Harvest Gold Industries Executive Production Interview Questions, Process, and Tips

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Yield point is the stress at which a material begins to deform plastically.

• Yield point is the point on a stress-strain curve where the material transitions from elastic to plastic deformation.

• It is the stress level at which a material no longer returns to its original shape after the stress is removed.

• Yield point is an important parameter in material testing and design calculations.

• For example, in a tensile test, the y...read more

TPM (Total Productive Maintenance) is a proactive approach to maintenance that aims to maximize equipment effectiveness and minimize downtime.

• TPM involves all employees in the maintenance process, focusing on prevention rather than reactive maintenance.

• It includes activities such as autonomous maintenance, planned maintenance, and focused improvement.

• TPM aims to improve overall equipment effectiveness (OEE) by reducing...read more

Lactic acid bacteria are responsible for milk fermentation.

• Lactic acid bacteria convert lactose into lactic acid, which causes milk to sour and thicken.

• Common examples of lactic acid bacteria include Lactobacillus bulgaricus and Streptococcus thermophilus.

• These bacteria are used in the production of yogurt, cheese, and other dairy products.

• The fermentation process also helps to preserve the milk and extend its shelf li...read more

Factors affecting milk spoilage include temperature, pH, bacteria, light exposure, and contamination.

• Temperature: higher temperatures accelerate spoilage

• pH: acidic conditions promote spoilage

• Bacteria: presence of bacteria can cause spoilage

• Light exposure: can cause oxidation and spoilage

• Contamination: introduction of foreign substances can cause spoilage

Microorganisms like yeast are used in bread making to ferment the dough and produce carbon dioxide gas which causes the bread to rise. Aseptic packaging is a method of packaging food products in a sterile environment to prevent contamination.

• Microorganisms like yeast are added to the dough to ferment it and produce carbon dioxide gas.

• The carbon dioxide gas causes the bread to rise and gives it a light and fluffy textur...read more

HACCP stands for Hazard Analysis and Critical Control Points. Food safety refers to the measures taken to ensure that food is safe for consumption.

• HACCP is a systematic approach to identifying and controlling hazards in the food production process.

• It involves seven principles: conducting a hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, corrective actions, veri...read more

GCV stands for Gross Calorific Value. It is the amount of heat released when a fuel is burned completely.

• GCV is a measure of the energy content of a fuel.

• It is calculated by measuring the heat released when the fuel is burned completely.

• The unit of GCV is usually expressed in joules per kilogram (J/kg) or British thermal units per pound (BTU/lb).

• GCV is important in determining the efficiency of a fuel and its potential...read more

Gross calorific value is the amount of heat released when a fuel is burned completely.

• It is the total amount of heat produced when a fuel is burned completely

• It is measured in units of energy per unit of fuel mass

• It is used to determine the energy content of fuels

• Example: The gross calorific value of coal is around 25 MJ/kg

Steam cost for production depends on various factors such as fuel type, boiler efficiency, and usage.

• Fuel type affects steam cost as different fuels have different prices and energy content.

• Boiler efficiency is important as a more efficient boiler will require less fuel to produce the same amount of steam.

• Usage also affects steam cost as more usage will require more fuel to produce the necessary steam.

• Regular maintenan...read more