Solar Food Processing and Cooking Methodologies

Saxena A., Goel V., KARAKILÇIK M.

APPLICATIONS OF SOLAR ENERGY, ss.251-294, 2018 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası:
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1007/978-981-10-7206-2_13
  • Dergi Adı: APPLICATIONS OF SOLAR ENERGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED)
  • Sayfa Sayıları: ss.251-294
  • Anahtar Kelimeler: Solar food processing, Solar drying, Cooking methodologies, Energy analysis, THERMAL TEST PROCEDURE, ENERGY DRYING SYSTEMS, INDOOR AIR-POLLUTION, OPEN SUN, HOUSEHOLD COOKING, PERFORMANCE EVALUATION, DEVELOPING-COUNTRIES, TRANSFER COEFFICIENT, CABINET DRYER, BIOMASS
  • Çukurova Üniversitesi Adresli: Evet

Özet

In this study, a theoretical analysis of food processing (e.g., solar drying), worldwide cooking pattern, and cooking methods by using the solar energy has been reviewed. Solar food processing method is applied as direct absorption, air heater, and a combination of direct and indirect drying by solar radiation. Therefore, this process is one of the most accessible and hence the most widespread processing technologies. Traditional solar drying involves keeping products in the direct sunlight. Solar drying and cooking processes take place at different temperatures and timescales, and it depends on the nature of the food or substance. The amount of solar energy that reaches to the system and design parameters determines the performance of food processing and cooking systems. The time duration of drying and cooking depends on the temperature of heated air and environment. The temperature distributions, mass, and ingredient of food have an important role in the performance of dryers and cooker boxes. For a better understanding of the system parameters, the concept of solar food processing has been discussed thermodynamically. Energy saving by using solar systems has also been discussed.