Application of computer vision techniques to fermented foods: An overview

Abstract

Background:

Fermented foods are products processed through microbial fermentation and are widely appreciated by consumers around the world for their unique flavors. With advancements in industrial technology and increasing consumer demand, modern techniques are being progressively integrated into the production and quality control of fermented foods to enhance production efficiency and product quality. Among these innovations, computer vision technology stands out as particularly impactful.

Scope and approach:

This paper provides an overview of the applications of computer vision in the field of fermented foods, focusing on its technical algorithms and applications within the food industry. It outlines the specific uses of computer vision technology across different types of fermented foods and discusses the relevant techniques employed. Finally, this review highlights the transformative potential of adaptive learning and multimodal fusion in addressing current limitations of computer vision for fermented food monitoring.

Key findings and conclusions:

The adoption of computer vision technology has significantly improved both the efficiency and accuracy of quality control processes in fermented food production. Through non-contact real-time monitoring, researchers can quickly identify the dynamic changes in microorganisms and related parameter indicators during fermentation and evaluate their impact on food quality. These technologies have not only boosted the efficiency of fermented food production but have also enhanced control over product flavor and safety assessments. Despite ongoing challenges in technology implementation and data analysis, the continuous advancements in deep learning and image processing technologies are expected to increase the impact of computer vision in the field of fermented foods, driving sustainable industry development.