Fig. 4: Surface temperature during laser cooking at different time stamps, t(see Supplementary Video 2 for animations of these surface plots).
From: Precision cooking for printed foods via multiwavelength lasers
a Visual rendering of chicken sample with superimposed spiral cooking pattern showing six shells of a repeated trochoidal pattern. Pattern transitions from green (starting position) to red (ending position) throughout the duration of the time stamp to the left of each tile. b Infrared camera readings from surface of chicken sample at a particular snapshot in time. c Aggregated maximum temperature recorded on the surface of the chicken sample up until the particular snapshot in time. The 2D gray transparent plane in (b and c) shows the minimum food safe temperature needed to eradicate Salmonella and E. coli (70 °C). An IR camera was used to capture surface temperature data for the laser-heated poultry samples.
