抄録
In this paper, we investigate the issue of mathematical modeling of pressure rice cooking. In the process of rice cooking, it is standard to use some kind of pattern control without model because it is difficult to measure the state inside the pan under cooking and the physical phenomena including the gelatinization of rice are highly complex. However, it is necessary to estimate the internal state by using the model to achieve better performance. We introduce three models that describe diffusion of water, change of heat capacity and pressure variation, respectively. These models combined together explain the pressure rice cooking process. We show the simulation results to evaluate the validity of our model.
