Cooked Rice Research Articles

Android-based household electronic maintenance reminder system

Along with the development of electronic devices used in households such as fans, rice cookers, and others do not always function appropriately. There are times when the device is damaged, and the user will try to fix it. One way to fix this is to find an electronic equipment repair place. Therefore, the electronic user will lose time and energy to find a service place. So we need an online ordering service that specifically handles the maintenance and repair of household electronic equipment. With this system, it is also beneficial for business actors of electronic equipment repair and maintenance services. They will effortlessly get information about customers who need repair or maintenance services for electronic equipment. Thus this system is expected to facilitate service users and increase the income of service users.

An Alternative Low-Cost Embedded NILM System for Household Energy Conservation with a Low Sampling Rate

The measurement of the energy consumption of electrical appliances, where the meter is installed at a single point on the main input circuit of the building, is called non-intrusive load monitoring (NILM). The NILM method can distinguish the loads that are currently active and break down how the loads consume electricity. A microcontroller with embedded software was selected to read the data into the NILM method process at a low sampling rate every 1 s or 1 Hz. The measured data and the data obtained by the NILM algorithm were displayed via an internet platform. This article presents an alternative low-cost embedded NILM system for household energy conservation with a low sampling rate, which could identify electrical appliances such as an air conditioner, refrigerator, television, electric kettle, electric iron, microwave oven, rice cooker, and washing machine. Four features of symmetry pattern were extracted, containing information on the value of active power change, the value of reactive power change, the number of intersection points between the active power data and the reference line, and an estimation of an equation for the starting characteristics of the electrical equipment. The proposed NILM system was tested in a selected test house that used a single-phase power system. A typical meter was also installed to compare the results with the proposed NILM. The validity of the tests was checked for 1 month in 3 houses to analyze the results. The proposed method was able to detect 91.3% of total events. The accuracy of the average ability of the system to disaggregate devices was 0.897. The accuracy value for total power consumption was 0.927. The continuous data recording of the NILM method provides information on the behavior of electrical appliances that can be used for maintenance and warnings.

The Use Of Pictogram In Electronic Appliance

The research aim is to describe the types of pictogram use and the reason why pictograms are used. The type of this research is descriptive qualitative. There are two sources of data first, five of manual book, such as: mobile phone, laptop, rice cooker, microwave, and washing machine. Second, data transcription of interview. This research focused on types of pictogram use and the reason why pictograms are use. The data were obtained by documentation and the data were analyzed stating by collect the data, the data divided to types of the pictogram use and analysis the reason of the pictogram depend on the interview. In the end analyses the use of pictogram by the manual of electronic appliance also the reason of used it depend on davies theory. The result of the research is From the data analysis found 57 pictograms use in five electronic manual books which are: Oppo Reno6 mobile phone, Panasonic rice cooker, Panasonic microwave, Asus laptop, LG washing machine. Were 27 of the pictograms are representational, 21 arearbitrary symbol and 9 are abstract symbol. Moreover according to theinterview pictogram is more easy to understand than word by the user of theelectronic.

A Smart eCook Battery-Charging System to Maximize Electric Cooking Capacity on a Hybrid PV/Diesel Mini-Grid

In this paper, eCook batteries are considered to be synonymous with those electric cooking devices (eCook), such as electric pressure cookers, induction cookers, hotplates or rice cookers, that can be connected to and supplied from a battery, which may or may not be fully integrated within the device. Connecting many eCook batteries can have an impact on the operation of a hybrid photovoltaic (PV)/diesel mini-grid network unless managed appropriately. The network could experience voltage fluctuations, system power losses and increased peak demand if all or most of the connected eCook batteries charge during a relatively “narrow” window of sunlight hours. Hence, this paper focuses on maximizing the number of eCook devices accommodated by the mini-grid, in keeping with increased consumer uptake, by regulating the charging rate (C-rate) of the eCook batteries themselves. The impact of varying the C-rate on the network constraints is assessed through a range of contextualized case studies. This entailed modeling an innovative smart eCook battery management system (EBMS) that actively monitors the state of the grid and decides on the eCook’s battery C-rate set-point required to address the network constraints. The results demonstrate that the EBMS can alleviate the impact of conventional eCook battery charging on the mini-grid network, as well as increase the quality of the charging service.

Effects of warming on starch structure, rice flour pasting property, and cooked rice texture in a double rice cropping system

AbstractBackground and objectivesClimate warming has significant effects on rice quality. However, the effects of warming on starch structure, rice flour pasting properties, and cooked rice texture are unclear in double rice cropping systems. Therefore, a free‐air temperature increase experiment was conducted with two indica rice cultivars. The objectives of this study were to explore the changes in rice flour pasting properties and cooked rice texture under warming conditions and their relationships with starch structures.FindingsUnder warming conditions, rice starch had a lower amylose content (Peak 3) and proportion of long amylopectin branch chains (B3 chains) but a higher proportion of short amylopectin branch chains (A chains and B1 chains), amylopectin branching degree, relative crystallinity, ratio of 1045/1022 cm−1, and swelling power. Compared to the control treatment, warming significantly increased the peak viscosity, breakdown, and pasting temperature but decreased the setback of rice flour. Moreover, the hardness of cooked rice was significantly decreased, while its stickiness was significantly increased under warming conditions.ConclusionsThe changes in starch molecular structures resulted in lower hardness and setback but a higher stickiness, peak viscosity, breakdown, and pasting temperature of cooked rice or rice flour, which means better eating quality and worse cooking quality of double‐cropped indica rice under climate warming conditions.Significance and noveltyThese findings are expected to provide important information for improving rice cooking and eating quality and developing the rice industry under future climate warming conditions.

Prediction of Basic Material Prices on Major Holidays Using Multi-Layer Perceptron

The prediction of the price of basic necessities on major holidays in Indonesia, such as Eid al-Fitr, Christmas, New Year, Chinese New Year, and Eid al-Adha, is something that needs to be observed, because there are often movements in the prices of basic commodities that increase or decrease very drastically. One of the main ingredients experiencing this is eggs, which often experience a significant increase, so it is necessary to make observations in the form of predictions to keep control of fluctuations, especially before and after the big day occurs. In this study, predictions were made on the price of basic commodities on the big day. With the prediction of the cost of goods on the big day, it is hoped that related parties can be assisted in monitoring and stabilizing the movement of basic commodity prices on the market. In this study, a prediction system for the price of basic commodities was produced using the Multi-Layer Perceptron (MLP) method. This MLP method can predict time-series data that experiences a lot of fluctuation. In this prediction, MLP can make predictions on ten prices of basic commodities on major holidays every day. The results of this study were divided into three groups, namely Worst, Average, and Best. The division of these three groups separates which staple ingredients have the closest predictions to their actual values. The Worst group is the group whose prediction results are still quite far from the actual, the Average group which is close to the actual value, and the Best group which has the best results because it is very close to the actual value. With prediction results measured using MSE, the Worst group consisted of cooking oil (MSE 0.00197), beef (0.00186), rice (0.00118), and sugar (0.00100). Then the Average group consisted of eggs (0.00096), red chili (0.00085), chicken (0.00074), garlic (0.00062), and cayenne pepper (0.00056). Finally, the Best group only consisted of Shallots with an MSE of 0.00040.

Optimization of process parameters for quick cooking rice

Instant rice is prepared by soaking followed by precooking and dehydration. Instant rice is rice that has been fully cooked and then dried down to below 12% moisture. Instant rice can then be recooked by the consumer in 2-5min compared to 20min required to cook the polished raw rice. The present research is carried out with soaking time (5, 10, 15 and 20 min) and soaking temperature (45, 50, 55, 60, 65 and 70o C), cooking methods (electric cooker and pressure cooker), cooking duration (4, 8 and 12 min) and drying methods (microwave oven and hot air oven) on the three varieties of long-grain, medium-grain and short grain rice. The cooking is being carried out by pressure cooker, electric for 3, 5 and 8 min and dried by microwave oven. The cooked rice is dried by hot air oven and by microwave in such a way as to leave the desired degree of porosity and fissuring in the final product.It was observed that the rice samples of short grain variety (BPT 5204) were cooked for 8 min by both electric cooker and pressure cooker and the reconstitution time varying from 7 min- 8 min were found to be having good texture compared to other samples. The long grain rice cooked for 8 min was comparatively of better quality when compared to the rice samples at other cooking durations of 4 and 12 min. But the reconstitution time of instant rice was observed to be more compared to other two varieties. The best quality of instant rice was found in Short grain rice (BPT 5204) followed by Medium grain rice (Sona Masuri 1768) and then Long Grain rice (NLR 145).

Valorization of Waste Cooked Rice into Value-Added Maltobionic Acid Using Genetically Engineered Pseudomonas taetrolens

Valorization of Waste Cooked Rice into Value-Added Maltobionic Acid Using Genetically Engineered <i>Pseudomonas taetrolens</i>

Livelihood support by assistive technology based on a home visit survey (Apoyo para la subsistencia mediante tecnología asistencial basada en una encuesta realizada en una visita domiciliaria)

ABSTRACT Japan is now a super-ageing society, and it is expected that one out of four to five people will be at least 75 years old by 2025. Technology is constantly advancing around older adults, and older adults with low cognitive function are unable to cope with these changes, requiring assistance. We modified the Everyday Technology Use Questionnaire (ETUQ) to create a Japanese version and conducted a survey of home-dwelling older adults. As a result, we confirm that older adults need to be able to cope with home appliances such as rice cookers, pots, refrigerators, television remote controllers, vacuum cleaners and stoves. Based on these results, we improved TV remote controllers and confirmed that problems due to accidental clicks were reduced. Through a similar survey, we created a toilet-flushing forgetfulness notification system and wandering prevention sensor for people with higher brain dysfunction to help reduce the burden on caregivers.

The effect of different storage times and methods on the chemical and organoleptic properties of white cooked rice and black cooked rice

&lt;abstract&gt; &lt;p&gt;Storage of rice for a certain period of time can lead to decrease in the quality of rice, hence the purpose of this study was to determine the effect of storage method and duration on total sugar content, starch, and preference level of Inpari 43 GSR white rice and black rice Sembada Hitam varieties. The research was conducted at the Food Biochemical Chemistry Laboratory, Faculty of Agricultural Technology, Gajah Mada University The stage of this research is to cook the rice, and the storage time in two ways inside and outside the rice cooker is 0, 9, 18, and 27 hours, respectively. Then tested for sugar content, starch and level of preference. The experimental design used was factorial randomized design with 3 replications The stage of this research is to cook the rice, and the storage time in two ways inside and outside the rice cooker is 0, 9, 18, and 27 hours, respectively. Then tested for sugar content, starch and level of preference. The experimental design used was a factorial randomized design with 3 replications, while the Sembada Hitam variety had initial sugar content of 0.019%, and 0.007% when in stored in the rice cooker and 0.001% outside the rice cooker. The increase in starch content increased at 9 hours of storage in Inpari 43 GSR and Sembada Hitam varieties and a decreased at 18 and 27 hours. Based on the test of preference for color, aroma, taste and texture, panelists preferred 9 hours of storage in the rice cooker both on rice Inpari 43 GSR and Sembada Hitam because more suitable for consumption.&lt;/p&gt; &lt;/abstract&gt;

Regulation of Growth and Enterotoxin A Production by Staphylococcus aureus in Cooked Rice and Rice Balls Containing Sodium Chloride and Commercial Seasonings

Regulation of Growth and Enterotoxin A Production by <i>Staphylococcus aureus</i> in Cooked Rice and Rice Balls Containing Sodium Chloride and Commercial Seasonings

Practical Measures Including pH Adjustment and Reduction of Bacterial Contamination to Effectively Inhibit the Production of Staphylococcal Enterotoxin A in Rice Balls and Cooked Rice

Practical Measures Including pH Adjustment and Reduction of Bacterial Contamination to Effectively Inhibit the Production of Staphylococcal Enterotoxin A in Rice Balls and Cooked Rice

Research on the design of intelligent virtual simulation experimental teaching platform based on augmented reality

This research developed a product virtual simulation system based on augmented reality technology. The special database of product components was established, and the augmented reality product database of rice cooker was constructed and modified by the user and the enterprise design and production database. The HoloLens head-mounted device and MR Hand-eye interaction technology were used to realize the real-time simulation of the running state of the product design, and the prototype system was assembled. The Unity3D engine adopts the target method based on special features for the 3D display of products, which is a display environment with high requirements for user experience. The experimental simulation platform system has the advantages of strong portability, strong expansibility, realistic rendering effect and high program execution efficiency, which provides a good 3D panoramic display experience and usability experience for students' experiments and enterprise users after future industrialization.

호화 고구마 가루 첨가 간편식용 쌀죽의 품질 특성

Purpose: This study aimed to investigate the effect of gelatinized sweet potato powder as a replacement for freeze-dried cooked rice, on the physicochemical properties and acceptability of porridge. Methods: Sweet potato powder (SP) was used to substitute 0%, 15%, 30%, and 45% of freeze-dried cooked rice in the manufacture of porridge, and the resultant samples were designated SP-0, SP-15, SP-30, and SP-45 respectively. The color values, sugar concentration, viscosity, spreadability of the porridge were measured, and the sensory evaluation was done. Results: The redness (a), yellowness (b), sugar concentration, and the spreadability of the porridge increased as the substitution amount of the SP increased (p<0.001). However, the viscosity of the porridge showed the reverse trend. The acceptance test showed that the SP-30 and SP-45 groups had significantly higher results for all acceptance attributes compared to the other groups. According to the results of the intensity measurement of sensory properties, the SP-30 and SP-45 groups showed stronger intensities for yellowness, spreadability, sweet pumpkin aroma, sweet potato aroma, sweet pumpkin taste, sweet potato taste, sweet taste, aftertaste, and moistness than the other groups. Conclusion: The acceptance test found that the sample group with 30% or 45% of SP had significantly higher acceptance attributes than the sample group without SP, which suggests the possibility of developing a convenient porridge with SP.

Effect of parboiling on starch digestibility and mineral bioavailability in rice (Oryza sativa L.)

Parboiled rice is preferably consumed in many countries due to its nutritional superiority and lower starch digestibility. Parboiling affects rice cooking quality, starch digestibility and phytic acid which affects minerals bioavailability. Cooking quality was improved in parboiled brown (PB) and parboiled milled (PM) rice. Parboiling has significantly (P < 0.05) reduced glycemic index in both PB and PM rice with a proportionately increase in resistant starch. After milling, the phytic acid (PA) and Fe were reduced significantly (P < 0.05), however, parboiling further reduced PA but increased Fe content and bioavailability in PM rice due to its inward diffusion. Zn content was lower in PB and PM rice due to its outward movement during parboiling. The impact of Zn retention on its bioavailability was insignificant in parboiled rice as non-parboiled rice. This study provides better insights on rice parboiling as a method to reduce starch digestibility and improve mineral bioavailability which could be beneficial for diabetics and malnourished population.

Cold-chain cooked rice with different water contents: Retarded starch digestion by refrigeration

Cold-chain cooked rice is a widely-consumed instant food. While the quality of cooked rice as affected by processing has been widely studied, it remains largely unexplored how concurrent cold-chain conditions (e.g., refrigeration time with specific water contents) tailor the structure and starch digestibility of cooked rice. Here, as shown by combined techniques (e.g., scanning electron microscopy and small angle X-ray scattering), the cold storage (1 to 3 days) of cooked rice at 1.1:1 w/w water-to-rice ratio increased the uniformity of the rice matrix, strengthened the nonperiodic structure, and allowed more B-type starch crystallites and short-range orders. This induced an increase in the slowly digestible starch (SDS) content (from ca. 33.7% to 38.5%) as the refrigeration time rose. In contrast, for cooked rice with 1.5:1 w/w water-to-rice ratio, the cold storage (mainly 1 day) strengthened the matrix uniformity and the nonperiodic structure, and eventually increased the resistant starch (RS) content from ca. 10.3% to 17.7%. The present data could facilitate the design of cold-chain cooked rice with tailored starch digestibility.

Effect of oral processing on texture, rheology properties, and microstructure of three rice varieties

AbstractThe differences of physical properties of cooked rice among different mastication processes were studied in three rice cultivars differing in amylose contents, that is, japonica rice (JR), indica rice (IR), and waxy rice (WR). The results indicated that the average amount of saliva added was 303.4 ± 15.9 mg/g for JR, 351.5 ± 16.1 mg/g for IR, and 299.1 ± 13.5 mg/g for WR during oral processing. The proportion of free water in JR significantly increased (p &lt; .05), whereas the proportion of weak bound water significantly decreased (p &lt; .05). With the progress of mastication, the apparent viscosity of cooked rice decreased, and the elastic modulus G′ decreased more than the viscous modulus G″. In addition, small boluses were mostly produced in the early stage of oral processing. The proportion of small particles of JR and IR increased with extended mastication, but no significant change in that of WR. The hardness of bolus also significantly decreased (p &lt; .05) in the early stage of mastication. With the progress of mastication, the cohesiveness of JR rice boluses increased significantly (p &lt; .05). At the swallowing point, the cohesiveness were 0.23 ± 0.03 for JR, 0.25 ± 0.02 for IR, and 0.32 ± 0.05 for WR, respectively. Saliva secretion and mastication allowed cooked rice to be swallowed by decreasing its hardness and apparent viscosity, increasing its cohesiveness, water content, and proportion of small particles.Practical applicationsThis article investigated the changes of physical properties of three varieties of cooked rice during oral processing.

Different serving shapes of cooked jasmine rice on a plate affect the consumer's visual preference

This research aimed to investigate how five different serving shapes of cooked jasmine rice (round, square, triangular, flower, and heart shapes) affected visual hedonic preference and consumer perception (n = 100). Cooked rice was placed on a plate without food, the heart, flower, and triangle serving shapes had higher artistic mean scores than the round shape. And cooked rice placed in the shape of a heart on a plate with food had a higher mean score on ‘liking in shape’ than round or square shapes. The findings of this study could be beneficial to food styling, presenting, and catering in the foodservice industry, resulting in increased sales, particularly in restaurants and hotels. Furthermore, for more successful food marketing and advertising, one can use the shapes of a heart as a serving shape for cooked jasmine rice box labels.

Effect of sulfate application on inhibition of arsenic bioaccumulation in rice (Oryza sativa L.) with consequent health risk assessment of cooked rice arsenic on human: A pot to plate study

Arsenic (As) in rice is posing a serious threat worldwide and consumption of As contaminated rice by human is causing health risks. A pot experiment with different levels of sulfate dosage (0, 20, 40, 60 and 80 mg/kg) was set up in this study to explore the influence of sulfate fertilizer on rice plant growth, yield, and As accumulation in rice grain. Apart from As bioaccumulation in rice grains, the As fraction of cooked rice was quantified, and the health risks associated with cooked rice consumption were also investigated. The sulfate application significantly (p ≤ 0.05) enhanced the chlorophyll, tiller number, grains per panicle, grain and biomass yield under As stressed condition. The sulfate application also reduced the oxidative stress and antioxidant activity in rice plants. Sulfate fertigation improved the accumulation of total sulfur (S) and reduced the uptake and translocation of As in rice plants. Arsenic concentration in rice grain was reduced by 50.1% in S80 treatment (80 mg of sulfate/kg of soil) as compared to S0 set. The reduction percentage of As in cooked parboiled and sunned rice with correspond to raw rice ranged from 55.9 to 74% and 40.3–60.7%, respectively. However, the sulfate application and cooking of parboiled rice reduced the potential non-cancer and cancer risk as compared to sunned rice. The S80 treatment and cooking of parboiled rice reduce the As exposure for both children and adults by 51% as compared to cooked sunned rice under S80 treatment and this trend was similar for all treatments. Therefore, sulfate application in soil can be recommended to produce safer rice grains and subsequent cooking of parboiled rice grain with low-As contaminated water need to be done to avoid any potential health risk in As endemic areas.

Arsenic exposure from drinking water and staple food (rice): A field scale study in rural Bengal for assessment of human health risk

Arsenic is a well-known carcinogen with emerging reports showing a range of health outcomes even for low to moderate levels of exposure. This study deals with arsenic exposure and associated increased lifetime cancer risk for populations in arsenic-endemic regions of rural Bengal, where arsenic-safe drinking water is being supplied at present. We found a median total exposure of inorganic arsenic to be 2. 9 μg/Kg BW/day (5th and 95th percentiles were 1.1 μg/Kg BW/day and 7.9 μg/Kg BW/day); with major contribution from cooked rice intake (2.4 µg/Kg BW/day). A significant number of households drank arsenic safe water but used arsenic-rich water for rice cooking. As a result, 67% participants had inorganic arsenic intake above the JEFCA threshold value of 3 μg/Kg BW/day for cancer risk from only rice consumption when arsenic contaminated water was used for cooking (median: 3.5 μg/Kg BW/day) compared to 29% participants that relied on arsenic-free cooking water (median: 1.0 µg/kg BW/day). Arsenic in urine samples of study participants ranged from 31.7 to 520 µg/L and was significantly associated with the arsenic intake (r = 0.76); confirming the preponderance of arsenic exposure from cooked rice. The median arsenic attributable cancer risks from drinking water and cooked rice were estimated to be 2.4 × 10-5 and 2.7 × 10-4 respectively, which further emphasized the importance of arsenic exposure from staple diet. Our results show that any mitigation strategy should include both drinking water and local staple foods in order to minimize the potential health risks of arsenic exposure.