finals 2

100問 • 1年前

Geneva Pahil

通報

問題一覧

Is the breakdown of solid material into smaller particle by application of mechanical energy

Size reduction

I decrease particle size leads to

Increase in surface areas

It can be seen when the product is sectioned

Mechanical structure of feed

The hardness of any product increases us the moisture content

Decreases

It consists of a author, carrying a color that wears a number of hammers around its periphery, which rotates inside a circular or rectangular rotor

Hammer mill

This consist of a set of two hard surface, circular plates, pressed together, and rotating with relative motion

Disc attrition Miller

It is extensively used for fine grinding and can be ball and roll meal

tumbling mills

When grinding products, find for the effectiveness of the size reduction can be evaluated using this

Sieve analysis

It is carried out using a laboratory sieve

sieve analysis

This is a set of sieves with successively decreasing opening in a standard screen series

sieve analysis

It is the number of the apparatus per linear inch

Mesh number

It gives the relative proportion, of course, medium and fine grinding

Uniformity index

It is an operation in which two or more components are interspersed in space with one another or an operation which tends to remove non-uniformity in the properties

Mixing

In contrast with liquid and viscous mixing, it is not possible to achieve a completely uniform mixture of dry powders are particularly solid

Theory of solid mixing

Examples of this is the mixing of oils in the manufacturer of margarine, cooking fats, diluting, concentrated solutions of fruits, squashes, and many more

Low and medium viscosity liquids

It is the mixing of materials of high consistency is a common practice in food industry

High viscosity liquids

L it generally arises from one or more of the three mechanisms of convection, diffusion and shear

Solid mixing

It is one of the most important methods used in food processing, not only because of the desired effects on eating quality, but also because of the preservative effects on foods by the destruction of enzyme and microbiological activity, insects, and parasites

Heat treatment

Used to destroy enzyme activities, and vegetable and fruits prior to the further processing

Blanching

A relatively mild heat treatment usually perform below hundred degrees Celsius

Pasteurization

It is the unit operation in which foods are heated at the sufficiently high temperature, and held for a sufficiently long time to destroy microbial and enzyme activity

Heat sterilization

It is essentially a heat and mass transfer process

Drying

It includes conduction, convection, radiation, and freeze drying

Drying methods

These are operated by subjecting the product to heat by direct contact with the heated surface

Conduction

It is where air is heated and forced through the product, which is usually enclosed in a container, such as a storage, being silo, drying chamber and conventional oven

Convection

Drying is achieved by the application of energy from our radiating source to the product

Radiation

In this method moisture in the product is frozen by refrigeration. It is then sublime into the poor by application of heat under low pressure.

Freeze dryers

It is the most important control parameter in drying

Moisture of the product dried

It is the quantity of energy required to vaporize 1 kg of water

Latent heat of vaporization

It is the quantity of energy required to vaporize 1 kg of water from solid

Latent heat of sublimation

It depends on the absolute pressure

Latent heat

It is the heat required to bring to boiling temperature

Specific heat capacity

It is the amount of heat required to increase the temperature of 1 kg of the product by 1°C

Specific heat capacity

And analysis of drying system where air is used it is a frequent requirement to determine the thermodynamic properties of the air or mixture of areas in drawing process

Psychometrics

This is the heat content of moist air per unit, weight of dry air at a certain temperature

Enthalpy

This is partial pressure exerted by water vapor molecules in moist air

Vapor pressure

It is the ratio of vapor pressure of water into the vapor, pressure in saturated air at the same temperature

relative humidity

This is the weight of water vapor per unit weight of dry air in gram per kilogram or kilogram per kilogram

Humidity ratio

This is the volume per unit weight of dry air. The unit is Cubic meter per kilogram.

Specific volume

This is the temperature at which condensation occurs when air is cold the constant atmospheric pressure

Dewpoint temperature

This is the temperature of moist air indicated by a thermometer, sensing bulb is covered by a wet week over which air is passed at a certain reference speed

Wet bulb temperature

This is the relationship between this properties are complex and our best empirical in nature

Psychometric chart

It is developed to show the relationships graphically

Psychometric chart

It is achieved by reduction in water activity without heating the food

Freeze drying

Achieved by drying frozen food at low temperature and Pressure

Freeze drying

It is used to dry expensive foods, which have delicate aromas or textures

Freeze drying

It is continuously removed from food by keeping the pressure in the freeze dryer cabinet below the vapor pressure at the surface of the ice

Water vapor

It is conducted through the food to the sublimation front

latent heat of sublimation

This is a characteristic of agricultural products where, and they have the tendency to exchange moisture with the storage atmosphere until equilibrium is reached

hygroscopic

What are the environmental factors?

Temperature , Relative humidity, Gas composition

It is the slope of the line

Viscosity

It indicates that, although the yield value of an idea liquid zero, the internal frictional resistant causes the flow

Viscosity

It is the coefficient of viscosity

ratio of shearing stress

is an attribute which decision is taken to purchase or consume?

Appearance

It is a phenomenon that involves both physical and psychological components

Color

It is often accompanied by deterioration of food

Color change

Length thickness with particle size, geometric, shape, distribution of pieces and etc. are indications of quality of product

Size and shape

It is dullness or shininess of surface

Surface texture

is the haze or opacity of transparent liquids or solids, or the absence or presence of particle of visible size?

Clarity

Maximum stress, which material capable of sustaining without any permanent strain, remaining upon a complete release of the stress

Elastic limit

It is the ratio of the stress to corresponding strain below the proportional limit

Molos of elasticity

It is the unit change due to force and the size or shape of a body referred to its original size or shape

Strain

It is the relative displacement of points within body

Deformation/distortion

Reference to the ability of agricultural equipment structures and technologies to understand, and absorbed physical impacts without sustaining damage, or compromising other functionality

Impact resistance

Choose materials that are known further impact resistance, such as highest strength, steel reinforced, concrete, or impact resistant polymers

Materials selection

Ensure that equipment and structures are designed with adequate strength and structural integrity withstand expected impact forces

Design for strength

Implement protective measures like guards, bumpers, or shielding around vulnerable components or areas

Protective measures

Perform inspections identify an address where, in tear that could compromise impact resistance overtime

Regular maintenance

Consider objecting agree by your systems equipment to impact testing to evaluate the resistance, the various forces

Testing and certification

Properly train operators to use equipment and safely and avoid and necessary impact or collision

Operator training

These are greenhouse structures made from impact resistant polymers that can withstand hailstorms and following debris without breaking protecting crops inside

Polymer greenhouses

Explain the importance of optical properties in your own words

Make it good

Describes the procedures and methods used to preserve agricultural product quality safety, and market ability until they are consumed or undergo additional processing

Post harvest handling

This is a post vest handling in which fruits and vegetables can be sorted or graded using optical sensors according to their colors, size or shape so this is helpful for products like fruits, and such wide range of appearances

Sorting and grading

So this is where fruits and vegetables can have floss like cracks, bruising and illness, and it is identified by optical sensors so this is a way of having the chance of foodborne infections and spoiling can be decreased

Detection of defects

It is a crucial sign of their quality and shelflife, making a big impact with professionals slide fruits and vegetables. Respiration rate is measured using optical sensors also.

Storage

It is where fruits and vegetables are packaged under ideal condition, based under optical qualities

Packaging

So this is a device that counts photons, or the amount of light that is absorbed after the light has passed through a sample solution

Spectrophotometer

Used to calculate concentrations, or the amount of a known chemical substance

Spectrophotometer

These are procedures and methods used to, and processed agricultural products into foods that are safe nutritious, and aesthetically pleasing

Food production

What are the methods in food production?

Ingredients selection, Process monitoring, Quality control

The best ingredients for food production and using optical sensors based in factors, like transparency, color, and texture

Ingredient selection

This is rare food products are processed including baking, frying cooking, and this is monitored using their optical properties

Process monitoring

Fluid product flaws and contaminants, such as foreign objects, discoloration in of flavors are found using optical sensors. Food manufacturers can minimize ways in avoid boiling by recognizing this problems.

Quality control

What is the importance of optical properties in problems solving our post harvest handling

Optical properties can be used to solve problems in post harvest, handling or post harvest in food production by means of using optical sensors to detect defects in products, such as bruises or cracks which can help to prevent spoilage, and we do squeeze optical imaging be used to identify the location of past diseases, which can help to develop a more effective and control strategies strategies

It is material property that qualifies the ability of a substance to move through another substance via diffusion

Mass diffusivity

It is the process by molecules are particles moved from an area of higher concentration to an area of lower concentration

Diffusion

It is key property that characterizes the diffusion process

Mass diffusivity

What are the applications of mass diffusivity in agriculture?

It is crucial for understanding and optimizing various processes which contributes to the efficient knowledge. Various processes from drying and storage to nutrient update, and pest control, is essential for enhancing agricultural productivity, reducing post harvest losses, and promoting sustainability and farming practices.

It is where mass diffusivity is essential, understanding the movement of moisture within agricultural products during this process

Drying processes

It is the process in which mass diffusivity can be applied to predict moisture migration within stored agricultural products

Storage and shelf life

Understanding mass diffusivity is crucial for designing processes that preserve the quality of agricultural products

Quality preservation

Mass diffusivity is used in mathematical models in simulation to predict the movement of substances within agriculture products

Modeling and simulation

It can help optimize storage condition, drying processes, and other factors affecting product quality

Modeling

Mass diffusivity is considered in the development of seed, coatings and treatments to ensure uniform distribution of nutrients pesticides or other beneficial substances, around the seed for optimal germination and early plant growth

Seed, coating and treatment

It has a mass diffusivity of 1×10 raised to the power of -10 m² per second two 5 x 10 waist the power of -10 square m² per second at typical moisture level

Grains

Mass deficit of one by 10 raised to the power of -10 m² per second to 3 x 10 raised to power -10 m² per per second

Fruits

Up to 4 x 10 raise the power negative then square meter per second of mass diffusivity

Vegetables

1x10e—11 to 5x10e-11 Square meter per second

Wood

100

It refers to the behavior of this materials and response to light. It plays a crucial role in various aspect, and very culture and systems engineering influencing how these materials interact with light, and how light affects their performance.

Optical properties

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問題一覧

Is the breakdown of solid material into smaller particle by application of mechanical energy

Size reduction

I decrease particle size leads to

Increase in surface areas

It can be seen when the product is sectioned

Mechanical structure of feed

The hardness of any product increases us the moisture content

Decreases

It consists of a author, carrying a color that wears a number of hammers around its periphery, which rotates inside a circular or rectangular rotor

Hammer mill

This consist of a set of two hard surface, circular plates, pressed together, and rotating with relative motion

Disc attrition Miller

It is extensively used for fine grinding and can be ball and roll meal

tumbling mills

When grinding products, find for the effectiveness of the size reduction can be evaluated using this

Sieve analysis

It is carried out using a laboratory sieve

sieve analysis

This is a set of sieves with successively decreasing opening in a standard screen series

sieve analysis

It is the number of the apparatus per linear inch

Mesh number

It gives the relative proportion, of course, medium and fine grinding

Uniformity index

It is an operation in which two or more components are interspersed in space with one another or an operation which tends to remove non-uniformity in the properties

Mixing

In contrast with liquid and viscous mixing, it is not possible to achieve a completely uniform mixture of dry powders are particularly solid

Theory of solid mixing

Examples of this is the mixing of oils in the manufacturer of margarine, cooking fats, diluting, concentrated solutions of fruits, squashes, and many more

Low and medium viscosity liquids

It is the mixing of materials of high consistency is a common practice in food industry

High viscosity liquids

L it generally arises from one or more of the three mechanisms of convection, diffusion and shear

Solid mixing

Heat treatment

Used to destroy enzyme activities, and vegetable and fruits prior to the further processing

Blanching

A relatively mild heat treatment usually perform below hundred degrees Celsius

Pasteurization

It is the unit operation in which foods are heated at the sufficiently high temperature, and held for a sufficiently long time to destroy microbial and enzyme activity

Heat sterilization

It is essentially a heat and mass transfer process

Drying

It includes conduction, convection, radiation, and freeze drying

Drying methods

These are operated by subjecting the product to heat by direct contact with the heated surface

Conduction

It is where air is heated and forced through the product, which is usually enclosed in a container, such as a storage, being silo, drying chamber and conventional oven

Convection

Drying is achieved by the application of energy from our radiating source to the product

Radiation

In this method moisture in the product is frozen by refrigeration. It is then sublime into the poor by application of heat under low pressure.

Freeze dryers

It is the most important control parameter in drying

Moisture of the product dried

It is the quantity of energy required to vaporize 1 kg of water

Latent heat of vaporization

It is the quantity of energy required to vaporize 1 kg of water from solid

Latent heat of sublimation

It depends on the absolute pressure

Latent heat

It is the heat required to bring to boiling temperature

Specific heat capacity

It is the amount of heat required to increase the temperature of 1 kg of the product by 1°C

Specific heat capacity

And analysis of drying system where air is used it is a frequent requirement to determine the thermodynamic properties of the air or mixture of areas in drawing process

Psychometrics

This is the heat content of moist air per unit, weight of dry air at a certain temperature

Enthalpy

This is partial pressure exerted by water vapor molecules in moist air

Vapor pressure

It is the ratio of vapor pressure of water into the vapor, pressure in saturated air at the same temperature

relative humidity

This is the weight of water vapor per unit weight of dry air in gram per kilogram or kilogram per kilogram

Humidity ratio

This is the volume per unit weight of dry air. The unit is Cubic meter per kilogram.

Specific volume

This is the temperature at which condensation occurs when air is cold the constant atmospheric pressure

Dewpoint temperature

This is the temperature of moist air indicated by a thermometer, sensing bulb is covered by a wet week over which air is passed at a certain reference speed

Wet bulb temperature

This is the relationship between this properties are complex and our best empirical in nature

Psychometric chart

It is developed to show the relationships graphically

Psychometric chart

It is achieved by reduction in water activity without heating the food

Freeze drying

Achieved by drying frozen food at low temperature and Pressure

Freeze drying

It is used to dry expensive foods, which have delicate aromas or textures

Freeze drying

It is continuously removed from food by keeping the pressure in the freeze dryer cabinet below the vapor pressure at the surface of the ice

Water vapor

It is conducted through the food to the sublimation front

latent heat of sublimation

This is a characteristic of agricultural products where, and they have the tendency to exchange moisture with the storage atmosphere until equilibrium is reached

hygroscopic

What are the environmental factors?

Temperature , Relative humidity, Gas composition

It is the slope of the line

Viscosity

It indicates that, although the yield value of an idea liquid zero, the internal frictional resistant causes the flow

Viscosity

It is the coefficient of viscosity

ratio of shearing stress

is an attribute which decision is taken to purchase or consume?

Appearance

It is a phenomenon that involves both physical and psychological components

Color

It is often accompanied by deterioration of food

Color change

Length thickness with particle size, geometric, shape, distribution of pieces and etc. are indications of quality of product

Size and shape

It is dullness or shininess of surface

Surface texture

is the haze or opacity of transparent liquids or solids, or the absence or presence of particle of visible size?

Clarity

Maximum stress, which material capable of sustaining without any permanent strain, remaining upon a complete release of the stress

Elastic limit

It is the ratio of the stress to corresponding strain below the proportional limit

Molos of elasticity

It is the unit change due to force and the size or shape of a body referred to its original size or shape

Strain

It is the relative displacement of points within body

Deformation/distortion

Reference to the ability of agricultural equipment structures and technologies to understand, and absorbed physical impacts without sustaining damage, or compromising other functionality

Impact resistance

Choose materials that are known further impact resistance, such as highest strength, steel reinforced, concrete, or impact resistant polymers

Materials selection

Ensure that equipment and structures are designed with adequate strength and structural integrity withstand expected impact forces

Design for strength

Implement protective measures like guards, bumpers, or shielding around vulnerable components or areas

Protective measures

Perform inspections identify an address where, in tear that could compromise impact resistance overtime

Regular maintenance

Consider objecting agree by your systems equipment to impact testing to evaluate the resistance, the various forces

Testing and certification

Properly train operators to use equipment and safely and avoid and necessary impact or collision

Operator training

These are greenhouse structures made from impact resistant polymers that can withstand hailstorms and following debris without breaking protecting crops inside

Polymer greenhouses

Explain the importance of optical properties in your own words

Make it good

Describes the procedures and methods used to preserve agricultural product quality safety, and market ability until they are consumed or undergo additional processing

Post harvest handling

Sorting and grading

Detection of defects

It is a crucial sign of their quality and shelflife, making a big impact with professionals slide fruits and vegetables. Respiration rate is measured using optical sensors also.

Storage

It is where fruits and vegetables are packaged under ideal condition, based under optical qualities

Packaging

So this is a device that counts photons, or the amount of light that is absorbed after the light has passed through a sample solution

Spectrophotometer

Used to calculate concentrations, or the amount of a known chemical substance

Spectrophotometer

These are procedures and methods used to, and processed agricultural products into foods that are safe nutritious, and aesthetically pleasing

Food production

What are the methods in food production?

Ingredients selection, Process monitoring, Quality control

The best ingredients for food production and using optical sensors based in factors, like transparency, color, and texture

Ingredient selection

This is rare food products are processed including baking, frying cooking, and this is monitored using their optical properties

Process monitoring

Quality control

What is the importance of optical properties in problems solving our post harvest handling

It is material property that qualifies the ability of a substance to move through another substance via diffusion

Mass diffusivity

It is the process by molecules are particles moved from an area of higher concentration to an area of lower concentration

Diffusion

It is key property that characterizes the diffusion process

Mass diffusivity

What are the applications of mass diffusivity in agriculture?

It is where mass diffusivity is essential, understanding the movement of moisture within agricultural products during this process

Drying processes

It is the process in which mass diffusivity can be applied to predict moisture migration within stored agricultural products

Storage and shelf life

Understanding mass diffusivity is crucial for designing processes that preserve the quality of agricultural products

Quality preservation

Mass diffusivity is used in mathematical models in simulation to predict the movement of substances within agriculture products

Modeling and simulation

It can help optimize storage condition, drying processes, and other factors affecting product quality

Modeling

Seed, coating and treatment

It has a mass diffusivity of 1×10 raised to the power of -10 m² per second two 5 x 10 waist the power of -10 square m² per second at typical moisture level

Grains

Mass deficit of one by 10 raised to the power of -10 m² per second to 3 x 10 raised to power -10 m² per per second

Fruits

Up to 4 x 10 raise the power negative then square meter per second of mass diffusivity

Vegetables

1x10e—11 to 5x10e-11 Square meter per second

Wood

100

Optical properties