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Titulua: Potential of CO<sub>2</sub> laser for food processing: Applications and challenges
Egilea: Puertolas, Eduardo; Perez, Izaskun; Murgui, Xabier
Laburpena: Laser food processing has the breath-taking potential to revolutionize the industry in many aspects. Among the different laser configurations, CO2 laser has received special attention due to its relative high efficiency in power generation, its high-power output and its laser beam wavelength, infrared, which is strongly absorbed by water, the main component of food materials. Over the last 50 years, different uses of CO2 laser for processing foods have been proposed so far, including cooking, broiling and browning, selective laser sintering, marking, microperforation for improving downstream mass transfer operations (e.g. infusion, diffusion, marinating, salting, drying, extraction), cutting and peeling, and microbial surface decontamination. The present work is a review of the state of the art of the use of CO2 laser for food processing that covers the main characteristics and mechanisms of this technology, as well as the most important published results regarding its applications in the agri-food sector, highlighting the main challenges to bring out its full potential in the coming years.
Gako-hitzak: cooking; cutting; emerging technologies; labeling; mass transfer; thermal process; LASER MARKING; PRETREATMENT; SALMONELLA; GROWTH; CO2; PENETRATION; TECHNOLOGY; RADIATION; ENERGY; FRUIT
Gordailuaren-data: 2023
Argitalpen: TAYLOR \& FRANCIS INC
Dokumentu mota: Review; Early Access
Hizkuntza: 
DOI: 10.1080/10408398.2023.2188954
URI: http://dspace.azti.es/handle/24689/1655
ISSN: 1040-8398
E-ISSN: 1549-7852
Bildumetan azaltzen da:Artículos científicos



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