A. Chakkaravarthi

TL;DR: In this paper, an energy assessment was carried out under normal and controlled methods of cooking, with unsoaked and presoaked rice, in a microwave oven at various power levels.

TL;DR: In this paper, experiments were conducted to measure the energy consumption during normal and controlled cooking of both unsoaked and presoaked rice using two types of domestic cooking appliances, namely, an electric rice cooker and a pressure cooker.

TL;DR: In this article, the authors evaluated the performance of raw and parboiled rice in various wet grinding systems, namely, mixer grinder, stone grinder and colloid mill.

TL;DR: In this paper, a linear relationship between the logarithmic moisture gain ratios of cooked rice and the time of cooking was examined for excess-water and optimal-water cooking of unsoaked and presoaked rice.

TL;DR: In this paper, a domestic microwave oven was used for drying and grinding of gum karaya (Sterculia urens) for different time periods ranging from 10 to 90 s. This was evident from the bulk drying of gum samples of 1.5 kg for 20 min.