oil but is filtered by the perforated screen placed at the entrance of the crude oil chute

Front 4

75%

Back 4

The amount of test material to be supplied shall be at least _____ of input capacity (kg/h) of the oil expeller.

Front 5

clean

Back 5

practically free from dirt, stains, other foreign materials or absence of caked dirt on the rhizome or between segments of the rhizome and other crops

Front 6

multicrop washer-peeler

Back 6

machine that peels outer skin, or cleans and removes undesirable debris of ginger rhizomes, sweet potato, potato, arrow root, radish and carrot

Front 7

rhizome

Back 7

horizontally elongated subterranean stem, which forms roots on the lower side and shoots on the upper side of the nodes

Front 8

effective capacity

washing-peeling capacity

Back 8

the amount of washed and peeled crops per unit time during the actual washing-peeling operation time, expressed in kilogram per hour

Front 9

washing drum assembly

Back 9

a cylinder encased in a water container and rotating in a horizontal axis where crops are being loaded for the washing and peeling operation

Front 10

water container

Back 10

a cylindrical container that holds the water and washing drum assembly

Front 11

Small-scale

Back 11

Multicrop washer-peeler that has an effective capacity of up to 15 kg/h.

Front 12

Medium-scale

Back 12

Multicrop washer-peeler that has an effective capacity of more than 15 kg/h up to 40 kg/h

Front 13

Commercial-scale

Back 13

Multicrop washer-peeler that has an effective capacity of more than 40 kg/h

Front 14

12 mm

Back 14

Washing drum shall be made of non-corrosive and does not react unfavorably with the product material with _____ perforations.

Front 15

freshly harvested

Back 15

crop condition stored not more than 2 days after harvest

Front 16

holding capacity

Back 16

weight of input test material per batch, expressed in kilogram per batch

Front 17

machine efficiency

Back 17

quantitative efficiency of the machine in cleaning and peeling crops, expressed in percent

Front 18

mechanically damaged materials

Back 18

materials that are damaged (i.e. bruises/scratched, broken, sliced, etc.) as a result of washing and peeling operation, expressed in percent

Front 19

operating time

Back 19

length of time measured from the time the prime mover was started until it was turned off

Front 20

extracting chamber

Back 20

part of the multicrop juice extractor where juice extraction takes place

Front 21

extraction efficiency

Back 21

ratio between the total moisture extracted by the machine to the total initial moisture content of the crop

Front 22

extraction recovery

Back 22

total amount of extracted juice collected based on the extraction losses, expressed in percentage

Front 23

meal

Back 23

residues of the crop after juice extraction

Front 24

juice

Back 24

aqueous liquid expressed or extracted from crops cells or tissues

Front 25

multicrop juice extractor

Back 25

machine capable of extracting the juice of different crops

Front 26

Piston press type

Back 26

Machines that extract juice by squeezing or compressing.

Front 27

Screw press type

Back 27

Machines that extract juice through a tapered, rotating screw that moves and compresses the crops.

Front 28

Roller press type

Back 28

Machines that extract juice by passing the crops in between rolling plates/disc

Front 29

75 %

Back 29

The minimum juice extraction efficiency shall be _____ of the initial moisture content of the crop.

Front 30

90 %

Back 30

The minimum juice extraction recovery shall be _____ of the juice extracted.

Front 31

extraction loss

Back 31

difference between the total amount of potential juice content and total amount of juice recovered

Front 32

extraction rate

Back 32

quantity of juice that the extractor can obtain per unit of time, expressed in kilogram per hour

Front 33

juice quality

Back 33

refers to the physical and chemical properties of juice extracted

Front 34

juice recovery

Back 34

ratio of the extracted juice and the total weight of the input crop, expressed in percent

Front 35

potential juice content

Back 35

initial moisture content of the crop

Front 36

burner

Back 36

main source of heat used in cooking ginger juice

Front 37

crystallizer

Back 37

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

Front 38

cooking basin

Back 38

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

Front 39

cooking recovery

Back 39

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

Front 40

ginger tea (instant “salabat”)

Back 40

crystallized form of ginger from its juice

Front 41

liquefied petroleum gas (lpg)

Back 41

type of fuel used in cooking ginger juice

Front 42

paddle

Back 42

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

Front 43

80ºC – 150 ºC

Back 43

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

Front 44

0.310 mm

Back 44

The final product, ginger tea (instant “salabat”) should have an average particle size diameter of _____ (pass thru sieve number 40).

Front 45

40 to 50 rpm

Back 45

For crystallizer, stirring speed shall be _____.

Front 46

0.37 kW (½ hp)

Back 46

For crystallizer, the power requirement shall be _____ for six (6) kilogram capacity.

Front 47

90 %

Back 47

The minimum cooking recovery shall be _____.

Front 48

biomass fuel

Back 48

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

Front 49

cooking losses

Back 49

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

Front 50

cooking rate

Back 50

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

Front 51

cooking recovery

Back 51

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

Front 52

ginger tea quality

Back 52

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

Front 53

collecting bin

Back 53

part of the machine where the ground/milled products are being discharged

Front 54

cyclone

Back 54

part of the machine (usually made of cheesecloth) where the small or powdered solids are being separated and protected from the air

Front 55

flour

Back 55

finely ground or powdered foodstuffs from grains or other starchy plant foods used mainly in baking

Front 56

food seasoning

Back 56

an ingredient (as condiment, spice or herb) added to food primarily to enhance its flavor

Front 57

milling chamber

Back 57

part of the multicrop micromill where milling/grinding takes place

Front 58

milling efficiency

Back 58

ratio between the amount of acceptable ground/milled product and the total milling recovery, expressed in percentage

Front 59

multicrop micromill

Back 59

machine that grinds dried product meal of various crops into finer particles suitable for the purpose of food seasoning or as flour

Front 60

Hammer mill

Back 60

It consists of a rotating beater and a heavy perforated screen. Size reduction of materials is done due to impact.

Front 61

Attrition mill

Back 61

It consists of two roughed plates, one stationary and the other rotating. The material is reduced by crushing and shears

Front 62

Roller mill

Back 62

It consists of rollers, with or without serrated surfaces. It reduces the material by pressing or squeezing until the material breaks

Front 63

50 mesh

Back 63

For food seasoning purposes, the ground/milled product shall be retained on a _____ sieve screen (particle size diameter of 0.297 mm).

Front 64

60 mesh

Back 64

For flour purposes, the ground/milled product shall be retained on at least _____ sieve screen (particle size diameter less than 0.297 mm).

Front 65

90 %

Back 65

For multicrop micromill, the minimum milling efficiency shall be _____.

Front 66

95%

Back 66

For multicrop micromill, the minimum milling recovery shall be _____.

Front 67

fineness

Back 67

indicates the uniformity of grind in the resultant product

Front 68

input time

Back 68

time required to empty the hopper from full load per trial

Front 69

quality

Back 69

refers to the fineness of the ground/milled product

Front 70

sealed

Back 70

free of openings that allow the entry or passage of moisture

Front 71

airfoil

Back 71

shape of a wing or blade of a propeller, rotor, or turbine or sails as seen in cross section

Front 72

camber

Back 72

asymmetry between the top and the bottom curves of an airfoil in cross-section

Front 73

drag, D

Back 73

force cause by friction which slows down the movement of an object

Front 74

fan

blower

Back 74

device for moving air which utilizes a power-driven rotating impeller

Front 75

fan/blower guard

Back 75

structure mounted on the inlet and/or outlet part of fan/blower for safety purpose

Front 76

angle of attack, α

Back 76

angle measured between the air inlet and lower camber of the fan/blower

Front 77

lift, L

Back 77

sum of all the forces on a body that force it to move perpendicular to the direction of flow

Front 78

lift-drag ratio

Back 78

ratio between the lift force and the drag force on fan/blower blades during operation

Front 79

leading edge, LE

Back 79

side of the fan/blower blade where the air comes in contact with at entry

Front 80

trailing edge, TE

Back 80

side of the fan/blower blade that is usually pointed and where the deflection of air occurs

Front 81

hub-tip ratio

Back 81

ratio between the hub diameter and the fan/blower wheel diameter

Front 82

rotor

Back 82

rotating device with blades projecting from a hub

Front 83

fan/blower wheel

Back 83

any revolving vane or vanes used for producing currents of air

Front 84

Belt-Drive Fan/Blower

Back 84

Type of driving mechanism that can obtain any fan/blower speed by controlling the pulley ratio.

Front 85

Direct-Drive Fan/Blower

Back 85

Type of driving mechanism that directly transfers energy or power from engine crankshaft or motor shaft to the fan/blower. This enables better fan/blower efficiency and has less fan/blower components.

Front 86

Rigid Coupling

Back 86

Type of coupling that is used when the shafts are virtually collinear and when they remain in fixed angular relation with respect to each other (except for angular deflection)

Front 87

Flexible Coupling

Back 87

Type of coupling that is designed to connect shafts which are misaligned either laterally or angularly. A secondary benefit is the absorption of impacts due to fluctuations in shaft torque or angular speed

Front 88

Variable Drive Fan/Blower

Back 88

Type of driving mechanism that uses hydraulic or magnetic couplings between fan/blower wheel shaft and motor shaft which allows control of fan/blower wheel speed independent of the motor speed.