Postharvest Machinery - Hot Water Treatment Tank - Methods of Test - AMTEC

PHILIPPINE NATIONAL
STANDARD PNS/BAFS PABES____:2019
 ICS 65.060.99

Postharvest Machinery – Hot Water Treatment
 Tank – Methods of Test

 BUREAU OF AGRICULTURE AND FISHERIES STANDARDS
 BPI Compound Visayas Avenue, Diliman, Quezon City 1101 Philippines
 Trunkline: (632) 928-8741 to 64 loc. 3301-3319
 E-mail: info.dabafs@gmail.com
 Website: www.bafs.da.gov.ph

Contents

Foreword....................................................................................................................... iii
1 Scope .................................................................................................................... 1
2 Normative references ............................................................................................ 1
3 Terms and definitions ............................................................................................ 1
4 General Conditions for Test .................................................................................... 2
5 Test Preparation ..................................................................................................... 3
6 Pre-Test Observation ............................................................................................. 4
7 Performance Test ................................................................................................... 4
8 Laboratory Analysis ................................................................................................ 5
9 Presentation of Results........................................................................................... 5
10 Formula .................................................................................................................. 6
11 Test Report............................................................................................................. 6

Annex A ........................................................................................................................ 7
Annex B ........................................................................................................................ 8
Annex C ...................................................................................................................... 11
Annex D ...................................................................................................................... 15
Annex E ...................................................................................................................... 18
Annex F ...................................................................................................................... 21
Annex G ...................................................................................................................... 23

Bibliography ................................................................................................................ 28

PHILIPPINE NATIONAL STANDARD PNS/BAFS PABES ____:2019

Foreword

The formulation of this national standard was initiated by University of the Philippines
Los Baños – Agricultural Machinery Testing and Evaluation Center (UPLB – AMTEC)
through the project “Testing and Evaluation of Machinery Generated from PCAARRD-
funded Projects” funded by the Philippine Council for Agriculture, Aquatic and Natural
Resources Research and Development – Department of Science and Technology
(PCAARRD – DOST). This is in collaboration with the Bureau of Agriculture and
Fisheries Standards (BAFS). This covers the development of PNS for Hot Water
Treatment Tank.

This Standard has been technically prepared in accordance with International
Organization for Standardization/International Electrotechnical Commission (ISO/IEC)
Directives Part 2, 8th Edition - Principles and rules for the structure and drafting of ISO
and IEC documents.

The word “shall” is used to indicate mandatory requirements to conform to the
standard.

The word “should” is used to indicate that among several possibilities one is
recommended as particularly suitable without mentioning or excluding others.

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PHILIPPINE NATIONAL STANDARD PNS/BAFS PABES ___:2019
 Postharvest Machinery – Hot Water Treatment Tank – Methods of Test

1 Scope

This standard specifies the methods of test and inspection for hot water treatment
(HWT) tank. Specifically, it shall be used to:

1.1 verify the mechanism, dimensions, materials, accessories of the HWT tank and
the list of specifications submitted by the manufacturer;

1.2 determine the performance of the machine;

1.3 evaluate the ease of handling and safety features;

1.4 analyze the treated commodities through laboratory analysis; and

1.5 report the results of the tests.

2 Normative References

The following documents are referred to in the text in such a way that some or all of
their content constitutes requirements of this document. For dated references, only
the edition cited applies. For undated references, the latest edition of the referenced
document (including any amendments) applies.

ISO 874 – 1980, Fresh Fruits and Vegetables – Sampling

PAES 103:2000, Agricultural Machinery – Method of Sampling

PNS/BAFPS 13:2004, Fresh Fruits – Mangoes – Specification

PNS/BAFS PABES ---:2019, Postharvest Machinery – Hot Water Treatment Tank –
 Specifications

3 Terms and Definitions

For the purpose of this standard, the definitions given in PNS/BAFS/PABES ---:2019
and the following shall apply.

3.1
batch type capacity
weight of commodities to be treated per unit total time of operation, expressed in
kilogram per hour (kg/h)

3.2
continuous type capacity
weight of treated commodities collected at the outlet per unit time, expressed in
kilogram per hour (kg/h)

PNS/BAFS PABES ____:2019

3.3
heat injury
any damage that occurs to commodities due to excessive temperature or prolonged
duration of exposure to heat, and is evident externally or internally which is visible
immediately or after a period of storage

3.4
mechanical damage
any damage that occurs to commodities due to compression, impact, vibration,
abrasion and others which are brought about by the action of machinery or improper
physical handling during harvesting and postharvest operations

3.5
overall height
distance between the horizontal supporting surface and the horizontal plane touching
the uppermost part of the HWT tank

3.6
overall length
distance between the vertical planes at the right angles to the median plane of the
HWT tank and touching its front and rear extremities

3.7
overall width
distance between the vertical planes parallel to the median plane of the HWT tank,
each plane touching the outermost point of the machine on its respective side

3.8
running-in period
preliminary operation of the machine to make various adjustments prior to the
conduct of the test until the operation is stable

3.9
test applicant
manufacturer, inventor, direct importer, or any legitimate distributor, dealer, or end-
user of the machine

3.10
thermal efficiency
ratio of heat absorbed by water during heating to a specified temperature to the heat
released by the heat source for the same period

4 General Conditions for Test

4.1 Selection of HWT tank to be tested

HWT tank submitted for testing shall be sampled in accordance to PAES 103:2000 or
any other suitable method of selection.

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PNS/BAFS PABES ____:2019

4.2 Role of the test applicant

The test applicant shall submit specifications and other relevant information about the
HWT tank. They shall abide with the terms and conditions set forth by the official
testing agency.

4.3 Role of the representative of the test applicant

An officially designated representative of the test applicant shall operate, demonstrate,
adjust, repair as the case maybe and decide on matters related to the operation of the
machine.

4.4 Test site conditions

The HWT tank shall be tested and installed for normal operation. The site should have
ample provisions for material handling, temporary storage, workspace and suitable for
normal working condition. Adequate ventilation and lighting, and good drainage
system shall be provided in the area.

4.6 Suspension/Termination of test

If during the test run, the machine stops due to breakdown or malfunction so as to
affect the machine’s performance, the test may be suspended. If the machine will not
be able to continue operation, the test shall be terminated.

5 Test Preparation

5.1 Preparation of the HWT tank for testing

The representative of the test applicant and testing agency shall check the HWT tank
so as to ensure that the machine has been assembled and installed in accordance
with the instruction of the manufacturer. The official testing agency will test the
aquaculture feeder according to the specifications of the manufacturer.

5.2 Test instruments and other materials

The suggested list of minimum field and laboratory test equipment and materials
needed to carry out the HWT tank test is shown in Annex A. These instruments shall
be calibrated regularly. Before and after each test, these instruments shall be
physically checked for operation and shall be cleaned, respectively. A checklist of
instruments and materials to be used before departure to and from the testing area
shall be prepared.

5.3 Test materials

The test material to be used should be commonly or locally grown, newly harvested,
mature green Carabao mango fruits of fairly uniform size. The amount of test material
to be supplied shall be sufficient for the required test trials, running-in, and laboratory
tests. Prepare the sample in such a way that test sample to be used for the running-in
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PNS/BAFS PABES ____:2019

and in each test trial have identical characteristics in terms of size, maturity, and
variety. However, if the test materials are not conforming to the recommended quantity
and characteristics, the test engineer shall not pursue the test.

5.4 Running-in and preliminary adjustments

The HWT tank shall have undergone a running-in period before starting the test.
During the running-in period, the various adjustments of the machine shall be made
according to the recommendation of the manufacturer.

6 Pre-test observation

6.1 Verification of specifications

The specifications claimed by the manufacturer and the physical details given in Annex
B shall be verified by the testing agency. A stable and level surface shall be used as
reference plane for verification of dimensional machine specifications when fully
assembled and ready for use.

6.2 Test samples

Representative test samples shall be collected by the testing agency from the test
material for analysis. Test material shall be treated within 24 hours after harvest.
Sampling procedure is shown in Annex C.

7 Performance Test

7.1 Operation of the HWT tank

The HWT tank shall be operated for sufficient duration with load at the test site by the
official representative of the test applicant using the manufacturer’s recommended
setting. The testing agency shall make all measurements, which form part of the test
and take the prescribed samples. After the test run, the area shall be cleaned and then
prepared for the next test trial. This procedure shall be repeated for the succeeding
test trials. No other adjustments shall be permitted during the test.

7.2 Test trials

7.2.1 For batch type HWT tank, a minimum of three (3) batches of mango fruits shall
be treated for batch type HWT tank following the prescribed dipping duration as shown
in Annex A of PNS/BAFS/PAES ---: 2019.

7.2.2 For continuous type HWT tank, a minimum of three (3) trials with minimum
duration of fifteen (15) minutes of continuous dipping following the prescribed dipping
duration for mango fruits as shown in Annex A of PNS/BAFS/PAES ---: 2019.

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PNS/BAFS PABES ____:2019

7.3 Sampling

Samples shall be collected during each test trial. Sampling procedure is shown in
Annex C.

7.4 Data collection

7.4.1 Duration of test

The duration of each test trial shall commence from the heating of water from ambient
temperature to set point temperature and shall end after the last batch of mango fruits
is unloaded from the dipping chamber. Each test trial shall include water heating,
dipping and water reheating.

7.4.2 Heating test

The heating test shall be carried out to determine the water heating time, water heating
rate, theoretical heat supply rate during water heating, thermal efficiency, water
temperature standard deviation and hot water and set point temperature difference.
The HWT shall be run at the manufacturer’s recommended setting. Water shall be
heated to 54 °C, the set point temperature.

7.4.3 HWT test

The HWT test shall be carried out to determine the actual dipping duration, capacity,
theoretical heat supply rate during dipping, and noise level. Mango fruits shall be
loaded to the HWT tank after water heating for disease control treatment. The
treatment schedule shall be 54 °C for 10 min as prescribed in Annex A of
PNS/BAFS/PABES__: 2019 for ‘Carabao’ mango.

7.4.5 Data recording and observations

Record sheet for all data and information during the test is given in Annex D.
Observations to be taken during the performance test shall be recorded in this sheet.

8 Laboratory Analysis

Laboratory analysis shall be made to determine the average size of the mango fruits
and the standard deviation of their weights before HWT. After HWT, the commodities
shall be inspected for any incidence of heat and mechanical damages. The procedures
for the different analyses are given in Annex E, while data sheets to be used are given
in Annex F.

9 Presentation of Results

Machine specifications and the results of the test shall be presented in tabular form in
which data shall be taken from Annexes B and D. A schematic diagram of the power
transmission system shall also be included. Observations made on the machine while
in operation shall be supported with photographs.
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PNS/BAFS PABES ____:2019

10 Formula

The formula to be used during calculations and testing are given in Annex G.

11 Test Report

The test report shall include the following information in the order given.

11.1 Name of Testing Agency

11.2 Test Report Number

11.3 Title

11.4 Summary of Results

11.5 Purpose and Scope of Test

11.6 Methods of Test

11.7 Conditions of the Machine

11.8 Description of the Machine

11.9 Results and Discussions

11.10 Observations (include pictures)

11.11 Names and Signatures of Test Engineers

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PNS/BAFS PABES ____:2019

 Annex A
 (informative)

 Minimum List of Field and Laboratory
 Test Equipment and Materials

A.1 Equipment Quantity
A.1.1 Performance Test
A.1.1.1 Thermocouple
A.1.1.2 Data logger (8-channel)
 Resolution: 0.5 °C
 Accuracy: ±1.0 °C
A.1.1.3 PC laptop 1
A.1.1.4 Tachometer (contact type or photo electric type) 1
A.1.1.5 Timers 1
 Maximum resolution: 0.1 sec
A.1.1.6 Measuring tape (at least 5m) 1
A.1.1.7 Sound level meter 1
 Range: 30 to 130 dB(A)
A.1.1.8 Weighing scale 1
 Minimum capacity: 100 kg
 Maximum scale divisions: 0.2 kg
A.1.1.9 Graduated cylinder 1
 Capacity: 500 mL
A.1.1.10 Clamp-on type power meter 1
A.1.1.11 Digital camera 1
A.1.1.12 Pail/Bucket 1
 Capacity: 20 L
A.1.2 Laboratory Test 1
A.1.2.1 Weighing scale
 Minimum capacity: 50 kg 1
 Maximum scale divisions: 0.2 kg
A.1.2.2 Plastic crate
 Capacity: 20 kg
A.1.2.3 Digital camera 1
A.2 Materials
A.2.1 Sample bags
A.2.2 Labeling tags which include:
A.2.2.1 Date of test
A.2.2.2 Machine on test
A.2.2.3 Sample source
A.2.2.4 Variety
A.2.2.5 Trial number

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PNS/BAFS PABES ____:2019

 Annex B
 (informative)

 Specifications of Hot Water Treatment Tank

Name of Applicant : ______________________________________________
Address : ______________________________________________
Tel. No. : ______________________________________________

Name of Manufacturer : ________________________________________
Address : ________________________________________
Tel. No. : ________________________________________

GENERAL INFORMATION
Make : _____________________ Type : __________________
Serial No. : _____________________ Brand/Model : __________________
Date of Manufacture : _____________________________________________
Testing Agency : ________________ Test Engineer : ____________
Location of Test : ________________ Date of Test : __________________

Items to be inspected*
 Manufacturer’s Verification by the
No. Items
 Specification Testing Agency
B.1 Main Structure
B.1.1 Overall dimensions (mm)
B.1.1.1 Length
B.1.1.2 Width
B.1.1.3 Height
B.1.2 Material
B.1.3 Insulation
B.2 Rated capacity
 (kg/batch or kg/h)
B.3 Dipping Chamber
B.3.1 Dimensions (mm)
B.3.1.1 Length
B.3.1.2 Width
B.3.1.3 Height
B.3.2 Material
B.3.3 Flotation barrier
B.3.3.1 Type
B.3.3.2 Dimensions (mm)
B.3.3.3 Material
B.4 Water Pump
B.4.1 Brand
B.4.2 Model
B.4.3 Size (mm)
B.4.4 Type

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PNS/BAFS PABES ____:2019

 Manufacturer’s Verification by the
No. Items
 Specification Testing Agency
B.4.5 Rated maximum
 discharge capacity (L/s)
B.4.6 Rated maximum head
 (m)
B.4.7 Rated motor power (kW)
B.4.8 Rated motor speed (rpm)
B.4.9 Suction side
B.4.9.1 Type
B.4.9.2 Nominal diameter (mm)
B.4.9.3 Material
B.4.9.4 Other feature(s)
B.4.10 Discharge side
B.4.10.1 Type
B.4.10.2 Nominal diameter (mm)
B.4.10.3 Material
B.4.10.4 Other feature(s)
B.5 Heating system
B.5.1 Type
B.5.2 Brand
B.5.3 Rated output power (kW)
B.5.4 Fuel consumption (kg/h)
 (if applicable)
B.5.5 Other feature(s)
B.6 Material Handling
B.6.1 Batch system’s cradle (if
 applicable)
B.6.1.1 Dimensions (mm)
B.6.1.1.1 Length
B.6.1.1.2 Width
B.6.1.1.3 Height
B.6.1.2 Material
B.6.2 Lifting system
B.6.2.1 Type
B.6.2.2 Brand
B.6.2.3 Type of driving
 mechanism
B.6.2.4 Drive motor (if
 applicable)
B.6.2.4.1 Brand
B.6.2.4.2 Type
B.6.2.4.3 Rated power (kW)
B.6.2.4.4 Rated speed (rpm)
B.6.2.4.5 Electric service required
 (single phase or 3-phase)
B.6.2.4.6 Frequency (Hz)

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 No. Items Manufacturer’s Verification by the
 Specification Testing Agency
 B.6.2.4.7 Voltage (V)
 B.6.2.5 Other feature(s)
 B.6.2 Continuous system’s
 conveyor
 B.6.2.1 Brand
 B.6.2.2 Type
 B.6.2.3 Number
 B.6.2.4 Rated capacity (kg/h)
 B.6.2.5 Drive motor
 B.6.2.5.1 Brand
 B.6.2.5.2 Type
 B.6.2.5.3 Rated power (kW)
 B.6.2.5.4 Rated speed (rpm)
 B.6.2.5.5 Electrical service
 requirement
 B.6.2.5.6 Voltage (V)
 B.6.2.5.7 Frequency (Hz)
 B.6.2.6 Control(s)
 B.6.2.7 Material
 B.6.2.8 Other Feature(s)
 B.7 Instruments and
 Controls
 B.7.1 Water temperature
 sensor
 B.7.1.1 Type(s)
 B.7.1.2 Location(s)
 B.7.2 Fruit temperature sensor
 B.7.2.1 Type(s)
 B.7.2.2 Location(s)
 B.7.3 Other features
 B.7.4 Type of temperature
 recorder
 B.8 Safety feature(s)
 B.8.1 Product safety
 B.8.2 Machine safety
 B.8.3 Operation and
 maintenance safety
*if applicable

B.9 Illustration of HWT tank set-up

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PNS/BAFS PABES ____:2019

 Annex C
 (normative)

 Sampling Procedures and Measurement

C.1 Sampling from Test Material

The conditions of the mango fruits to be used in each test including quality, maturity,
and uniformity shall be taken using “representative samples”. This is done by randomly
obtaining the required mass or number of samples according to the total mass of test
material as given below. Data on the commodity such as variety, source, and date of
harvest shall be recorded.

 TOTAL MASS OF TEST REQUIRED MASS OF REQUIRED NUMBER
 MATERIAL, kg SAMPLE*, kg OF SAMPLE, piece
 Up to 200 10 40
 201 to 500 20 80
 501 to 1,000 30 120
*Source: ISO 874-1980 (E)

C.2 Handling of Samples

All samples to be taken to the laboratory shall be placed in appropriate containers and
properly labeled. Care should be taken so as to prevent alterations of the conditions
of the test samples.

C.3 Heating Test

C.3.1 Water heating time

C.3.1.1 The dipping chamber shall be filled with water at ambient temperature to the
proper level according to the tank’s water capacity or as specified by the manufacturer.

C.3.1.2 The set point temperature (Tsp) shall be set to 54 °C.

C.3.1.3 Heating time shall start immediately at the activation of the heat source and
shall end once the water temperature registered by the test equipment (e.g data
logger, digital thermometer) reaches the set point temperature. The time shall be
recorded as the water heating time (tp).

C.3.2 Water heating rate

C.3.2.1 The dipping chamber shall be divided into at least six portions. Temperature
shall be taken at center of each section using a calibrated thermocouple probe. A
digital thermometer or data logger shall be used for measuring temperature.

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PNS/BAFS PABES ____:2019

C.3.2.2 Water temperature data during heating shall be taken at each section of the
dipping chamber. Measurements shall be automatically sampled at five-minute
intervals.

C.3.2.3 Temperature readings shall be plotted against time. The heating slope (ΔT/Δtp)
of the said plot shall be determined.

C.3.2.4 The heating rate (Qw) shall be computed using the mass of water bath (m w)
and the heating slope (ΔT/Δtp).

C.3.3 Theoretical heat supply rate

C.3.3.1 Theoretical heat supply rate to heat the water shall be determined.

C.3.3.2 In the case of LPG-heated HWT tank, the initial weight of the LPG tank (Mig)
shall be recorded prior to the start of water heating, and its final weight (M fg) once the
setpoint temperature is reached to determine the fuel consumption rate.

C.3.3.3 For electric-heated HWT tank, a power meter shall be used to measure
voltage, current, and the total electric power requirement during the water heating
process. There shall be three (3) sets of data with a minimum of five (5) observations
per set taken with and without load.

C.3.3.4 To get the amount of fuel consumed by HWT tank heated by liquid fuel, the
fuel tank shall be filled to full capacity before the test. After the test, fill the fuel tank
with measured fuel to the same level before the test. When filling up the fuel tank,
careful attention shall be paid to keep it horizontal and do not leave empty space
inside. There shall be three (3) sets of data with a minimum of five (5) observations
per set taken with and without load.

C.3.4 Thermal efficiency

Thermal efficiency (ηt) shall be determined by obtaining the ratio of the heating rate of
water (Qw) and the theoretical heat supply rate.

C.3.5 Water temperature standard deviation

C.3.5.1 After heating to and stabilizing at set point temperature, water temperature
shall be measured and recorded using at least six thermocouple wires, each
positioned at every section of the dipping chamber previously divided.

C.3.5.2 Mean water temperature (T ̅w ) shall be determined to compute the temperature
standard deviation of water (Sw). The hot water and set point temperature difference
(ew) shall also be calculated.

C.4 Hot Water Treatment Test

Mango fruits shall be loaded to the HWT tank after water heating for disease control
treatment. The treatment schedule shall be 54 °C for 10 min.
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PNS/BAFS PABES ____:2019

C.4.1 Batch type capacity

C.4.1.1 Input weight (Wi) of material to be treated shall be determined and recorded
before each trial.

C.4.1.2 With water bath at the set point temperature, dipping duration (th) shall be
verified for each trial using a timer. Loading time (tl) of mango fruits into the dipping
chamber shall be recored. The dipping duration shall start when the cradle or set of
crates is fully immersed into the dipping chamber and shall end after 10 min. Unloading
time (tu) of mango fruits from the dipping chamber shall also be recorded.

C.4.1.3 The duration (tr) to reheat the water bath to the set point temperature shall be
recorded for each trial, should there be a temperature drop after the treatment of the
first batch or set of material.

C.4.1.4 The total operating time (T) shall be calculated by adding the loading time (tl),
dipping duration (th), reheating duration (tr) and unloading time (tu). Capacity (Ct) of
batch type HWT tank shall be calculated using the formula in Annex G.

C.4.2 Continuous type capacity

C.4.2.1 Output weight (W o) of material treated shall be determined during each test
trial.

C.4.2.2 With water bath at the set point temperature, the dipping duration shall start
when the first crate or first set of material is fully immersed into the dipping chamber.

C.4.2.3 The total weight of the treated fruits collected from the outlet conveyor (W o) for
fifteen (15) minutes of continuous dipping duration shall be recorded.

C.4.2.4 Capacity (Ct) of continuous type HWT tank shall be calculated using the
formula in Annex G.

C.4.3 Theoretical heat supply rate

C.4.3.1 Theoretical heat supply rate to maintain the water bath temperature at the set
point temperature shall be determined.

C.4.3.2 In the case of LPG-heated HWT, the initial weight of the LPG tank (Mig) shall
be recorded prior to dipping of the material. The final weight of the LPG tank (Mfg) shall
be measured if the water temperature is equal to the set point temperature upon
removal of the commodity treated, or after reheating the water to the set point
temperature.

C.4.3.3 For electric-heated HWT tank, a power meter shall be used to measure
voltage, current, and the total electric power requirement during the HWT process.
There shall be three (3) sets of data with a minimum of five (5) observations per set
taken with and without load.

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C.4.3.4 To get the amount of fuel consumed by HWT tank heated by liquid fuel, the
fuel tank shall be filled to full capacity before the test. After the test, fill the fuel tank
with measured fuel to the same level before the test. When filling up the fuel tank,
careful attention shall be paid to keep it horizontal and do not leave empty space
inside. There shall be three (3) sets of data with a minimum of five (5) observations
per set taken with and without load.

C.4.3.5 Water temperature shall be measured and recorded using at least six
thermocouple wires, each positioned at different location of the dipping chamber at the
start of dipping, at 5 minutes, and before the end of dipping.

C.4.4 Noise level

C.4.4.1 The sound emitted by the machine while dipping fruits with the different
components operating at the recommended settings and with the heating system on,
shall be measured using a sound level meter at the location of the operator/s. The
noise level, expressed in decibel [dB (A)], shall be measured 50 mm away from the
ear level of the operator/s.

C.4.4.2 For each data to be taken, there shall be a minimum of five (5) observations.
Before taking data, it should be ensured that the feed rate, speed, and other functional
characteristics have stabilized. The time of recording shall be properly spaced during
the whole duration of the test trial.

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 Annex D
 (informative)

 Performance Test Data Sheet

Test Trial No. : ___________________ Date : __________________
Test Engineers : ___________________ Location : __________________
Assistants : ___________________ Machine : __________________
Test Applicant : ___________________ Manufacturer : __________________

 Trial Trial Trial
No. Items Ave
 1 2 3
D.1 Conditions of Mango Fruits to Be
 Treated
D.1.1 Variety
D.1.2 Source
D.1.3 Date of harvest
D.2 Heating Test
D.2.1 Heating time (h)
D.2.2 Initial water temperature (°C)
D.2.3 Set point temperature (°C)
D.2.4 Total mass of water (kg)
D.2.5 Heating slope (°C/s)
D.2.6 Water heating rate (kW)
D.2.7 LPG
D.2.7.1 Initial weight of LPG tank (kg)
D.2.7.2 Final weight of LPG tank (kg)
D.2.7.3 Heat available in the fuel (kW)
D.2.8 Electric
D.2.8.1 Power (kW)
D.2.8.2 Current (A)
D.2.8.3 Voltage (V)
D.2.9 Liquid fuel
D.2.9.1 Fuel consumed (L)
D.2.9.2 Heat available in the fuel (kW)
D.2.10 Thermal efficiency (%)
D.2.11 Mean water temperature
D.2.12 Temperature standard deviation of
 hot water (°C)
D.2.13 Temperature absolute difference of
 hot water (°C)
D.3 HWT Test
D.3.1 Batch type
D.3.1.2 Input weight of fruits (kg)
D.3.1.3 Dipping duration (min)
D.3.1.4 Reheating duration (min)

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 No. Items Trial Trial Trial Ave
 1 2 3
 D.3.1.5 Total operating time (h)
 D.3.1.6 Capacity (kg/batch)
 D.3.2 Continuous type
 D.3.2.1 Output weight of treated fruits (kg)
 D.3.2.2 Output time (min)
 D.3.2.3 Capacity (kg/h)
 D.3.3 LPG
 D.3.3.1 Initial weight of LPG tank (kg)
 D.3.3.2 Final weight of LPG tank (kg)
 D.3.3.3 Fuel consumption (kg/h)
 D.3.4 Electric
 D.3.4.1 Power (kW)
 D.3.4.2 Current (A)
 D.3.4.3 Voltage (V)
 D.3.5 Liquid Fuel
 D.3.5.1 Fuel consumed (L)
 D.3.5.2 Fuel consumption (L/h)
 D.3.6 Noise level [dB(A)]

D.4 Observations:

D.4.1 Ease of loading
___________________________________________________________________
_____________________________________________________________________________________________________
_____________________________________________________________________________________________________

D.4.2 Ease of cleaning parts
___________________________________________________________________
_____________________________________________________________________________________________________
_____________________________________________________________________________________________________

D.4.3 Ease of adjustments
___________________________________________________________________
_____________________________________________________________________________________________________
_____________________________________________________________________________________________________

D.4.4 Ease of collecting output
___________________________________________________________________
_____________________________________________________________________________________________________
_____________________________________________________________________________________________________

D.4.5 Safety
___________________________________________________________________
_____________________________________________________________________________________________________
_____________________________________________________________________________________________________

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PNS/BAFS PABES ____:2019

D.4.6 Labor requirements
___________________________________________________________________
_____________________________________________________________________________________________________
_____________________________________________________________________________________________________

D.4.7 Failure or abnormalities that may be observed on the corn mill or its component
parts during and after the milling operation.
___________________________________________________________________
_____________________________________________________________________________________________________
_____________________________________________________________________________________________________

D.4.8 Others
___________________________________________________________________
_____________________________________________________________________________________________________
_____________________________________________________________________________________________________

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PNS/BAFS PABES ____:2019

 Annex E
 (normative)

 Laboratory Analysis

E.1 Maturity Test

E.1.1 Submerge the test sample for the float test in 1 % salt solution (100 g salt/10 L
of water). Float test can be done in a pail in increments.

E.1.2 Count and compute the percentage of the fruits that sank in the salt solution.
Sinking of at least 75 % of the fruits is an indication that the fruits are already matured.

E.2 Average Weight of the Mango Fruits

E.2.1 From the obtained samples for float test, weigh each fruit using a digital
weighing balance. Record each resulting mass.

E.2.2 Calculate the average mass of the mango fruits. Determine the average size of
the mango fruits based on the standard size of mango below.

 SIZE WEIGHT, g/piece
 Extra large (XL) ≥ 350
 Large (L) 300-349
 Medium (M) 250-299
 Small (S) 200-249
 Super small (SS) 160-199
Source: PNS/BAFPS 13:2004

E.3 Mechanical Damage Incidence

E.3.1 For each test trial, randomly select thirty (30) pieces of ‘Carabao’ mango fruits
of good quality and condition from the input test material. Mark each fruit using a
waterproof permanent marker.

E.3.2 Immediately after HWT, collect all thirty (30) previously marked mango fruits
from the treated output. Visually inspect each fruit for any external, mechanical
damages (cracks and cuts) as shown below, and count the damaged ones. The
number of damaged fruits shall be recorded.

E.3.3 Allow the previously marked mango fruits to ripen to full yellow stage to inspect
the occurrence of any mechanical damage (abrasion and compression). The number
of damaged fruits shall be recorded.

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PNS/BAFS PABES ____:2019

 Abrasion Compression

 Crack Cut

 Figure 1 – Mechanical and handling damages on mango fruits
 Source: PNS/BAFPS 13:2004

E.3.3 Mechanical damage incidence shall be computed using the formula in Annex G.

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PNS/BAFS PABES ____:2019

E.4 Heat Injury Incidence

E.4.1 After HWT, previously marked mango fruits shall be checked for the occurrence
of any of the symptoms of heat injury as given below.

 OCCURENCE SYMPTOMS OF HEAT INJURY
 Surface of the fruit  Skin scalding or browning
  Desiccation
 Internal part of the fruit  White, starchy, tough lesions near the
 seed
  Cavitation or air pockets

E.4.2 Immediately after HWT, visually inspect each fruit for any external damage and
count the injured ones. After 4 to 5-day storage, same set of fruits shall be inspected
for the occurrence of internal damages. The number of damaged fruits shall be
recorded.

E.4.3 Heat injury incidence immediately after HWT and after 4 to 5-day storage shall
be computed using the formula in Annex G.

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PNS/BAFS PABES ____:2019

 Annex F
 (informative)

 Laboratory Analysis Data Sheet

Machine Tested : __________________ Date Tested : ____________
Analyzed by : __________________ Date Analyzed : ____________

F.1 Maturity of ‘Carabao’ Mango Fruits

Item Value
Total number of fruits
Total number of fruits that sank
Percent of fruits that sank (%)
Maturity test result

F.2 Average Size of Mango Fruits

 Sample Mass Sample Mass Sample Mass Sample Mass
 no. (g) no. (g) no. (g) no. (g)
1 31 61 91
2 32 62 92
3 33 63 93
4 34 64 94
5 35 65 95
6 36 66 96
7 37 67 97
8 38 68 98
9 39 69 99
10 40 70 100
11 41 71 101
12 42 72 102
13 43 73 103
14 44 74 104
15 45 75 105
16 46 76 106
17 47 77 107
18 48 78 108
19 49 79 109
20 50 80 110
21 51 81 111
22 52 82 112
23 53 83 113
24 54 84 114
25 55 85 115
26 56 86 116
27 57 87 117

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PNS/BAFS PABES ____:2019

 28 58 88 118
 29 59 89 119
 30 60 90 120
 Mean, mm
 SD, mm
 AS
Legend: SD – Standard deviation; AS – Average size

F.3 Mechanical Damage Incidence

 Test trial I Test trial III Test trial III
 No. of Damage No. of Damage No. of Damage
 Time
 damaged incidence damaged incidence damaged incidence
 fruits (%) fruits (%) fruits (%)
Before
HWT
After
HWT

F.4 Heat Injury Incidence

 Heat injury incidence
 Time No. of damaged fruits
 (%)
Immediately after HWT
After 3 days

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PNS/BAFS PABES ____:2019

 Annex G
 (normative)

 Formulas Used During Calculations and Testing

G.1 Water Heating Rate

 ∆ 
 = · ·
 ∆ 

 where:

 Qw is the water heating rate (kW)
 mw is the total mass of water (kg)
 Cp is the specific heat of water (kJ/kg·K)
 ΔT/Δtp is the heating slope (°C/s)

G.2 Theoretical Heat Supply Rate of the Fuel

G.2.1 LPG

 − 
 = ℎ ·
 
 where:

 Qg is the theoretical heat supply rate (kW)
 HVh is the higher heating value of LPG equal to 50,294 kJ/kg
 (ASHRAE, 1997)
 Mig is the initial weight of LPG cylinder (kg)
 Mfg is the final weight of LPG cylinder (kg)
 tp is the total heating time (s)

G.2.2 Liquid fuel

 = ℎ · · 
 
 where:

 Ql is the theoretical heat supply rate (kW)
 HVh is the higher heating value of liquid fuel (kJ/kg)
 Fv is the volume of fuel consumed (L)
 tp is the total heating time (s)
 ρf is the density of fuel (kg/L)

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PNS/BAFS PABES ____:2019

G.3 Thermal Efficiency

G.3.1 LPG-heated HWT tank

 η = · 100
 
 where:

 ηt is the thermal efficiency (%)
 Qw is the water heating rate (kW)
 Qg is the theoretical heat supply rate (kW)

G.3.2 Electric HWT tank

 η = · 100
 
 where:

 ηt is the thermal efficiency (%)
 Qw is the water heating rate (kW)
 Qe is the electric power consumption (kW)

G.3.3 HWT tank heated by liquid fuel

 η = · 100
 
 where:

 ηt is the thermal efficiency (%)
 Qw is the water heating rate (kW)
 Ql is the theoretical heat supply rate (kW)

G.4 Capacity

G.4.1 Batch type

 C =
 
 where:

 Ct is the capacity (kg/h)
 Wi is the input weight of fruits (kg)
 T = tr + th is the total operating time during HWT (h)

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PNS/BAFS PABES ____:2019

G.4.2 Continuous type

 C =
 
 where:

 Ct is the capacity (kg/h)
 Wo is the weight of treated fruits collected at the outlet
 conveyor (kg)
 To is the output time (h)

G.5 Fuel Consumption

G.5.1 LPG

 − 
 =
 
 where:

 Fc is the fuel consumption (kg/h)
 Mig is the initial weight of LPG cylinder (kg)
 Mfg is the final weight of LPG cylinder (kg)
 To is the total operating time during HWT (h)

G.5.2 Liquid fuel

 =
 
 where:

 Fc is the fuel consumption (L/h)
 Fv is the volume of fuel consumed (L)
 To is the total operating time during HWT (h)

G.6 Water Temperature Standard Deviation

 ∑ 
 ̅ =
 
 ∑( − ̅ )2
 = √
 −1

 25

PNS/BAFS PABES ____:2019

 where:

 ̅w
 T is the mean water temperature (°C)
 Tj is the individual water temperature reading (°C)
 n is the total number of HWT temperature readings sampled
 Sw is the temperature standard deviation of water (°C)

G.7 Hot Water and Set Point Temperature Difference

 = | ̅ − |

 where:

 ̅w
 T is the mean water temperature (°C)
 Tsp is the set point temperature (°C)

G.8 Average Size of the Fruits

G.8.1 Average weight

 ∑ 
 
 ̅ =
 
 where:

 w
 ̅f is the average fruit weight (g)
 wj is the individual fruit weight (g)
 n is the total number of samples

G.8.2 Standard deviation

 ̅ )2
 ∑( − 
 = √
 −1

 where:

 w
 ̅f is the mean water temperature (°C)
 wj is the individual water temperature reading (°C)
 n is the total number of HWT temperature readings sampled
 Sf is the temperature standard deviation of water (°C)

G.9 Mechanical Damage Incidence (MDI)

 = × 100
 
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PNS/BAFS PABES ____:2019

G.10 Heat Injury Incidence (HII)

 = × 100
 
 27

PNS/BAFS PABES ____:2019

Bibliography

Alvindia, D.G., & Acda, M.A. (2014). Revisiting the efficicacy of hot water treatment in
 managing anthracnose and stem-end rot diseases of mango cv. ‘Carabao’.
 Crop Protection 67:96-101. doi: 10.1016/j.cropro.2014.9.016.

Animal and Plant Health Inspection Service – United States Department of Agriculture.
 (2002). Treatment Manual. Retrieved July 30, 2017 from
 https://www.aphis.usda.gov/import_export/plants/manuals/ports/downloads/tr
 eatment.pdf.

American Society of Heating, Refrigeration and Airconditioning Engineers [ASHRAE].
 1997. Combustions and fuels . In: Parsons, R.A. (Ed/s).Fundamentals
 Handbook (SI), (pp. 17.1-17.6).Atlanta, Georgia: ASHRAE.

Directorate of Plant Protection, Quarantine & Storage. (2005). Guidelines for
 certification of hot water immersion treatment facilities for mango fruits.
 Retrieved July 30, 2017 from
 http://plantquarantineindia.nic.in/pqispub/pdffiles/NSPM15%20Guidelines%2
 0for%20Certification%20of%20HWT.pdf.

Usall, J., Ippolito, A., Sisquella, M., & Neri, F. (2016). Physical treatments to control
 postharvest diseases of fresh fruits and vegetables. Postharvest Biology and
 Technology 122:30-40. doi: 10.1016/j.postharvbio.2016.05.002.

Yaptenco, K.F., de Ramos, J.D., & Amatorio, E.Q. (2015). Development of a batch-
 type hot water tank for postharvest disease control for ‘carabao’ mango and
 other crops. Philippine Journal of Agricultural and Biosystems Engineering,
 11, 22-35.

 28

Agricultural Machinery Testing and Evaluation Center
Testing and Evaluation of Machinery Generated from PCAARRD-funded
 Projects

 Project Leader

 Darwin C. Aranguren
 Engineer IV

 Project Staff

 Romulo E. Eusebio
 Engineer III

 Technical Staff

 Ray D. Alipio
 Science Research Specialist I

 Support Staff

 Gerald S. Trinidad
 Laboratory Technician I

 Micah A. Almalvez
 Science Aide

 Fortunato L. Parducho
 Laboratory Aide I

Technical Working Group (TWG) for the Development of Philippine Agricultural
 Engineering Standards (PAES) for Various Agricultural Machinery from
 PCAARRD-funded Projects

 Chairperson

 Dr. Aurelio A. Delos Reyes Jr.
 Agricultural Machinery Testing and Evaluation Center

 Members

1 John Gregory V. Aquino 3 Francia M. Macalintal
 Bureau of Agriculture and Philippine Council for Agriculture
 Fisheries Standards and Fisheries

2 Romeo P. Santiago 4 Crestituto C. Mangaoang
 Philippine Council for Agriculture, Philippine Society of Agricultural
 Aquatic, and Natural Resources and Biosystems Engineers
 Research and Development

 Secretariat

 Ray D. Alipio
 Agricultural Machinery Testing and Evaluation Center

BUREAU OF AGRICULTURE AND FISHERIES STANDARDS

Compound Visayas Avenue, Diliman, Quezon City 1101 Philippines
 T/ (632) 928-8741 to 64 loc. 3301-3319
 E-mail: info.dabafs@gmail.com
 Website: www.bafs.da.gov.ph