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

Lakshmi, S.; Chakkaravarthi, A.; Subramanian, R.; Singh, V. S.

doi:10.1016/j.jfoodeng.2005.11.011

Cited by 67 publications

(40 citation statements)

References 2 publications

(7 reference statements)

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“…Various studies have been conducted to study the effect of microwave cooking on the food components. The controlled microwave cooking of un-soaked rice and presoaked rice compared with conventional cooking showed a reduction in energy consumption (Lakshmi et al, 2007). The microwave cooking of chickpea flour have shown to retain higher percentage of major minerals (such as K, Ca, Na, and Mg) and minor elements (Cu, Fe and Zn) contrasting to fried cooking and traditional cooking methods (Arab et al, 2010).…”

Section: Pre Cooking and Cookingmentioning

confidence: 99%

Microwave energy and its application in food industry: A reveiw

Kalla

Devaraju

2017

AJDFR

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This paper reviews an overview of microwave heating as one method of thermal food processing. The higher standard of living and soaring income of consumers have lead for the demand for the modern food processing application. The technological revolution and nutritional awareness have increased the popularity of the microwave heating. Microwave heating is known for its operational safety and nutrient retention capacity with minimal loss of heat-labile nutrients such as vitamins B and C, dietary antioxidants, phenols and carotenoids. This review aims to provide a brief update of microwave heating and its application for food processing applications, with special emphasis on its impact on food quality in terms of microbial and nutritional value changes.

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Section: Pre Cooking and Cookingmentioning

confidence: 99%

Microwave energy and its application in food industry: A reveiw

Kalla

Devaraju

2017

AJDFR

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“…Microwave (MW) is a novel, green and efficient energy source, which finds both domestic and industrial applications for thermal purposes such as cooking and sterilization of food materials (Motasemi and Ani, 2012;Lakshmi et al, 2007;Novotny et al, 2013), assisting chemical reaction (Spigno and De Faveri, 2009;Svensen et al, 2008) and sintering of ceramics (Chandrasekaran et al, 2012). Thermal run-away and the non-uniformity of heating are the particular phenomena that constitute the major challenges to the industrial development of microwave heating process (Akkari et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

Thermodynamics model based temperature tracking control in microwave heating

Yuan

Liang

Xiong

et al. 2016

JTST

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Microwave heating technology has been widely used in both domestic and industrial applications. Temperature control technique is significant in improving the performance of microwave heating. A generalized numerical thermodynamics model associating with the temperature-dependent thermal and physical properties of material for the microwave heating process is proposed in this paper. Experimental data is applied to estimate the microwave power coefficients. Two controllers, sliding mode controller (SMC) and proportional-integral-differential (PID) controller, are presented as the easily implementable and efficient on-line controllers to track the desired temperature profile while acting on the microwave power and the heated material's temperature. The effectiveness of the proposed thermodynamics numerical model is verified by simulations and experiments, which shows that SMC controller has better dynamic control performance than PID controller.

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“…The drying processes used to microwave and hot air drying in accordance with microwave oven for comparing specific energy consumption (SEC). Other important papers [1][2][3][4][5][6][7][8][9][10][11][12][13] were addressing the combined microwave energy and hot air drying processes for several kinds of dielectric materials. Such as Varith et al [5], was studying of the combined microwave and hot air drying of peeled longan, which investigated the variation of moisture content and SEC in several drying conditions.…”

Section: Introductionmentioning

confidence: 99%