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Development and performance evaluation of a continuous rice cooker.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/3761/
JFE-40-96
 
Title Development and performance evaluation of a continuous rice cooker.
 
Creator Ramesh, M. N.
Srinivasa Rao, P. N.
 
Subject 07 Food Engineering
 
Description Development and performance evaluation of a continuous food cooker were undertaken. Parameters were standardized for cooking 30 kg of rice/h. Processed (cooked) rice was evaluated for moisture pick up, vol. expansion factor (with reference to milled rice), total percentage yield, stickiness (using an Instron tester) and microbiological quality (to ensure commercial acceptance). Water overflowing at the outlet of the cooker was analysed for solids content (to evaluate percentage loss of solids). These data were compared with previously published results; the cooker performed consistently. Different varieties of rice (Sona masuri (high amylose), Bangara tega and Basmati) may be processed in the cooker by minor adjustments of operational parameters. Soaking of rice is recommended prior to processing. A preliminary cost estimate for cooking rice on a pilot scale was made at $0.17/kg; sealing the cooker outlet reduced this cost to $0.1/kg. It is concluded that the cooker is suitable for use in company canteens, central kitchens, school kitchens and similar catering establishments.
 
Date 1996
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3761/1/Journal_of_Food_Engineeting_27_%281996%29_371-387.pdf
Ramesh, M. N. and Srinivasa Rao, P. N. (1996) Development and performance evaluation of a continuous rice cooker. Journal of Food Engineering, 27 (4). 377-387, 12 ref..