Nuzha Shafi

BD3596

Objectives:
- To investigate the hydration behaviour of chickpeas under various soaking conditions including additives, pressure, ultrasound, and heat. - To identify and optimise a combination of physical and chemical parameters (e.g., ultrasound, temperature, pressure) that accelerate soaking and cooking time by up to 80%. To design and develop a working prototype capable of soaking and cooking pulses in a reduced time frame without compromising on texture or quality.
- To explore the relationship between domestic technology adoption, temporal design, and user behaviour, with specific attention to how users form habits and rituals around pulse preparation.
- To examine how technological solutions in the kitchen can support existing routines rather than disrupt or replace them. To generate insights for future application of rapid soaking technology across a wider range of pulse varieties and usage contexts.

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