We study the application of laser-heating technology to browning dough, due to its potential for high-resolution spatial and surface color control. An important component of this process is the identification of how laser parameters affect browning and baking and whether desirable results can be achieved. In this study, we analyze the performance of a carbon dioxide (CO₂) mid-infrared laser (operating at 10.6 μm wavelength) during the browning of dough. Dough samples—consisting of flour and water—were exposed to the infrared laser at different laser power, beam diameter, and sample exposure time. At a laser energy flux of 0.32 MW m⁻² (beam diameter of 5.7 mm) and sample exposure time of 180 s we observe a maximum thermal penetration of 0.77 mm and satisfactory dough browning. These results suggest that a CO₂ laser is ideal for browning thin goods as well as for food layered manufacture.

Industrial relevance

A CO₂ laser that operates at a wavelength of 10.6 μm (IR) was used as an alternative method for browning dough. The high-power flux of the laser and the high energy absorption of food at this wavelength allow for rapid surface browning; however, the high absorption limits thermal penetration depth. Nevertheless, accuracy of the laser beam enables high resolution spatial and thermal control of the non-enzymatic browning process. This high precision cooking makes laser-browning particularly ideal for food layered manufacture (FLM), a food processing technique that has gained increased attention in recent years. Using FLM, one can adjust the printed layer height to match cooking penetration depth. As a digital manufacturing technology, laser-browning could also enable manufacture of highly complex and customized food geometries and textures.

中文翻译：

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面团CO ₂激光褐变的表征

由于其具有高分辨率空间和表面颜色控制的潜力，我们研究了将激光加热技术应用于生面团的应用。该过程的重要组成部分是确定激光参数如何影响褐变和烘烤以及是否可以达到理想的结果。在这项研究中，我们分析了面团烘烤过程中二氧化碳（CO ₂）中红外激光（在10.6μm波长下工作）的性能。面团样品（由面粉和水组成）以不同的激光功率，光束直径和样品暴露时间暴露于红外激光下。激光能量通量为0.32 MW m ^-2时（光束直径为5.7 mm）和样品暴露时间为180 s，我们观察到最大热渗透为0.77 mm，面团呈褐色。这些结果表明，CO ₂激光器非常适合于薄薄物品的褐变以及食品的分层制造。

行业相关性

一氧化碳₂使用波长为10.6μm（IR）的激光作为使面团褐变的另一种方法。激光的高功率通量和在该波长下食物的高能量吸收可实现快速的表面褐变。但是，高吸收率限制了热渗透深度。然而，激光束的精确度使得能够对非酶褐变过程进行高分辨率的空间和热控制。这种高精度的烹饪方式使激光褐变特别适合于食品分层制造（FLM），这是一种近年来受到越来越多关注的食品加工技术。使用FLM，可以调整印刷层的高度以匹配烹饪穿透深度。作为一种数字制造技术，激光褐变还可以制造高度复杂和定制的食品几何形状和质地。