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 proceedingConference contributionpeer-review

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 languageEnglish
Title of host publicationBook of abstracts 4th ISEKI-Food E-Conference
Subtitle of host publicationfood texture, quality safety and biosecurity in the global bioeconomy
EditorsNicoleta Hadaruga, Adrian Rivis, Liliana Tudoreanu, Anita Habershuber
PublisherISEKI Food Association
Pages134-134
Number of pages1
ISBN (Print)9786067851625
Publication statusPublished - Nov 2021
Event4th edition of the ISEKI E-conferences - Food Texture, Quality Safety and Biosecurity in the Global Bioeconomy - online
Duration: 10 Nov 202112 Nov 2021

Conference

Conference4th edition of the ISEKI E-conferences - Food Texture, Quality Safety and Biosecurity in the Global Bioeconomy
Period10/11/2112/11/21

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