Crop Processing and Allied Subjects (Refrigeration, Thermodynamics, and Heat

transfer)

MULTIPLE CHOICE

1. At the critical point, the quality is

a. zero b. unity c. one-third d. two-third e. indeterminate
ANS: E PTS: 1

2. An ideal gas is compressed isothermally. The enthalpy change is

a. always negative d. sometimes positive
b. sometimes negative e. always positive
c. zero
ANS: E PTS: 1

3. Heat is transferred directly from a hot reservoir to a colder reservoir. The process
a. is reversible d. both reversible and irreversible
b. is irreversible e. is indeterminate
c. could be either
ANS: B PTS: 1

4. Select the material with the highest thermal conductivity.

a. air c. glass e. water
b. copper d. steel
ANS: B PTS: 1

5. Air at 20°C blows over a hot plate 50 by 75 cm maintained at 250°C. The convection heat transfer
coefficient is 25 W/m2 C. The heat transfer is
a. 21.6 KW b. 216 KW c. 2.16 KW d. 2.2 KW e. 2.16 MW
ANS: C PTS: 1

6. Consider a 10 cm wall made of polyurethane board (K=0.0260 w/m.K) Which is exposed to still air
(h=9.37 w/m2 K) on the insidr and the outer surface exposed to 24 km/h wind/h wind (h=34 W/m2K )
a. 0.075 b. 0.52 c. 1.92 d. 5.73 e. 13.24
ANS: C PTS: 1

7. Two infinitely black plates at 800°C and 300°C exchange heat by radiation. The heat transfer per unit
area (kW/m2) is
a. 1.4 b. 12.0 c. 23.0 d. 40.0 e. 69.0
ANS: E PTS: 1

8. A Carnot refrigerator operates between 0°C and 30°C. What fraction of the cooling effect (kW) is
required as the work input?
a. 0.00 b. 0.11 c. 0.88 d. 1.00 e. 9.10
ANS: B PTS: 1

9. In an “ideal” situation, what is the COP of a refrigeration cycle that is operating between minus 40°C?
 a. 0.5 b. 0.0 c. 3.0 d. 5.0 e. 7.0
ANS: C PTS: 1

10. The COP of a given standard refrigeration system is given by:

a. temperature at evaporator over temperature at compressor
b. heat at condenser over work at compressor
c. heat at evaporator over work at compressor
d. work at compressor over heat at condensor
e. work at compressor over heat at evaporator
ANS: C PTS: 1

11. Consider a standard vapor compression cycle:

Enthalpy at the suction of the compressor = h1
Enthalpy at the discharge of the compressor = h2
Enthalpy at the entrance of the expansion valve = h3
Enthalpy at the exit of the expansion valve = h4
The refrigerating effect can be expressed as
a. h2 - h1 b. h3 - h1 c. h4 - h2 d. h3 - h2 e. h4 - h3
ANS: B PTS: 1

12. Severe physiological disorders that develops because of exposure to low but not freezing temperatures
are classified as
a. chilling injury c. desiccation e. shieveling injury
b. dehydration d. deterioration
ANS: A PTS: 1

13. How much ice is needed to cool a gallon of punch from 20°C to 4°C. Assume specific heat of punch is
4.23 kJ/kg C, heat of fusion of ice is 335 kJ/kg and ice initially at freezing temperature.
a. 0.4 b. 0.7 c. 1.0 d. 2.5 e. 3.5
ANS: B PTS: 1

14. Find the vapor pressure (partial pressure) of water in the air if the total pressure = 101.325 kPa,
relative humidity = 50%, saturation pressure at 30 kPa
a. 15.0 kPa b. 30.0 kPa c. 50.0 kPa d. 71.3 kPa e. 86.3 kPa
ANS: A PTS: 1

15. Two just saturated air-vapor mixture are throughly mixed. The final stage of the mixture is
a. still saturated c. completely condensed out e. no way to tell
b. unsaturated d. partly condensed out
ANS: D PTS: 1

16. Generally, palay can be stored safely up to 2 to 3 months at moisture content of

a. 28% b. 24% c. 18% d. 14% e. 10%
ANS: D PTS: 1

17. The recommended temperature for long term storage of fresh food products is
a. ambient temperature d. just below freesing
b. just above freezing e. at low freezing temperature
 c. at freezing point
ANS: B PTS: 1

18. Determine the quantity of corn in kilogram at 30% (d.b.) required to give 1 metric ton at 14% (w.b.)?
a. 260 b. 860 c. 1000 d. 1120 e. 1230
ANS: D PTS: 1

19. How much liter of kerosene is needed to dry 1 ton of palay from 30% to 14%? Assume latent heat
vaporization is 2500 kJ/kg; heating value of kerosene is 43 MJ/kj; specific gravity is 0.8 and efficiency
of 80%.
a. 11 b. 13 c. 17 d. 21 e. 46
ANS: C PTS: 1

20. Which conveying equipment can best carry materials vertically?

a. belt b. bucket c. chain d. pneumatic e. screw
ANS: B PTS: 1

21. The expression used to indicate the amount of bran removed in the milling process is called
a. bran recovery c. head rice recovery e. milling recovery
b. degree of milling d. milling percentage
ANS: B PTS: 1

22. The amount of foreign materials or impurities from a sample of paddy which is usually expressed as
percentage is called
a. chaff c. immature grains e. scalper
b. dockage d. purity
ANS: B PTS: 1

23. The total amount of bran (in percentage) relative to the total weight of palay is about
a. 2 b. 5 c. 10 d. 14 e. 20
ANS: C PTS: 1

24. The average yield per hectare (tons/ha) of palay in the Philippines is about
a. 0.5 b. 1 c. 3 d. 5 e. 15
ANS: C PTS: 1

25. A type of dryer wherein the flow is transverse to the direction of flow of the product being dried is
called
a. batch b. circulating c. concurrent d. counter-flow e. cross-flow
ANS: E PTS: 1

26. A measure of moiture content of air is expressed as a percentage. It is the ratio of the weight of water
vapor in a given volume of air at a given temperature to the maximu quality of water vapor of air could
hold at the same temperature. It is called
a. absolute humidity
b. critical moisture content
c. equilibrium moisture content
d. relative humidity
 e. saturation moisture content
ANS: D PTS: 1

27. The process of mixing two or more different products together, such as grains and supplement, to
obtain desired food ratio or the process of mixing different quantities of the product with different
moisture content to obtain final mass with a uniform moisture content is called
a. blending b. drying c. grading d. tempering e. turning
ANS: A PTS: 1

28. A rice miller buys 1 ton dried clean palay at P12/kg. assuming that his cost of operation is P3/kg
milled rice, how much should he sell (P/kg) to break-even? Neglect by-products and assume milling
recovery of 64%.
a. 14 b. 18 c. 20 d. 22 e. 24
ANS: A PTS: 1

29. Equalization of moisture or temperature throughout the product, bringing to a desired moisture content
or temperature for processing is called
a. drying b. tempering c. curing d. aeration e. dehydration
ANS: B PTS: 1