• Abishek Ponnanna Y
• Amal Dev
• Karan N
• Basavaraju Manjunath
• Ashwini M V

The project work tells us about development of a digital puffed rice maker without actually polluting the surroundings and making it in a hygienic manner. As we know that subcontinent countries like India, China, Japan consume rice as the main staple diet food. They also consume a type of rice known as “puffed rice” in their diet. The reason for developing such kind of device is because of the way the “puffed rice” is being prepared. The puffed rice is prepared in a very unhygienic manner. This has very adverse effect on the workers’ health and also troubles the environment by altering the temperature of the surrounding places where they are working. The product that is being designed has a critical parameter related to temperature operated within; which indirectly affects the quality of the puff and crispiness of the final puffed rice product. The main ingredient used in making the heat source for the product is sand which is unhygienic and harmful for consumption as it leaves traces behind. To replaces and, salt is being used as the heat conducting source for the puffing process. Salt has enhanced heat conducting efficiency than sand and is also not harmful for consumption.

Puffed rice, Hygienic

"Design and Fabrication of Digital Puffed Rice Maker", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 5, page no.228-233, May-2019, Available :http://www.jetir.org/papers/JETIRBZ06037.pdf

"Design and Fabrication of Digital Puffed Rice Maker", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 5, page no. pp228-233, May-2019, Available at : http://www.jetir.org/papers/JETIRBZ06037.pdf