Selective laser broiling of Atlantic salmon

Area of Science:

• Food Science
• Materials Science
• Biotechnology

Background:

• Conventional cooking methods lack precise control over heat application.
• Selective laser broiling offers high spatial and temporal precision in energy delivery for food processing.

Purpose of the Study:

• To optimize the selective laser broiling technique for cooking Atlantic salmon.
• To investigate the effects of laser parameters and scanning patterns on salmon cooking.
• To explore laser cooking for food printing and conventional cooking augmentation.

Main Methods:

• Utilized a 2-axis mirror galvanometer system for laser power delivery.
• Employed a trochoidal scanning pattern with varied geometry (circle diameter, density, period).
• Adjusted blue laser heat flux (0.73–2.71 MW/m²) and power (2–5 W), measuring internal temperature and heat penetration depth via color analysis.

Main Results:

• Blue laser heat (445 nm) achieved a thermal penetration depth of approximately 2 mm in salmon.
• Achieved food-safe cooking temperatures (>62.8°C) with desirable color and textural changes.
• Demonstrated sufficient protein denaturation for cooking thin food layers.

Conclusions:

• Selective laser broiling is a viable method for cooking thin food layers like salmon fillets.
• Optimized laser parameters and scanning patterns can achieve precise and safe food cooking.
• This technology holds promise for innovative food printing and enhanced conventional cooking methods.