DEVELOPMENT OF EQUATIONS FOR ESTIMATING TIME, WATER AND ENERGY REQUIREMENTS IN DOMESTIC RICE COOKING

Authors

  • R. Akinoso Department of Food Technology, University of Ibadan, Ibadan, Nigeria. Author
  • A. K. Aremu Department of Agricultural and Environmental Engineering, University of Ibadan, Nigeria. Author
  • T. T. Oyegunle Department of Food Technology, University of Ibadan, Ibadan, Nigeria. Author

Keywords:

Rice cooking, time, energy, model

Abstract

A study was conducted to develop equations for estimating the time, water and energy requirements in
domestic rice cooking using electric stove. A 3 x 2 x 2 factorial experimental design was employed. Rice
variety (ofada, bida and royal stabilon), cooking method (open, closed) and quantity (173, 692 g) were
the variables. The responses were time, water and energy requirements. Results obtained varied between
40 - 75 minutes for time requirement, 329.3 – 1933.4 g water and 2.4 – 4.3 MJ for energy requirement.
Linear regression models were found to be the most suitable for estimating time, water and energy
requirements with coefficients of determination

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Published

2014-12-31

Issue

Vol. 22 No. 4 (2014): JOURNAL OF AGRICULTURAL ENGINEERING AND TECHNOLOGY (JAET)

Section

Articles