AG ENGG Review Class 2014 AGRICULTURAL PPROCESS ENGINEERING RUEL G.

PENEYRA
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1. Total amount of heat required to be
removed from the space in order to
bring it at the desired temperature is
a. heating load
b. cooling load
c. cooling capacity
d. none

2. Wall gain load is
a. Convection heat transfer
b. radiation heat transfer
c. conduction heat transfer
d. none

3. Heat that enters through transparent
material is
a. radiation
b. conduction
c. convection
d. none

4. Heat which people give-off in the space,
add
a. sensible load
b. latent load
c. both a & b
d. none

5. Thermal conductivity of insulating
material should be
a. less
b. more
c. moderate
d. none

6. Size of air-conditioning and refrigeration
equipment depends on
a. area to be cooled
b. product to be cooled
c. total amount of heat to be removed
d. none

7. Wall gain load is given by
a. Q= UAt
b. Q= mct
c. both a & b
d. none

8. When you open the door of cold storage,
air enters inside is
a. air change load
b. miscellaneous load
c. cooling load
d. none

9. A person at rest & at 20oC, gives-off
heat from the body is about
a. 160 kJ/h
b. 400 kJ/h
c. 240 kJ/h
d. none

10. Occupant load is
Select one:
a. product load
b. uncountable load
c. miscellaneous load
d. none

11. A grain sprouts only when its moisture
content exceeds certain limit of moisture
content of --------------.
a. 40-45%
b. 50-55%
c. 30-35%
d. None of these

12. The life of a stored grain is regulated by
the -------------- -------------- and by the
interaction between temperature and
moisture.
a. Grain-type
b. seed-borne micro flora
c. both
d. None of these

13. -------------- is fairly easy to apply in small
farm storage for estimating quantitative
loss during storage.
a. Count and weigh method
b. Thousand Grain Mass Method (TGM)
c. Standard Volume Weight Method (SVM)
d. None

14. Yellowing of rice is an example for -------
------------- loss during storage.
a. Qualitative
b. Quantitative
c. Both
d. None of these

15. Standard Volume Weight Method (SVM)
is used for estimation of ------------------
loss during storage.
a. Qualitative
b. Quantitative
c. Both
d. None of these

16. During storage the temperature should
be kept as ----------as possible.
a. Low
b. High
c. Ambient
d. None of these
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17. In storage structures minimum--distance
should be maintained around the stacks.
a. 1 m
b. 1.5 m
c. 2 m
d. 2.5 m

18. Aeration helps in lowering the-------------
inside the storage structure.
a. Temperature
b. Humidity
c. Both
d. None of these

19. Relative humidity should be kept as ------
-as possible in grain storage facility.
a. Low
b. High
c. Can not be specified
d. None of these

20. Bad transport and loading practices (e.g.
use of hooks) may result in -----------------
---damage to produce.
a. Qualitative
b. Quantitative
c. Both
d. None of these

21. _________ storage is suitable for
preserving perishable commodities like
milk, meat, eggs, vegetables and fruits.
a. Refrigerated
b. None of these
c. Vaccum
d. Ambient

22. ________________ slow down the growth of
microorganisms and the rate of chemical
(including enzymatic) changes in food
storage.
a. High temperatures
b. Low temperatures
c. Both (a) and (b)
d. None of these

23. The benefits of aeration are :
a. Reduces moisture accumulation
b. Prevents storage odour
c. Application of fumigation
d. All of the above

23. The process of moving air at low flow
rate through stored grain to maintain its
quality is known as
a. Respiration
b. Curing
c. Aeration
d. None of these

24. Design velocity for cross-section of
aeration duct is generally:
a. 30 m/s
b. 10 m/s
c. 5 m/s
d. 20 m/s

25. Process of moving atmospheric air
through stored grain for its preservation
without turning is known as
a. Aeration
b. Drying
c. Cooling
d. None of the above

26. Ventilation is done in seed storage
when:
a. Outside temperature is less and relative
humidity is more
b. Outside temperature is more and relative
humidity is less
c. Both outside temperature and relative
humidity are high
d. Both outside temperature and relative
humidity are low

27. The respiration in grains, during the
storage period, causes a dry matter loss
of
a. 15% or more
b. 1% or more
c. 5% or more
d. 10% or more

28. Respiration is a process of slow
combustion of carbohydrates in
presence of oxygen in living system to
produce
a. Energy
b. Temperature
c. Vitamin
d. Mineral

29. The migration of moisture in stored
grain takes place due to change in
a. Temperature
b. Humidity
c. Velocity
d. Pressure

30. In winter season due to the increase in
grain moisture, spoilage takes place at
----------------- the bin.
a. None of these
b. Middle
c. Bottom
AG ENGG Review Class 2014 AGRICULTURAL PPROCESS ENGINEERING RUEL G. PENEYRA
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d. Top
Question 5
Not answered
Marked out of 1.00
31. In summer season due to the increase in
grain moisture, spoilage takes place at
-----------------the bin.
a. Top
b. Bottom
c. None of these
d. Middle

32. High temperatures and humidity during
maturation of corn are conducive to
formation.of
a. Pest
b. aflatoxin
c. Fungal
d. None of these

33. Maize and Paddy crops to be harvested
at more than ______%, moisture levels is
not suitable for storage.
a. 25
b. 15
c. 10
d. 20

34. The optimum temperatures for the
growth and multiplication of insects in
stored grains are
a. 35-42 C
b. None of these
c. 15-22 C
d. 25-32 C

35. Favorable moisture content for insect
development is
a. 12-14 %
b. 16-20%
c. 22-26 %
d. 30-35%

36. Development of insects and mites is
decreased, respectively, at temperatures
less than.
a. 25 and 15 C
b. 20 and 10 C
c. 35 and 20 C
d. 15 and 5C

37. Ventilation or Aeration is the process of
moving the air through stored grain mass at
considerably
a. Very high air flow rates
b. None of these
c. Low air flow rates
d. High air flow rates

38. The Air flow rate for Silos are found
suitable for cooling of dry grains by
mechanical ventilation.
a. 0.8 litre/second/ton
b. 1.0 litre/second/ton
c. 1.4 litre/second/tone
d. 1.6 litre/second/ton

39. The Air flow rate for Sheds are found
suitable for cooling of dry grains by
mechanical ventilation.
a. 1.0 litre/second/tone
b. 1.6 litre/second/tone
c. 0.8 litre/second/tone
d. 1.4 litre/second/tone

40. The capacity of Flatbed type of dryer
varies from
a. 1 to 8 tons
b. 16 to 20 tons
c. 10 to 15 tons
d. 21 to 28 tons
41. The capacity of Re-circulating batch type
of dryer varies from
Select one:
a. 31 to 50 tons
b. 1 to 10 tons
c. 2 to 20 tons
d. 21 to 30 tons

42. The diameter of a pit silo is usually
limited to 6 m and its depth is kept
a. 6 to 7 times that of diameter
b. 2 to 3 times that of diameter
c. 4 to 5 times that of diameter
d. 7 to 8 times that of diameter

43. Sidewalls of trench silos are given
generally
a. 23 per cent slope
b. 20 per cent slope
c. 10 per cent slope
d. 33 per cent slope

44. Deterioration of cereal grains during
storage is caused by
a. Micro-organism
b. Rodents
c. Environmental factors
d. All of the above

45. The most common fumigant for storage
of cereals is
a. Aluminium phosphide
b. Ethylene dibromide
c. Zinc phosphide
d. DDT

AG ENGG Review Class 2014 AGRICULTURAL PPROCESS ENGINEERING RUEL G. PENEYRA
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46. Chemicals used to kill rats are
commonly known as
a. Rodenticides
b. Fungicides
c. Pesticides
d. None of the above

47. The rate of respiration of paddy
increases with increases in
a. Place of storage
b. Moisture content
c. Mass
d. Volume

48. An example of liquid fumigant is
a. Ethylene dibromide
b. Methyl dibromide
c. Aluminium phosphide
d. None of the above

49. Ventilation is done in seed storage when
a. Outside temperature is more and relative
humidity is less
b. Both outside temperature and relative
humidity are low
c. Both outside temperature and relative
humidity are high
d. Outside temperature is less and relative
humidity is more

50. The germination in stored seeds occurs
at a moisture content of
Select one:
a. 14 %
b. 50 %
c. 10 %
d. 20 %

51. The length of time in storage before seed
viability significantly declines is doubled
for every -------------- reduction in seed
moisture content.
a. 40%
b. 30%
c. 10%
d. 20%

52. Safe drying temperature for seeds
having moisture from 10-18 % is
a. 70 C
b. 50 C
c. 60 C
d. 40 C

53. Storage fungi affecting seeds grow most
rapidly at 30--32 C, but their growth
rate ----------------with decrease of
temperature.
a. Decreases
b. Increases
c. Not specified
d. None of the above

54. Temperature and time combination in
sharp freezing for foods are as
a. -15 to -29C and 3-72 h
b. -17 to -45C and 2 h
c. -17 to -34C and 10 h
d. None of these

55. Hermetic storage is a form of
a. Bio-generated modified atmosphere
b. Modified atmosphere
c. Controlled atmosphere
d. None of the above

56. Quick freezing of food is accomplished
by
a. Direct immersion in a refrigerant
b. Indirect contact with refrigerant
c. Air blast

57. In indirect contact method of quick
freezing, the temperature of refrigerant
is
a. -23.3C
b. -17.8C to -45.6C
c. -17.8C to -34.4C
d. None of the above

58. Optimum temperature of sharp freezing
used for frozen foods is
Select one:
a. -23.3C
b. -45.6C
c. -17.8C
d. None of the above

59. The reduction of O2 levels inside an
enclosed space (storage room or
polymeric film package) can be achieved
a. Biologically through respiration of the
food product
b. By replacing the atmosphere of the
storage space
c. Both of the above
d. None of the above

60. Constant levels of oxygen and carbon
dioxide are maintained in
a. Modified atmosphere storage
b. Hypobaric storage
c. Cold storage
d. Controlled atmospheric storage

AG ENGG Review Class 2014 AGRICULTURAL PPROCESS ENGINEERING RUEL G. PENEYRA
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61. The composition of following gases is
kept under control in CA storage
a. O2 and CO2
b. O2, N2 and CO2
c. O2 and H
d. O2 and N2

62. Concerns associated with CA or MA
technology include
a. Development of off-flavors
b. Increased softening in products
c. Development of physiological disorders
d. All of the above

63. During MA & CA storage improvements
in quality arise from
a. Reduction in the rates of metabolic
processes
b. Retardation of physiological aging
c. Enzymatic spoilage
d. All of the above

64. Length of storage for fruits and
vegetables is essentially dependent on:
a. Temperature
b. Humidity
c. Both (a) and (b)
d. None of these

65. ___________ is a unit operation in which
contaminating materials are removed
from the food material and separated to
leave surface of the food in a suitable
condition for further processing.
a. Cleaning
b. None of the above
c. Sorting
d. Grading

66. Small particulate foods may be
automatically sorted at high rates using
__________ controlled color sorting
equipment.
a. Thermally
b. Magnetically
c. Microwave
d. Microprocessor

67. Innovative methods in food processing-
Odd one out
a. Irradiation
b. Di-electric and infrared
c. Ohmic heating
d. Fermentation

68. Aspiration and flotation sorting use
differences in _______ to sort food
a. Volume
b. Density
c. Size
d. Pressure

69. In ___________, the prepared fresh material
is soaked in a thick liquid sugar solution
and/or a strong salt solution and then
the material is dried.
a. Evaporation
b. Drying
c. Dehydration
d. Osmo-dehydration

70. In which method there is little or no
heating of the food
a. Dielectric
b. Ohmic
c. Irradiation
d. Infrared

71. In which of the methods, heat is
generated within the product
a. Infrared and Dielectric
b. Dielectric and Ohmic
c. All of the above

72. Vibratory separators are used for
___________ in rice milling operation
a. Husk aspiration
b. Destoning
c. Whitening
d. Dehusking

73. The composition of bran, germ and
endosperm in wheat is
a. Bran-85%, Germ-12%, Endosperm-3%
b. Bran-3%, Germ-85%, Endosperm-12%
c. Bran-12%, Germ-3%, Endosperm-85%
d. Bran-8%, Germ-7%, Endosperm-85%

74. Water impregnated with _____ is used for
steeping of corn.
a. Chlorine
b. Carbon dioxide
c. Sulphur dioxide
d. Hydrogen Sulphide

75. Corn is usually harvested when its
moisture content is in the range of
a. 30-35%
b. 25-30%
c. 18-24%
d. 10-18%

76. For oil expression from oilseeds, the
pressure applied in hydraulic press in the
first and second stage respectively is:
a. 5 MPa(5-10 min), 28 MPa(5-10 min)
b. 15 MPa(5-10 min), 25 MPa(5-10 min)
AG ENGG Review Class 2014 AGRICULTURAL PPROCESS ENGINEERING RUEL G. PENEYRA
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c. 2 MPa(5-10 min), 20 MPa(5-10 min)
d. 28 MPa(5-10 min), 45 MPa(5-10 min)

77. Which of the following method is used to
lighten the dark colour of oil?

a. Deodorization
b. Bleaching
c. Winterization
d. De-gumming

78. A screw press of oil extraction consists
of a _________ main shaft.
a. Horizontal
b. Vertical
c. Diagonal
d. None of the above

79. Which of the following is not a Direct
Immersion Equipment for freezing of
Fruits & Vegetables?
a. Brine Freezer
b. Fluidized bed Freezer
c. Bartlett Freezer
d. Frog Freezer

80. At what temperature Cryogenic Freezing
takes place?
a. 0C
b. -100C
c. -196C
d. -8C

81. In Fruit canning, the head space should
not be more than
a. 2 cm
b. 0.6 cm
c. 1.6 cm
d. 1.0 cm

82. Which of the following statement in
canning is true?
a. The smaller the can, the greater is
processing time
b. The larger the can, the greater is
processing time
c. Size has no effect on processing time
d. None of the above

83. The preservation of food in common salt
is known as
a. Leaching
b. Pickling
c. Blanching
d. Syruping

84. Total Solids content in jam is
a. 60%
b. 68%
c. 75%
d. 55%

85. Complete removal of all suspended
material from fruit juice is called as:
a. Clarification
b. Filtration
c. Bleaching
d. Settling

86. _________ salts generally used in curing of
meat which also gives inhibitory effect
on Clostridium botulinum.
a. Common salt
b. Nitrite
c. Salt and sugar
d. Potassium salt

87. The colour of meat depends upon the
chemical state of?
a. Myoglobin
b. Carotene
c. Globulin
d. None of the above
88. The method of cooking meat by direct
radiant heat (open fire of a gas flame, live
coals or electric oven) is__________.
a. Drying
b. Roasting
c. Broiling
d. Frying

88. _________ is the method of cooking meat in
which the meat is placed in a kettle or
vessel with sufficient quantity of water
to cover the meat.
a. Frying
b. Roasting
c. Stewing
d. Pressure cooking

89. ________ method in which the fish is
packed in concentrated salt solution and
allowed to keep for 8-10 days for
pickling?
a. Wet salting
b. Canning
c. Dry salting
d. Freezing

90. Fish oils are richest sources of vitamin?
a. Vitamin A and D
b. Vitamin C and K
c. Vitamin B and D
d. Vitamin K and A

AG ENGG Review Class 2014 AGRICULTURAL PPROCESS ENGINEERING RUEL G. PENEYRA
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91. In freezing process the fish is frozen
down to temperature of?
a. -28 to -300C
b. -50C
c. 5-100C
d. -100C

92. Most widely used method of fish drying
is ________.
a. Tray drying
b. Sun drying
c. Vacuum drying
d. None of the above

93. The removal of bran and husk together
is called
a. Hulling
b. Shelling
c. Polishing
d. Milling

94. Communition means:
a. Extraction
b. Leaching
c. Size reduction
d. Distillation

95. Degree of grinding is defined as:
a. the ratio of surface area of feed to surface
area of ground product
b. the ratio of surface area of ground
product to surface area of feed
c. the ratio of bran removed in polishing of
rice and the wholeness of kernel
d. the ratio of hulled grain obtained to the
total amount of feed grain

96. Size reduction increases the
a. Surface area
b. Particle size
c. Reduces particle size
d. Particle size
e. Increases volume

97. Extraction of oil from oilseeds is an
example of
a. Impact
b. Crushing
c. Cutting
d. All of above

98. Grinding is a process of
a. Drying
b. Packaging
c. Polishing
d. Size reduction

99. Energy required to grind a material is
express by:
a. Ficks law
b. Newtons law
c. Kicks law
d. Stocks law

100. Shearing is the process of size
reduction which combines
a. Impact and Crushing
b. Impact and Cutting
c. Cutting and Crushing
d. Impact and Cutting

101. Which law gives good result for fine
grinding?
a. Bonds law
b. Ritingers law
c. Kicks law
d. All of above

102. In grinding operation, the concept of
Work Index was propotional to
a. Bonds law
b. Ritingers law
c. Kicks law
d. All of above

103. Which of the following is the reason
for agitating liquids
a. Dispersion of gas within liquid
b. Mixing of two or more liquids
c. Heat Transfer
d. All of the above

104. Three mechanisms that have been
recognized in solid mixing are?
a. Shear, Friction and Turbulence
b. Conduction, convection and radiation
c. Convection, Diffusion and Shear
d. None of the above

105. Which mixing is caused by the
random motion of powder particles?
a. Shear
b. Diffusion
c. Convective
d. Conductive

106. Which type of mixing is beneficial in
both batch and continuous operations?
a. Shear
b. Diffusion
c. Convective
d. Conductive

107. The capacity of the conveyor should
be _______ in relation the weight of
transported product.
a. Low
AG ENGG Review Class 2014 AGRICULTURAL PPROCESS ENGINEERING RUEL G. PENEYRA
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b. High
c. Equal
d. depending upon the material

108. Spillage has relation with_________
material handling device

a. Bucket elevator
b. Belt conveyor
c. Screw conveyor
d. Pneumaic conveyor

109. Which material handling device
generally is used in stone crushing
industry?
a. Bucket elevator
b. Belt conveyor
c. Screw conveyor
d. Pneumaic conveyor

110. ____________ is to be taken in to
consideration to select the conveying
device.
a. Location of the plant
b. Availability of the labor
c. Characteristics of the material
d. Capacity of the plant

111. Material handling is concerned with:
a. Movement
b. Time and Place
c. Quantity and space
d. All the above

112. Troughing idlers with 35 and 45
through are used for transportation of
a. Light weight material
b. Heavy weight material
c. All types of materials

113. The capacity of a troughed belt
conveyor is 40 m
3
/h. The cross-sectional
area for 20 surcharge angle of 30.5 cm
wide belt is 0.0072 square meter. The
belt speed will be:

Select one:
a. 40 m/min
b. 80 m/min
c. 120 m/min
d. 93 m/min

114. The conveyor system comparatively
cheaper is:
a. Screw conveyor
b. Belt conveyor
c. Chain conveyor
d. Pneumatic conveyor

115. Spacing between two idlers is should
not exceed:
a. 1.0 m
b. 1.2 m
c. 1.5 m
d. None of above

116. For grain conveying through belt
conveyors, the belt speed should be in
the range of:
a. 0.1to 0.5 m/s
b. 2.5 to 2.8 m/s
c. 10.5 to 15.0 m/s
d. 20 to 25 m/s

117. For conveying of paddy on belt, the
most suitable trough angle is
a. 20
b. 30
c. 40
d. 10

118. In bucket elevator, the material
discharge chute is situated at:

a. Bottom
b. Top
c. Lower half but not at bottom
d. Upper half but not at top

119. In bucket elevator, the pulley width
should be wider than the belt by:
a. 10-20 mm
b. 50-60 mm
c. 80-100 mm
d. 120-150 mm

120. Centrifugal discharge is used in:
a. Belt conveyor
b. Chain conveyor
c. Screw (auger) conveyor
d. Bucket elevator

121. The bucket elevators capacity
mainly depends on;
a. bucket size
b. conveying speed
c. bucket spacing
d. all of above

122. The shape of trough in screw
conveyor is used as:
a. U-shaped
b. L-shaped
c. V-shaped
d. J-shaped

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123. The theoretical volumetric flow rate
of a horizontal screw conveyor is 1500
m
3
h
-1
. The rotational speed of the screw
conveyor is 50 rpm. The pitch of the
screw in mm is:
a. 150
b. 340
c. 590
d. 950

124. A horizontal screw conveyor of length 2
m conveys wheat grain having bulk density
of 680 kg m-3 .The screw diameter, shaft
diameter and pitch of the screw are 0.5 m,
0.3 m and 0.45 m respectively. If the screw is
completely filled with the grain and rotates
at 60 rpm, the capacity of the screw
conveyer is:
a. 259.2 m
3
h
-1

b. 203.6 m
3
h
-1

c. 4.32 m
3
h
-1

d. 3.39 m
3
h
-1


124. The capacity of screw conveyor is
influenced by
a. screw diameter
b. inclination of the screw
c. shaft diameter
d. all of above

Useful Information

SCREW CONVEYOR The theoretical conveyance
capacity of the screw conveyor can be calculated by
the following equation.

Capacity =
Where,
D = screw diameter, m
d = shaft diameter, m
p = pitch, m
n = rpm

The power requirement of screw conveyors for
horizontal operation may be deternimined by the
following equation.



Where,
Q = conveyor capacity,
L = conveyor length, m
W = bulk material weight,
F = material factor



BELT CONVEYOR

The capacity of belt conveyor can be determined by;

Volumetric Capacity = (area of cross-section) x (belt-
speed) x 60

Mass Capacity = (bulk density

x Volumetric capacity) /
1000

Where,

Capacity is in t/h
Bulk density is kg/m
3

Volumetric capacity is m
3
/h
Cross sectional area in m
2

Belt speed in m/min

A trough angle of 20 is best suited for paddy as paddy
forms a surcharge angle of 20 and most other grains
also. Other common trough angles are 30 and 45.


BUCKET ELEVATOR