[Stoves] Fw: Rice cooking with steam

[Mr.D M P Bandara]

----- Original Message ----- 
From: "Mr.D M P Bandara" <bandara at nerdc.lk>
To: "Discussion of biomass cooking stoves" <stoves at listserv.repp.org>
Sent: Monday, November 19, 2007 9:56 AM
Subject: Re: [Stoves] Rice cooking with steam


> Dear Dr. Paul,
>
> I am D M Punchibanda from Sri Lanka. You may remember me as I have
> communicated with you on my natural draft wood gas stove, and the forced
> draft stove which I presented at AIT thailand few years back. I am a
> Mechanical Engineer, an inventer and a stove developper.
>
> I  have already developped a  " Domestic type bio mass rice cooker " unit
> which will be commercially available in the sri Lanken market in few 
> weeks.
> this unit was developped with similar feature to electric rice cooker.
>
> Main features of the cooker.
>
> Capacity : 01 kg of rice at a time.
>
> Fuel : 02 coconut shells crushed in to 01 inch size pieces ( 170g ) or any
> bio mass chips
>
> cooking time : 40 min
>
> Water in outer container : about 01 cup ( tea cup )
>
> rice container is heated by the steam.
>
> Portable
>
> cooked rice is kept for about 08 hrs without any additional fuel.
>
> No attention required after start.
>
> No burning of rice occur.
>
> In addition to rice cooking, boiling of water ( 03 lit ) or cooking of any
> grain can be done.
>
> photo graph is attached.
>
> Thanks
>
> Punchi
> ( D M Punchibanda )
>
>
>
>
> ----- Original Message ----- 
> From: "Paul S. Anderson" <psanders at ilstu.edu>
> To: "STOVES - Listserve" <STOVES at LISTSERV.REPP.ORG>
> Cc: "ARECOP - Listserve" <arecop at yahoogroups.com>
> Sent: Sunday, November 18, 2007 4:10 PM
> Subject: [Stoves] Rice cooking with steam
>
>
>> Dear Stovers and ARECOP readers,
>>
>> I am in India until 20 Dec.  I want to cook rice with STEAM, not with
>> direct
>> flame to the pot.  I know this is done in large pots (perhaps 150 liters
>> or
>> even larger).  And I know that the Daxu cookstove from China has a rice
>> steamer
>> as an "add-on" component built into the stove.  But I am not sure how 
>> that
>> works
>> on the "family-size" cooking of rice.
>>
>> In the big batches, it seems that the live-steam is bubbled upward 
>> through
>> the
>> pot that has water and rice in it.  Steam brings it up to cooking
>> temperature
>> without danger of burning the rice at bottom of the pot.  Cannot become
>> hotter
>> than the steam (100 deg C).  Excellent for simmering.
>>
>> But in the family size unit, from what I can see from the Daxu pictures,
>> the
>> steam comes up into a pot-like container UNDER the pot of water and rice
>> that
>> is then surrounded by the hot steam.  Is that correct?   I suspect that 
>> it
>> works well.
>>
>> Is there any other way to do the cooking with steam?
>>
>> If we understand that correctly, the issue for residential cookstove 
>> usage
>> is to
>> make the steam and send it to the steamer that surrounds the pot of food.
>> Does
>> anyone have information on how that is done, especially being done 
>> safely?
>>
>> What size of pipes?
>>
>> What amount of water in the container?
>>
>> Safety valve, or just a heavy pressure-cookier weight to force the
>> low-pressure
>> steam to escape to the cooking vessel?
>>
>> Is this type of steamed cooking done as a "stand-alone" device that can 
>> be
>> placed onto most stoves to make the steam?
>>
>> Are there detailed plans anywhere, or suggestions?
>>
>> Pros and cons of cooking rice with steam?
>>
>> Awaiting your replies,
>>
>> Paul
>> -- 
>> Paul S. Anderson, Ph.D., Geography professor - Emeritus
>> Telephone:  USA-309-452-7072 (residence and office)
>> Internet site:  www.ilstu.edu/~psanders
>> For my gasifier stoves info, go to:
>> http://bioenergylists.org/contributors#Paul_Anderson
>>
>>
>>
>>
>>
>> ----------------------------------------------------------------
>> This message was sent using Illinois State University Webmail.
>>
>>
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>