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)

Abstract

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
Volume232
DOIs
Publication statusPublished - Sep 2018

Keywords

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

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    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. https://doi.org/10.1016/j.jfoodeng.2018.03.022