Engineers from Columbia University, led by Hod Lipsion, conducted a massive study.
The meat was toasted with a blue LEDlaser with a wavelength of 445 nm. Its power ranged from 5 to 10 W. In additional tests, engineers used near (980 nm) and mid (10.6 μR) IR lasers. Scientists also processed chicken meat in a conventional roaster oven.
(a) Printing a sample on a 3D printer. (b) Blue laser
J. D. Blutinger et al / npj Science of Food, 2021
The authors conducted a series of experiments to understandhow the path of the laser beam affects the cooking speed and safety of the meat. They studied the cooling rate of different parts of the dish, how the weight of the product changed during cooking, and compared the penetrating power of different lasers. As a result, the scientists found that the samples that were prepared in a conventional oven lost twice as much weight and volume than those that were prepared using a laser. The reason is that chicken meat took longer to cook in the oven than with a laser. The blue laser has become the best kitchen helper, and IR lasers are more suitable for browning the surface of meat or preparing thin samples.
Scientists also blindly tested the taste of the product. It turned out that laser-processed meat tastes better than oven-cooked meat.
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