When the scavenging port is closed and the exhaust port is not closed, the back pressure in the exhaust system that will discharge fresh charge from the exhaust port will be used to back pressure the fresh charge back to the cylinder. This requires the internal energy of the exhaust pipe. During this period, a high-pressure zone near the exhaust port was formed. The specific measure is to design a shrink tube or catalytic converter behind the expansion pipe so that the gas will generate a positive pressure wave due to the reduction of the pipe cross section, and design the structure size so that the positive pressure wave arrives at the line just after the scavenging port is closed. Air port. When the design of the structure is appropriate, the negative pressure wave is transmitted to the exhaust port rearward along the exhaust pipe just after the scavenging port is opened. The ventilation process accelerates under the positive and negative pressure differences between the intake port and the exhaust port. According to the above design idea, the best economy and power can be obtained at the tuning speed of the engine. Road test The exhaust catalytic converter was developed based on the results of engine simulation calculations. Its main task is to match the dynamic and economical characteristics of the exhaust catalytic converter and the engine, and to match the dynamic performance with the emission performance, and to compare the acceleration and the maximum speed with the original vehicle on the road in accordance with national standards. One of the criteria for success or failure. Contrast test before and after installation. It can be seen from the test results that the maximum acceleration time of the buses after the installation of catalytic converters is 5.8% less than the original car (ie, the acceleration capability is increased), and the maximum speed is 1.6% lower than the original car, indicating that the catalytic converter has no adverse effect on the original vehicle dynamics. The maximum accelerating noise is within 0.3dB(A), and the driver feels good during the road test.
Rice Cooker
A rice cooker or rice steamer is an automated kitchen appliance
designed to boil or steam rice. It consists of a heat source, a cooking bowl,
and a thermostat. The thermostat measures the temperature of the cooking bowl
and controls the heat. Complex rice cookers may have many more sensors and
other components, and may be multipurpose. Cooking rice has traditionally
required constant attention to ensure the rice was cooked properly, and not
burnt. Electric rice cookers automate the process by mechanically or
electronically controlling heat and timing, thus freeing up a heating element
on the cooking range that had to be otherwise occupied for rice cooking.
Although the rice cooker does not necessarily speed up the cooking process,
with an electric rice cooker the cook's involvement in cooking rice is reduced
to simply measuring the rice, preparing the rice properly and using the correct
amount of water. Once the rice cooker is set to cook, the rice will be cooked
with no further attention.
Features:
For modern home
rice cookers, the smallest single-person model cooks 1 rice cup (180 ml),
whereas large models can cook 10 cups. Commercial models can cook 20 or more
cups. As a possible source of confusion, model specifications and names may
list either cooked or uncooked capacity. Rice roughly doubles in size during
cooking; therefore, a 10 cup (uncooked) rice cooker can produce up to 20 cups
of cooked rice. The prices vary greatly, depending on the capacity, features,
materials used, and the country of origin.
The majority of
modern electric rice cookers are equipped with a stay-warm or keep-warm feature,
which keeps the rice at an optimal temperature for serving without over-cooking
it. Some gas cookers also have electric stay-warm mechanism. However, the
usefulness of this feature degrades over time, a microwave may be more energy
efficient or better suited to reheat rice that will sit longer than four hours.
Some rice
cookers use induction heating, with one or more induction heaters directly
warming the pot. This can improve energy efficiency.
Most modern
rice cookers use aluminium for the inner cooking bowl. There are some models
that use stainless steel instead of aluminium. Various other materials, such as
copper, pure carbon, ceramic, and diamond powder coating, may be used for
higher heat conductivity or better taste.
The
pressure-cooking models can raise the water's boiling point higher, e.g., from
100 °C at 1.0 atm up to about 110 °C at 1.4 atm, which speeds cooking. The
pressure-cooking models can also be used in high altitude areas, where the
boiling temperature is below 100 Celsius. Pressure cookers are also suitable
for cooking brown rice (which contains oils and bran fiber that cook
differently from pure white rice starch). Some pressure rice cookers have a
varying pressure control mechanism (named the "dual-pressure" method)
that creates repeated pressure/release cycles during the cooking.
There also
exist mechanisms to collect and return the boiled over liquid to the inner rice
bowl.
Many cookers now have microprocessor-controlled cooking cycles, which are often used to adjust for rice and
cooking type.
Applications
Rice cookers are typically used for the preparation of plain or
lightly seasoned rice. Each rice cooker model may be optimized to cook a
certain type of rice best. For example, most Japanese rice cookers are
optimized for cooking Japanese rice and may not be the best for other types of
rice[citation needed], although cooking time can be lengthened simply by more
water.
The typical method of cooking long grain rice
is boil-and-strain and/or steaming method. The absorption method used in
Japanese rice cookers will produce slightly different texture and taste,
usually stickier rice.
Brown rice generally needs longer cooking
times than white rice, unless it is broken or flourblasted (which perforates
the bran).
Different varieties of rice need different
cooking times, depending on their grain size, grain shape, and grain
composition. There are three main types of Asian rice: Oryza sativa subsp.
indica, i.e., Indian rice (long grain rice, e.g., basmati rice and Thai jasmine
rice), O. sativa subsp. javanica, i.e., Java rice (large grain rice) and O.
sativa subsp. japonica, i.e., Japanese rice (medium grain rice, e.g., Calrose
rice, short grain rice, e.g., most Japanese rice and risotto rice).
African rice, Oryza glaberrima, is an entirely
separate species, but can be cooked in the same way. Zizania is not even in the
same genus, although it is often called a rice (or "water oats"); it,
too, can also be cooked in a rice cooker.
A
rice cooker can be used to cook many boiled or steamed granular foods, such as
pot barley, bulgar wheat, and dal. Provided the ingredients have similar
cooking times, a rice cooker can cook mixtures such as khichdi. Some rice
cookers can be used as automated couscoussiers, cooking couscous and a stew
simultaneously.
Rice Cooker,Drum Rice Cooker,Deluxe Rice Cooker,Straight Rice Cooker Guangzhou Taipeng Electrical Appliances Technology CO., LTD. , https://www.kettles.pl