Laser cutting technology uses laser light, heat, and excitation to trigger the discharge of specific substances. Within a resonant cavity, this process leads to stimulated emission, resulting in a unique form of light. High-power laser beams possess strong directional characteristics, and with proper optical focusing, they can be shaped for precise cutting of metals and organic materials—essentially functioning as a "laser knife." This non-contact method is highly hygienic, making it ideal for food processing. It offers fast processing speeds, large throughput, clean cuts, and the ability to shape materials into any desired form.
These advantages make laser cutting an excellent tool in the food industry. For instance, it can be used to cut noodles, bread, fish, meat, bones, vegetables, and fruits, producing smooth, uniform cross-sections and allowing for creative, custom shapes. Unlike even the most skilled chefs, a laser knife can consistently achieve precision, especially in high-volume operations. The use of photons as the cutting edge allows it to slice through large organic molecules, such as proteins, which can aid digestion. Cutting cell membranes, nuclei, or intercellular structures can release nutrients and functional components from food tissues, improving extraction efficiency and yield.
For example, nucleic acids, which are large molecules, can be cut into "slices" using a laser knife, creating fragments with exposed ends that may exhibit new physical or chemical properties. This opens up potential for further research in food science. Similarly, cutting yeast cell walls with a laser facilitates RNA extraction, while cutting the nucleus helps in DNA isolation. These applications highlight the growing importance of laser technology in both food processing and scientific research.
Currently, laser cutting equipment is available for industrial and medical use, with microcomputers controlling speed and cutting patterns. When integrated into food production lines, it can replace traditional tools like knives, saws, and drills, enabling more efficient and versatile shaping of food products. For example, using a laser knife to cut fresh meats like pork, beef, chicken, and seafood allows for precise separation of bones, skin, and fibers, reducing bleeding and leaving clean cuts. Gelatinous or semi-fluid items like jujube, donkey-hide gelatin, and oysters can also be cut cleanly.
In fish processing, laser cutting can remove fishbones effectively, not only shortening and thinning them but also preventing choking hazards. It also makes beneficial components like calcium, mucopolysaccharides, and chondroitin sulfate more accessible. This technique is also applicable to poultry bones and shells. Additionally, plant-based materials like crude fiber and wood can be transformed into edible fibers through laser cutting. Given the speed of laser beams and their ability to operate without fixation in liquids, this technology holds significant value in the development of special food products.
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