Prediction of solar cooking impact on products quality: the case of red lentils

Loïse Baudier; Cristina L. M. Silva

Prediction of solar cooking impact on products quality: the case of red lentils

Loïse Baudier, Cristina L. M. Silva^*

^*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

13 Downloads

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
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
Country/Territory	Austria
Period	10/11/21 → 12/11/21

Access to Document

42385339Final published version, 7 MBLicence: Unspecified

http://hdl.handle.net/10400.14/37186Licence: Unspecified

Cite this

Baudier, L., & Silva, C. L. M. (2021). Prediction of solar cooking impact on products quality: the case of red lentils . In N. Hadaruga, A. Rivis, L. Tudoreanu, & A. Habershuber (Eds.), Book of abstracts 4th ISEKI-Food E-Conference: food texture, quality safety and biosecurity in the global bioeconomy (pp. 134-134). Article ISIII_1 ISEKI Food Association. http://hdl.handle.net/10400.14/37186

@inproceedings{de702f6e896c4a139a0e14d3a772733d,

title = "Prediction of solar cooking impact on products quality: the case of red lentils ",

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.",

author = "Lo{\"i}se Baudier and Silva, {Cristina L. M.}",

year = "2021",

month = nov,

language = "English",

isbn = "9786067851625",

pages = "134--134",

editor = "Nicoleta Hadaruga and Adrian Rivis and Liliana Tudoreanu and Anita Habershuber",

booktitle = "Book of abstracts 4th ISEKI-Food E-Conference",

publisher = "ISEKI Food Association",

address = "Austria",

note = "4th edition of the ISEKI E-conferences - Food Texture, Quality Safety and Biosecurity in the Global Bioeconomy ; Conference date: 10-11-2021 Through 12-11-2021",

}

Baudier, L & Silva, CLM 2021, Prediction of solar cooking impact on products quality: the case of red lentils . in N Hadaruga, A Rivis, L Tudoreanu & A Habershuber (eds), Book of abstracts 4th ISEKI-Food E-Conference: food texture, quality safety and biosecurity in the global bioeconomy., ISIII_1, ISEKI Food Association, pp. 134-134, 4th edition of the ISEKI E-conferences - Food Texture, Quality Safety and Biosecurity in the Global Bioeconomy, Austria, 10/11/21. <http://hdl.handle.net/10400.14/37186>

Prediction of solar cooking impact on products quality: the case of red lentils . / Baudier, Loïse; Silva, Cristina L. M.
Book of abstracts 4th ISEKI-Food E-Conference: food texture, quality safety and biosecurity in the global bioeconomy. ed. / Nicoleta Hadaruga; Adrian Rivis; Liliana Tudoreanu; Anita Habershuber. ISEKI Food Association, 2021. p. 134-134 ISIII_1.

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

TY - GEN

T1 - Prediction of solar cooking impact on products quality

T2 - 4th edition of the ISEKI E-conferences - Food Texture, Quality Safety and Biosecurity in the Global Bioeconomy

AU - Baudier, Loïse

AU - Silva, Cristina L. M.

PY - 2021/11

Y1 - 2021/11

N2 - 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.

AB - 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.

M3 - Conference contribution

SN - 9786067851625

SP - 134

EP - 134

BT - Book of abstracts 4th ISEKI-Food E-Conference

A2 - Hadaruga, Nicoleta

A2 - Rivis, Adrian

A2 - Tudoreanu, Liliana

A2 - Habershuber, Anita

PB - ISEKI Food Association

Y2 - 10 November 2021 through 12 November 2021

ER -

Prediction of solar cooking impact on products quality: the case of red lentils

Abstract

Conference

Access to Document

Fingerprint

Cite this