What You Need to Know
During solar cooking, proteins unfold and aggregate at 60–80 °C, while Maillard browning reactions between reducing sugars and amino acids occur at 140–165 °C, producing melanoidins that impart flavor and color. At 170–180 °C caramelization of sugars begins, generating volatile compounds that contribute to aroma. The high temperatures also drive moisture loss, concentrating flavors and reducing microbial load.
The Science
Primary Reaction
Protein denaturation, Maillard browning, caramelization