DEFINITION OF TERMS INCLUDING NUMERICAL VAUES

USED IN CROP PROCESSING

TECHNICAL TERMS

1. Absolute Humidity- it is also called specific humidity. It is the actual quantity of water
vapor per unit volume of air.

2. Adiabatic process- it is the process of compression and expansion of gases without loss
or gain of heat.
3. Aeration- it is the movement of air through the grains with low air flow rates for purposes
other than drying to maintain of improve its value. The movement of air so as to bring
about contact with all portions of a liquid or solid.
4. Agro-industrial process engineering- the utilization of engineering principles and practices
in the fields of agricultures and industry. Industry productions or services. It covers the
post-production technology as well as the applications involved in manufacture.
5. Agro-industrial processes- the study of the process involved after harvesting agricultural
products.
6. Air Atomizing Burner- a device for mixing air and fuel with the proper proportions for
combustion, with the flame adjacent to the burner.
7. Air-blast Freezing- a method of removing moisture from a product by sublimation by a
rapidly moving stream of air which is usually blown by a fan.
8. Air-fired curing Barn- a type of barn wherein heated air supplied inside the barn is
conveyed to cure tobacco leaves for drying.
9. Air flow multi meter-a multipurpose device which measures air flow rate during facility
evaluation such as rice mill, thresher, and dryer.
10. Airtight storage- a storage system which uses a completely sealed filled silo. Most useful
for longer storage of animal feed grain but not for seed grain
11. Air velometer- an instrument that measures air flow rate.
12. Analytical balance- an instrument that measures air flow the weight of grains accurately.
13. Angle of repose- the maximum horizontal angle an object can retain on its inclined
position without tending to slide.
14. Annealing- originally is a term implying heating to some elevated temperature holding
slow cooling to put the metal in a soft condition.
15. Anti-coagulants- a substance or agent which prevents or counteracts the coagulants like
blood.
16. API- it is the Baume scale used by American Petroleum Institute (API).

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API = 141.5/y-131.5 Where: y is the specific gravity

17. Aspirator-it is a device resembling in ejector in which air passes through nozzles, whose
outline conforms to the vena contrata. This device induces a suction current in
connection pipe and exhausts the air thus creating a high vacuum.
18. Aspiration of Blower Loss- ejection of the air through a nozzle, so that an exhaust of air
is produced wherein part of the product is carried by this air current.
19. Atmospheric condition- a condition of the atmosphere wherein the pressure exerted as
total pressure is equal to barometric pressure or the natural state of atmosphere.
20. Autoclave- an apparatus fir sterilizing foods or materials by steam under pressure.
21. Axial flow thresher- an IRPI developed thresher with 12 to 20 cavans per hr. capacity.
Allows the stalk to circulate around the spike-tooth cylinder 3 ½ times in a helical path for
maximum separation. Weight about 450kg. and driven by a 7 to 9 Hp engine and needs
three men to operate.
22. Backward-curve Fan Blade- blade of a backward centrifugal fan mounted on the outer
periphery in the leading edge on the inner part of the periphery.
23. Bagasse- the residue of sugarcane or sugar beets after the juice has been extracted. It is
used for fuel, livestock feed and can be made into a finer board for construction
purposes.
24. Barometric Pressure- the amount of pressure of the atmosphere as measured by a
barometer. It is measured in atm., cm., or in. of Hg and sometimes inches or feet of
water. One atm. Is a pressure equivalent to 76 cm of water 32 degrees Fahrenheit.
25. Bag storage- the system of storing cereal grains with the use of sacks as containers.
26. Bag trier- an instrument used for sampling grains in bag storage.
27. Batch Dryers- bins with heaters designed for rapid drying of crop material. In this dryer,no
grain movements of agitations within the drying chamber is involved
28. Belt Horsepower- the power of an engine as measured at the belt pulley.

Bhp = SF/33,000 Where: 33,000 is in ft /min per Hp.

S is velocity in ft/min.F is pull of belt in lbs.

29. Biomass measuring tape- an instrument that measures linear dimension of samples
subject for study.
30. Binlid-bits of pieces of rice which pass through the lid or small perforation of the rice mill.
The small broken are known as binlid. Corn by-products are known as corn wilding.

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31. Bin storage system- indoor silos which maybe of rectangular type with flat-floor elevation
of cylindrical type with cross-flow aeration. For installation within existing sack storage
buildings.
32. Bio-mass gas- consists of gas (methane and carbon dioxide) with some hydrogen,
nitrogen and traces of hydrogen sulfide and other gases. The most efficient use of biogas
is in cooking, drying, and other direct power use.
33. Bio-gas Digester- is a device to produce methane which has been found well-suited as
fuel and sludge which is an excellent bio-fertilizer soil conditioner.
34. Black Body- a theoretical substance that absorb all the radiation of any wavelength falling
upon it.
35. Blanch- pre-treatment of grains with steam or boiling water from one to three minutes.
36. Blanching- the process of heating vegetable in water before canning to clean the
products and inactive enzymes. It may or may not aid in retention of the green color of
the vegetables, depending upon the vegetable.
37. Blending process- it is the mingling of different varieties and grades of different
ingredients.
38. Boiler- part of refinery plant wherein steam is generated for processing purposes
39. Boiling temperature- temperature of the steam generated for processing purposes in a
plant.
40. Boiling point- a point where water stars to boil and is equivalent to 100 degrees Celsius
or 212 degrees F.
41. Bone-dry material- a material where moisture is totally extracted.
42. Bone-dry mean- a finished product where moisture is totally extracted.
43. Borrowing costs-refer to all costs incurred in borrowing both direct and indirect by small
and large. Examples are service charge, transportation costs during loan releases, etc.
44. Bran- the layer immediately under the hull which consists of grain, aileron layer, part of
the endosperm and the embryo, and the periapt. This coating or layers is removed from
bran rice of husked rice during the whitening process.
45. Brewer’s rice or bin lid- broken milled rice whose size will pass through 1/16 sieves.
46. Brining- process of treating fish with the use of salt solution such as calcium chloride or
any strong saline solution.
47. British Thermal Unit (BTU)-a unit of heat. The amount of energy required to raise
temperature of one pond of water 1 degree F.
48. Broken- are broken rice grain less than ½ of the original length.
49. Brown Duvall Apparatus- an instrument that determines moisture content of grain
50. Brown hay- is the result of the forage which is allowed to wilt thoroughly until the water
content has been reduced to about 50%and thus packed in piles on a stock.

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51. Brown rice- rice from which the husk has been removed. The bran layer still remains and
known to be more nutritious than milled rice. locally known as pinawa.
52. Bulk density- mass per unit volume or water that has been dried to a constant weight at
105 degrees C.
53. Bulk Storage- it is the holding or storing of raw material in large quantities or amount in
bulk.
54. Bulk storage system- the system of storing cereal grains in loose form by steel, bins or
concrete silos. Usually provided with elevators, conveyors, aeration and fumigation
facilities.
55. Bulk Weight Determination- an instrument use for density measurement of grains.
56. Burner Control- an instrument on a burner that contains a sensing of measuring device
that has linkage to transmit the response of the sensing device which when manipulated
causes a specific change in the variable sense.
57. Burner orifice- a hole or opening usually on a plate wall or partition through which fuel
flows, generally for the purpose of control or measurement.
58. Burning efficiency- percentage of fuel burned to a certain quantity of fuel supplied to the
burner.
59. Bushel- a unit of measure which contains 32 quarts or 4 packs.
60. By-products- are brewer’s rice. “Darak” recovered after milling .
61. By- product recovery- the percentage of brewers rice, darak, recovered after milling to
that of the amount of grain feed to the mill in case of rice.
62. Calorie- a unit used to express the energy value of food or fuel.
63. Canning- the processing of food in a hermitically sealed container with heat in order to
reduce the population of bacterial contamination to commercially safe level.
64. Capacity of fan- the amount of air usually in cubic feet per minute that the fan can deliver.
65. Capital expenditure- sometimes known as capital outlay, it is that portion of funds which
is used for the acquisition of capital goods such as machineries, equipment, and other
durable goods.
66. Carcass- a dead body; or an animal dressed for food.
67. Cargo broken- broken pieces containing all sizes of the brown rice kernel in husked rice.
68. Cash crops- crops that can be harvested and solid before the main crop is harvested.
69. Centrifugal fan- a fan which consists of a wheel rotated in a spiral housing. Air pressure is
increased in the spiral housing as the wheel rotates. Air flows axially into the center of the
wheel and is moved from the center of the wheel to the periphery of the fan by the
centrifugal force of the rotating wheel.

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70. Centrifugal rice huller- a rice huller using the principles of centrifugal action. The paddy is
fed into the hopper and discharged to revolving abrasive disc in separating the outermost
covering of the grain.
71. Centrifugal rice mill- the type of rice mill using the principles of centrifugal action. The
paddy to fed into the hopper and discharged to a revolving abrasive disc which separates
the paddy hull.
72. Cereals- the edible seeds of grain plants like rice, wheat, corn and sorghum.
73. Chalky kernels- whole or broken kernels which are opaque, soft, and brittle, immature
and undeveloped grains.
74. Chilling- the process of applying moderate coldness to products.
75. Chipping- to cut, chip or shape with an ax or other sharp tools.
76. Clarification- the process of cleaning liquids by filtration, centrifugation or by addition of
chemicals.
77. Cleaning- the removal of foreign matters from any commodity.
78. Coarse bran- bran mixed with grounded husks.
79. Coated rice-rice milled to a high degree and then coated with tough substance such as
glucose or talcum.
80. Coefficient of conductivity- the measure of the relative rate of which different materials
conduct heat.
81. Coefficient of performance- it is the ratio of the force or load applied to the product
resulting from the manufacturing process.
82. Cohesiveness- the tendency of a cooked rice to stick together.
83. Coir fiber- the part of the coconut husk which are processed into ropes, doormats, and
chinaware.
84. Cold smoking- process of processing fish and other perishable products to prevent
spoilage and deterioration by smoking at a temperature between 70 Fahrenheit to 90
Fahrenheit.
85. Cold storage- a storage of refrigerated facility, depository of goods designed principally
for goods requiring low temperature and refrigerated conditions to reduce the rate of
spoilage.
86. Collagen- a connective tissue which is processed into glue and gelatin.
87. Combine machine- known as combine harvester thresher, it heads the standing grain,
threshes and cleans in one operation.
88. Combustion- the process of combining chemically, oxygen of air with the carbon and
hydrogen in a fuel. Heat is liberated in the process, resulting in a pressure increase either
the heat pressure increases or both can be used to do work.
89. Condensation- it is a process of changing vapor to liquid.

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90. Condenser- a device to accumulate electrical energy consisting of two or more
conducting surfaces separated by various dielectrics as air, paper and mica.
91. Conduction- the transmission of energy (heat, sound, electricity) by means of a medium
itself.
92. Conductance- expressed as the rate of heat transfer in BTU/hr. trough 1 sq. feet a
temperature difference of one percent through the entire thickness of the material from
surface to surface.
93. Conduction- the transmission of energy (heat, sound, electricity) by means of a medium
without movement of the medium itself.
94. Cano-rice mill- technically known as the under runner disc huller type of mill, it consists
mainly of two horizontal cast iron discs partly coated with abrasive layer. The polishing
equipment resembles to that of a cone-shape structure.
95. Constant drying period- a period of time wherein drying occurs at a constant rate.
96. Continuous digester- a type digester wherein it in charge daily with small amounts of
slurry, after the digester has been filled with small amounts (right amount) of slurry, the
daily production of biogas and sludge will be more or less uniform until the time of
cleaning; that is production of biogas stops.
97. Continuous flow type drier- in this process the grain being dried is continuously moving
due to provision of a positive control in the unloading of grains. The flow of the grain
through the drying column is programmed, so that the time of exposure of the grain to the
hot drying air does not cause milling damage of the particular drying air temperature use.
98. Convection- the transfer of heat through motion of a fluid (liquid or gas) due to difference
in temperature and density.
99. Controlled atmosphere preservation process- a type of storage when oxygen level is
reduce and the carbon dioxide level increases from the normal storage levels to increase
the level of storage of a product.
100. Corn- a kind of grain that grows kernel when milled.
101. Corn crib- a building which is designed especially for storage of ear corn. The roof is
water tight, but the sides usually are slatted for ventilation, a temporary storage with or
without roof, made of woven wire or slat fencing, either circular or rectangular in shape.
102. Corn fodder- corn plants, either fresh or cured with the ears fed to animals.
103. Dehydrate canning-d- corn by-product obtained in the manufacture of corn starch or
syrup, a low-quality protein feed.
104. Corn grain- shelled corn of either dent or flint varieties.
105. Corn grits- milled corn grains where the outer covering and germs have been removed.
106. Corn silage- chopped corn plants with or without ears which have been stored in a
compartment or silo to preserve nutrients and palatability.

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107. corn spoilage- fresh corn plants at the flowering stage fed to animals as supplement.
108. Corrientes- a grade of copra which contains about 28% moisture. This is considered as
the low grade copra consisting of under dried, burned, discolored, over smoked nuts.
109. Corrientes majored- a grade of copra which contains about 23% moisture, a blend of dry
mixed and dry low grade copra with no hard white pieces but much softer.
110. Cracked grain- those grains whose albumen becomes cracked.
111. Crusher- a machine which consists of two or more deeply groomed roller which crushes
or breaks cones expressing a large part of juice (from 40% to 70%) depending on type
and rate of grinding.
112. Curing- a from of conditioning which is applied to certain crops. meats, etc., such as
tobacco, sweet potatoes, beef to prepare them for storage.
113. CTW- hundred weight; 100 pounds, in the United State; 112 in Great Britain.
114. Cyclone- machine used for industrial dust collector.
115. Cyclone system- device which separate the brown rice from the paddy. This system is
employed due to incomplete hulling of the rice mill in one operation. consists of
separators designed with different characteristics of paddy.
116. Damage grain- are hulled grains, half-hulled grains and broken grains.
117. Damage kernels- whole and broken kernels which are distinctly damage by insects, water
fungi or any other means.
118. Damp paddy- damp rough rice or a paddy which contains more than 14% but not more
than 18% MC.
119. Dead grains- these are black shrunken grains in parboiled rice that are immature or
partially matured and turned black in the parboiling processes.
120. Decortications- removal of the hull, husk or outer seed coat of the legume, or cereal seed
or other crops.
121. Deep-bin-bribe- an instrument used for sampling cereals in bulk and bin storage.
122. Determinate- a machine which splits grains and removes germ cells.
123. Degree of milling- refers to the amount of bran removed from the rice kernel.
124. Dehydration- a food preservation method in which moisture is lost from superheated
steam in vacuum, inert gas , or by direct application or heat using special dryers.
125. Dehydrator canning- a food preservation method in which 50% of the moisture content of
the food is removed before canning.
126. Dent corn- a type of corn characterized by a dent on the crowner top of the kernel cause
by shrinkage of soft starch at the crown during ripening.
127. Desiccators- a closed container with a good drying agent in it, used to preserve samples
in an atmosphere of low constant humidity.

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128. Deteriorated grains- grains fully damaged by heat and water, these grains turn into
powder even if slight pressure is applied.
129. Dew point temperature- the temperature of the air at 100% relative humidity.
130. Dial thermometer- measures temperature in dryers during dryer test and evaluation.
131. Di-electric method of moisture determination (DMMD)- an instrument calibrated to
measure moisture contents of the products using the principle that the capacitance of an
electrical condenser varies with the moisture content of the material placed between each
plate.
132. Diffusion flame- a body of burning gas caused by the equalizing of temperature and by
the spreading of heat through a substance or by the intermingling of the particles of
gasses or of liquids.
133. Digester- a close vessel or retort in which a substance may be decomposed by heat,
pressure and chemical action like that of biogas digester.
134. Digester Liquid- a structure which is a part of a digester set-up in a biogas plant.
135. Diluents- an inert ingredient added to an active ingredients as to increase the bulk of
insecticidal or fungicidal powders like cube, derris, crinoline.
136. Direct heated air dryer- dryer where the product of combustion are forced trough the
product while being dried.
137. Direct heated air mills- mills where the product of combustion are forced through the
product while drying in air .
138. Discoloration-in meat, it is the process in which the natural meat disappear
139. Disk shellers- machine use to detached pods of legumes or cereals.
140. Distribution- the process of bringing smaller quantities of the assembled products to the
average consumer.
141. Dockage content- it is the amount of foreign matters presents in the product such as ,
leaves, straws and /or stalks.
142. Dockage measurement equipment- an equipment to determine impurities present in crop.
143. dockage meter- that which measures the amount of air entering the drying chamber.
144. Dockage tester- an instrument which separates the impurities from grain sample.
145. Dry bulb- an instrument which measures ambient air temperature.
146. Dry bulb temperature- the temperature of the air is shown by any type of thermometer not
affected by the water vapor control of the air.
147. Dry gauge – measures the static pressure produced by the air-flow during the drying test
etc.
148. Drying- done after the harvest of crops to reduce the moisture content at the safe level
thus preventing damage caused by storage pest and diseases, the objective of which is
to maintain seed viability and obtain better quality product.

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149. Drying air temperature- the recommended temperature for artificial drying for used grain
at 37.8 Celsius to 43.3 Celsius and at 43.8celsius to 57.2for good grains.
150. Drying cost- the drying fee made as payment of drying stocks based on the prescribed
rate.
151. Dry storage- safe keeping of farm produce under dry conditions. The storage area should
be free from high percentage of humidity or vapor.
152. Dust collector- is a part of kickstand or huller type mill which is used to collect husk from
the paddy.
153. Ear collector probe- samples of ear corn is in storage.
154. Effluent- something that flows out, a waste material discharged into the environment
especially when serving as a pollutant.
155. Elevator boot- the lower wheel of a centrifugal discharge.
156. Elevator hood- part of an elevator that cover the top position in preventions of spillages.
157. Emissive- the capacity or tendency to absorb radiance heat.
158. Energy- the capacity for doing work.
159. Engineer’s Barometer- measured the atmospheric pressure of the experimental side.
160. Enriching- the process of adding vitamins or minerals to increase food value of certain
commodity or product such as fortification and vitamin zing .
161. Ensilage- green fodder stored in a silo.
162. Enthalpy- the total heat content of a material.
163. Entropy- a measure of the amount of the energy unable to work in a system.
164. Entoleter- a machine for disinfection of flour processing in which insect egg remaining in
sifted flour are destroyed in impact as the flour is thrown against the legs and case of
revolving rotor.
165. Equilibrium moisture content- a condition of palay in storage wherein moisture content is
maintained depending on the state of the atmosphere.
166. Evaporation- when water change from liquid form to vapor form and transferred from the
atmosphere.
167. Expansion valve- the throttling valve separating the region of higher pressure from that of
the lower pressure.
168. Expellers- an equipment wherein copra (coconut meal) is being treated by pressing.
169. Extraction- the process of saturating a mixture usually by using solvent and or distillation.
170. Extra-well-milled rice- is milled rice from which the husk, the germ, the outer and inner
bran layers have been removed. It is shiny with smooth edge and no bran streaks
adhering to the endosperm.
171. Farm level storage structure-structure of system used by ordinary farmers in storing their
crops for home and field used.

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172. Farm plan and budget-it is prescribed set of action relating to the periodic activities of the
farmer including the disposition of loan proceeds, production and other farm activities
which are all carried out in accordance with prescribe practices upon suggestions of
production technician with the occurrence of farmer-borrower himself.
173. FDA dryer-floatation dryer with aeration .The material to be dried remains floating in the
number due to the strong force of drying air.
174. Feeds- anything given to animal for growth, reproduction and maintenance.
175. Feed conversion- amount of feed required to the produce a kilogram grain in weight of
poultry of livestock or sometime referred to as feed efficiency.
176. Fermentation-oxidation of carbohydrates under anaerobic or partially anaeiorobic
condition.
177. Fiber content- The amount of fiber in a certain substance such as copra which has 33%
fiber.
178. Fish- paste-Fermented fish product as a result of the mixture of salt and fish certain
period of time.
179. Flail method of Threshing-threshing with use of flail or wooden implement.
180. Flair threshing-a method of threshing the grain from the present material by the use of
flail by the grains.
181. Flat belt pulley- a pulley used for rotary transmission involving relatively flange power
requirement. In consists of a thin wide belt made up of leather or devisal piles of canvas
impregnated with rubber.
182. Flat sours- a result of undercooking or lack of cooking.
183. Flavor- the state and aroma of food as it is chewed an is typical of the product being
scored.
184. Flint corn- kind of corn characterized by a hard starch layer extending over the crown.
185. Flipper- a can under mild positive pressure.
186. Floatation tank- a container for materials separated from different specific gravity by
mixing them with a liquid having an intermediate gravity.
187. Floor damage grains- damaged grains from the bottom layer of bags in storage due to
heat and dampness.
188. Flour corn of soft corn- kernels consist almost entirely of soft starch with a very thin layer
of hard starch on the sides.
189. Fluorescent lamp with magnifier- an instrument used for ocular physical analysis of grain
samples.
190. Flue-cured barn- barn designed for flue-curing. Involves rapid drying with high heat, using
a system of flues to conduct heat through the curing barn to outside furnaces.

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191. Flue curing of tobacco- a process of repining tobacco leaves through treatment of kilns
and flues for heating and means under controlled ventilation
192. Fodder- are coarse grasses such as atone and sorghum which are harvested whole and
cured in an erect position.
193. Forage- fresh or cured plants, legumes and grasses use as feeds for animals, usually
contains more than 18% crude fiber in dry state.

192. Forced Drying- A method of drying grains with heated air using flat bed ( batch type)
dryer or columnar (continuous flow type) dryer. Heated air dryer consist of holding bin,
blower, ducting burner and conveyors.

193. Foreign grains- grains of constructing classes in which the size, length of variety of the
kernels differs distinctly from the characteristics of the kernels of the class designated.

194. Foreign material- all matter other than rice kernels, broken or whole, rice polishing and
paddy such as dust, stones, seeds, insects, etc.

195. Forward Curve Fan Blade- a blade of centrifugal fan which is used in drying and located
in the outer periphery of the wheel.

196. Freezing- the change of the state of a body/substance from liquid to solid.

197. Frozen Meat- is the product of freezing the meat at 4 F or lower as for beef.

198. Frozen products – any products of freezing at 4 F or below.

199. Fumigation- the process of treating stored products with insecticides/ pesticides and the
like in fumes or vapor form.

200. Gas holder- tank used for collecting gas produced from any commodity.

201. Gas meter- circular reservoir for storing gas and is open at the bottom and clogged at the
top.

202. Gelatinization of paddy- that stage of unused rice grains wherein the carbohydrates
contained is being cooked partially to somewhat gelatin-like.

203. Glutinous rice- a type of rice which after cooking and cooling has a peculiar stickiness
regardless of how it is cooked

204. Grab sampling- the simplest and the inaccurate method of sampling. It consists in taking
small equal portions either at random or regular intervals, by hand or with a scoop.

205. G.O 47- referred to as a General Order 47 urging all corporations with 500 employees to
go into productions of rice and other cereal grains.

206. Grader- a device which separates broken grains from whole grains for export standards
and quality.

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207. Grades and Quality standards- the basis of determining the characteristics and
acceptability of the crop.

208. Grading- the process of classifying products according to quality.

209. Graduated Cylinder- used for volumetric measurement for chemical analysis of cereal
grains.

210. Grains hardness meter- a type of meter which tests the hardness of grains.

211. Grain losses- losses incurred during post-production operations.

212. Grain of moisture- amount of moisture contained for every pound of dry air.

213. Grain processors- persons, groups or associations implementing post-harvest operation

systems such as millers, traders, etc

214. Grater- parallel steel bars or tines placed just below and behind the concave on grain
thresher or combines which separates most of the grains from the straw.

215. Grits- in corn, it is a milled corn grains where the outer coverings and germs have been
removed.

216. Halayhay Method- a method of drying cereals grains by putting the harvested grains on
racks, cloth lines or simply on fences.

217. Half boiled grains- paddy not fully and properly parboiled.

218. Hammer mills- mills which can grind shelled grains, husked or unused grains.

219. Hampasan Threshing- an impact threshing, a method of removing grains from parent
attachment by the used corrugated wood as to where the bundles with grains are
whipped to removed from the attachment by impact.

220. Hand-driven winnower- a device common in the rural areas used for separating foreign
matters from the cereals. It is usually round or oblong and is used with prevailing
direction of wind.

221. Hand-pounded rice- rice from which the husk been removed including the germs and
bran layers without milling machines.

222. Hand operator box bucker- used for precision cutting of samples.

223. Hand Sheller- Sheller for field use which determines the quality of grains.

224. Hand tachometer- a manual device for measuring shaft revolution for facility testing.

225. Handling cost- the amount of charged cost of handling by moving the grains at special
points based on the prescribed rate.

226. Handling operations- grain operation which include weighing, sampling, dumping, and
conveying.

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227. Harvesting- a process of separating grain stalk from its panicles or parent material.

228. Hay- is a feed dry forage of the finer steamed crop.

229. Haulage- cut and dried grasses stored in silo or pit.

230. Header- is a harvesting machine which heads or cuts the upper portion of the plant for
silage.

231. Head rice- milled rice whose sizes are at least ¾ of the whole kernel.

232. Heat- is the form of energy that provides differences in temperature of molecular
materials.

233. Heat capacity or specific heat- refers to the amount of heat necessary to raise the
temperature of a system or substance by one degree of temperature.

234. Heat combustion- the quantity of heat released per pound of fuel.

235. Heat damage grits- pieces of grits of corn which have been materially discolored and
damaged by external heat or as a result of heating caused by fermentation.

236. Heat transfer- movement of heat from one body to another either by conducting,
convection or radiation.

237. Heat receiver- where the meat passes over the inspection table provide with a magnet for
removal tramp iron.

238. Heating value- the quantity of heat produced by the combustion, under specified
conditions, of unit weight or volume of the fuel.

239. Heat of Evolution- is the amount of heat given out by a substance as that of the process
of condensation wherein heat is given out thus gas is changed into a liquid state at
constant temperature.

240. Heat of respiration- heat given off by stored products due to the oxidation of the products
in their breathing process.

241. Heat of vaporization- the quantity of heat per unit mass that must be supplied to the
material at its boiling point completely to a gas of the dame temperature.

242. Heat Utilization- efficiency percentage ratio of the total heat required by the material to be
dried to the total heat supplied by the burner.

243. Hold-on-thresher- a type of threshing machine where the feeding is done by holding the
bundles until the grains are removed

244. Hot smoking- a process by which a product is treated by a high temperature smoke.

245. Rolling or husking or shelling- the removal of the outer-most covering of palay grain.

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246. Humidification process- the process of accumulating humid or moisture in a products
such as food preservatives, that can prevent eat damage, fermentation or deterioration
of commodity.

247. Humidity- the vapor in the air, pounds water vapor per pound of dry air.

248. Husk- seed coat, hull or covering surrounding the seed.

249. Husk Aspirator- a device that collects husk, through nozzle, this induce suction current
and exhaust air thus creating a high vacuum.

250. Husked rice- rice from which the husk has been removed; still contains the bran layer and
most of the grains. Locally known as the “pinawan”.

251. Hybrid corn- first generation of a cross that involves two or more inbred lines.

252. Hydrogen swell- caused for the formation in can of hydrogen gas, a result of corrosion of
the thin plate.

253. Hydrometer- an instrument for measuring the specific gravity of liquid. It is usually
constructed with glass and consists of a graduated stem, a fine tube of uniform
diameter. An instrument for determining the relative humidity of the air.

254. Hydrometer Method of Moisture Content Determination- the sample grain is placed in
sealed container and allow to equilibrate to the surrounding air (in equilibrium of
material) to a certain relative humidity and temperature.

255. Hygroscopic Matter- a product which may absorb or liberate moisture.

256. Hygrother mograph- measures the relative humidity inside the bulk and bin storage.

257. Handling Equipment- equipment used in moving products from place to place as needed
in farm set-up, usually as much as possible, this moving is done by machine like
conveyors or elevators.

258. Immature Kernels- whole and broken kernels which are unripe or under development.

259. Impeller- a blade. A part of the wheel which pushes the air.

260. Impurities- these consist of sand, stone, chaff, straw, iron, seeds and other incorporated
in the grain.

261. Indirect heated air drier- the product of combustion are forced through the product while
drying in air.

262. Infiltration Rate of Heat- the rate of which heat is absorbed or is taken in by the product to
be dried.

263. Input Mill Capacity- the quantity of a product that a machine could mill without spillage in
tons/hour.

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264. Irradiation- the process of exposure of a product to radio-active materials or
electromagnetic rays to kill insects, to affect germinating qualities to the product or to
alter genetic structure and for other reasons.

265. Jute sacks- fiber sacks used as a container for storing grains and other crops.

266. Kilowatts- the power consumed by a current flowing through a resistance. Also equal to
3413 Btu/hr.

267. Laboratory Aspirator – separates granular substances from grains such as foreign
matters.

268. Latent heat of fusion- the quantity of heat required to change liquid to gas without change
in temperature.

269. Latent heat of Vaporization- the quantity oh heat needed to change liquid to gas without
change in temperature.

270. Lateral pressure- amount of forced acting laterally and measured in pounds/foot of wall
length.

271. Latex- a milky liquid in certain plants and trees as a rubber tree, milk weed and poppy.
The basis of various commercial products notably rubber.

272. Lending Costs- refers to all cost incurred in lending operations. They maybe composed
of all direct and indirect cost connected with lending. Example is cost of administering the
fund, etc.

273. Legume- edible seeds of leguminous plants belonging to leguminous family, sub-family
papilionoideae.

274. Livestock- large animals like cattle and curacaos.

275. long slender rice- size of the rice with 80% or more of whole milled rice kernel having a
length of 6mm, and above with a whole milled kernels having the length breadth ratio
over 03:1.

276. Maceration- a process of extracting seeds of deciduous plants or decupling fleshy fruits.

277. Manometer- a simple and reliable device used to determine pressure. It is essentially U-
tube partially filled with a liquid, usually water or mercury.

278. Manual Threshing- done by placing the pods on a small cement floor or any hard surface
and then beating the pods.

279. Marking- the process of proper labeling of product samples with pertinent information for
is immediate classification.

280. Masscult- syrups evaporated until it is saturated with sugar ( a product of sugar
processing.

281. Maturity- refers to planting time from sowing up to harvesting.

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282. Marketing loans- also known as commodity loans, refers to loans extended to
merchants/traders of agricultural products to finance their inventories. Designed to help
the farmers-producers liquidate crop production loans previously obtained and allow them
to hold on their stock until prices and favorable.

283. Mean drying Rate- it is the ratio of the difference of the initial and final moisture content to
the drying time.

284. Mechanical Drying- the process of drying grains by means of an artificial heat.

285. Mechanized system of crop protection- system of irradiating post-harvest pests.

286. Medium bold rice-rice with 80% or more of the whole milled kernels having a length of 5
to 5.99mm, with length/breadth ratio less 2:1.

287. Melting Point – the temperature at which the solid and liquid of the same material coexist
in phase equilibrium at atmospheric pressure.

288. Microbial spoilage- is usually shown by the appearance on the surface of the product of a
kind of slim, or of white or gray woody growth in circular patches.

289. Milled rice- kernels obtained after husking or milling the paddy.

290. Millers- persons or associations responsible in the milling of rice.

291. Milling- the process of husking subsequently whitening and polishing of cereals or
legumes.

292. Milling cost- the milling fee made as payment of milling stocks based on the prescribed
rates.

293. Milling degree- the weight of head rice, broken and bin lid obtained during the milling
operations.

294. Milling recovery- the ratio of the weight of milled rice to the weight of paddy express in
per cent (%). Totally dependent on the quality of rice and the types of mills used.

295. Milling quality- the designation which indicates the grade of milled rice and determines
with reference the milled rice acquired characteristics.

296. Milling yield- the quantity products obtained after the milling process expressed in terms
of percentage by weight of raw products or in terms of kilos and tons.

297. Micelle- a solution of mixture containing crude oil and the chemical used in the process of
extraction.

298. Miscellaneous Head Loan (MHL)- refers to the beat other than the product load which are
to be added or eliminated to maintain the heat supplied inside the system. These are
heat due to lighting, man working, packaging materials, etc. in the storage.

299. Moisture Absorption Process- amount of moisture or water absorbed of a certain

substance or product.

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300. Moisture meters- instruments which measures the moisture content of cereals and
grains.

301. Moisture Content-Defined as the total amount of H2O expressed as the percentage of the
mass of the original sample which maybe removed natural or mechanical processes
without alternation in the chemical structure.

302. Molasses- it is formed by the viscosity of syrups preventing free movement of the sugar
molecules.

303. Now- is the storage space for hays or to cut grass with a scythe or machine mower.

304. Mulching- the process of spreading leaves, straws, peat moss, etc. on the ground the
plants to reduce evaporation of water from the soil.

305. Nata-de-coco- a table delicacy made into a dessert which comes from the coconut water.

306. Odors- rough rice which is musty, or sour, which has any commercially objectionable
foreign odor.

307. Offal- waste products especially the entrails of the butchered animals, refuse or garbage
in the slaughter house.

308. Off-colored grains- are yellowish grains that had lost its original white color in grains.
They are considered as damage grains.

309. Official beanery sampler- mixer/ divider sampling device for physical laboratory analysis
of samples.

310. Oil mill- it is where the coconut is being process for the production of edible oil.

311. Oil seeds- consists of those legumes used primarily for their oil content which maybe
extracting by pressing or by the solvent extraction, the residue being a high protein oil
cake.

312. Operating capital- a fund which is primarily used for the administration and general
operations of a business. Salaries and expenditures for supplied and materials fall, under
this category.

313. Over-all-heat-transmissions-coefficient- is a measure of heat loss through one square

surface foot of the wall for each Fahrenheit degree difference in temperature between the
two masses of air on either side of the wall.

314. Over milled rice- paddy from which the husk, the germ and the bran layers have been
completely removed.

315. Packing- the process saving the product for the market by giving them the maximum
protection from normal hazard of transportation and handling.

316. Paddy- an unhorsed rice grain.

317. Paddy husk- the outer-celluloses covering of the paddy.

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318. Paddy rice separator- a machine which separates rice from the paddy.

319. ”Palagad” varieties- rice varieties grown during the dry season.

320. Palatability after cooking- the attribution of colors, cohesiveness, flavor and tenderness of
cooked are the criteria of cooking quality.

321. Pallets-a platform which has an upper and usually a lower deck spaced and held together
by wooden stringers. It is a lifted and moved by the parts or forks of lift equipment.
322. ”Paniga”-a wooden instrument used in measuring palay. IT contains eight (8) gantas at
three(3) liters per ganta.
323. Parboiled rice- rice subjected to parboiling method.
324. Parboiling-an operation which includes steeping ,steaming and drying of paddy in such
way that broken are eliminated.
325. Paring- is the process of grating the meat, leaning 1/8 of the whole meat in the shell.
326. Pasteurization- A process of holding a food product at a certain temperature for a given
time in order to kill all pathogenic bacteria and reduced the total microbial population.
327. Pasture- is a crop harvested by grazing of livestock.
328. Pelettizing- In storage, is in the compression of hay into small bundles for small bulk
handling. In cassava processing, it is the process of pressing ground cassava to from
regularly shape processed foods.
329. Percentage coefficient of hulling-the ratio between the weight of paddy and the weight of
mixtures.
330. Percentage milling- the ratio between the no of covens /rice obtained after milling and the
number of canvas palay milled.
331. Pericarp-the protective layer of rice grain and is removed by milling.
332. Perishable foods- foods which are easily spoiled such as fresh fruits, feed, vegetable,
and cereals.
333. Pests-post harvest insects and animals which load to grain deterioration.
334. Petri dishes- plates for microbial analysis of grains.
335. Piling system-The system of arranging the stocks in storm.
336. Pinawa-brown rice, it is the kernel remained when the husk is separated from the paddy
and is sometimes called cargo rice. It is compose of the bran, endosperm and the
embryo.
337. Pipie sampling-a pipe or metal tube used in forcing down the mass of material and being
removed, brings cut the core of sample materials.
338. Pitot tube-an instrument used in measuring the velocity and pressure of air during the
process of drying, threshing, milling and/ or cleaning.
339. Platform weighing machine with a flat dick on which the object to the weight are placed, it
can be of the lever beam or dial scale type.

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340. Plenum chamber-an air chamber maintained under pressure (positive or negative) such
as the distributing duct or ducts in a drying operation system.
341. Polished rice-white rice, rice wherein almost all of its brand are removed during the
polishing, processing white polished rice.
342. Polishing-the removal of inner layers of the seed coat from the milled rice to make the
surface glossy and clean. Takes place after the whitening process.
343. Pollard- by product of milling wheat grains into flour.
344.Power Requirement-it is the power needed to operate a machine such as fan when the
volume flow rate of fan is known.
345. Pre-cleaner –a preliminary cleaning device used for the protection of the engine air
cleaner and to reduce the load on it. The pre-cleaner will pro long tube required service
interval by removing the coarse particles before they reach the engine air cleaner.
346. Premium Paddy-sound, selected and pure paddy grains of good appearance with high
milling yield.
347. Preservation-A process of treating crops or product under certain conditions to prolong
life during storage.
348. Preservative-chemicals used in preservation. It reduce spoilage and adds better quality to
the product.
349. Pressing-is the removal of the hairy conversing of livestock or fowl.
350. Pre-cleaning- Prior to actual milling operation, the palay are made to pass to remove the
foreign matter or impurities in order to protect the processing equipment and in order to
improved the final products.
351. Pressure Drop-the decrease in the force exerted against an opposing body, the trust
distributed over the surface expressed in weight per unit ripen.
352. Priming-amethod of harvesting tobacco leaves from the steams as they ripen.
353. Production Loss-damage to crop financed by a production loan caused by pests,
diseases and natural calamities which are beyond the control of the borrower and not
traceable to any contributory fault or negligence on the part.
354. Product Load- a quantity or amount of heat in BTU/hr. resulting from the change in
temperature applied from the product.
355. Production period-The period of starting from land preparation and extending up to sixty
(60) days after harvest of crop financed by the production, loan.
356. Portable Land Thresher-measured and test samples as to threshing characteristics.
357. Post Production operation-series of activities which grains crops undergo from planting
distribution.
358. Processeing loans-refers to loans extended finance the processing of agricultural
produce, the installation /repair or improvement of milling facilities and other ancillary
processing facilities as well as operating capital.

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359. Production loans-Covers loans or advances to finance the cost of cultivation, planting,
weeding, harvesting, and hauling, the purchase of seeds, fertilizers , insecticides, etc.
and various expenses. That may arise in raising a crop successfully.
360. Psychometric chart- Otherwise known as humidity chart whore various properties of air
water vapor mixture can be obtained based on standard barometer pressure.
361. Psychometrcs- it deals with the study of properties of air.
362. Pulse- dried edible seed of a cultivate legume, usually refers to one that has been
dehisced.
363. Purity- percentage of paddy grains free of foreign matter.
364. Purity content- a measure in the grade of the commodity, by the percentage amount of
foreign matters..
365. Pyrometer-an instrument used to measure temperature above the range of thermo cycles
and resistance thermometer.
366. Radial Fan Blade-this type has a small number of blade from 6 to 20 and essentially
(about two three times)in plane radiating from the shaft. The blades are normally about
two to three times as long as they are wide radically. This type of fan usually has a larger
housing than the other type of fans and is expensive. However, its price is justified by its
ability to handle dirty air and to convey materials that go through the fan or to develop
pressures beyond the range permissible with lighter weight fans.
367. Radiant Heat-the heat transmitted by electro-magnetic waves on heat rays or energy
enriched by the sun.
368. Radiantion-the transmission of heat by electro-magnetic waves.
369. Radius of Gyration – it is the radial distance from any given axis at which the mass of the
body can be concentrated without altering the moment of inertia of the body about the
axis.
370. Rasp-bar tooth thresher – a type of thresher where bundles of rice straw are held.
371. Ration – the amount of feeds given to animals for a definite period usually for a day or the
feeds given to animals without limitations to the time in which it is consumed.
372. Rancidity – it is the defect that occurs in the fat of the meat that has been stored too long
in the chilled or frozen state and is usually associated with chemical (oxidation) changes
is the fat.
373. Raw Sugar – crystal sugar possessing brown color and obtain from the separation of the
crystals from the masse-cuties.
374. Reasonable Well-Milled Rice – is milled from which the husk, a part of the germ and
outer ayer but not thÿÿÿÿner bran layer have been removed .
375. Red Grains – rice kernels which are red in color which have used streaks. The heads are
engaged in a revolving drum which consists of bar shifts slate with rubber-tooth like
protrusion which threshes the palay.
376. Refrigerant – substance used in refrigerating mechanism to absorbed heat in evaporator
coiled by change of state from liquid to gas, and to release its heat in condenser as a
substance from the gaseous state back to liquid state.

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377. Refrigeration Expansion Valve – a substance for providing low temperatures. A gas such
as ammonia or carbon dioxide is compressed, the heat generated being dissipated into
the air as the gas condenses.
378. Refrigeration Process – is the process of most widely used to control the various form of
spoilage in meat.
379. Refrigeration Process – is the widely used process to control the various forms of
spoilage in perishable commodity.
380. Refrigeration Unit – an insulted chamber, cap board or cabinet cooled by ice or by
mechanical means.
381. Regain Moisture – when a matter absorb moisture from the atmosphere to the other
medium.
382. Regular Milled Rice – paddy for which the husk , the germ, the outer layer bran layers
and greater part of the inner layers have been removed, but parts of the lengthwise
streaks of the bran layers may still be present in not more than 30 par cent of the kernels.
383. Relative humidity – ration of the partial pressure of the water vaporein to the air to the
water vapor in saturated air at the same temperature.
384. Rescinds – a graded copra that contains 6% moisture, perfect, super grade, smooth,
hard, clean, snow-white free from all defective and extraneous matters.
385. Retail Sales – the selling of products in small quantities.
386. Retort – is a vessel in which a substances are distort broken up by heat.
387. Return Paddy – paddy which return to the hullers for 2 nd hulling after separation on the
paddy table.
388. Reynolds Number – a criterion applicable to all fluids for determining the type of flow
occurring under stated conditions.
Nr = VXL Where: Nr = Reynolds Number
V V= velocity in feet per
Second
L = length in feet
v = feet per second
389. Rice = a cereal grass grown widely in countries having warm climate and wherein the
starchy grains of this grass are used as food. Scientific name is Oryza Sativa.
390. Rice Hull – outer covering of paddy removed by husking, see paddy husk.
391. Rice Polish – a live stuff containing the by-products obtained in the milling operation of
brushing the grain to polish the kernels. It is usually in powder from cub finer than that of
bran.
392. Rodents – refers to rats and mice which destroy grains.
393. Rollers – in corn, it is used for converting whole kernels of corn and other cereal’s grain
into a flaky or gritty feed. It is also used for pressing a flaky or the juice canes for the
production of molasses.
394. Rotor or wheel – it is the rotating part of the fan.

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395. Roughages-feeds high in fiber and therefore low in total digestible nutrients such as straw
and Stover and legume and grass forages.
396.. Rough rice or Palay-defined as rice in the husk after thresh ring.
397. Row-type Combine- a combine harvester-thresher intended for operation along rows.
398. Sack-type Dryer- a type of hot air dryer which consist also of the same essential parts as
the batch type. The difference lies in the way the grains are handled. In this type, the
grains are dried in sacks to prevent material mixing.
399. Salometer-a device usually a hydrometer with special graduation in degree or
percentage, which is used to determine the strength of salinity of a particular salt solution.
400. Scatter losses- grain losses incurred due to natural causes such as over-ripe paddy,
wind, rain and birds.
401. Safety devices-pest control administration in grains warehouse, maybe caps, respirator,
gloves , etc.
402. Sample-a representative portion of the lot under study.
403. Sampling pans-pans into which samples under study are placed.
404. Satake husker-a pair of rubber roller where the hulling of grain is done by the rollers
rotating et different peripheral speed.
405. Satake polisher- a rotating vertical abrasive stone disk. Whitening of grains is caused by
the rubbing between the grains and abrasive surface.
406. Saturation point- stage of the air saturated and with 100% relative humidity.
407. Scalding- a process of sterilizing or loosening of the skins of fruits or product by the use
of boiling water or steam.
408. Scourer- a device used to separate the foreign matters from the main products.
409. Scrapper- it is an instrument used to scraped sugar inside the rotating basket.
410. Sealing- is the closing of cans through a vacuum for canning process.
411. Seed scale- measure weight of seed for physical and chemical analysis.
412. Sensible heat-heat released or receives by material and accompanied by change
temperature.
413. Set of feelers-for determining the clearances of the mill component.
414. Seperation loss- grain losses incurred due to force or weight applied in separating rice
grain from the panicles.
415. Shattering force- force of weight required to shatter or separate the rice grain from the
panicles.
416. Shatteriing losses-grain losses incurred due to force or weight applied in separating the
rice grain from panicles.
417. Sheeling- after the pre-cleaning process, the paddy is in passed to a hulling machine
which removes the husk from the paddy, with minimum damage to the bran layer and as
much as possible without braking the brown rice grain. Also done by hand with small
tools.
418. Shredder-consist essentially of 2 shaft carrying conical outing desk with dovetails of
mesh into one another.
419. Sieve- mesh wire with square holes.
420. Sifters. any device used for separating small from the large particles of the grain.

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421. Silage- the fermented state of forage crops as used for livestock feed.
422. Single pass mill- milling done in a single or only one passing operation.
423. Size- length of at least 80 per cent of whole milled kernels.
424. Skinning- is the removal of the hides of the livestock.
425. Slaughterhouse or Abattoir - is a place where livestock are killed and dressed for meat
distribution..

426. Slaughtering-an operation in which meat animals are butchered.

427. Sling psychomotor-simple device used in measuring the relative humidity. It consist of
two thermometer, the bulb of one which is covered with a wick. The wick in wet with
distilled water and the psychomotor is spun thought the air
. If air is saturated the water will evaporate from the wick and both thermometer will record
the same temperature.

428. Sludge-the mud presence in the cane-sugar-processing.

429. Sluge-called as scams which is an impurity of syrup after evaporation.

430. Small brokers-theses are broken pieces of rice less than 3/10 th of the whole grain, but not
including points or minute crumbs of the rice grains, the referred to us sometimes as
brewer. rice or screening.

431. Small farmer-a farmer telling an area of 7 hectares or less or earning an annual net
income of not more than 7500 pesos from agricultural activities.

432. Smelter-is an instrument that melts of fine crystallize sugar that are added during the
decriptalization of the masse-cutis.

433. Soft rot-a messy watery for all my decay of plants or their parts caused by bacteria or
fungi.

434. Solar drying- the process of drying grains under the heat of the sun.

435. Sorter- a machine which separate or grades products according to quality, size, shape,
density or other specification.

436. sorting boards-wooden boards used for classifying grains for laboratory analysis.

437. spatial Velocity-(of a flame) is the velocity with which the flame moves though space. It
can be resolved into two components.

438. specific Heat-is the quantity of sensible heat required to raise the temperature of one (1)
pound of a material one degree Fahrenheit expressed in BTU/# F.

439. Specific Heat of Air-the heat per unit mass per degree Fahrenheit expressed in BTU/#.
440. Specific Humidity-the actual quality of water vapor per unit volume of air also called the
absolute humidity.

441. Specific Volume-it is numerically equal to the actual volume of a unit mass of a
substance. It is also reciprocal of the density.

442. Spoilage of fish-it is the decrease in quality of fish due to microbes.

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443. Spoiled Meat-is a result of microbial growth shown by the appearance on the surface of
the moat of a kind of slime, or of white or gray woody growth in circular patches.

444. Springer- a Springer maybe merely a mild swell, maybe caused by over filling the can or
by insufficient exhausting.

445. Spectrophotometer- determine the relatives color intensities of different color spectra of a
sample.

446. Spring Scale- an instrument that measures weight of samples.

447. Spritz cookies- molded cookies made with more butter either in the form of rosettes,
rings, ribbons, or any other well-shaped cookies.

448. Stack paddy- this is defined as untraced rice in husk harvested with part of the stalk. This
applies to some of the palay, usually out with the small harvesting knife (in the Phil.
known as “yatab”) wit about eight (8) inches of stalk.

449. Stained Grains- are grains that are characterized by black spot on the surface or seed
coat attained by disease or by weather.

450. Staple Crop- chief or principal crop consumed by majority of the population like rice and
corn.

451. Starch-A white, tasteless, odorless food substance found in potatoes, cereals, peas, etc.
a complex carbohydrates.

452. Static pressure-it is the environmental pressure minus the atmospheric pressure,
however maybe measured on an absolute basic. It is the pressure of the fluid at rest.

453. Steam boiler- a boiler that converts water into steam, which is superheated above the
boiling temperature.

454. Steam pressure- are vapor pressure at temperature above the boiling point when the
volume is confined under pressure.

455. Steeping of paddy- first step in parboiling of paddy where in it is soaked in warm water.

456. Steaminig of paddy- process of subjecting the paddy to steam at low pressure before
drying.

457. Stefan-potzmann Constant- it is a numerical constant for a perfect radiator 0.173 times
10 to the minus 8 but per hour sq. ft. degree R. with these numerical values, the
temperature must be given in degree F plus 460.

458. Stock-is a well- built pile of grains, forage or straw which usually has a square or circular
base.

459. Stock burning-is the result of storing cans while too warm thus holding the heat for
several days, depending upon the man.

460. Stocker-is an elevator or blast tube attachment to a threshing machine for stocking or
piling straw.

461. Stop watch-a device which determines time duration of a specific operation.

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462. Storage structures-variety of storage containers and or space for storing grains for future
use.

463. Storage-place or space provided for grains to preserve its quality for future use.

464. Storing-the process of keeping a product such as grains to wait for a better market.

466. Stubble- is the portion of plant that remains after cutting off the upper parts.

467. Sucker-is a tiller on shoots produced from a crown on rhizomes.

468. Sugar centrals- where sugar cane on the place are being brought for processing it to
either ran sugar or refine sugar.

469. Sugar Refineries- a place where the brown sugar is further more process to improve its
grades and exporting quality.

470. Suncracked Grains- alternate getting and drying of ripe grains caused fractures in the
bran coats and starchy endosperm.

471. ”Sango”or Germ-germ of the grain removed during the de germination process.

472. Superheated Steam- a steam caused by change from water state above boiler
temperature and is used to run a steam engine.

473. Swath-.is a stripe of cut herbage lying on a stubble or a row of cut grass or grain.

474. Swell-is one whose ends are tightly bulged from the formation of gas within the can

475. Sweep- is a gathering unit.

476. Sweep rake-is sometimes called a back. or bull rake which is useful in collecting hay from
the win draw and transporting it to short distance to a stationary baler or to a stock.

477. Sweet corn-a variety of corn in which the sweet kernel contains higher proportions of
sugar than starch.

478. Synthetic corn variety-advance generation of high combining lines crossed together or
inter se

479. Syrup- is the evaporated juice of the cane.

480. Technometer-hand type for measuring shaft, RPM.

481. Tandem- is the process in which the knives are being driven.

482. Tapping-the boring of holes in the trees and the attaching of buckets to them to collect
the sap, and in the manufactures of maple sugar turpentine, natural rubber, etc.

483. Technical-in technical out-the movement of stocks from one place to another within the
center.

484 Temperature- are usually based on either the Fahrenheit(English unit) or the
centigrade(metric) to measure hotness or coldness of the bodies.

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485. Tempering- the equalization of temperature and or moisture throughout a kernel of
product. It is the process of bringing grain to a desired moisture and/or temperature for
processing.

486. Temparature cable system- measures the temperature inside the bulk and storage in
evaluating storage facilities.

487. Tempering period- time when the grains are brought to a desired temperature for
processing and storage.

488. Testing Husker- for rapid and simple hulling of samples in physical laboratory analysis.

489. Testing dryer- a small scales dryer for laboratory testing of samples.

490. Testing thickness grader- determines the thickness of grain samples during analysis.

491. Thermal conductivity-is a measure of ability of an individuals substance to transfer heat

and symbolize by the letter K and is expressed as the rate of heat transfer in BUT/hr.
through one surface square foot of the material with a temperature gradient of one of per
inch of thickness of conductivity.

492. Thermal efficiency- the out put in heat unlike divided by the heat supplied to a machine.

493. Thermal resistively-it is the measure of the ability of an individual substance to oppose
heat for a given process.

494. Thermal sterilization- a process of killing germs, bacterial and other microbial growth in a
substance or object by utilizing heat.

495. Threshing capacity-the capacity of the threshing machine to thresh and separate grains,
beans, peas, grasses, etc. from the straw and chaff.

496. Threshing efficiency- the ability to thresh the desired effect with a minimum effort,
expense, or waste.

497. Throght-flow thresher- a thresher wherein the out plants are completely fed into the
machine in an opening perpendicular to the cylinder and directed to an outlet also
perpendicular to the cylinder.

498. ”Tiktik”or fines-fine powder produced during the corn milling process.

499. Tobacco bulking-a method of storing or collecting tobacco in bulk.

500. Tonnage of Refrigeration – a usual unit of measurement or refrigeration. It is equivalent

to 288 000 Btu of heat absorbed by one ton of water ice as it changes from solid to liquid
state at 32F.

501. Tonne on balance – measures weight of grains.

502. Total milling recovery – refers to the milled rice recovered from the original rough rice in
per cent.

503. Transporting – the process of moving a commodity from the product to the ultimate
consumer.

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504. Truck Scales – scales of determining the exact weight of commodity delivered by means
of truck or ten-wheeler transport for fast weighing.

505. Tube-Axial Fans – a fan that has a blade area that covers appreciable portions of the
whole wheel area and the center of the wheel or hub is of appreciable size. These
features make it more efficient than the propeller fans and will operate against resistance
slightly higher than propeller fans.

506. Tunnel-type dryer- it is a sack suck dryer. This type of dryer consists of a tunnel or
elongated horizontal chamber through which hot air is forced. The top portion of the
tunnel thus forms a hot floor and is perforated. It is perforated by open girds to provide
exact locations for locally fitted sacks of grains, not more than 9 inches deep when lying
flat. The hot air in the chamber if it is forced up through the grains in the sacks until the
grain is dry. Turning the side upside down is something necessary during the operation to
keep the drying palay for seeds.

507. Turbulent Flow- A flow in the path of irregular curves which continually cross each other
and form a complicated network which in the aggregate represents the forward motion of
the entire system.

508. Under milled rice- paddy from which the husk, a part of the germ and all part of the outer
bran layers but not the inner bran layers, have been removed.

509. Unstressed Loss- Quantity or amount of load either still not yet threshed or have been
passed to the threshing machine but remains unstressed.

510. Upland Varieties- those varieties that give satisfactory yield in areas that cannot be
irrigated.

511. Vacuum Pan- is the name given to the vessel on which the final concentration takes
place.

512. Vapor Pressure- force the diffuses water vapor in all directions and caused by the mass
and velocity of vaporized water molecule.

513. V-Belt- a trapezoid shape or V-belt are so named because the sides of the belt are
leveled to fit into the slot of the pulley or sheave. The frictional contact between the sides
of the belt sieves.

514. Voltmeters- an instrument used in measuring the velocity or speed of air.

515. Viability- the ability of the seeds to grow or germinate.

516. Viscosity- The resistance to flow of a liquid measured by a say bolt viscosimeter.

517. Volatility- the property of liquid to change readily to vapor quickly evaporating.

518. Waxy Corn or glutinous corn- a variety of corn known as “lagkitan” or “ pilit”.

519. Weighing scales- instruments used to measure weights or grains.

520. Weight Procurement system- a system of procuring crops using weight as the basis of
payment.

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521. Wet bulb temperature- if an ordinary thermometer is enclosed in the watt wick and
expose to morning air, the temperature will indicate the den, point temperature of the
wick and air.

522. Winnowing- the process of separating threshing grains from dusts, shaft, etc. by a
combination of sifting and blowing machines.

523. White flint corn- characterized by a hard starch layer extending over the corn.

524. Whiteness meter- determines the milling degree of different varieties of rice samples.

525. Whitening-removal of a silver skin and bran layer from the brown rice.

526. Whitening cones- cones which move the bran layer from the brown rice.
527. Whole grain recovery- refers to the ¾ of the whole grain recovered from the original
rough in percent.

528. Wholesale- selling of product in large quantities.

529. Windrow- is a row of hay or unstressed rains up to dry.

530. Yellow flint com- used for poultry and livestock feeds.

531. Yield- refers to the production of edible seed in cavans per hectare.

532. Yield stimulant- chemical used to activate the crops or plants to increase the yield or
harvest of grains.

B. NUMERICAL VALUES

1.36# /ft3bulk density of rough rice (palay)

2. 45# / ft3 – density of shelled corn.
3. 110۫ F- the required grain temperature to be maintained when drying.
4. 14% MC- the required maximum moisture of palay for storage and milling purpose.
5. 0.075#/ ft3 – density of air at normal condition.
6. 7000 grains- weight of moisture equivalent to one pound.
7. 65 Btu/ft ² -hr- the amount of heat removed from chilled room having a volume of 300-400 ft.
sq. and 4 inch cork insulation or its equivalent.
8. 8.5 Btu /ft ² -hr- the amount of heat removal from surfaces zero degree room having a volume
of 300-400 ft.3 and 6 inch cork insulation or its equivalent.

9. 56#/bushel- approximate net weight of shelled corn,of dry rice, of grain sorghum and of an ear
corn.

10. 0.45 Btu/# -°F- specific heat of water vapor.

11. 0.50 Btu/# -°F- specific heat of steam or rice.

12. 12,000 – 13,000- Btu per kilo of rice hull materials.

13. 8,100 – 8,200- Btu/# of material- heating value of loss sawdust or briquette sawdust.

14. 8,000 – 8700 Btu/# of material- heating value of baggies at 40 – 55% MC.

15. 44.8 #/ ft³- Bulk density of milled rice.

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16. 135 - 145°F- required temperature in drying palay using batch dryer.

17. 50 – 100 CFM- represents the required volume of air in drying per cavan of palay.

18. In inch of water- represents the required static pressure in drying grains with the used of
batch “bow” dryers.

19. 212 °F- boiling point of water in Fahrenheit scale at sea level.

20. 100°C- boiling of water in degree centigrade.

21. 460°F- constant added when converting °F to °R.

22. 273°C- constant added when converting degree C into absolute or degree K.

23. 14.7 psi- standard atmospheric pressure at sea level.

24. 12,000 Btu/hr.- one ton of refrigeration ( TOR)

25. 3413 Btu- equal to one kw-hr.

26. °API- (America’s Petroleum Institute)= 141.5/y – 131.5

Where: y= specific gravity of fuel.

27. 0.47 Btu/# °F= specific heat of vegetable below freezing point.

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