Applications MLP and Other Methods in Artificial Intelligence of Fruit and Vegetable in Convective and Spray Drying
Source abstract
Abstract
The seasonal nature of fruits and vegetables has an immense impact on the process of seeking methods that allow extending the shelf life in this category of food. It is observed that through continuous technological changes, it is also possible to notice changes in the methods used to examine and study food and its microbiological aspects. It should be added that a new trend of bioactive ingredient consumption is also on the increase, which translates into numerous attempts that are made to keep the high quality of those products for a longer time. New and modern methods are being sought in this area, where the main aim is to support drying processes and quality control during food processing. This review provides deep insight into the application of artificial intelligence (AI) using a multi-layer perceptron network (MLPN) and other machine learning algorithms to evaluate the effective prediction and classification of the obtained vegetables and fruits during convection as well as spray drying. AI in food drying, especially for entrepreneurs and researchers, can be a huge chance to speed up development, lower production costs, effective quality control and higher production efficiency. Current scientific findings confirm that the selection of appropriate parameters, among others, such as color, shape, texture, sound, initial volume, drying time, air temperature, airflow velocity, area difference, moisture content and final thickness, have an influence on the yield as well as the quality of the obtained dried vegetables and fruits. Moreover, scientific discoveries prove that the technology of drying fruits and vegetables supported by artificial intelligence offers an alternative in process optimization and quality control and, even in an indirect way, can prolong the freshness of food rich in various nutrients. In the future, the main challenge will be the application of artificial intelligence in most production lines in real time in order to control the parameters of the process or control the quality of raw materials obtained in the process of drying.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Food Drying and Modeling · Advanced Chemical Sensor Technologies · Food Supply Chain Traceability
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Dairy and Process Engineering, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
Department of Biosystems Engineering, Poznań University of Life Sciences, Wojska Polskiego 50, 60-625 Poznań, Poland
References (100+)
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