What You Need to Know
The primary chemical process is the Maillard reaction, which begins around 140 °C and produces a complex array of melanoidins, aldehydes, ketones, and pyrazines that give browned foods their characteristic flavor and aroma. Heat transfer in a solar oven is governed by radiation, convection within the insulated chamber, and conduction through the cookware, all of which influence the rate of protein denaturation and carbohydrate caramelization.
The Science
Primary Reaction
Maillard reaction