Abstract:Nowadays, an increasing number of people worldwide use induction heating cookers to cook rice for consumption. This work reveals the influence of induction heating cooker heating modes on the quality attributes of cooked rice. Three heating modes, including bottom coil heating mode (mode 1), corner coil heating mode (mode 2), and side coil heating (mode 3), were used. Among the three modes, mode 2 allowed for an intermediate heating rate during rice cooking. For mode 2, the minimized temperature difference bet… Show more
Set email alert for when this publication receives citations?
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.