Vacuum U-Tube Solar Cooking System with Cylindrical Parabolic Solar Collector as a Sustainable Alternative in Northeastern Peru

This study evaluates the thermal performance of a prototype vacuum-tube solar cooker adapted to the climatic conditions of the Amazon region, Peru. Four grain types (Zea mays L., Triticum aestivum, Zea mays var. morochon, and Hordeum vulgare) were tested to assess temperature evolution, exposure time, and incident solar radiation. Hordeum vulgare was selected as a food model for calibration due to its well-characterized thermophysical properties and reproducible heating behavior. The results showed individual thermal efficiencies ranging from 19.3% to 35.3%, with an average of 27.3% across the three tubes. The most efficient treatment, obtained with Zea mays L., reached 180 °C under an irradiance of approximately 980 W/m2. A direct relationship was observed between solar radiation intensity, exposure time, and thermal efficiency. These findings confirm that the proposed hybrid design combining a cylindrical parabolic collector with vacuum U-tubes achieves higher and more stable performance than conventional box-type cookers. The system allows complete grain cooking without fossil fuels, demonstrating its potential as a sustainable and low-cost solution for rural communities in the Andean Amazonian region, promoting clean energy adoption and reducing environmental impact.