Possibilities for application of laser ablation in food technologies

Панчев, И.; Kirtchev, N.; Dimitrov, D

doi:10.1016/j.ifset.2011.02.008

Cited by 29 publications

(11 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Formation of micropores in the sample favors the mass transfer process. This has been reported in salmon tissue brining (Olivares et al, 2021), pork marination (Figueroa, Ramírez, Nuñez, Jaques, & Simpson, 2020), tomato peeling with lye (Silva et al, 2020), fruit peeling (Panchev, Kirtchev, & Dimitrov, 2011), the freeze drying of blueberries (Fujimaru, Ling, & Morrissey, 2012; Munzenmayer et al, 2020), and dough browning (Blutinger et al, 2019). Independent of the product, microperforation had reported significant time reductions varying between 48 and 67% with respect to nonmicroperforated samples, depending on the matrix and mass transfer performed.…”

Section: Introductionmentioning

confidence: 72%

Effect of pulsed vacuum and laser microperforations on the potential acceleration of chicken meat marination

Ramírez

Vega‐Castro

Simpson

et al. 2020

J Food Process Engineering

View full text Add to dashboard Cite

Chicken meat marination has become a fundamental process in the poultry industry since it provides a product with better sensory attributes. The objective of this study was to examine the effect of CO2 laser microperforation coupled with vacuum impregnation treatment on the marination processing time of chicken breasts and to mathematically analyze the marinade diffusion process using Fick's second law and an anomalous diffusion model. Cylindrical cuts of unmarinated chicken meat were CO2‐laser microperforated with pores of 228 μm and marinated under vacuum pressure (15 kPa) with NaCl (3% wt/wt) and sodium tripolyphosphate (1% wt/wt) during 60 hr at 6 ° C. The chicken:brine ratio was 1:11 wt/wt. Mass gain, moisture content, and salt concentration were determined over time; furthermore, effective diffusion coefficient (Deff) was obtained using Fick's second law and anomalous diffusion models. Marinade diffusion into chicken cuts was favored by microperforation combined with vacuum pulses, reduction processing time in 34%. The Deff ranged between 1.46 × 10−10 and 2.08 × 10−10m2/s for Fick's second law and between 2.27 × 10−10 and 4.23 × 10−10m2/sα for anomalous diffusion model, with α−values close to 1. In conclusion, the results showed no significant difference between the models, which was attributed to the homogeneity of the chicken tissue. Practical Applications Chicken meat marination has become a fundamental process in the poultry industry since it provides a product with better sensory attributes and shelf life than unmarinated chicken meat. Nevertheless, marination is a process that requires a long processing time to obtain a specified salt content in the meat. In this sense, laser microperforation of the meat is a treatment that when coupled with vacuum impregnation, can accelerate the marinating process of poultry meat. When simultaneously applying both technologies, the processing time was reduced by 6 hr compared with the control (almost 34%), which will allow a significant increase in plant productivity.

show abstract

Section: Introductionmentioning

confidence: 72%

Effect of pulsed vacuum and laser microperforations on the potential acceleration of chicken meat marination

Ramírez

Vega‐Castro

Simpson

et al. 2020

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…Grain milling technologies already available at an industrial level like debranning (6,7), physical fractionation (10), and the possible further developments as cryo milling (9), laser ablasion (15,17), and electrostatic fractionation (11) enable a selection and concentration of whole grain fractions (i.e., the aleurone layer) allowing for a lighter appearance as well as a nutrient availability increase (1,3,4). Fermentation is being exploited to reduce the impact of whole grain flour on food-making processes as well as to enhance the bioavailability of the whole grain components (5,8,12).…”

Section: Emerging Technologiesmentioning

confidence: 99%

Whole Grain Products in (Southern) Europe: Consumer Trends and Technological Implications

Brinch-Nielsen¹,

Neess²

2013

CFW Plexus

View full text Add to dashboard Cite

“…With the revolution of Industry 4.0, many advanced cutting techniques are emerging to address the drawbacks of conventional cutting in food applications, such as ultrasonic vibration‐assisted (UVA) cutting technique, laser, and waterjet cutting (Liu et al., 2019; Panchev et al., 2011; Yildiz et al., 2016). These advanced cutting techniques are used for high‐precision and quality cutting, with the advantages of safety, efficiency, and fewer environmental footprints (Gupta, 2020).…”

Section: Introductionmentioning

confidence: 99%

“…Although UVA cutting is a processing manner involving contact, it has the property of self‐cleaning due to the high frequency vibration, preventing the phenomenon of samples adhesion to the cutter surface and reducing the contamination between the blade and section (Chemat et al., 2011). Noncontact cutting techniques, such as laser and waterjet cutting, possess the advantages of high cutting precision, large yield, superior section appearance, and low contamination and are gradually applied in food processing and medical applications (Babaiasl et al., 2020; Panchev et al., 2011). Laser cutting can export laser heating on the workpiece surface to increase the local temperature, which is beneficial to reduce cutting force and promote material separation simultaneously (Liao et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

Advanced cutting techniques for solid food: Mechanisms, applications, modeling approaches, and future perspectives

Xu¹,

Wang²,

Deng³

et al. 2022

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Cutting is an imperative operation in the food‐manufacturing factory, separating food into a predefined geometry. A broad range of solid foods, with various components, textures, and structures, pose enormous challenges to conventional cutting strategies. Additionally, the cutting performance is significantly impacted by the processing parameters, wherein trial‐and‐error or empirical methods are often used to select the parameters in source‐wasting and time‐consuming ways. Hence, there is a need to accelerate the development of advanced cutting techniques and novel modeling approaches in the food‐manufacturing industry. Recently, advanced cutting techniques (ultrasonic vibration‐assisted [UVA], laser, and waterjet cutting) are seen to be superior in processing foods of various textures, with the advantages of high cutting quality, low contamination, and easy operation. Compared with conventional cutting, advanced cutting techniques can dramatically reduce cutting force and energy consumption, resulting in high efficiency, energy‐and‐source saving, and low carbon footprint. Additionally, the finite element (FE) model does simulate the cutting process well, and artificial intelligence (AI) technology is competent to optimize the cutting parameters. This review is perhaps the first one focusing on the advanced cutting techniques applied in the food industry, serving as a summary of the cutting mechanisms, critical influence factors, and applications of conventional and advanced cutting techniques including UVA, laser, and waterjet cutting. In addition, the modeling approaches with respect to FE and AI models are emphasized. Finally, the challenges and future perspectives of advanced cutting techniques combined with modeling approaches are highlighted, and those approaches are promising in the future intelligent food‐manufacturing industry. Practical Application The review clearly demonstrates that advanced cutting techniques as having advantages such as high efficiency, energy‐and‐source saving, and low damages, thus exhibiting great potential in processing food of various textures with high cutting quality, low contamination, and easy operation. Additionally, the FE model does simulate the cutting process well and AI is competent in optimizing the cutting parameters, which possesses great potential in providing comprehensive cutting information and selecting the optimal combination of cutting parameters.

show abstract

Possibilities for application of laser ablation in food technologies

Cited by 29 publications

References 21 publications

Effect of pulsed vacuum and laser microperforations on the potential acceleration of chicken meat marination

Effect of pulsed vacuum and laser microperforations on the potential acceleration of chicken meat marination

Whole Grain Products in (Southern) Europe: Consumer Trends and Technological Implications

Advanced cutting techniques for solid food: Mechanisms, applications, modeling approaches, and future perspectives

Contact Info

Product

Resources

About