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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.
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ISEKI Food Association