Laser cutting technology utilizes laser light, heat, and excitation to trigger the discharge of specific substances. When these materials are subjected to a resonant cavity, they produce a special light through stimulated emission, which leads to internal mass oscillation. High-power laser beams have strong directional characteristics, and with proper optical focusing and beam shaping, they can be used for precise cutting of metals and organic compounds—essentially acting as a "laser knife." This cutting method is non-contact, making it highly hygienic. It also offers fast processing speeds, high efficiency, clean cuts, and the ability to create complex shapes.
These advantages make laser cutting particularly valuable in food processing. For example, it can be used to cut noodles, bread, fish, meat, bones, vegetables, and fruits, resulting in smoother and more uniform cross-sections. Unique shapes can also be created, opening up new possibilities for product design. Compared to even the most skilled chefs using traditional tools, a laser knife offers superior precision and consistency, especially in high-volume production scenarios.
Because the laser knife uses photons as its cutting edge, it can cleanly slice through large organic molecules like proteins, which may enhance digestion when processed this way. Cutting cell membranes, nuclei, or interstitial cells with a laser knife can release nutrients and functional components from within the tissue structure. This is beneficial for extracting valuable ingredients and improving yield. For instance, large molecules such as nucleic acids can be sliced into fragments, and unlike chemical ablation methods, laser cutting is physical. These fragments may have exposed non-molecular structures at their ends, potentially leading to new physical and chemical properties. This area holds significant potential for further research and development.
Cutting yeast cell walls with a laser knife is a novel technique that helps break them down, facilitating the extraction of RNA. Similarly, cutting the nucleus can aid in DNA extraction. These applications highlight the importance of laser knives in both practical food processing and scientific research.
Currently, laser cutting equipment is available for industrial and medical use, and microcomputers can control the speed and path of the cut. When integrated into a food processing line, it can replace or supplement traditional tools like knives, saws, and drills. It allows for easy modification of food appearance and the creation of new products. For example, using a laser knife to cut fresh pork, beef, chicken, or seafood can remove bones, skin, and fibers simultaneously, leaving minimal bone stubs and reducing bleeding. Foods with gelatinous or semi-fluid textures, such as ginseng, goji berries, donkey-hide gelatin, huangjing, rehmannia, and oysters, can be neatly sliced. In intensive cutting tasks, such as removing fish bones, the laser knife not only shortens and thins the bones but also prevents them from getting stuck in the throat during eating. It also makes calcium, mucopolysaccharides, and chondroitin sulfate in the bones more usable. The same technique applies to poultry bones and shells.
Additionally, laser knives can transform plant-based crude fiber and wood into edible-like fibers. Due to the speed of light, laser cutting can efficiently process materials in water or other liquids without fixation, offering considerable value in the production of specialized foods.
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