Recently, the Columbia University research team used 3D technology to develop a "digital custom cooking" robot that can cook food precisely to keep the ingredients as delicious as possible. With the support of dozens of sets of laser preset configuration files and 3D printing technology, users can use digital recipes to tailor the desired food shape, texture and flavor.
In the experiment, the researchers first mashed raw chicken into a puree shape and extruded it through the nozzle of a 3D food printer to create a sample with a thickness of 3 mm and an area of about 1 square inch (645 square mm). Then they heat the chicken precisely with blue or near-infrared laser pulses from the laser.
The laser has two driven mirrors, which can direct the light beam to the printed food to cook them with precise heat patterns. The laser moves on the meat in different spiral patterns, and the cooking time ranges from 5 minutes to 14 minutes. Among them, an infrared camera continuously measures the surface temperature of the chicken, and eight embedded thermistors monitor its internal temperature.
The researchers tested a variety of cooking parameters, including cooking depth, color development, moisture retention, and the difference in taste between food cooked with a laser and meat cooked on the stove. It turns out that the food cooked with laser is 50% smaller than the meat cooked on the stove, but at the same time it retains twice the moisture content. More importantly, compared with meat cooked in a traditional stove, the two tastes similar.
In the blind tasting test conducted, an interesting result was that the two tasters preferred the meat cooked with laser instead of the same food cooked on the stove. In addition, 3D printing food is like having a digital personal chef, which can create personalized meals and diets that meet specific nutritional guidelines.
The machine learns a lot of knowledge of food ingredients, and everyone has their own taste and dietary restrictions, so they can be combined in a unique way and customized according to all the biological and nutritional needs of the user. In other words, the machine makes it easier to shape the taste according to personal preference while using micronutrients and macronutrients.
Although food printing sounds like a daunting black technology, its health benefits and shareability for food formulations are still considerable. In the future, it may be able to bring people unexpected surprises.
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