Publicação
Moving forward with solar cooking: closing knowledge gaps in technical, environmental and food quality aspects
| dc.contributor.author | Araújo, A. C. Campos | |
| dc.contributor.author | Silva, C. L. M. | |
| dc.date.accessioned | 2025-02-28T15:55:02Z | |
| dc.date.available | 2025-02-28T15:55:02Z | |
| dc.date.issued | 2024 | |
| dc.description.abstract | Background: Solar cooking is a method that makes use of the sun's energy to cook food. Unlike traditional cooking methods that rely on non renewable energy sources, solar cookers only require sunlight. Solar cookers are environmentally friendly and help reduce greenhouse gas emissions. Additionally, solar cooking helps preserve natural resources by reducing consumption of non renewable energy. Despite the apparent benefits of solar cooking, some knowledge gaps remain regarding technical complexities, sustainability implications, and the impact on food nutritional quality. Methods: An extensive literature review was conducted to comprehend the existing solar cooking knowledge. It examined scientific research available until 31 December 2023. Results: Extensive research has been carried out on heat transfer in solar cooking, but there is still a lack of knowledge regarding the behaviour of food cooked with solar energy. The intricate interplay of dynamic variables affecting solar cookers' energy and food qual- ity performance makes integrating this aspect with existing studies difficult. It is crucial to perform modeling studies of the thermal and quality behaviour of the food prepared in each type of solar cooker. Innovative approaches such as machine learn- ing can be identified as promising tools. Conclusions: To increase the global use of solar cooking, presenting it as a viable solution for cooking-related challenges is essential, emphasizing its positive social and environmental impacts. Although some research works on the thermal performance of solar cookers are available, research on the modeling and simulation of time temperature profiles and his- tories of real foods undergoing solar cooking is very scarce, and it is crucial that the food quality aspects of solar cooking are addressed and experimental studies performed. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10400.14/48369 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.title | Moving forward with solar cooking: closing knowledge gaps in technical, environmental and food quality aspects | pt_PT |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.citation.conferencePlace | Italy | pt_PT |
| oaire.citation.endPage | 496 | pt_PT |
| oaire.citation.startPage | 496 | pt_PT |
| oaire.citation.title | 22nd World Congress of Food Science and Technology: The future of food is now: Development, Functionality & Sustainability | pt_PT |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | conferenceObject | pt_PT |