Numerical modeling and experimental validation of meat burgers and vegetarian patties cooking process with an innovative IR laser system

Abstract

AbstractIn this paper, a numerical model for the simulation of the cooking process of meat burgers and vegetarian patties by means of an IR laser beam is presented. The innovative cooking system is thought to be integrated within a 3‐D printer prototype where the food sample is placed on a rotating plate. The numerical model consists of two different tools. First, a simplified 0‐D model, aimed at studying the heat transfer processes between the food sample, the lower plate, and the surrounding environment. Second, a 3‐D finite‐volume algorithm, which is employed to simulate the temporal and spatial evolution of the temperature within the food sample, when subjected to a laser beam which follows a given path. In parallel, an experimental test campaign is carried out to measure the temperature and cooking losses evolution inside burgers and patties. The results of the experimental campaign on the evolution of the temperature inside meat burgers and vegetarian patties are used to validate the numerical method, showing a good agreement. Next, the numerical method is used to carry out a parametric analysis of the IR laser system, aimed at analyzing and optimizing cooking parameters as laser power, incidence time and reversal time.Practical ApplicationThe current practical application of the numerical model presented here consists on the development of 3D food printers' prototypes which incorporate an infrared laser cooking system. IR laser cooking is a new cooking method currently under research which requires an adequate experimental design and an intense experimental work. The numerical models presented here allows an effective estimation of spatial and temporal distribution of real cooking temperatures during an infrared (IR) laser cooking process, allowing the analysis of pasteurization temperatures needed to inactivate pathogenic bacteria. The numerical simulation tool can be used to optimize and develop the IR laser system by analyzing different parametric conditions, as the ray tracing function frequency (incidence time), the reversal time of the burger, and the laser power. Simulations are aimed at simplifying and guiding the experimental work, leading to time and material savings, and it would also help to determine the most significant variables involved in the cooking process. The present model can be integrated as a new application of the laser control software and can be used in a professional gastronomic environment to choose between different cooking degrees, to analyze the characteristics of the printed food, or to determine the appropriate cooking parameters required to ensure food safety. The ability to 3D print and cook in the same physical area may facilitate a better implementation of the 3DFP technology in different markets.