Laser cooking

Fukuchi, Kazuki; Jo, Kazuhiro; Tomiyama, Akifumi; Takao, Shunsuke

doi:10.1145/2390776.2390788

Cited by 33 publications

(8 citation statements)

References 7 publications

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“…Future studies could also investigate (1) the effects of heating on layer adhesion between successive cooked printed layers, (2) simultaneous multiwavelength cooking for both penetrative and surface heating, (3) methods to reduce crosscontamination between cooked and raw printed layers, and (4) the effects of food cooling rates on lethality to further understand commercialization potential. Software cooking is a relatively uncharted space 2 and multiwavelength cooking boasts interesting opportunities for tailored meal creation and can be extended to other animal proteins 4,23 or food groups.…”

Section: Discussionmentioning

confidence: 99%

“…Studies on the printing of various food products [11][12][13][14][15][16][17][18][19] and the laser cooking of select foods 4,[20][21][22][23] exist, but none have investigated the use of lasers in the cooking of printed meats, tandem printing and cooking on a singular machine or organoleptic evaluation of laser-cooked meat. Current food printers do not allow us to print a layer of chicken, for example, and simultaneously reach both the required browning as well as adequate inside cooking temperatures amidst layers of printed carrot purée (Supplementary Fig.…”

Section: Introductionmentioning

confidence: 99%

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Precision cooking for printed foods via multiwavelength lasers

et al. 2021

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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.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Precision cooking for printed foods via multiwavelength lasers

et al. 2021

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“…We also had two blind taste-testers sample laser-cooked and range-cooked printed chicken and they both seemed to prefer the laser-cooked sample due to the fact that it remained more moist and the texture throughout was more uniform (see Supplementary Section S2 for more information). Software cooking is a relatively uncharted space 2 and multi-wavelength cooking can be extended to other animal proteins 4,23 .…”

Section: Discussionmentioning

confidence: 99%

Precision cooking for printed foods via multi-wavelength lasers

Blutinger

Tsai

Storvick

et al. 2021

Preprint

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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, precision 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 approximately 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.

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“…Early research in food 3D printing focused on the unique aspects of using computer-controlled fabrication to prepare meals. For instance, Laser Cooking [8] used a laser cutter to locally roast food in specific locations, which is not feasible using a regular pan. Similarly, Liu et al [20] used a 3D printer to create internal food structures that are hard to create by hand.…”

Section: Advances In Food Fabricationmentioning

confidence: 99%

FoodFab: Creating Food Perception Illusions using Food 3D Printing

Lin

Punpongsanon

Wen

et al. 2020

Proceedings of the 2020 CHI Conference on Human Factors in Computing Systems

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Food 3D printing enables the creation of customized food structures based on a person's individual needs. In this paper, we explore the use of food 3D printing to create perceptual illusions for controlling the level of perceived satiety given a defined amount of calories. We present FoodFab, a system that allows users to control their food intake through modifying a food's internal structure via two 3D printing parameters: infill pattern and infill density. In two experiments with a total of 30 participants, we studied the effect of these parameters on users' chewing time that is known to affect people's feeling of satiety. Our results show that we can indeed modify the chewing time by varying infill pattern and density, and thus control perceived satiety. Based on the results, we propose two computational models and integrate them into a user interface that simplifies the creation of personalized food structures.

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Laser cooking

Cited by 33 publications

References 7 publications

Precision cooking for printed foods via multiwavelength lasers

Precision cooking for printed foods via multiwavelength lasers

Precision cooking for printed foods via multi-wavelength lasers

FoodFab: Creating Food Perception Illusions using Food 3D Printing

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