Percorrer por autor "Nadilo, Antonia"
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- Slow and sustainable: texture and colour assessment of solar-cooked chickpeasPublication . Araújo, Ana C.; Farrokhi, Mahsa; Nadilo, Antonia; Bošnik, Kasper; Silva, Cristina L. M.Aim: To evaluate the texture and colour of chickpeas cooked using three different methods - gas stove, kitchen robot (Bimby®), and the Suntaste solar oven - to assess the potential of slow, energy-efficient techniques as sustainable alternatives to conventional cooking, while maintaining desirable quality in legume-based food preparation. Method: Chickpeas were soaked at a 1:4 (w/v) ratio for 12 hours at room temperature. Cooking methods included solar cooking (5 h; average water temperature: 77 °C), gas stove cooking (3 h; 100 °C), and Bimby® (35 min; 100 °C). The solar cooking process followed a typical slow-cooking thermal profile, with a gradual temperature rise and stabilization below boiling. Texture was evaluated using Texture Profile Analysis (TPA) on a TA.XT2i analyzer, measuring hardness, springiness, cohesiveness, and adhesiveness. Colour was analysed with a Minolta CR-400 colorimeter using the CIELAB system, and total colour difference (?E) was calculated between samples. Results: Solar- and Bimby® - cooked chickpeas exhibited significantly higher hardness (~1200 N) than stove-cooked samples (~800 N) (p < 0.05), while no significant differences were observed in springiness, cohesiveness, or adhesiveness, indicating comparable internal structure. Although instrumental hardness was higher, the solar-cooked chickpeas were perceived as adequately cooked, highlighting that mechanical resistance alone may not fully predict eating quality. Colour analysis showed that solar-cooked samples were visually closer to stove-cooked ones (?E = 3.57) than to Bimby® (?E = 4.08), indicating better preservation of visual attributes. Conclusion: The Suntaste solar oven, operating under slow cooking conditions, successfully produced chickpeas with structural and visual quality comparable to conventional methods. These findings underscore the potential of solar cooking as a sustainable, fuel- free approach for preparing legumes, offering significant energy savings while maintaining product quality. As global food systems seek to reduce their environmental impact, solar cooking is a promising strategy to promote low-energy domestic food processing, particularly in sun-rich regions and off-grid settings.
- Slow and sustainable: texture and colour assessment of solar-cooked chickpeasPublication . Araújo, Ana C.; Farrokhi, Mahsa; Nadilo, Antonia; Bošnik , Kasper; Silva, Cristina L. M.
- Slow and sustainable: texture and colour assessment of solar-cooked chickpeasPublication . Araújo, Ana C.; Farrokhi, Mahsa; Nadilo, Antonia; Bošnik, Kasper; Silva, Cristina L. M.
- Smart solar cooking with a box oven: modelling and early validation with the sunrise projectPublication . Araújo, Ana C.; Bošnik, Kasper; Nadilo, Antonia; Brandão, Teresa R. S.; Silva, Cristina L. M.Solar energy is a clean, free, and abundant source, with high potential for sustainable cooking applications, even in low ambient temperature conditions. Despite their environmental and nutritional benefits, solar cookers remain underutilized in developed economies. The SUNRISE project supports the energy transition in food systems by leveraging solar radiation and artificial intelligence to develop smart, low-energy, and sustainable slow-cooking solutions.
- Smart solar cooking with a box oven: modelling and early validation with the sunrise projectPublication . Araújo, Ana C.; Bošnik , Kasper; Nadilo, Antonia; Brandão, Teresa R. S.; Silva, Cristina L. M.Aim: The SUNRISE project (Smart Use of SuNlight Radiation for Innovative and SustainablE Cooking) is a three-year interdisciplinary initiative (2025–2027) that brings together food engineering, artificial intelligence, and renewable energy. It includes four key tasks: (1) assessing the effects of solar slow cooking on food quality, (2) modelling and simulating thermal behaviour, (3) designing AI-enhanced cookers, and (4) evaluating environmental and economic sustainability. The project addresses the need for energy-efficient, quality-preserving cooking technologies that support sustainable food systems.This contribution presents early developments from Tasks 1 and 2, focusing on the thermal modelling of a solar box oven (SunTaste®, SunOK) and the quality evaluation of solar-cooked chickpeas (Cicer arietinum L.).Method: A dynamic thermal model was developed based on energy balances, incorporating convective, radiative, and conductive heat transfers. The simulator reflects the time-dependent variation of solar radiation and is being refined to predict temperature profiles inside the oven and estimate cooking durations. Experimental trials are being conducted with chickpeas under real sunlight conditions using the SunTaste® oven. Product quality is assessed in terms of texture, visual attributes, and sensory characteristics and compared with conventionally cooked samples. Results: Preliminary results show that the simulator effectively captures the dynamic solar input during the cooking process. Work is underway to improve its predictive capacity. Simultaneously, chickpeas cooked in the solar oven display promising sensory and physical qualities.Conclusion: These first results confirm the relevance of combining simulation and experimentation to understand and improve solar cooking systems. The SUNRISE project contributes to developing intelligent, low-energy cooking solutions that promote nutritious and environmentally responsible food preparation.
- Smart solar cooking with a box oven: modelling and early validation within the SUNRISE projectPublication . Araújo, Ana C.; Bošnik, Kasper; Nadilo, Antonia; Brandão, Teresa R. S.; Farrokhi, Mahsa; Silva, Cristina L. M.Aim: The SUNRISE project (Smart Use of SuNlight Radiation for Innovative and SustainablE Cooking) is a three-year interdisciplinary initiative (2025–2027) that brings together food engineering, artificial intelligence, and renewable energy. It includes four key tasks: (1) assessing the effects of solar slow cooking on food quality, (2) modelling and simulating thermal behaviour, (3) designing AI-enhanced cookers, and (4) evaluating environmental and economic sustainability. The project addresses the need for energy-efficient, quality-preserving cooking technologies that support sustainable food systems. This contribution presents early developments from Tasks 1 and 2, focusing on the thermal modelling of a solar box oven (SunTaste®, SunOK) and the quality evaluation of solar-cooked chickpeas (Cicer arietinum L.). Method: A dynamic thermal model was developed based on energy balances, incorporating convective, radiative, and conductive heat transfers. The simulator reflects the time-dependent variation of solar radiation and is being refined to predict temperature profiles inside the oven and estimate cooking durations. Experimental trials are being conducted with chickpeas under real sunlight conditions using the SunTaste® oven. Product quality is assessed in terms of texture, visual attributes, and sensory characteristics and compared with conventionally cooked samples. Results: Preliminary results show that the simulator effectively captures the dynamic solar input during the cooking process. Work is underway to improve its predictive capacity. Simultaneously, chickpeas cooked in the solar oven display promising sensory and physical qualities. Conclusion: These first results confirm the relevance of combining simulation and experimentation to understand and improve solar cooking systems. The SUNRISE project contributes to developing intelligent, low-energy cooking solutions that promote nutritious and environmentally responsible food preparation.