If you ’re threadbare of cooking chicken that do out rubbery or still in the altogether , there may be a new solution for you . A squad of research worker at Columbia University recently demonstrated that several dissimilar type of lasers can be used to make 3D - printed wimp thoroughly , with no adverse force on the solid food ’s tasting .
The finding are the latest step in the science lab ’s progress toward digitizing the preparation process . The squad cooked poulet right on a tabletop — no need for a conventional oven or stove . Their results werepublishedthis month in the diary npj Science of Food .
“ Cooking is essential for nourishment , flavor , and texture development in many foods , and we wondered if we could develop a method with laser to precisely ensure these attributes , ” said Jonathan Blutinger , an engineer at Columbia University and the paper ’s lead author , in a universitypress discharge .
A figure displaying how different wavelengths of laser light cook different regions of 3D-printed chicken.Graphic:Blutinger et al, npj Science of Food 2021
After blend chicken into a purée and 3D - publish sparse layers of it into various chassis , the squad exposed the meat to blue , nigh - infrared , and mid - infrared laser visible light . The squad feel that the different types of light cooked the food in different ways : The blue lasers were good for falsify inside the chicken , while the infrared light was skillful for brown the surface .
The laser - manipulate foods were more dampish and shrank less than oven - broil food , the squad report . Two out of two taste testers favor the laser - cook center to conventionally cooked chicken . Beyond that , the laser could cook food through plastics — meaning that the squad could cook food within packaging .
The research came out of Columbia University’sCreative Machines lab , where for years engineers have muck around with 3D printing machine as a means of making intellectual nourishment . They began with cookie dough and other foods that are “ easy to squeeze out through a snout , ” as Blutinger put it in a2017 presentationon the inquiry . Blutinger tot up in the same presentment that , in the future , consumer could put their biometric information or genome data into such food printer , which could customise meal for them .
An artist’s concept of a cooking appliance that 3D-prints food from different ingredient packets.Illustration:Jonathan Blutinger/Columbia Engineering
Colorado - author Hod Lipson , a mechanically skillful engineer at Columbia who leads the Creative Machines research laboratory , said in the same press release that the engineering is not yet scalable . “ We need a high level software package that enables people who are not programmers or software developers to design the nutrient they want . And then we need a place where people can share digital recipes , like we deal medicine , ” he tell .
Besides the technology and scaling challenges , it may take prison term for people to get comfortable with a new way of cookery . Some people are in attached relationship with their gaseous state kitchen stove or pressure cooker .
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