Abstract
This work reviewed the state of the art concerning solar cookers and dryers used in food processing. The general description of solar cookers and dryers was presented, with a specific attention to the equipment where the cooking takes place with the contribution of the direct sunlight. Some insight about the history of design and development of devices that use solar light to process food were provided. The possibility to store the heat produced by solar light using Phase Change Materials was analyzed. Moreover, some “case-studies” were revised and discussed, in which solar light is efficiently used to dry or cook food, focusing on the quality of the food in terms of nutraceuticals content. The analyzed literature points out the necessity for further research about the effects produced by direct solar rays on different foods. The reliable data on this aspect will allow assessment of the quality of food transformation by solar cookers and dryers, adding a strong incentive to the development of such devices, up to now primarily motivated by energy-saving and environmental issues.
Highlights
In the last decade, research has given a lot of space and attention to the development of materials, instruments and production processes that take into account and allow environmental protection and sustainability [1,2,3,4,5,6]
Numerous studies have shown that solar cooking and drying can be an effective means of food preservation as the product is completely protected from rain, dust, insects and animals
It can be stated that, when possible, the best option is the integrated action of both thermal storage methods: while the stored latent heat helps in cooking, the sensible heat substance assists the Phase Change Materials (PCM) in its performances
Summary
Research has given a lot of space and attention to the development of materials, instruments and production processes that take into account and allow environmental protection and sustainability [1,2,3,4,5,6]. The use of clean and renewable energy represents a new possibility of development for many companies increasingly involved in the ecological transition. Their strengths and criticalities, often similar, are underlined It is highlighted how it is possible and desirable to improve current performance accompanied by a careful assessment of the quality of the food processed in this way. All this considered, that there is a strong potential for this technology, in developing countries, and in richer countries where attention to eco-sustainable industrial processes is increasing
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