Analysis of the 3D printer showed that it has superior qualities to conventional cooking methods. Using a scanning electron microscope (SEM), the research team discovered that the infrared-cooked samples maintained consistent internal structure without the dramatic swelling in oven-baked items.
X-ray analysis also revealed that the final product had uniform porosity throughout the food, indicating thorough cooking without compromising structural integrity. Moreover, COMSOL simulations confirmed even heat distribution, showing that heat penetrated only 1-2 mm from the top layer, preventing overcooking of the lower layers.