Characterization of dough baked via blue laser

Jonathan David Blutinger*, Yorán Meijers, Peter Yichen Chen, Changxi Zheng, Eitan Grinspun, Hod Lipson

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

5 Citations (Scopus)


Depth of heat penetration and temperature must be precisely controlled to optimize nutritional value, appearance, and taste of food products. These objectives can be achieved with the use of a high-resolution blue diode laser—which operates at 445 nm—by adjusting the water content of the dough and the exposure pattern of the laser. Using our laser, we successfully cooked a 1 mm thick dough sample with a 5 mm diameter ring-shaped cooking pattern, 120 repetitions, 4000 mm min−1 speed, and 2 W laser power. Heat penetration in dough products with a blue laser is significantly higher compared to with an infrared laser. The use of a blue laser coupled with an infrared laser yields most optimal cooking conditions for food layered manufacture.
Original languageEnglish
Pages (from-to)56-64
JournalJournal of Food Engineering
Publication statusPublished - Sep 2018


  • Baking
  • Blue diode laser
  • Dough
  • Food layered manufacture
  • High-resolution heating
  • Starch gelatinization

Fingerprint Dive into the research topics of 'Characterization of dough baked via blue laser'. Together they form a unique fingerprint.

  • Cite this

    Blutinger, J. D., Meijers, Y., Chen, P. Y., Zheng, C., Grinspun, E., & Lipson, H. (2018). Characterization of dough baked via blue laser. Journal of Food Engineering, 232, 56-64.