17.12.2018 - 14:17
World’s first application of a thin-disk laser for melting raclette cheese
The optical penetration depth of the radiation at a wavelength of 1 µm has led to an ideal heating of the cheese in the area scanned by the beam and has resulted in a particularly good and tasty consistency of the cheese, which all tasters have gladly confirmed.
Prof. Thomas Graf, director of the IFSW (himself a Swiss citizen and an expert in the field of melting raclette cheese) is convinced that the future belongs to this technology.
http://www.ifsw.uni-stuttgart.de
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