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研究概要

Laser removal of roasted food model on stainless steel

研究機関名

モンクット王工科大学 トンブリー校(タイ)
King Mongkut’s University of Technology Thonburi,
Office of Engineering Science Classroom, Learning Institute,
Department of Production Engineering, Faculty of Engineering
Department of Food Engineering, Faculty of Engineering
Pilot Plant Development and Training Institute

代表者

Chotika Viriyarattanasak, Ph.D.

本研究の主旨

In the present study, the potential of the YAG laser at different power (i.e. 14-17W) in the removal of heated oil and protein deposits from stainless steel No. 304 was examined. The controlled parameters were laser beam diameter (1.02cm), focal length (6.73 cm), scanning speed (200 mm/min), spot diameter (1.0 mm), and laser frequency (30 kH). The mixture of lard and egg yolk, which was heated at 205_C for 60 min, was selected as the sample because it strongly adhered to the stainless steel, and was difficultly cleaned up by a conventional chemical treatment. The results showed that when laser power was increased from 14W to 17W, the removal efficiency increased from 2% to 34%. Nevertheless, each laser treatment caused the damage to the stainless steel, especially at high laser power. It was suggested that the optimum laser energy for removal of heated deposits from stainless steel should be investigated prior to an implement in food industry. This study highlighted the possibility of the laser radiation as a novel cleaning techniques in food industry.

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