In-volume heating using high-power laser diodes

Valentin S. Denisenkov; Vadim V. Kiyko; Gleb V. Vdovin

doi:10.1117/12.2079792

13 March 2015 In-volume heating using high-power laser diodes

Valentin S. Denisenkov, Vadim V. Kiyko, Gleb V. Vdovin

Proceedings Volume 9348, High-Power Diode Laser Technology and Applications XIII; 934812 (2015) https://doi.org/10.1117/12.2079792
Event: SPIE LASE, 2015, San Francisco, California, United States

Abstract

High-power lasers are useful instruments suitable for applications in various fields; the most common industrial applications include cutting and welding. We propose a new application of high-power laser diodes as in-bulk heating source for food industry. Current heating processes use surface heating with different approaches to make the heat distribution more uniform and the process more efficient. High-power lasers can in theory provide in-bulk heating which can sufficiently increase the uniformity of heat distribution thus making the process more efficient. We chose two media (vegetable fat and glucose) for feasibility experiments. First, we checked if the media have necessary absorption coefficients on the wavelengths of commercially available laser diodes (940-980 nm). This was done using spectrophotometer at 700-1100 nm which provided the dependences of transmission from the wavelength. The results indicate that vegetable fat has noticeable transmission dip around 925 nm and glucose has sufficient dip at 990 nm. Then, after the feasibility check, we did numerical simulation of the heat distribution in bulk using finite elements method. Based on the results, optimal laser wavelength and illuminator configuration were selected. Finally, we carried out several pilot experiments with high-power diodes heating the chosen media.

Citation Download Citation

Valentin S. Denisenkov, Vadim V. Kiyko, and Gleb V. Vdovin "In-volume heating using high-power laser diodes", Proc. SPIE 9348, High-Power Diode Laser Technology and Applications XIII, 934812 (13 March 2015); https://doi.org/10.1117/12.2079792

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