Electric Cooker Research Articles

Effect of soaking conditions on physicochemical properties and sensory quality of cooked glutinous rice with an electric rice cooker

This research aimed to investigate the changes in physicochemical properties and sensory qualities of cooked glutinous rice (RD6) by using the electric rice cooker method with different soaking conditions compared to cooking glutinous rice by steaming in a conventional steamer (control). Glutinous rice grain was soaked at different soaking conditions of temperatures at 25 and 45°C and soaking time for 30, 60, and 90 min, and then were cooked by the electric rice cooker. The results indicated that the degree of starch gelatinization was increasingly correlated with the moisture content and water activity of the cooked waxy rice. Moreover, with the increase in the degree of gelatinization, the hardness value exhibited a decreasing trend, and the adhesiveness value increased. The L* (lightness), a* (redness), and whiteness index of cooked glutinous rice increased when the temperature and time of soaking increased, while the color intensity decreased. The overall acceptability scores indicated that the lower soaking time obtained a higher score for cooked glutinous rice. Compared with the control sample, the soaking conditions for the temperature and time of 25°C/30 min or 45°C/30 min are viewed as a suitable ratio of a good quality product for cooked glutinous rice by using the electric rice cooker method, in which rice cooking provided the high score of overall acceptability on consumer preference.

Effect of soaking conditions on physicochemical properties and sensory quality of cooked glutinous rice with an electric rice cooker

This research aimed to investigate the changes in physicochemical properties and sensory qualities of cooked glutinous rice (RD6) by using the electric rice cooker method with different soaking conditions compared to cooking glutinous rice by steaming in a conventional steamer (control). Glutinous rice grain was soaked at different soaking conditions of temperatures at 25 and 45°C and soaking time for 30, 60, and 90 min, and then were cooked by the electric rice cooker. The results indicated that the degree of starch gelatinization was increasingly correlated with the moisture content and water activity of the cooked waxy rice. Moreover, with the increase in the degree of gelatinization, the hardness value exhibited a decreasing trend, and the adhesiveness value increased. The L* (lightness), a* (redness), and whiteness index of cooked glutinous rice increased when the temperature and time of soaking increased, while the color intensity decreased. The overall acceptability scores indicated that the lower soaking time obtained a higher score for cooked glutinous rice. Compared with the control sample, the soaking conditions for the temperature and time of 25°C/30 min or 45°C/30 min are viewed as a suitable ratio of a good quality product for cooked glutinous rice by using the electric rice cooker method, in which rice cooking provided the high score of overall acceptability on consumer preference.

Effect of cooking methods on volatile compounds and texture properties in millet porridge

To instruct the production of millet porridge, the effect of cooking methods on flavor and texture of millet porridge was investigated. A total of 91 volatiles were detected and most volatile compounds decreased with cooking time, e.g. alcohols. The esters as major volatiles had a high content in electric rice cooker (IC). Multiple chemometric results indicated that volatiles from different cooking methods were distinguished respectively. Texture analysis indicated that the hardness of millet porridge prepared in IC had a more dominant decrease trend than electromagnetic oven and the electric pressure cooker before 40 min. In conclusion, different cooking methods had a more significant influence on the volatiles than cooking time, while the texture is opposite. The comprehensive sensory score reached its peak in IC-30 min. The comprehensive sensory scores of IC and EC decreased with the prolongation of cooking time. This study helps to improve the sensory attributes of millet porridge.

Effect of electric cooker soaking temperature on palatability of cooked aged indica rice

Based on sensory evaluation and texture characteristics, the improving effect of soaking temperature adjustment in an electric cooker on the palatability of cooked aged indica rice was investigated. The water content and distribution, starch gelatinization, and crystal structure of aged rice grains were analyzed at different soaking temperatures. The results demonstrated that soaking aged indica rice at low temperatures (25 °C and 40 °C) and high temperature (70 °C) increased hardness and reduced viscoelasticity, which were not conducive to achieving desirable sensory qualities. Conversely, soaking treatment at 50 °C positively impacts the palatability of aged indica rice. This treatment increased the proportion of structural water in aged rice grains to 6.38% and reduced starch crystallinity to 22.61%, thereby facilitating starch gelatinization and promoting the formation of desirable taste during subsequent cooking stages. Microstructural analysis revealed that soaked aged indica rice exhibited increased water absorption rates and more uniform distribution of moisture. These findings provided valuable insights for optimizing the cooking process of aged indica rice using the electric cooker.

Analysis of the Effects of Microwave Combined Induction Heating on Steamed Pork with Rice Powder.

This study investigates the application of microwave combined induction heating (MCIH) to steam ready-to-eat pork with rice powder, emphasizing the advantages of rapid and uniform heating. The experimental setup included a mixture of 180 g pork strips, 30 g rice powder, and 10 g water in a CPET tray using MCIH with 1080 W microwave (MW) and 130 °C induction heating (IH) for 150 s. The results showed a quick temperature increase rate of 0.56 °C/s that achieved pasteurization against a variety of pathogenic bacteria, such as Listeria monocytogenes, but not Clostridium botulinum, by lethality calculation. Compared to typical electric cooker steaming, MCIH significantly shortened cooking time (8.6 times faster). To address rice starch gelatinization, two-stage heating techniques to steam pork with rice powder were MCIH: 150 s, and then IH: 60 s (MW1), and MCIH: 180 s, and then IH: 30 s (MW2), with no significant differences seen in color or the nine-point taste scale between treatment groups. MCIH groups had smaller shear forces than control. After MCIH cooking, no microbial counts were detected in the MW1 and MW2 groups initially, and the pork with rice powder had a shelf life of 14 days at 4 °C based on aerobic plate count assay.

Enhancing the Functionality of a Single Burner Electric Cooker through IoT Automation

Single-burner electric cookers are frequently utilized in homes and small kitchens because they offer unmatched convenience and portability. However, they often grapple with challenges such as energy inefficiency and limited temperature control, and in some instances, pose potential hazards ranging from fires to electric shocks. Addressing these issues, this research explores the integration of IoT (Internet of Things) automation as a transformative solution to enhance the overall efficiency of single-burner electric cookers. Through the integration of IoT technology, the electric cooker was automated with programmable timer functionality and precise temperature control and connected to a smart device via a wireless connection. This allows users to remotely manage and control the cooker's operations using a dedicated app. The system includes a microcontroller, temperature sensor, timer module, Wi-Fi module, and a mobile app. Users can input the desired cooking parameters on the app, which are then transmitted to the microcontroller through a Wi-Fi network. The temperature sensor continuously monitors the cooking temperature and sends feedback to the microcontroller, which makes necessary adjustments to maintain the desired temperature. The timer function ensures that the cooking process concludes at the specified time, preventing overcooking or burning of food. This system introduces features such as remote monitoring and control, improved cooking precision, enhanced safety measures, and increased energy efficiency

Impact of rice variety, cooking equipment and pretreatment method on the quality of lightly milled rice

Lightly milled rice is a healthier choice compared to refined white rice. In this study, the effects of variety, cooking equipment and pretreatment method on the quality of six varieties of lightly milled rice from China after cooking was investigated through physics, chemistry and instrumental analysis method. Nanjing-No.5055 has the best eating quality, Xiadao-No.1 has higher appearance score, and Fengliangyouxiang-No.1 has the lowest glycemic index. Compared with microwave oven and electric cooker, steamer has a more significant positive impact on component retention, eating quality and sensory quality, but the former has lower cooking time and higher glycemic index. Soaking can effectively improve the water absorption rate, thus reducing hardness. Cleaning affects component retention but is beneficial for sensory quality. The most obvious variation in organizational structure can be observed in the steamer and soaking processes. These findings could serve as a valuable reference for the processing of lightly milled rice.

Developing Product Sustainability Using Life Cycle Analysis: Case Study Electric Cooker Product

Recently, the concept of sustainable development has emerged as a solution to environmental problems. It is widely recognized that the choices individuals make in their daily purchases and consumption patterns have a significant impact on the environment. As such, it is incumbent upon everyone to adopt sustainable lifestyles and strive to preserve resources for future generations. One area where this can be achieved is through product development. Despite the importance of sustainable products, their availability remains limited. In this study, the analysis was performed on a popular electric cooker as a sample product. Various aspects of the product were examined, including the life cycle, the raw materials used, the processing stage, usage phase, and end-of-life. The goal of this study is to gain valuable insights and propose improvements for a more sustainable version of the product. The environmental impact of each stage of the product’s life cycle was also analysed. By this method, some practical approaches for specific steps can be proposed to make the product more sustainable and reduce the harmful impact on the environment. Overall, it is found that there were many opportunities to adjust the various stages of the product’s life cycle to make it more sustainable.

Application of ohmic heating in cooking mixtures of brown rice and whole grains: total phenolic content, antioxidant activities, vitamin B1, some minerals, and energy consumption

ABSTRACT Brown rice and whole grains are vital nutrient sources for humans; however, they usually require a long cooking period and are difficult to cook uniformly. This study investigated electrical conductivities of brown rice (KDML 105, Riceberry, and red cargo rice) and whole grains (lotus seed, red kidney bean, and Job’s tear) under various conditions. Furthermore, ohmic heating was applied in cooking the mixtures of brown rice and whole grains and the results were compared with conventional heating. The key objective was to apply ohmic heating in cooking the mixtures of brown rice and whole grains to improve the retention of nutrients in cooked products and to improve process efficiency. It appeared that electrical conductivities of all samples were sufficiently high for applying ohmic heating. Electrical conductivities of lotus seed mixed with water were between 0.061 and 0.402 S/m at 30–100°C that were higher than red kidney bean (0.016–0.256 S/m) and Job’s tears (0.018–0.148 S/m). Brown rice of Riceberry variety had the highest electrical conductivities (0.067–0.204 S/m) followed by red cargo rice (0.067–0.173 S/m) and KDML 105 (0.048–0.130 S/m). Sample mixtures cooked using ohmic method had significantly higher antioxidant activities and the calcium, phosphorus, and potassium contents than those cooked using conventional method. Precooking steps for lotus seed, red kidney bean, and Job’s tears were needed with the conventional cooking approach; however, these were unnecessary with ohmic cooking. Ohmic cooking apparatus in this study consumed approximately 2% more energy than electric rice cooker.

Factors Determining the Adoption of Induction Stove for Household Cooking in Bhaktapur

The current global warming trend is unequivocally the result of human activities and is proceeding at an unprecedented rate over the millennia. About 6.7 percent of global greenhouse gas emissions are caused by household cooking. It is essential to expand the use of clean fuels and technologies to reduce household emissions. Most households in urban areas use LPG for cooking purposes along with a gradual introduction of electric induction stoves. The main objective of this paper is to identify the factors determining the choice of induction stoves for household cooking. Primary data were collected from 300 households of Bhaktapur and Madhyapur Thimi Municipalities in March, 2021. Binomial Logit regression was performed to examine the determinant of induction stove adoption by household. LPG is the primary source of cooking for household. Sixty seven percent of households use electricity partially for cooking purposes. Forty five percent of total households use an electric rice cooker and 27 percent use an induction stove. Twenty six percent of households do not know about induction stoves. The family's education level, particularly the cooking member, is the primary determinant of adopting an induction stove. The probability of adoption of induction stoves increases with an increase in income. Families living in their own houses are more likely to use induction stoves than those living in rented houses.

Cocción de arroz: eficiencia energética, valor nutricional y metales pesados

El arroz es uno de los cereales más producidos y consumidos en el mundo, debido a su aporte calórico a la dieta de los seres humanos. El componente principal del arroz es el almidón, pero también es una fuente importante de minerales, fibras y vitaminas. El arroz puede contener también niveles importantes de metales tóxicos. Existen varios métodos utilizados para la cocción del arroz a nivel doméstico, siendo los más comunes el arroz hervido, la cocción en olla arrocera eléctrica, cocción a presión y cocción en microondas. Se evaluó la eficiencia energética de los métodos hallando que la cocción en olla arrocera eléctrica logró un ahorro del 35 – 40 % en comparación con el método por microondas y el tradicional. La cocción óhmica resultó ser la más rápida, con un tiempo de 5 – 7,5 minutos. Este cereal sufre procesos previos a su consumo, los que pueden afectar el contenido de los compuestos mencionados. El lavado del grano genera una reducción del contenido de minerales esenciales y tóxicos, así como de vitaminas B1 y B2 y de ácido fítico. El remojo no generó cambios significativos en el contenido de vitamina B2, minerales y ácido fítico. La cocción por microondas provocó una menor disminución de vitaminas y ácido fítico que la cocción a altas presiones. La cocción con remojo previo provoca no solo la disminución de metales pesados, sino también de minerales esenciales. Por último, otros autores estudiaron el efecto del tiempo y temperatura de cocción con el fin de analizar la variabilidad de las fracciones digeribles del almidón de arroz. Encontraron que, al aumentar la temperatura de 50 a 90°C, la fracción de almidón de digestión rápida se incrementa.

Effect of cooking methods on volatile compounds and texture properties in rice porridge

Rice porridge is known to be pleasant flavor and health-beneficial. This study investigated the effect of cooking time and methods on the flavor and texture of rice porridge. The volatile compounds of rice porridge were extracted using headspace-solid phase micro extraction and analyzed by gas chromatography-mass spectrometry. A total of 110 volatiles were detected in rice porridge. Except for esters, most other volatile compounds decreased with cooking time. The major volatiles, aldehydes, and esters have a relatively high content in electric rice cooker (IC). The flavor of rice porridge shifted from grass to ester with cooking time. Multiple chemometrics revealed that volatile compounds with different cooking methods were scattered separately. Texture analysis revealed that rice porridge prepared in the electric pressure cooker (EPC) had a more significant decrease trend in hardness than electromagnetic oven (EC) and IC before 40 min. In vitro starch digestibility analysis, regardless of treatments, the rice porridge was mainly composed of fast digestible starch. The amount of fast digestible starch showed an increasing trend over time. To summarize, different cooking methods had a more significant influence on the volatile compounds than cooking time, while the texture is opposite. This study can guide rice porridge production.

Intention to Use Induction Electric Stove According to Theory of Trying

This research was conducted to examine the intention to use an induction electric stove according to the theory of trying. The variables involved in the analysis are traits, theory of trying, the attitude of adopting an induction electric cooker (AM) and the desire to adopt an induction electric cooker (IM). Traits are general self-confidence (GSC) and cynicism (Cyn). Theory trying is attitude towards success (AS), attitude towards failure (AF), attitude towards learning (IA). Respondents are 197 of the respondents in Indonesia. Respondents who deserved to be processed were 124. The questionnaire used Google form media. The analysis technique used is PLS SEM with the help of WarpPLS 7.0 software. The results obtained are Attitude towards success has a significant positive effect on the attitude of adopting an induction electric stove. Attitude towards failure has no negative and insignificant effect on attitude towards induction cooker adoption. Attitudes toward learning to use an induction cooker have a significant positive effect on attitudes towards the adoption of an induction cooker. Attitudes towards the adoption of induction hobs have a positive impact on the intention to adopt induction hobs. Confidence in general has a significant positive effect on attitudes towards success. Self-confidence in general has a significant negative effect on attitudes towards failure. Confidence in general has a significant positive effect on attitudes towards learning to use an induction electric stove. Cynicism has a significant negative effect on attitudes towards success. Cynicism has a significant positive effect on attitudes towards failure. Cynicism has a significant positive effect on attitudes toward learning to use an induction hob. There is a pattern that is different from previous research related to conversion plans, namely the obligation of the state and government support, both equipment and direct cash assistance related to the conversion program.

PENGARUH RADIASI MATAHARI DAN JENIS MATERIAL COIL PADA PV-MODULE SOLAR ELECTRIC COOKER

Global energy needs are increasing, while world energy reserves derived from fossils are dwindling. Therefore, a breakthrough is needed to develop green technology based on renewable energy, especially in the household sector. Indonesia is located on the equator so it has great potential to explore solar energy sources. This study aims to analyze the effect of the type of coil heater material and the level of solar radiation on the PV module solar electric cooker. Testing carried out in the Solar Energy Lab., Mechanical Engineering, State Polytechnic of Malang (7°56ʼ36.4ˮS ; 112°36ʼ49.6ˮE). The method used is true experimental using three material types based on their thermal conductivity, namely copper, aluminum, and nickel as well as the change in solar radiation on the heat of solar electric cooker generated by the PV module. The results showed that there was an effect of the parameters of thermal conductivity and changes in solar radiation on the heat generated by the PV module solar electric cooker. In the nickel coil test, it can reach a temperature of 769°C at a solar radiation of 875.9 W/m2. Testing the aluminum coil obtained a temperature of 191°C at a solar radiation level of 931.4 W/m2, and a copper coil could produce a temperature of 169°C at a solar radiation level of 855.6 W/m2

Development and Testing of Arduino Timer Socket

The rapid growth in semiconductor devices and the need for energy conservation has given rise to the adoption of embedded systems and automation for easy operation of electrical appliances, this prompts many consumers to embrace the technology to ease the usage of electrical appliances and to curb energy wastage. This study deals with the development and testing of the Arduino microcontroller timer socket outlet for electrical appliances. The system was developed for the users to predetermine the ON or OFF time of any electrical appliances connected to it while the user attends to other things. Major components used are Arduino UNO microcontroller, relay, RTC timer, Liquid Crystal Display (LCD), and the 13 Amps socket outlet which powered any electrical appliances at a preset time. The design was implemented and tested with a mobile phone, toasting machine, and an electric cooker respectively. The results show that the system makes the next generation of homes safer and smarter. Consequently, it is cheaper, reliable, and easy to operate, which contributed effectively to the usage of a microcontroller for automation and convenient operation of electrical appliances whenever needed.

Evaluation of Techno-economic Using Decision Making Trial and Evaluation Laboratory (DEMATEL) Method

Techno economic means feasibility of project requirement and optimized technology means selection. Techno-economic means existing market and technology is an analysis of selection of technology in project design in demand capacity techno-economic max existing. Chamoli, uttarakhand, India electrical and cooking energy to meet the requirements, integrated renewable energy on the development of the system a techno-economic study has been carried out on paper. Locally available renewable energy resources and exploration capacity of area requirements an attempt has been made to assess. In this from analysis Decision making trial and evaluation laboratory (DEMATEL) complex system elements of the cause-and-effect chain a great one for identification considered proper. This is interdependence between factors assessing relationships and through visual structural modeling what matters deals with identifying. Alternative: air conditioner, color television, washing machine, water heater, electric cooker. Evaluation preference: air conditioner, color television, washing machine, water heater, electric cooker. The result it is seen that Air conditioner is got the first rank where as is the Water heater is having the lowest rank. As a result, the air conditioner gets the first rank, while the water heater gets the lowest rank.

Nutritional Components of Millet Porridge Cooked by Different Electric Cookers Based on Principal Component and Cluster Analyses

(1) Background: In order to study the effects of different electric cookers on the nutritional components of millet porridge, five different electric cookers (No. 1–5) were selected to cook millet porridge, then sensory and nutritional components in millet porridge, millet soup, and millet grains were analyzed; (2) Methods: Using principal component and cluster analysis, a variety of nutritional components were comprehensively compared; (3) Results: The results showed that among the different cooked samples, the content of amylose and reducing sugars was the highest in the samples cooked by electric cooker No. 3. The electric cooker No. 4 samples had the highest sensory evaluation score, crude fat, and protein content. The contents of ash, fatty acids, bound amino acids, and minerals were the highest in the electric cooker No. 5 samples. The sensory evaluation score and content of crude fat, ash, reducing sugars, direct starch, and Cu were higher in millet grains than in millet soup or porridge. The content of fatty acids, protein, amino acid, Zn, Fe, Mg, Mn, and Ca was highest in millet soup. Different electric cookers produced millet porridge with varying nutritional levels; (4) Conclusions: This study provides a reference for the further development of new electric cookers.

농촌 지역 독거노인의 사회안전망 구축을 위한 생활반응형 정보의 상호 보완성에 관한 연구

The use of IoT devices was needed for the elderly living alone in the rural areas. First of all, we analyzed how to collect research trends and related technologies in the field of the elderly and smart healthcare, and approach the life reaction of the elderly as an effective method as a research subject. The contents of the research are as follows. First, we analyzed the housing life process of the elderly who participated in research and behavior patterns used in energy devices to acquire valid information. Second, we analyzed the characteristics of the elderly and extracted data that can properly select and consider different information data. Behavioral analysis was performed through motion sensors to identify behavioral patterns. Energy consumption was analyzed by group by examining the amount of energy available for behavioral analysis such as TV, electric rice cooker, and electric blanket. Third, by analyzing the restrictions and improvements of IoT -based elderly health care, we will prepare an efficient management plan in consideration of the convenience of various sensors, users, and managers.

Unlocking the potential of solar PV electric cooking in households in sub-Saharan Africa – The case of pressurized solar electric cooker (PSEC)

Many households in sub-Saharan Africa (SSA) depend on wood-fuel and biomass for cooking, with associated health and negative environmental impacts. Indoor air pollution from these traditional cooking technologies and practices lead to a number of deaths each year. Clean and smokeless cooking technologies are necessary to minimize respiratory related infections associated with traditional cooking technologies. In addition, modern energy cooking services (MECS), which have lower levelized lifecycle cost have a part to play for post COVID recovery and growth in the sub-region. In this study, a novel pressurized solar electric cooker (PSEC) using diodes as the heating element has been constructed and tested in Kumasi city, Ghana. The PSEC comprises 150 Wp solar panel, 3.3 Liter cooking volume, and with the system integrated with PCM for thermal energy storage. From the experiments conducted in this study, the diode-heating element was able to charge the PCM (erythritol) and maintain it at an average temperature of 118 °C to cook rice, which is a common staple food enjoyed in many households in SSA. The result revealed that when the PCM integrated as energy storage medium was fully charged, the PSEC had fast cooking time of 50 min. Financial analysis also revealed that the PSEC has potential cost savings of US$ 575 and US$ 365, compared to cooking with charcoal and grid electricity, respectively, over a 10-year period.

Before localization: the story of the electric rice cooker in South Korea

ABSTRACT The commonplace way to tell the global history of the electric rice cooker is to begin with its invention in Japan, then trace its adaptation and localization as it spread through the Asian region. This article focuses on the period before the 1990s, when rice cookers in South Korea remained inferior imitations of the Japanese models. After the introduction of the rice cooker in 1965, the South Korean engineers continued to see the Japanese rice cookers as a preferred goal that they should strive to imitate. Even the national project to overcome South Korea’s reliance on Japanese rice cookers consciously aimed to copy the Japanese rice cooker as closely as possible. This episode will show that there are interesting stories to tell about imitation and replication, which required a lot more planning and technological expertise than one might expect. Thus, conscious efforts to copy foreign technologies can serve as a useful site of historical inquiry.