1

CHAPTER I
Introduction

Introduction on the Proposed Design

Nearly since the beginning of recorded history, rice has been a staple
meal of humanity throughout countless civilizations (Juliano, 1985). The way
rice is cooked and consumed has changed dramatically as a result of the
introduction of rice cookers as essential home appliances. The art of
automating the cooking process, these useful devices enable anyone to make
precisely cooked rice quickly and easily. However, behind their convenience
lies a fascinating scientific phenomenon: heat transfer. Understanding the
heat transfer abilities of rice cookers is crucial to comprehend the technology
that drives their efficiency and effectiveness.

A rice cooker that uses electricity automatically prepares rice in the

kitchen. A heating element, a thermostat, and a replaceable inner cooking pot
make up the appliance. Typically, stainless steel or plastic are used for the
rice cooker's outside shell. In order to use an electric rice cooker, the user
must measure out the proper quantity of rice and add it to the inner pot
together with the necessary amount of water. The rice cooker's heating
element begins to cook the rice as soon as the lid is closed. As the water
begins to boil, the temperature increases, and the thermostat measures the
temperature to maintain it at an optimal level for cooking rice. When the rice is
finished cooking, the rice cooker enters a "keep warm" mode, which keeps the
rice warm enough to serve without overcooking or burning it for a long time
(Luangmalawat, Prachayawarakorn, Nathakaranakule, & Soponronnarit,
2008). The user can keep the rice warm for several hours before serving by
using this feature.

The earliest known use of an electric rice cooker dates to the early
1950s, when Japanese engineers started experimenting with automatic
cooking devices. These early prototypes were huge and frequently featured
an intricate network of thermostats and internal sensors. By automating the
timing, temperature, and water ratios, they aimed to make the rice-cooking

2
process simpler and enable customers to consistently produce precisely
cooked rice. The "Toshiba Rice Cooker RC-10," a small and handy kitchen
device that quickly gained popularity among Japanese homes as it
considerably decreased the time and effort needed to prepare rice, was the
first commercially successful electric rice cooker manufactured by Toshiba in
1956.

Rice cookers are designed to efficiently cook rice with minimal

supervision. They save time by automating the cooking process and freeing
up the individual to focus on other tasks. Studying rice cookers enables
individuals to select the most efficient and time-saving models for their needs.
Additionally, the rice is cooked uniformly by these appliances because they
use heat transfer mechanisms like conduction and convection. Understanding
the thermodynamics at play in these heat transfer mechanisms can assist to
enhance the cooking process by ensuring that the rice is consistently cooked
to the correct degree and lowering the likelihood of under or overcooking.

Background of the Proposed Location of the Design

The design of the rice cooker will be utilized by anyone residing at

Dordas’ residence, Balulang, Cagayan de Oro City, who plans to prepare rice
quickly in their household. Its goal is to make the process of cooking rice
easier by automating and managing the temperature and cooking time.
Moreover, rice cookers are designed to be accessible to all. They are easy to
use, with simple controls and instructions. They are commonly used in
households, restaurants, and other food establishments. Rice cookers are
widely available in the market and come in different sizes and price ranges to
suit various needs and budgets.

Studying rice cookers for the application of heat transfer as a heat

exchanger in households is appropriate for several reasons:

● Common household appliance: Rice cookers are widely used in

households around the world. Understanding the heat transfer
mechanisms in rice cookers can provide insights into efficient and

3
 effective cooking techniques, leading to improved energy efficiency and
cooking performance.

● Heat transfer application: Rice cookers utilize heat transfer processes,

such as conduction, convection, and radiation, to cook rice.
Investigating these processes can enhance our understanding of heat
exchangers and their applications in various household appliances.

● Design considerations: Rice cookers are designed to optimize heat

transfer processes. Understanding the design choices, such as
material selection, insulation, and heat source, can facilitate the
development of more efficient and safer cooking appliances in
households.

● Transferable knowledge: The principles and lessons learned from

studying heat transfer in rice cookers can be applied to other heat
exchangers and household appliances. This knowledge can help in
designing and improving the performance of a wide range of devices
that rely on heat transfer, such as ovens, grills, and humidifiers.

● Energy efficiency and sustainability: Investigating heat transfer in rice

cookers can contribute to the development of more energy-efficient
cooking methods and appliances, which is crucial for reducing energy
consumption and promoting sustainability in households.

Studying rice cookers in terms of the application of heat transfer as a

heat exchanger in households is relevant, practical, and can lead to beneficial
outcomes for energy efficiency, design improvements, and sustainable
cooking practices.

Objectives

1. To design an electricity-powered rice cooker used in households based

on the principles of heat transfer.

4
 2. To optimize the design of the cooker to minimize heat loss and
maximize heat transfer efficiency, thereby reducing energy
consumption during cooking at Dordas’ residence.
3. To identify potential areas of heat concentration or weak spots in the
design, helping in the selection of suitable materials and optimization of
the cooker's structure for long-term reliability.
4. Installation of the electricity-powered rice cooker for cooking at Dordas’
residence.

5. Operation of the rice cooker powered by electricity at Dordas’

residence.

6. Maintenance of the electric rice cooker for cooking rice at Dordas’

residence.

Framework

The figure below shows the Framework guide in the design,

installation, operation, and maintenance of the electric rice cooker at Dordas’
residence:

5
 Input

Electric-Powered Rice Cooker

Process

Design Parameters, Calculations and

Analysis
Adherence to the Concepts of Heat
Transfer

Output

Efficiency of Rice Cooker in terms of

Heat Transfer and Power Output

This adaption comprises input, process, and output components,

offering a systematic framework for comprehending the several steps required
in designing, installing, operating, and maintaining an electricity-powered rice
cooker in households. The design parameters are in accordance with the
Philippine National Standards for Rice Cookers, PNS IEC 60335-2-15:2015.
The following below shows the framework guide, specifically in the process of
design calculation:

Power Calculation:

Ohm’s Law

The Ohm’s law is commonly used for the calculation of the electric
power needed by an appliance as shown:

6
 2
V
P= ; where
R

P = Electric Power (W)

V = Potential Difference (V)

R = Resistance (Ω )

Rate of Heat Transfer Calculation:

The procedure described in Holman's (1986) study allows for the

calculation of the total heat loss during the natural convection process in a
rice cooker. It also enables us to determine the amount of heat supplied and
the specific amount lost during the cooking and warming modes.

Heat input at warm mode

Joule’s law is utilized in calculating the amount of heat (energy)

delivered at warm mode.

H=I 2 R ; where

H = Heat (W)

I = Current (A)

R = Resistance (Ω )

Upper Plate Heat Transfer Calculation:

Film Temperature

7
 T s +T ∞
Tf= ; where
2

Tf = Film Temperature (K)

Ts = Wall/Surface Temperature (K)

T∞ = Free-stream Temperature (K)

Grashoff’s Number

L3 g β(T s −T ∞)
Gr = ; where
v2

Gr = Grashoff’s Number

L = Length of material (m)

m
g = Acceleration due to Gravity ( 2 )
s

Β = Coefficient of Thermal expansion

` Ts = Surface Temperature (K)

T∞ = Free-stream Temperature (K)

2
m
V = Kinematic Viscosity ( )
s

Nusselt Number (for laminar flow)

hL
N u= ; where
k

Nu = Nusselt Number

8
 W
h = Heat transfer Coefficient ( 2 )
m K

L = Length of Material (m)

W
k = Thermal Conductivity ( ❑ )
m K

Convective Heat Transfer (Upper Plate)

QUP=hA ¿T s−T ∞ ); where

QUP = Heat Transfer (W)

W
h = Heat transfer Coefficient ( )
m2 K
A = Area (m2)

Ts = Surface Temperature (K)

T∞ = Free-stream Temperature (K)

Side Wall and Lower Plate Heat Transfer Calculation:

Conductive Heat Transfer (Side Wall and Lower Plate)

(T ¿ ¿ s−T ∞ ) , (T ¿ ¿ s−T ∞ ) where

QSW =kA ¿ QUP=kA ;¿
L L

Q = Heat Transfer (W)

W
k = Thermal Conductivity ( ❑ )
m K

9
 A = Area (m2)

Ts = Surface Temperature (K)

T∞ = Free-stream Temperature (K)

L = Length of Material (m)

Other Introductory Details may suit the Design

10
 CHAPTER II
Design

Design Approach

The study utilizes a quantitative approach in designing an electric rice cooker

as it involves using numerical and statistical data to understand and analyze various
aspects of the appliance's design and performance. Furthermore, it relies on
gathering measurable data and using mathematical models to evaluate different
design options and make informed decisions.

Phase 1: Phase 2: Phase 3:

Design Calculation Result
Performance
Parameter Evaluation
Calculating
Identification through
the Power
and Data Comparison of
Input Needed
Gathering Calculation
Calculating
Designing of the Heat
hot (lower) Result and
Transfer to
plate of the Analysis
determine the
Rice Cooker Efficiency

Design Parameters

Parameters are important in the design of a rice cooker because they

determine the functionality and performance of the appliance. The following
are the parameters to be considered in designing an electric-powered rice
cooker as per the Philippine National Standards for Rice Cookers, PNS IEC
60335-2-15:2015:

● Power Rating: Power rating plays an important role in every appliance

used in households as it indicates how much electric current and
voltage are needed to efficiently run a certain appliance. Moreover, it
also indicates how long an appliance finishes its job. Faster cooking
times are frequently the result of higher power ratings. The power
requirements of rice cookers range from 300 to 1100 watts. A standard
rice cooker uses 400 watts of power.

11
 ● Materials and Construction: Consider the materials used in the
construction of the rice cooker, such as the inner cooking pot and
exterior casing. It is important to use heat-resistant and durable
materials, preferably non-stick for the cooking pot, to ensure easy
cleaning and prevent the rice from sticking.

● Dimensions: It is essential to ensure that the dimensions of a rice

cooker align with the intended use and available space. A smaller rice
cooker may be suitable for individuals or small families, while larger
ones may be needed for bigger gatherings or commercial purposes.

● Energy Efficiency: Ensure that the rice cooker is energy-efficient by

incorporating the concept of heat transfer and choosing what insulation
to use in order to retain heat and minimize heat loss during the cooking
process.

● Capacity: Depending on the target consumer group, decide the desired

capacity of the rice cooker. From modest units for one-person
households to bigger ones for families or business settings, the
capacity might vary.

● Keep warm function: Include a keep warm function that activates

automatically after the cooking process is complete. This feature
maintains the rice at an optimal temperature until it is ready to be
served.

● Maintenance and cleaning: Design the rice cooker to be easy to clean

and maintain. Removable parts, such as the inner cooking pot and
steam vent, should be dishwasher-safe or easily washed by hand.

Engineering Calculations

12
Summary of Designs

Basic Installation, Operation, and Maintenance on the Proposed Design

13
 CHAPTER III
Engineering Economics and Analysis

Cost Estimate (Bill of Materials and Quantities)

Fund Sourcing

Economic Analysis (ROI/ROR and Payback Period)

14
 CHAPTER IV
Evaluation, Conclusion, and Recommendations

Summary of Findings and Evaluation

Conclusions

Recommendations

15