Precision cooking for printed foods via multiwavelength lasers

Abstract Additive manufacturing of food is a method of creating three-dimensional edible products layer-by-layer. While food printers have been in use since 2007, commercial cooking appliances to simultaneously cook and print food layers do not yet exist. A key challenge has been the spatially contr...

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Autores principales:	Jonathan David Blutinger, Alissa Tsai, Erika Storvick, Gabriel Seymour, Elise Liu, Noà Samarelli, Shravan Karthik, Yorán Meijers, Hod Lipson
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/ecaea8898f024e37b910c6a5106894d8
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spelling	oai:doaj.org-article:ecaea8898f024e37b910c6a5106894d82021-12-02T16:38:51ZPrecision cooking for printed foods via multiwavelength lasers10.1038/s41538-021-00107-12396-8370https://doaj.org/article/ecaea8898f024e37b910c6a5106894d82021-09-01T00:00:00Zhttps://doi.org/10.1038/s41538-021-00107-1https://doaj.org/toc/2396-8370Abstract Additive manufacturing of food is a method of creating three-dimensional edible products layer-by-layer. While food printers have been in use since 2007, commercial cooking appliances to simultaneously cook and print food layers do not yet exist. A key challenge has been the spatially controlled delivery of cooking energy. Here, we explore precision laser cooking which offers precise temporal and spatial control over heat delivery and the ability to cook, broil, cut and otherwise transform food products via customized software-driven patterns, including through packaging. Using chicken as a model food, we combine the cooking capabilities of a blue laser (λ = 445 nm), a near-infrared (NIR) laser (λ = 980 nm), and a mid-infrared (MIR) laser (λ = 10.6 μm) to broil printed chicken and find that IR light browns more efficiently than blue light, NIR light can brown and cook foods through packaging, laser-cooked foods experience about 50% less cooking loss than foods broiled in an oven, and calculate the cooking resolution of a laser to be ~1 mm. Infusing software into the cooking process will enable more creative food design, allow individuals to more precisely customize their meals, disintermediate food supply chains, streamline at-home food production, and generate horizontal markets for this burgeoning industry.Jonathan David BlutingerAlissa TsaiErika StorvickGabriel SeymourElise LiuNoà SamarelliShravan KarthikYorán MeijersHod LipsonNature PortfolioarticleNutrition. Foods and food supplyTX341-641Food processing and manufactureTP368-456ENnpj Science of Food, Vol 5, Iss 1, Pp 1-9 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
spellingShingle	Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 Jonathan David Blutinger Alissa Tsai Erika Storvick Gabriel Seymour Elise Liu Noà Samarelli Shravan Karthik Yorán Meijers Hod Lipson Precision cooking for printed foods via multiwavelength lasers
description	Abstract Additive manufacturing of food is a method of creating three-dimensional edible products layer-by-layer. While food printers have been in use since 2007, commercial cooking appliances to simultaneously cook and print food layers do not yet exist. A key challenge has been the spatially controlled delivery of cooking energy. Here, we explore precision laser cooking which offers precise temporal and spatial control over heat delivery and the ability to cook, broil, cut and otherwise transform food products via customized software-driven patterns, including through packaging. Using chicken as a model food, we combine the cooking capabilities of a blue laser (λ = 445 nm), a near-infrared (NIR) laser (λ = 980 nm), and a mid-infrared (MIR) laser (λ = 10.6 μm) to broil printed chicken and find that IR light browns more efficiently than blue light, NIR light can brown and cook foods through packaging, laser-cooked foods experience about 50% less cooking loss than foods broiled in an oven, and calculate the cooking resolution of a laser to be ~1 mm. Infusing software into the cooking process will enable more creative food design, allow individuals to more precisely customize their meals, disintermediate food supply chains, streamline at-home food production, and generate horizontal markets for this burgeoning industry.
format	article
author	Jonathan David Blutinger Alissa Tsai Erika Storvick Gabriel Seymour Elise Liu Noà Samarelli Shravan Karthik Yorán Meijers Hod Lipson
author_facet	Jonathan David Blutinger Alissa Tsai Erika Storvick Gabriel Seymour Elise Liu Noà Samarelli Shravan Karthik Yorán Meijers Hod Lipson
author_sort	Jonathan David Blutinger
title	Precision cooking for printed foods via multiwavelength lasers
title_short	Precision cooking for printed foods via multiwavelength lasers
title_full	Precision cooking for printed foods via multiwavelength lasers
title_fullStr	Precision cooking for printed foods via multiwavelength lasers
title_full_unstemmed	Precision cooking for printed foods via multiwavelength lasers
title_sort	precision cooking for printed foods via multiwavelength lasers
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/ecaea8898f024e37b910c6a5106894d8
work_keys_str_mv	AT jonathandavidblutinger precisioncookingforprintedfoodsviamultiwavelengthlasers AT alissatsai precisioncookingforprintedfoodsviamultiwavelengthlasers AT erikastorvick precisioncookingforprintedfoodsviamultiwavelengthlasers AT gabrielseymour precisioncookingforprintedfoodsviamultiwavelengthlasers AT eliseliu precisioncookingforprintedfoodsviamultiwavelengthlasers AT noasamarelli precisioncookingforprintedfoodsviamultiwavelengthlasers AT shravankarthik precisioncookingforprintedfoodsviamultiwavelengthlasers AT yoranmeijers precisioncookingforprintedfoodsviamultiwavelengthlasers AT hodlipson precisioncookingforprintedfoodsviamultiwavelengthlasers
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Precision cooking for printed foods via multiwavelength lasers

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