Abstract Depth of heat penetration and temperature must be precisely controlled to optimize nutritional value, appearance, and taste of food products. These objectives can be achieved with the use of a high-resolution blue diode laser—which operates at 445 nm—by adjusting the water content of the dough and the exposure pattern of the laser. Using our laser, we successfully cooked a 1 mm thick dough sample with a 5 mm diameter ring-shaped cooking pattern, 120 repetitions, 4000 mm min−1 speed, and 2 W laser power. Heat penetration in dough products with a blue laser is significantly higher compared to with an infrared laser. The use of a blue laser coupled with an infrared laser yields most optimal cooking conditions for food layered manufacture.

中文翻译：

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蓝色激光烘焙面团的表征

摘要 必须精确控制热渗透深度和温度，以优化食品的营养价值、外观和口感。这些目标可以通过使用高分辨率蓝色二极管激光器（工作在 445 nm）来实现，通过调整面团的含水量和激光器的曝光模式。使用我们的激光，我们成功地烹饪了一个 1 毫米厚的面团样品，具有 5 毫米直径的环形烹饪模式，120 次重复，4000 毫米 min−1 速度和 2 W 激光功率。与红外激光相比，蓝色激光在面团产品中的热渗透率明显更高。将蓝色激光与红外激光结合使用，可为食品分层制造提供最佳烹饪条件。