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Energy consumption in microwave cooking of rice and its comparison with other domestic appliances.

Lakshmi, S. and Chakkaravarthi, A. and Subramanian, R. and Vasudeva, Singh (2007) Energy consumption in microwave cooking of rice and its comparison with other domestic appliances. Journal of Food Engineering, 78 (2). pp. 715-722.

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Microwave oven is a multi-utility kitchen appliance that can be used for cooking rice. An energy assessment was carried out under normal and controlled methods of cooking, with unsoaked and presoaked rice, in a microwave oven at various power levels. In controlled cooking, the energy consumption substantially reduced, in both unsoaked (14-24%) and presoaked (12-33%) rice, whereas cooking time marginally increased (up to 2min) compared to normal cooking. Presoaking rice resulted in energy savings in normal (5-11%) as well as controlled (3-18%) cooking. Although the absorption of microwave energy in water was 86-89%, the conversion efficiency of electrical to microwave energy was only approx. equal to 50%. Performance of microwave oven was also compared with our earlier studies on electric rice-cooker (ERC) and pressure cooker. Among the cooking appliances assessed, ERC was the most energy-efficient while microwave cooking offered the least cooking time (15-22min). Microwave cooking was on par with pressure cooking, the most commonly followed method of cooking rice, in terms of energy consumption, besides, it offered shorter cooking time. All rights reserved, Elsevier.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 06 Preservation and Storage > 05 Microwave heating
Divisions: Food Engineering
Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Aug 2008 09:18
Last Modified: 22 Oct 2018 09:28
URI: http://ir.cftri.res.in/id/eprint/7502

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