1. What is low temperature lighting?
Low-temperature lighting refers to the use of artificial light sources for lighting, ambient temperature below 5 ° C Celsius, such as refrigerators, freezers, refrigerators, low temperature factories, outdoor lighting . In the past, low-temperature illumination sources were mainly fluorescent lamps, and now LED light sources also have a place in low-temperature lighting.
2, fluorescent light application in low-temperature lighting problems Although the fluorescent lamp at normal room temperature, luminous efficiency of up to 90lm / W can be considered a high-efficiency light source, but when entering a low-light environment, whether it is luminous efficiency, illumination or Aesthetic design has shown more disadvantages. Even if a manufacturer introduces a special low-temperature fluorescent lamp to solve the problem of luminous efficiency, it still cannot meet the requirements of illumination and aesthetics. And the price is also very expensive. In low-temperature environments, the luminous efficiency of ordinary fluorescent lamps can be reduced by half, and the service life is also shortened. Even if you don't consider the problem of uneven illumination of fluorescent lamps in low temperature environment, you should consider the problem of lack of color and color rendering of fluorescent lamps, because it can not show the best color of goods, and can not reach the purpose of attracting consumers. .
3. Several advantages of LEDs for low-temperature lighting Compared with CCFL fluorescent lamps, LEDs have special advantages for low-temperature lighting. First, the LED can achieve instant start-up even without a special circuit or programming even in a low temperature environment of minus 40 degrees Celsius. Second, the luminous efficiency of LEDs in low temperature environment is almost unaffected, and may even be better than normal temperature environment. The third is that the LED is a point light source, which has the characteristics of small volume and pointing light, and can be arranged in a refrigerating cabinet, a display stand and the like according to design requirements. And the LED can provide sufficient uniform illumination to better see the goods and labels. Fourth, the color, color temperature and color rendering of LEDs are all variability. According to the different lighting requirements of different products, the appropriate LED light source can be selected to attract consumers. The fifth difference between LED and CCFL power supply, CCFL first through the buck-boost DC/DC converter, it will consume 10% of the power, and then consume 25% of the power through the Inverter, and finally provide the energy to the Fluorescent tube. Only 70% left. However, the LED can be directly powered by the LED Driver, so that the efficiency of the entire transformer circuit is as high as 90%, which has a large energy saving advantage.
4, the future development prospects of LED low-temperature lighting LED low-temperature lighting was first developed in 2002 by GELCORE and the US LRC Lighting Research Institute LED low-temperature lighting system. At present, Taiwan's LED packaging manufacturers Yiguang and Guangbao Branch have launched LED low-temperature lighting products. In 2008, manufacturers have introduced household refrigerators with LED preservation technology, and the prospects are very promising. According to incomplete statistics, the average number of refrigerators and refrigerated/freezers shipped worldwide is hundreds of millions per year. If only 5 High Power LEDs are implanted per unit, the computing demand will be a huge demand. market. As the international call for environmental protection and energy conservation is getting higher and higher, it is estimated that LED low-temperature lighting will occupy the market share of low-temperature lighting system with its greater advantage.
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
Rice Cooker,Drum Rice Cooker,Deluxe Rice Cooker,Straight Rice Cooker
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