Using laser light, heating and excitation means to discharge a specific substance, and under the effect of the resonant cavity, so that a special light is generated by stimulated emission inner mass oscillation occurs. High power laser beam and a high orientation characteristics, using suitable optical focusing means, beam forming may be fine for cutting metals and organic compounds, which is the laser knife. Laser knife cutting is a non-contact process and is therefore very hygienic. In addition, it has a high processing speed, a large amount of processing, a smooth and neat section, and can be cut into any desired shape.
These advantages of laser knife cutting are very practical in food processing. For example: The use of laser knife cut noodles, bread, fish, meat, bones, vegetables and fruits, etc., its cross-section will be more smooth, and regular shape. Special shapes can also be cut out as a new product shape. The use of a laser knife to cut food is unmatched by any chef who is exceptionally skilled at cutting tools, and is particularly useful in high-volume cutting.
Because the laser knife uses photons as the cutting edge, it can cut macromolecules of organic matter sharply. Protein molecules are large, and they will help digestion when cut with a laser knife. Using a laser knife to cut the cell membrane, nucleus, and interstitial cells can release nutrients and functional components in the tissue structure. This is very helpful for the extraction of nutrients and functional substances, which can increase yield and yield. Such as: nucleic acid molecules are large, can be used laser knife cut into "slice." Enzymes are used to cut nucleic acids into nucleic acid fragments, which are chemical ablation, while laser knives are physically cutting. Nucleic acid fragments cut out by a laser knife will have exposed sections of non-molecular structures at both ends. They may have new physical and chemical properties and functions. This is a topic worthy of further research and development. Cutting a yeast cell wall with a laser knife is a new technique for breaking the wall, which facilitates the extraction of RNA. If the nucleus is cut, it will facilitate the extraction of DNA. It can be seen that laser knife is worthy of attention in practical applications or research and development in food processing.
At present, laser knife equipment has industrial and medical products, and the microcomputer can control the cutting speed and cutting line. If installed in a food processing line, it can replace or partially replace face knives, knives, saw blades and drills, etc. It can be used to easily change the appearance of certain food processing and develop new products. Such as: cutting fresh pork, beef, chicken and seafood with a laser knife, can even bone, skin and cut fibers together, leaving bone stump, and less hemorrhage. Things with gelatinous or semi-fluid, such as tragacanth, date, ejiao, huangjing, rehmannia, and oysters, can be cut neatly with a laser knife. The laser knife is used for intensive cutting, which can cut off the fish with the fishbone. It not only shortens and thins the fishbone, but also solves the problems of the fishbone card throat during eating. It also makes calcium, mucopolysaccharide and chondroitin sulfate in the fishbone useful. The ingredients are used. The same method is also applied to the processing of poultry bone and shells. The use of laser knives can also make the crude fiber, wood, etc. of plants become "crushed" like edible fibers. Since the speed of light of the laser beam surprisingly fast, and also with a laser cutting knife pulverized in water or other liquid does not fixture, which has considerable practical value in the processing of special foods.
These advantages of laser knife cutting are very practical in food processing. For example: The use of laser knife cut noodles, bread, fish, meat, bones, vegetables and fruits, etc., its cross-section will be more smooth, and regular shape. Special shapes can also be cut out as a new product shape. The use of a laser knife to cut food is unmatched by any chef who is exceptionally skilled at cutting tools, and is particularly useful in high-volume cutting.
Because the laser knife uses photons as the cutting edge, it can cut macromolecules of organic matter sharply. Protein molecules are large, and they will help digestion when cut with a laser knife. Using a laser knife to cut the cell membrane, nucleus, and interstitial cells can release nutrients and functional components in the tissue structure. This is very helpful for the extraction of nutrients and functional substances, which can increase yield and yield. Such as: nucleic acid molecules are large, can be used laser knife cut into "slice." Enzymes are used to cut nucleic acids into nucleic acid fragments, which are chemical ablation, while laser knives are physically cutting. Nucleic acid fragments cut out by a laser knife will have exposed sections of non-molecular structures at both ends. They may have new physical and chemical properties and functions. This is a topic worthy of further research and development. Cutting a yeast cell wall with a laser knife is a new technique for breaking the wall, which facilitates the extraction of RNA. If the nucleus is cut, it will facilitate the extraction of DNA. It can be seen that laser knife is worthy of attention in practical applications or research and development in food processing.
At present, laser knife equipment has industrial and medical products, and the microcomputer can control the cutting speed and cutting line. If installed in a food processing line, it can replace or partially replace face knives, knives, saw blades and drills, etc. It can be used to easily change the appearance of certain food processing and develop new products. Such as: cutting fresh pork, beef, chicken and seafood with a laser knife, can even bone, skin and cut fibers together, leaving bone stump, and less hemorrhage. Things with gelatinous or semi-fluid, such as tragacanth, date, ejiao, huangjing, rehmannia, and oysters, can be cut neatly with a laser knife. The laser knife is used for intensive cutting, which can cut off the fish with the fishbone. It not only shortens and thins the fishbone, but also solves the problems of the fishbone card throat during eating. It also makes calcium, mucopolysaccharide and chondroitin sulfate in the fishbone useful. The ingredients are used. The same method is also applied to the processing of poultry bone and shells. The use of laser knives can also make the crude fiber, wood, etc. of plants become "crushed" like edible fibers. Since the speed of light of the laser beam surprisingly fast, and also with a laser cutting knife pulverized in water or other liquid does not fixture, which has considerable practical value in the processing of special foods.
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