BIRSA AGRICULTURAL UNIVERSITY
END-TERM EXAMINATION
301
ubject: Post-Harvest Engineering Course no. : Ag, Engg. -
redit: 1+1 Full Marks: 50
Duration: 2 hours
kollno:
Part- A
(15)
Fillinthe blanks with appropriate words: (Answer any 15 questions) to
exposed
Thin layer drying refers to drying a with the entire surface
air over the product. and
) The volume of the drying zone in deep bed drying depends on the
of entering air.
two important
) The and the of the flowing air are the
parameters which determine the quality of the dried product.
on the intended use of the
) Maximum of the drying air depends
Content
) The biological products are classified on the basis of their initial
at the of harvest.
process.
) The temperature and play an important role in
) Husk content in paddy is ncarly %.
recovery in par boiled paddy is than raw paddy.
h) Head
i) cooking of soaked paddy by heat treatment is
content for milling of paddy is %wb.
) Ideal
with fall in the temperature.
k) The rate of drying
dried in conduction
) Agitation is done for getting
drying
m) A high of drying air may be used for relatively dry
type
n) Tray dryers are examples of
for drying of
o) Contact drying is not very
per unit of power used
p) Heated air drying has higher drying
with drying rate.
a) Natural air drying assistance of dehumidifiers if the
humidity is high.
) With the help of agitators in conduction
drying rate may be achieved.
s) Sun drying no fuel or mechanical
season because of its
t) Sun drying is difficult during
(10)
2. Choosethe correct alternative: (Ansver any 20 questions)
) Content of starch (in percent) in maize is approximately: (d) 80
(a) 50 (b) 60 (c) 70
ii) In traditional mills, yield of split pulses are:
(d) 85-90%
(b) 75-80% (c) 80-85%
(a) 65-75%
iii) Pulses are major source of: (d) Vitamin C
(b) Protein (c) Vitamin A
(a) Carbohydrate
wetting and drying after sun drying,
iv) For conditioning the pulses by alternate
moisture is added to the tune of:
(c) 5.5% (d) 6.5%
(a) 3.5% (b) 4.5%
heated air at temperature 45°C is employed,
v) In a deep layer drying system if
each layer thickness recommended is: (d) 1.25to 1.5m
(c) 1.0to 1.25m
(a) 0.45m or less (b) 0.5to 1.0m
dehumidification if the atmospheric humidity is:
vi) Natural air drying needs (d) Very high
(a) low (b) Intermediate (c) High
unit of grain as compared to sun drying is
vii) The cost of mechanical drying per
relatively:
(b) Lower (c) Optimum (d) No change.
(a) Higher
fact equal to:
vii) One unit of electricity is in (c)One kilowatt-hour
(a) One kilowatt (b) One horsepower
(d) One horsepower-hour
have the identical numerical values for
ix) Celsius and Fahrenheit temperature scales
a temperature of:
(b) -40° C (c) -212 °C (d) 32° C
(a) 0° C
temperature rarely exceeds:
x) In batch dryer the air
(b) 42° C (c) 45° C (d) 48° C
(a) 40° C
What is the safe moisture content for grain storage: (d) 22
(a) 10 (b) 15 (c) 18
using batch-in-bin dryer is limited upto:
xii) The drying temperature for (c) 60° C
(d) 65°C
(a)S0° C (b) 55° C
of grain to be dried in the sun is : (d)22m²
ii) Area required for one tonne (c)20 m
(a) 10m² (b) 15 m²
during sun drying of
THhe reduction of moisture percent in afavourable day
xiv)
grains may be to thetune of : (d) 7 to 8%
(a) 1to 2% (b)3 to 4% (c) 5 to 6%
method(s) is/are used:
xV) For size reduction, the following (d) All of the
above.
(c) Compression
(a) Cuting (b) Crushing
limited to:
drying of the food grains, the thickness of the layer is
xvi) In thin layer (c) 20 cm
(d) 30cm
(a) 10cm (b) 15 cm
xvii) Food spoilage occurs due to: (c) Yeasts (d) All of the
above
(a) Bacteria (b) Molds
developed in:
xviii) LSU type dryer was (c) India
(d U.S.A.
(a) Egypt (b) Israel
one year is:
moisture content of paddy (w.b.) for storage over
xix) Safe (c) 14%
(d) 16%
(a) 10% (b) 12%
content of corn for storage is:
xx) The safe moisture (c) 14% (d) 15%
(a) 12% (b) 13%
by:
grains during storage is caused(c) Environmental factors
Xxi) Deterioration of food
(b) Rodents
(a) Micro-organism
(d) All of the above
paddv is:
The percentage of bran received from (d) 20
Xxii) (c) 15
(b) 10
(a) 5
stored at :
Xxii) Paddy is normally (c) 15% M.C.(d.b.)
(b) 12% M.C.(w.b.)
(a) 12% M.C.(d.b.)
(d) 15% M.C.(w.b.)
the timeof milling should be in the range of:
paddy at
Xx0V) The moisture content of (c) 13-14% (d) 16-18%
(b) 11-12%
(a) 9-10% should be:
paddy grains for higher yield
harvesting moisture content of
XXV) The optimum (b) 20-22% (c) 22-24% (d) 24-26%
(a) 18-20%
2Correct the following
a) Parboiling of paddy statements, if required:(Answer any 15
is not a hydrothermal questions) (15)
h) Parboiling is a well
treatment.
developed post milling treatment.
c) Rice bran obtained from
parboiled paddy gives less oil percentage.
d) In deep bed dryers the depth of
seed is kept below 1.8 meters.
e) In comparison, the rubber roll shellers give
more head rice than hullers.
) Drying rate of grains
decreases with the time of drying.
g) LSUdryers is a batch type dryer.
h) Thin layer is limited to 22 cm grain depth.
i) Drying rate is dependent on air velocity.
i) In rubber roll shellers, the clearance between the rolls is
fixed.
k) Parboiling of paddy is not a hydrothermal treat1ment.
I) Parboiling is a well developed post milling treatment.
m) Rice bran obtained from parboiled paddy gives less oil percentage.
n) In deep bed dryers the depth of seed is kept below 1.8 meters.
o) In comparison, therubber rollshellers give more head rice than hullers.
p) Drying rate of grains decreases with the time of drying.
q) LSUdryers is a batch type dryer.
r) Thin layer is limited to 22 cm grain depth.
s) Drying rate is dependent on air velocity.
t) In rubber roll shellers, the clearance between the rolls is fixed.
PART -B
(3 x 2)
I. Answer any two of the following questions:
for drying.
a. Enlist the inportance of carly harvest
and mode of heat transfer
b. Classify the drying methods as per nature of resources
C. Enlist the advantages of Parboiling.
questions: (2 x 2)
II. Answer any tvo of the following
a. Name any eight types of dryers.
and drying of parboiled paddy.
b. Write short notes on Traditional method of Parbo1ling
(Non-mixing) type dryer.
C. List the advantages and disadvantages of RPEC
BIRSA AGRICULTURAL UNIVERSITY
END-TERM EXAMINATION
Subject: Post-Harvest Engineering Course no. :A E-302
Credit : 1+1 FullMarks : 50
Questionsmust be
Roll no: Objectivetype questionsheetitself. Pass marks :15
answered in the
Part - A
(1x15=15)
1, Fill in the blanks with appropriate words: (Answer any 15 questions)
of excess from grain
i) Drying is the process of
mass.
ii) The problem in stored grain safety is excess
in it.
materials.
Grains are in general and
iii) surface of the tube
iv) In conduction drying the grains in contact with
heat.
is slow.
In supplemental heat drying the drying
Heated air drying has higher drying per unit of power used
vi)
with drying rate.
Natural air drying asistance of dehumidifiers if the
vii)
humidity is high.
conduction
vii) With the help of agitators in
drying rate may be achieved.
no fuel or mechanical
ix) Sun drying
season because of its
x) Sun drying is difficult during with the entire surface
drying a
xi) Thin layer drying refers to
over the product.
exposed to air
in deep bed drying depends on the
xii) The volume of the drying zone
of entering air.
and
and the of the flowing air are the two important
xii) The
quality of the dried product.
parameters which determine the intended use of
of the drying air depends on the
xiv) Maximum
the
are classified on the basis of their initial
xv) The biological products
of harvest.
content at the
xil)
Xvi)
The temperature and
play an important role in xii
process.
xvii) Husk
xviii) Head content in paddy is nearly %.
recovery in par boiled paddy is than raw
paddy.
xix)
XX) COoking of soaked paddy by heat treatment 1s
Ideal
content for milling of paddy is %wb.
2.
MuBtiple choice: (Answer any 20 (0.5x20=10)
Safe moisture content
questions)
of paddy (w.b.) for storage Over one year is:
(a) 10%
(b) 11% (c) 12% (d) 13%
i1) Food spoilage occurs
due to:
(a) Bacteria
(b) Molds (c) Yeasts (d) All of the above
iii) LSU type
dryer was developed in:
(a) India
(b) England (c) USA (d)Canada
iv) In thin
layer drying of the food grains,the thickness of the layer is limited to:
(a) 5cm
(b) 10cm (c) 15cm (d) 20cm
) For size
reduction, the following method(s) is/are used:
(a) Cutting (b) Crushing (c) Compression (d) All of the above.
vi) The safe
moisture content of corn for storage is:
(a) 12%
(b) 13% (c) 14% (d) 15%
vii) Deterioration of food
grains during storage is caused by:
(a) Micro-organism (b) Rodents (c) Environmental factors
(d) All of the above
Viii) The percentage of bran
received from paddy is:
(a) 5 (b) 10 (c) 15 (d) 20
ix) Paddy is normallystored at :
(a) 12% M.C.(d.b.) (b) 12% M.C.(w.b.) (c) 15% M.C.(d.b.)
(d) 15% M.C.(w.b.)
x) The moisture content of paddy at the
time of milling should be in the range
(a) 9-10% of:
(b) 11-12% (c) 13-14%
xi) The optimum harvesting (d) 16-18%
be: moisture content of paddy grains for higher yield should
(a) 18-20% (b) 20-22% (c) 22-24% (d) 24-26%
approximately:
Content of( starch (in percent) in maize is
xi)
(b) 60 (c) 70 (d) 80
(a)50
traditional mills, yield of split pulses are:
xü) In (c) 80-85% (d) 85-90%
(a)65-759% (b) 75-80%
major source of:
than raw iv) Pulses are (c) Vitamin A (d) Vitamin C
(a) Carbohydrate (b) Protein
drying after sun drying,
For conditioning the pulses by alternate wetting and
owb. moisture is added to the tune of:
(a) 3.5% (b) 4.5% (c) 5.5% (d) 6.5%
20-10)
xvi) In a deep layer drying system if heated air at temperature 45°C is employed
each layer thickness recommended is:
(a) 0.45m or less (b) 0.5to 1.0m (c) 1.0to 1.25m (d) 1.25to 1.5n:
is:
he above yuii) Natural air drying needs dehumidification if the atmospheric humidity
(a) low (b) Intermediate (c) High (d) Very high
wvii) The cost of mechanical drying per unit of grain as comnpared to sun drying is
Canada
Ito:
relatively:
Ocm
(a) Higher (b) Lower (c) Optimum (d) No change.
e above.
xÍx) One unit of electricity is in fact equal to:
(a) One kilowatt (b) One horsepower (c) One kilowatt-hour
5% (d) One horsepower-hour
Xx) Celsius and Fahrenheit temperature scales have the identical numerical values for
a temperature of:
(a) 0° C (b) -40° C (c) -212 °C (d) 32° C
xxi) In batch dryer the air temperature rarely exceeds:
(a) 40° C (b) 42° C (c) 45° C (d) 48° C
Xxii) What is the safe moisture content for grain storage:
(a) 10 (b) 15 (c) 18 (d) 22
xxiii) The drying temperature for using batch-in-bin dryer is limited upto:
e of: (a) 50° C (b)55° C (c) 60° C (d) 65° C
-18%
Xxiv) Area required for one tonne of grainto be dried in the sun is:
dshould (b) 15 m² (c) 20 m (d) 22 m'
(a) 10m²
-26%
XXv) The reduction of moisture percent in a favourable day during sun drying of
grains may be to the tune of:
(a) 1to 29% (b) 3 to 4% (c) 5 to 6% (d) 7 to 8%
3. Correct the following statements, ifTrequired:(Answer any 15 questions)(1x15=15)
i) The efficiency of drying decreases with rise inthe air temperature.
i) When agitation is done less uniform dried product are achievedin conduction
iii)
drying.
Ahigh temperature of drying air may be used for relatively dry grain.
1v) Tray dryers are
v)
examples of batch dryer.
Contact drying is very efficient.
VI) Supplemental heat drying is independent of
weather.
vii) Heated air drying has low drying capacity per unit of air mass.
vii) Radiation drying is based upon heat absorption bythe grain mass from the sun-rays.
ix) Thinner the grain layer slower the drying.
x) Sun drying requires smaller
area.
xi) Parboiling of paddy is not a hydrotnermal reatimenl.
Xi1) Parboiling is a well developed post milling treatment.
Xl1) Rice bran obtained from parboiled paddy gjves less oil percentag.
XIV) In deep bed dryers the depth of seed is kept below 1.8 meterS.
XV) In comparison,the rubber roll shellers give more head rice than hullers.
XVi) Drying rate of grains decreases with the time of drying.
xvii) LSUdryers is a batch type dryer.
xvii)Thin layer is limited to 22 cm grain depth.
xix) Drying rate is dependent on air velocity.
xx) In rubber rollshellers, the clearance between the rolls is fixed.
PART -B
I. Answer any two of the following questions: (3 x 2-6)
1. Enlist the importance of early harvest for drying.
2. Classify tlhe drying methods as per nature of rusources and niode uf heat iransfer.
3. Enlist the advantages of Parboiling.
II. Answer any two of the following questions: (2 x 2=4)
1. Name any eight types of dryers.
2 Write short notes on Traditional method of Parboiling and drying of parboiled
paddy.
3. List the advantages and disadvantages of RPEC (Non-mixing) type dryer.
