Fig. 7: Multiwavelength laser cooking. | npj Science of Food

Fig. 7: Multiwavelength laser cooking.

From: Precision cooking for printed foods via multiwavelength lasers

Fig. 7

a Cross-sectional cut of laser-exposed chicken from a 5 W blue laser (blue arrow) with graphic showing transmission of blue laser light. b Cross-sectional cut of laser-exposed chicken from an 8 W CO2 infrared laser (red arrow) with graphic showing absorption of IR light at sample surface. Due to the discrepancy in laser power, the 5 W blue laser performed two passes of the same trochoidal path (total exposure time = 100 s) and the 8 W IR laser was exposed to the sample for one pass with a cycle time of 63 s to ensure total energy was constant (500 J). c Thinly cut piece of chicken being laser-cooked by a 9 W near-infrared laser (black cylinder) within a sealed package. d Top view of final-cooked piece of chicken with laser-induced “grill” mark. e Cross-section cut of same sample. Scale bars, (a, b) 1 mm and (d, e) 1 cm.

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