Abstract
Cooking with the direct use of solar energy has been known since the 18th century. The devices concentrate the sunlight and convert it into heat energy. Solar cookers are relatively cheap, some being powerful, and contribute to many sustainable development goals. However, they require skilled operators, once their performance depends on many variables, such as the weather conditions, the cooker model, the pan, and the amount of food. This oral presentation presents the case study of using isothermal kinetics of red lentils colour and texture changes to predict the final quality of cooked red lentils using a box-type solar cooker. It was possible to integrate isothermal models along with dynamic solar cooking conditions and predict red lentils quality.
Original language | English |
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Title of host publication | Book of abstracts 4th ISEKI-Food E-Conference |
Subtitle of host publication | food texture, quality safety and biosecurity in the global bioeconomy |
Editors | Nicoleta Hadaruga, Adrian Rivis, Liliana Tudoreanu, Anita Habershuber |
Publisher | ISEKI Food Association |
Pages | 134-134 |
Number of pages | 1 |
ISBN (Print) | 9786067851625 |
Publication status | Published - Nov 2021 |
Event | 4th edition of the ISEKI E-conferences - Food Texture, Quality Safety and Biosecurity in the Global Bioeconomy - Online, Austria Duration: 10 Nov 2021 → 12 Nov 2021 |
Conference
Conference | 4th edition of the ISEKI E-conferences - Food Texture, Quality Safety and Biosecurity in the Global Bioeconomy |
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Country/Territory | Austria |
Period | 10/11/21 → 12/11/21 |