16/10/2021

Licensing Consultant

Not just any technology

Now we’re cooking with lasers — ScienceDaily

Visualize having your personal electronic private chef all set to cook up whatsoever you want capable to tailor the form, texture, and taste just for you and it really is all at the force of a button. Columbia engineers have been doing work on performing just that, applying lasers for cooking and 3D printing technology for assembling meals.

Underneath the advice of Mechanical Engineering Professor Hod Lipson, the “Digital Food stuff” crew of his Artistic Devices Lab has been making a absolutely autonomous electronic private chef. Lipson’s team has been creating 3D-printed meals considering the fact that 2007. Considering the fact that then, foods printing has progressed to multi-ingredient prints and has been explored by researchers and a several industrial providers.

“We observed that, whilst printers can deliver elements to a millimeter-precision, there is no heating strategy with this same degree of resolution,” reported Jonathan Blutinger, a PhD in Lipson’s lab who led the job. “Cooking is necessary for diet, taste, and texture advancement in several meals, and we wondered if we could acquire a strategy with lasers to specifically handle these attributes.”

In a new study revealed Sept. 1, 2021, by npj Science of Food stuff, the crew explored several modalities of cooking by exposing blue light (445 nm) and infrared light (980 nm and ten.6 μm) to rooster, which they applied as a design foods system. They printed rooster samples (three mm thick by ~1in2 spot) as a examination mattress and assessed a range of parameters which include cooking depth, color advancement, moisture retention, and taste distinctions amongst laser-cooked and stove-cooked meat. They found out that laser-cooked meat shrinks fifty% considerably less, retains double the moisture written content, and reveals related taste advancement to conventionally cooked meat.

“In actuality, our two blind style-testers favored laser-cooked meat to the conventionally cooked samples, which reveals guarantee for this burgeoning technology,” Blutinger reported.

Even though Lipson and Blutinger are thrilled about the prospects of this new technology, whose components and software program parts are relatively reduced-tech, they notice that there is not however a sustainable ecosystem to support it. Lipson states that “what we nevertheless don’t have is what we simply call ‘Food CAD,’ type of the Photoshop of foods. We want a significant degree software program that permits people today who are not programmers or software program developers to structure the meals they want. And then we want a place the place people today can share electronic recipes, like we share tunes.”

Still, says Blutinger, “Food stuff is one thing that we all interact with and personalize on a every day foundation — it seems only organic to infuse software program into our cooking to make meal generation more customizable.”

Online video on Robots that Cook: precision cooking with multiwavelength lasers: https://www.youtube.com/look at?v=jct3f92rIOE&t=42s

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Resources provided by Columbia University College of Engineering and Used Science. First penned by Holly Evarts. Notice: Content might be edited for style and length.