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Design, Fabrication and Thermal Evaluation of Lemang (Rice Bamboo) Cooking Device Integrated with Continuous Rotating System CIGR Journal
Sagita, Diang; Rahayuningtyas, Ari; Kurniawan, Yose Rizal; Novrinaldi, Novrinaldi.
Lemang is one of the typical Malay food made from white glutinous rice and is cooked inside a bamboo stalk cavity using a direct open fire method. An existing cooking technique is still using manual methods especially for turning the bamboo so it becomes harmful for hand. This research aims to design, fabricate and evaluate a lemang rice cooking device integrated with a continuous rotating system. The methods used in this study were: 1) functional analysis of the design, 2) structural analysis of the design using computer-aided design (CAD), 3) manufacturing a prototype, 4) testing and evaluating the cooking device. Performance evaluation was conducted for observing heat distribution in bamboo and specific energy consumption during the cooking process. The...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bamboo; Cooking device; Design; Lemang glutinous rice; Rotating system.
Ano: 2021 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/6869
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