Jonathan Blutinger/Columbia Engineering
Chicken being cooked by a blue laser. Light is being directed by two software-controlled mirror galvanometers.
Columbia Engineers invent software-controlled robotic lasers that cook food with unparalleled precision, retaining more moisture, and creating an entirely new, customized way to cook a tasty meal
Imagine having your own digital personal chef; ready to cook up whatever you want; able to tailor the shape, texture, and flavor just for you; and it’s all at the push of a button. Columbia engineers have been working on doing just that, using lasers for cooking and 3D printing technology for assembling foods.
Under the guidance of Mechanical Engineering Professor Hod Lipson, the “Digital Food” team of his Creative Machines Lab has been building a fully autonomous digital personal chef. Lipson’s group has been developing 3D-printed foods since 2007. Since then, food printing has progressed to multi-ingredient prints and has been explored by researchers and a few commercial companies.
“We noted that, while printers can produce ingredients to a millimeter-precision, there is no heating method with this same degree of resolution,” said Jonathan Blutinger, a PhD in Lipson’s lab who led the project. “Cooking is essential for nutrition, flavor, and texture development in many foods, and we wondered if we could develop a method with lasers to precisely control these attributes.”
In a new study published Sept. 1, 2021, by npj Science of Food, the team explored various modalities of cooking by exposing blue light (445 nm) and infrared light (980 nm and 10.6 ?m) to chicken, which they used as a model food system. They printed chicken samples (3 mm thick by ~1in2 area) as a test bed and assessed a range of parameters including cooking depth, color development, moisture retention, and flavor differences between laser-cooked and stove-cooked meat. They discovered that laser-cooked meat shrinks 50% less, retains double the moisture content, and shows similar flavor development to conventionally cooked meat.
Robots that Cook: precision cooking with multiwavelength lasers
Precision Cooking with Multiavelength Lasers: temperature data
“In fact, our two blind taste-testers preferred laser-cooked meat to the conventionally cooked samples, which shows promise for this burgeoning technology,” Blutinger said.
While Lipson and Blutinger are excited about the possibilities of this new technology, whose hardware and software components are fairly low-tech, they note that there is not yet a sustainable ecosystem to support it. Lipson states that “what we still don’t have is what we call ‘Food CAD,’ 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.”
Still, says Blutinger, “Food is something that we all interact with and personalize on a daily basis–it seems only natural to infuse software into our cooking to make meal creation more customizable.”
Original Article: Now We’re Cooking with Lasers
The Latest Updates from Bing News & Google News
Go deeper with Bing News on:
3D printed food
- European Food Tech Investment Heats Up with 2 New Multimillion Fundson October 10, 2021 at 5:00 pm
Food tech investment in Europe is heating up, with two new funds dedicated to the sector launched by Eatable Adventures and Five Seasons VC.
- 3D Food Printing Market Size In 2021 with Top Countries Data : What is the 3D Food Printing Industry growth? | Latest 115 Pages Reporton October 8, 2021 at 4:37 pm
According to this latest study, in 2021 the growth of 3D Food Printing Market will have significant change from ...
- byFlow Presents Food 3D Printing Technology at World’s 50 Best Restaurants Eventon October 6, 2021 at 5:01 pm
In Antwerp, the 'World's 50 Best Restaurants' annual event took place on October 5th for the first time since the start of the global health crisis. During the awards ceremony, byFlow, the ...
- You Want to 3D Print What?on October 4, 2021 at 3:55 pm
You know we’re living in the 21st century when people are 3D printing chicken and cooking it with lasers. They had me at “3D printing chicken.
- Barbara Gollackner Has Exhibited a Collection of 3D Printed Tableware Made Out of Food Wasteon October 1, 2021 at 9:00 am
During Vienna Design Week, which started on September 24, the design studio Barbara Gollackner has exhibited a very innovative collection made using a food 3D printer. Called Wasteware, it is a series ...
Go deeper with Google Headlines on:
3D printed food
Go deeper with Bing News on:
Digital personal chef
- Dubai celebrity chef on experimental vegan cuisineon October 8, 2021 at 11:47 pm
Akshay Nayyar tells us what drew him to creating unique vegan dishes and why the lifestyle is catching on fast.
- Paula in The Princess Prideon October 8, 2021 at 2:42 pm
After the third Aftermath, we move on to our next episode where Duncan hosts a burrito making contest and Paula and Beth are happy to participate by making their own Burrito Friends Forever burrito ...
- Best Practices: Dana Cowin Knows What You Should Be Doing, and She's Not Afraid to Tell Youon October 8, 2021 at 8:03 am
From mentoring and coaching to podcasting and launching a brand consultancy, Cowin has been very busy in the five years since she left Food & Wine.
- What is D-to-C, and How Can Your CPG Company Leverage It?on October 7, 2021 at 9:18 am
dynamic and personal relationships with consumers. Consider Unilever’s $1 billion acquisition of D-to-C entrant Dollar Shave Club or Campbell Soup’s $10 million investment in D-to-C startup Chef’d, ...
- Damaris Phillips signs on as spokeswoman for iconic Louisville brandon October 6, 2021 at 11:33 am
The celebrity chef will create ongoing recipe and lifestyle content through an online series, and will support the brand at various industry and community events — including in her hometown of ...