Selective laser broiling of Atlantic salmon
Selective laser broiling is a novel food processing technique that utilizes a 2-axis mirror galvanometer system to direct laser power to cook raw food. Unlike conventional cooking processes, laser cooking benefits from the high spatial and temporal precision of power delivery. In this investigation,...
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ftunivwagenin:oai:library.wur.nl:wurpubs/558063 2024-01-21T10:04:32+01:00 Selective laser broiling of Atlantic salmon Blutinger, Jonathan David Meijers, Yorán Lipson, Hod 2019 application/pdf https://research.wur.nl/en/publications/selective-laser-broiling-of-atlantic-salmon https://doi.org/10.1016/j.foodres.2019.02.043 en eng https://edepot.wur.nl/510830 https://research.wur.nl/en/publications/selective-laser-broiling-of-atlantic-salmon doi:10.1016/j.foodres.2019.02.043 info:eu-repo/semantics/restrictedAccess Wageningen University & Research Food Research International 120 (2019) ISSN: 0963-9969 Atlantic salmon Blue laser Color Food printing Heat penetration Laser cooking Mirror galvanometer Protein denaturation info:eu-repo/semantics/article Article/Letter to editor info:eu-repo/semantics/publishedVersion 2019 ftunivwagenin https://doi.org/10.1016/j.foodres.2019.02.043 2023-12-27T23:14:09Z Selective laser broiling is a novel food processing technique that utilizes a 2-axis mirror galvanometer system to direct laser power to cook raw food. Unlike conventional cooking processes, laser cooking benefits from the high spatial and temporal precision of power delivery. In this investigation, we use a trochoidal scanning pattern to optimize the cooking of Atlantic salmon (Salmo salar), which is used as a model food system. We vary geometry of the trochoidal cooking pattern (circle diameter, circle density, and period) as well as the heat flux (2.71 MW/m 2 and 0.73 MW/m 2 ) and power (2 W and 5 W) of the blue laser and measure the internal temperature and depth of heat penetration via color analysis. Heat generated by blue laser operating at 445 nm has a thermal penetration depth nearing 2 mm in salmon and provide sufficient protein denaturation for cooking thin food layers. We achieve food safe cooking temperatures (>62.8 °C) in the salmon fillets and desirable color and textural changes through the use of high speeds and repetitive exposure. Ultimately, the goal of this study is to explore laser cooking of meat with an eye to applications both in food printing as well as an augmentation of conventional oven cooking. Article in Journal/Newspaper Atlantic salmon Salmo salar Wageningen UR (University & Research Centre): Digital Library Food Research International 120 196 208 |
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Open Polar |
collection |
Wageningen UR (University & Research Centre): Digital Library |
op_collection_id |
ftunivwagenin |
language |
English |
topic |
Atlantic salmon Blue laser Color Food printing Heat penetration Laser cooking Mirror galvanometer Protein denaturation |
spellingShingle |
Atlantic salmon Blue laser Color Food printing Heat penetration Laser cooking Mirror galvanometer Protein denaturation Blutinger, Jonathan David Meijers, Yorán Lipson, Hod Selective laser broiling of Atlantic salmon |
topic_facet |
Atlantic salmon Blue laser Color Food printing Heat penetration Laser cooking Mirror galvanometer Protein denaturation |
description |
Selective laser broiling is a novel food processing technique that utilizes a 2-axis mirror galvanometer system to direct laser power to cook raw food. Unlike conventional cooking processes, laser cooking benefits from the high spatial and temporal precision of power delivery. In this investigation, we use a trochoidal scanning pattern to optimize the cooking of Atlantic salmon (Salmo salar), which is used as a model food system. We vary geometry of the trochoidal cooking pattern (circle diameter, circle density, and period) as well as the heat flux (2.71 MW/m 2 and 0.73 MW/m 2 ) and power (2 W and 5 W) of the blue laser and measure the internal temperature and depth of heat penetration via color analysis. Heat generated by blue laser operating at 445 nm has a thermal penetration depth nearing 2 mm in salmon and provide sufficient protein denaturation for cooking thin food layers. We achieve food safe cooking temperatures (>62.8 °C) in the salmon fillets and desirable color and textural changes through the use of high speeds and repetitive exposure. Ultimately, the goal of this study is to explore laser cooking of meat with an eye to applications both in food printing as well as an augmentation of conventional oven cooking. |
format |
Article in Journal/Newspaper |
author |
Blutinger, Jonathan David Meijers, Yorán Lipson, Hod |
author_facet |
Blutinger, Jonathan David Meijers, Yorán Lipson, Hod |
author_sort |
Blutinger, Jonathan David |
title |
Selective laser broiling of Atlantic salmon |
title_short |
Selective laser broiling of Atlantic salmon |
title_full |
Selective laser broiling of Atlantic salmon |
title_fullStr |
Selective laser broiling of Atlantic salmon |
title_full_unstemmed |
Selective laser broiling of Atlantic salmon |
title_sort |
selective laser broiling of atlantic salmon |
publishDate |
2019 |
url |
https://research.wur.nl/en/publications/selective-laser-broiling-of-atlantic-salmon https://doi.org/10.1016/j.foodres.2019.02.043 |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
Food Research International 120 (2019) ISSN: 0963-9969 |
op_relation |
https://edepot.wur.nl/510830 https://research.wur.nl/en/publications/selective-laser-broiling-of-atlantic-salmon doi:10.1016/j.foodres.2019.02.043 |
op_rights |
info:eu-repo/semantics/restrictedAccess Wageningen University & Research |
op_doi |
https://doi.org/10.1016/j.foodres.2019.02.043 |
container_title |
Food Research International |
container_volume |
120 |
container_start_page |
196 |
op_container_end_page |
208 |
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1788694920029011968 |