A new technique for processing food helps save resources and enable the consumer to form food into any shape they want.
Scientists from the University of Columbia have employed a bold gastronomic concept, seemingly using completely unsuitable cooking methods. They replaced the "ink" in a 3D printer with minced chicken paste. The device then printed several dishes that were 3 mm thick and covered 645 square millimetres. Shortly afterwards, the chicken was then heat-treated using two lasers with 445 and 980-nanometre wavelengths. Cooking times took between five to fourteen minutes.
The temperature of the meat was controlled by thermistors, and the frying trajectory was monitored using an infrared camera. Thus, the scientists-chefs managed to achieve a pretty good taste. They believe that the experiment could be useful for the food industry because this technology would be helpful for any kind of food product shortage.
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