Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 536353
Title Characterization of dough baked via blue laser
Author(s) Blutinger, Jonathan David; Meijers, Yorán; Chen, Peter Yichen; Zheng, Changxi; Grinspun, Eitan; Lipson, Hod
Source Journal of Food Engineering 232 (2018). - ISSN 0260-8774 - p. 56 - 64.
Department(s) Food Process Engineering
Publication type Refereed Article in a scientific journal
Publication year 2018
Keyword(s) Baking - Blue diode laser - Dough - Food layered manufacture - High-resolution heating - Starch gelatinization
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.
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