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Development and performance evaluation of a continuous rice cooker.

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..

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Abstract

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.

Item Type: Article
Uncontrolled Keywords: CEREALS-; COOKING-; PROCESSING-THERMAL; RICE-; COOKERS-
Subjects: 600 Technology > 08 Food technology > 07 Food Engineering
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Aug 2008 09:39
Last Modified: 28 Dec 2011 09:45
URI: http://ir.cftri.com/id/eprint/3761

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