Jonathan Blutinger/Columbia Engineering
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 on: 3D printed food
- Steakholder Foods debuts highly marbled 3D-printed cultured beef cuton September 27, 2022 at 9:01 am
Steakholder Foods Ltd., formerly MeaTech 3D, an international deep-tech food company at the forefront of the cultured meat industry, is pleased to introduce Omakase Beef Morsels, a first-of-its-kind ...
- Food Safe 3D Printing: A Studyon September 24, 2022 at 5:00 pm
[Matt Thomas] wanted to answer the question of whether 3D printed structures can be food-safe or even medical-safe, since there is an awful lot of opinion out there but not a lot of actual science ...
- Steakholder Foods Unveils Its New, Highly Marbled 3D-printed Beef Cuton September 22, 2022 at 9:02 am
International deep-tech food company Steakholder Foods Ltd recently unveiled a new, highly marbled beef cut, that was created by 3D-printing.
- Is 3D-Printed Food the Cuisine of the Future?on September 21, 2022 at 5:00 pm
Researchers have 3D-printed using a wide range of materials, but so far food—aside from some limited uses—hasn’t been fully explored as one of them. Now, however, researchers in South Korea have ...
- 3D Printed Food Market Latest Research, Industry Analysis, Driver, Trends, Business Overview, Key Value, Demand and Forecast 2022-2028on September 19, 2022 at 5:22 am
Sep 19, 2022 (The Expresswire) -- Number of Tables and Figures :137 | The global "3D Printed Food Market"size is projected to reach Multimillion USD by 2028, In comparison to 2021, at unexpected CAGR ...
- 11 Tech Experts Discuss Innovative And Effective Uses For 3D Printingon September 15, 2022 at 10:15 am
From easily manufacturing industrial components to creating edible food products—and quite a lot more—3D technology could revolutionize the ways we live, work and play.
- Steakholder Foods™ to Showcase Advanced 3D Bio-Printing Capabilities at the 2022 Future Food-Tech Summit in Londonon September 15, 2022 at 4:13 am
and the company plans to connect with other food industry players to discuss collaborative opportunities based on its 3D printing technology REHOVOT, Israel, Sept. 15, 2022 /PRNewswire ...
- Food Gets Automated. Try These 3D Printed Food Inks and Robot-Created Tacoson September 14, 2022 at 5:00 pm
Singapore researchers have developed a method for printing fresh vegetables. The goal is tastier, more nutritious food for patients with swallowing difficulties. Related: There’s No 'Easy Button' for ...
via Bing News
The Latest on: 3D printed food
via Google News