Columbia University researchers have been creating laser-cooked and three-dimensionally (3D) printed foods since 2007.
Recent experiments considered different cooking modalities by exposing chicken to blue and infrared light, then 3D-printing a sample to evaluate cooking depth, color development, moisture retention, and flavor differences between laser-cooked and stove-cooked meat.
The team learned laser-cooked meat shrinks less, retains more moisture, and exhibits similar flavor development to stove-cooked meat.
Columbia's Hod Lipson said, "What we still don't have is what we call 'Food CAD [computer-assisted design],' sort of the Photoshop of food.
"We need a high-level software that enables people who are not programmers or software developers to design the foods they want. And then we need a place where people can share digital recipes, like we share music."
From Columbia University
View Full Article
Abstracts Copyright © 2021 SmithBucklin, Washington, DC, USA