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Laser tattoos are alternative labels for fruit

Laser tattoos are alternative labels for fruit

Those small and inconvenient sticky labels on produce may

eventually be replaced by laser tattoos being tested by USDA ARS USDA ARS United States Department of Agriculture Agricultural Research Service and

University of Florida University of Florida is the third largest university in the United States, with 50,912 students (as of Fall 2006) and has the eighth largest budget (nearly $1.9 billion per year). UF is home to 16 colleges and more than 150 research centers and institutes. scientists. Called laser etching, the new

technique puts a tattoo on grapefruit and other produce so it can be

identified at supermarket checkout lines.

The labels are also easily removed, making it more difficult to

track a piece of produce back to the source if the need arises. ARS

microbiologists and researchers investigated laser technology as an

alternative to sticky paper labels. They used a carbon dioxide laser The carbon dioxide laser (CO2 laser) was one of the earliest gas lasers to be developed (invented by Kumar Patel of Bell Labs in 1964[1]), and is still one of the most useful. beam to etch information into the first few outer cells of the fruit

peel. The mark can’t be peeled off, washed off or changed, offering

a way to trace the fruit back to its original source. This permanent

etching into the fruit peel does not increase the product’s water

loss or the ability of pathogens to gain access to the fruit if the

laser label is covered with wax.

Further testing shows the wax covering may be unnecessary, since

the tiny holes etched into the grapefruit peel Noun 1. grapefruit peel strips of grapefruit peel cooked in sugar syrup and coated with sugar

candied citrus peel strips of citrus peel cooked in a sugar syrup

grapefruit large yellow fruit with somewhat acid juicy pulp; usual serving consists of a half can be effectively sealed

by the carbon dioxide carbon dioxide, chemical compound, CO2, a colorless, odorless, tasteless gas that is about one and one half times as dense as air under ordinary conditions of temperature and pressure. , preventing decay and food pathogen entry.

However, covering the fruit with wax is recommended to eliminate waterorganisms and resists water Testing is also being conducted on

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