Developing a research based concept on the use of additional technology like ultrasound to facilitate and expedite the cooking process of pulses
Cooking pulses is an essential part of diets across the globe, but the process often demands
substantial time due to the need for soaking and extended cooking durations. Pulses typically
require 60–70% water content for optimal cooking, a stage hindered by prolonged water
absorption. To address this issue, the project explores innovative methodologies and
technologies to minimize the cognitive load of soaking and reduce the time required for
cooking.
This research-driven project will focus on leveraging additional technologies like ultrasound to
accelerate the water absorption process in pulses. By employing a systematic research
methodology, the study aims to develop a conceptual product that integrates ultrasonic
technology into traditional cooking workflows.
This project seeks to enhance the efficiency and sustainability of cooking practices, targeting
improved time management and resource optimization for everyday users.
