Laser beam technology interventions in processing, packaging, and quality evaluation of foods

Abstract

Laser emits light using an optical amplification process that is based on the stimulated emission of electromagnetic radiation. Thermal and non-thermal approaches are used in laser material processing. Some of the characteristics of lasers that make them beneficial for food processing are their ability to produce consistent heating, perfect control over the energy supply, the accuracy of spatial placement of the energy, and precise localized heating. Laser is a novel food processing method that can aid with precision cooking. In conjunction with the food layered manufacturing method, the laser cooking method can be used to print three-dimensional (3D) food formulations. In the food packaging sector, laser welding technology has been applied in the film joining process, such as in the flow pack packaging process or in hermetically sealed containers/cans. Soluble solid content and firmness of food products were determined using a laser light backscattering imaging technique. Laser-backscattering technology has also been discussed to model and quantify food attributes, as well as to help in the processing of solid and fluid food matrices. The practice of lasers in the processing of foods, packaging technology, microbial suppression, and food quality evaluation are discussed in this study.