Description
Laser cutting uses a CO₂ laser to precisely sever food with minimal heat-affected zones.
Technical
The CO₂ laser delivers a focused beam that rapidly heats the target to 200–300 °C, causing water vaporization and initiating Maillard browning on the cut surface. The localized temperature spike also drives limited pyrolysis, producing aromatic compounds that can influence flavor.
Science
Primary Reaction
Rapid localized heating → water vaporization, Maillard browning, and limited pyrolysis
Sensory Profile
Aroma ()
charredbrownedtoastysmokycookedcaramelizedroastednuttyearthy