Mukhamad Abduh, ST, MT.
Dosen Fakultas Teknik
Universitas Esa Unggul, Jakarta
A rice cooker or rice steamer is a self-contained electrical
appliance, used primarily for cooking. Here are also microwave, gas, and
open flame variants. The preparation of rice has traditionally been a
tricky cooking process that requires accurate timing, and errors can
result in inedible undercooked or burnt rice. Rice cookers aim to avoid
these problems by automatically controlling the heat and timing in the
preparation of the rice, while at the same time freeing up a heating
element on the range. In these experiments, we use three branch of rice
cooker that is; A, B, and C. This entire product has capacity 1.8 liter.
The load cook divided in three-load level; 0.5 liter, 1.0-liter end 1.5
liters. Each level or load cook has two times experiments. Time of
experiments for each product is the same, with stopwatch, the speed of
cooking can be able to identify. So each product can looked at how long
spent the time for cooking the rice.
History of Rice Cooker
The idea of cooking rice with electricity was first conceived in the
age of westernization during the Meiji era, and products called
“electric stoves” and “electric rice tubs” were produced experimentally
at the end of the Taisho era (mid 1920s). These were stoves and tubs to
which heating coils were attached. In the late 1940s, Mitsubishi
Electric Corporation manufactured an electric rice cooker, a pot
incorporating a heating coil inside. Featuring no automation, this was
simply a pot that used a heating coil instead of firewood or gas. The
device was inconvenient, requiring attention from the time it was
switched until the rice was done, and sold poorly. Rather than being
remembered as the forerunner of modern rice cookers, the device was
relegated to the status of a footnote in the history of electric
appliances. In 1952, Matsushita Electric launched a Mitsubishi-type rice
cooker, which was also poorly received. Sony’s offering (an electronic
rice tube) fared likewise.
Around July 1951, based on its conviction that electrical appliances
would one day become a part of daily life in Japan, Toshiba tackled the
challenge of creating a successful electric rice cooker, a product area
where leading manufacturers Mitsubishi and Matsushita had failed. The
project was led by Shogo Yamada, development manager of the electric
appliance division. In human being lives always are in change. One of
impact in life process is technology become primarily need for people in
this era, most people can’t do anything without technology, activities
for the people depends for technology. Technology very important for
this life. One of the results for technology is going to discuss in this
chapter especially for electrical rice cooker.
A rice cooker or rice steamer is a self-contained electrical
appliance, used primarily for cooking. Here are also microwave, gas, and
open flame variants. The preparation of rice has traditionally been a
tricky cooking process that requires accurate timing, and errors can
result in inedible undercooked or burnt rice. Rice cookers aim to avoid
these problems by automatically controlling the heat and timing in the
preparation of the rice, while at the same time freeing up a heating
element on the range.
Typically, a rice cooker contains an insulated outer container
containing a heating element, into which is fitted a non-stick or Teflon
coated inner removable bowl, which often has graduations marked in cups
of rice (white). Whereas less expensive and older models use simple
electronics and mechanical and thermal sensors, high-end rice cookers
use microchips to control the cooking process and often incorporate a
timer which can be used to set the desired “ready time”. Many rice
cookers can keep rice warm safely for up to 24 hours. This helps to
avoid the dangers of food poisoning due to Bacillus cereus. Rice
cookers, when purchased, normally include a small “cup” measure and a
plastic paddle for serving the cooked rice.
Restaurants that serve a lot of rice, particularly those specializing
in Asian cuisine, often use industrial size rice cookers that quickly
and cheaply produce large quantities of cooked rice. A rice cooker is a
standard appliance in kitchens around the world, especially in Asian
countries. Small, basic rice cookers can be purchased in the US at
discount retailers often for as low as $10-$15, and units with large
capacity and different selectable electronically-controlled cooking
cycles can cost up to $100 or more.
Basic principle of operation
The bowl in the rice cooker is usually removable, and beneath it lies
a spring and thermostat. These form the main components of the rice
cooker. The spring in the bottom is simply to ensure contact of the
thermostat to the base of the cooking bowl. During cooking the mixture
is continuously heated. The temperature cannot go above the boiling
point of water—100°C (212°F)—as any energy put into the system at that
point will only cause the water to boil. At the end of cooking all of
the water will have been evaporated or absorbed by the rice. Once the
heating continues past this point, the temperature exceeds the boiling
point. The thermostat then trips, and switches the rice cooker to “warm”
mode, keeping the rice no cooler than approximately 65°C (150°F).
Simple rice cookers, like the one below, may simply turn off at this
point.
Cooking rice with a rice cooker
To cook white rice, the rice is measured and added to the inner bowl.
Cold water is measured and added or simply added up to the appropriate
graduation in the inner bowl. Sometimes there are separate scales for
brown rice (as more water is required) or for cooking other foods in the
appliance. Once the lid is closed and the cooking cycle has been
activated, the rice cooker does the rest. Fancy models give a countdown
in minutes to the “ready time,” and beep when done, whereas less
expensive and older models simply click or ring a bell when done. A rice
cooker or rice steamer is a self-contained electrical appliance, used
primarily for cooking. Here are also microwave, gas, and open flame
variants.
Rice cooker techniques
Rice cookers are typically used for the preparation of plain or
lightly seasoned rice, but more elaborate recipes are possible using a
rice cooker, and there are cookbooks devoted entirely to dishes prepared
using a rice cooker. One of the more unexpected dishes that can be made
in a rice cooker is a beef. By simply adding ingredients and setting it
to “warm”, a rice cooker would cook that at about 65°C (150°F). In few
hours, the stew is fully cooked and ready to eat. Some rice cookers are
designed to accommodate a basket above the rice. This basket is
generally used to steam vegetables, holding them in the steam coming off
the rice. Some vegan cooks consider rice cookers to be an invaluable
tool in the preparation of vegan meals. They find it extremely
versatile, allowing a variety of meals to be cooked with minimal
preparation and no attention during the cooking process.
References
Douglas C. Montgomery, “Design and Analysis of Experiments”, sixth edition john Wiley & sons. INC
Practicum subject for Minitab 14, “Industrial Engineering”, university of Indonesia, Jakarta.
