Food Engineering Reviews最新文献_第3页

Enhanced Food Quality by Digital Traceability in Food Processing Industry 利用食品加工业的数字可追溯性提高食品质量

IF 7.6 2区农林科学

Food Engineering Reviews Pub Date : 2025-01-15 DOI: 10.1007/s12393-024-09392-4

Elisa Verna, Gianfranco Genta, Maurizio Galetto

{"title":"Enhanced Food Quality by Digital Traceability in Food Processing Industry","authors":"Elisa Verna, Gianfranco Genta, Maurizio Galetto","doi":"10.1007/s12393-024-09392-4","DOIUrl":"10.1007/s12393-024-09392-4","url":null,"abstract":"<div><p>This study explores the enhancement of quality traceability in the food processing industry through the integration of modern digital tools, specifically blockchain technology. By combining a thorough literature review with the analysis of real-case studies, the research investigates current digital trends and their practical applications in the food processing sector. The findings show that blockchain-based approaches significantly improve supply chain transparency and quality management. Despite the potential benefits, the study also identifies challenges in practical implementations, such as resistance to adoption and the need for substantial investment in digital infrastructure. The research highlights the limited cultural attitude within the industry towards the comprehensive adoption of these modern tools, with their usage mostly confined to isolated case studies rather than a structured, widespread experimental orientation. Practical implications include providing businesses with guidelines for implementing digital tools to enhance quality traceability and management. Social implications underscore the critical role of these tools in meeting societal demands for food safety and transparency, particularly regarding information on raw materials, processing, and preservation methods. Thus, this paper offers a comprehensive overview of the use of blockchain and other digital tools to improve quality traceability in the food processing industry, contributing valuable insights and guidelines for future implementations.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"17 2","pages":"359 - 383"},"PeriodicalIF":7.6,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145166318","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Dry Fractionation for Sustainable Production of Functional, Nutritional and Palatable Grain Legume Protein Ingredients 干法分馏可持续生产功能性、营养性和美味的豆科谷物蛋白成分

IF 7.6 2区农林科学

Food Engineering Reviews Pub Date : 2025-01-14 DOI: 10.1007/s12393-024-09394-2

Maarten Schutyser, Santiago Calderon Novoa, Koen Wetterauw, Regina Politiek, Patrick Wilms

{"title":"Dry Fractionation for Sustainable Production of Functional, Nutritional and Palatable Grain Legume Protein Ingredients","authors":"Maarten Schutyser, Santiago Calderon Novoa, Koen Wetterauw, Regina Politiek, Patrick Wilms","doi":"10.1007/s12393-024-09394-2","DOIUrl":"10.1007/s12393-024-09394-2","url":null,"abstract":"<div><p>Grain legumes such as pea, faba bean, lupin and soybean are an important protein source for the production of plant-based foods and thus facilitate the protein transition. For many food applications, the proteins are first isolated using conventional wet methods that are resource intensive. Dry fractionation processes are therefore developed to facilitate a more sustainable protein transition. This review discusses the status of dry fractionation of grain legumes to produce protein-rich ingredients for food production and how the use of these dry-enriched ingredients could be further enhanced. Dry fractionation includes dry milling and dry separation technologies which are first briefly described. There are different strategies to further improve the separation, which include pre-treatments and improving powder bulk behaviour. Pre- and post-treatments not only improve the functional properties of dry-enriched protein ingredients but also enhance the nutritional value of the ingredients and minimize off-flavours. Opportunities still exist to further optimise dry fractionation techniques and pre-treatments to increase the purity and yield. Finally, the use of dry-enriched fractions should be accelerated by development of 1) functionality-driven ingredient formulation strategies and 2) new physical post-modifications and food fermentation strategies to enhance functionality, nutritional value and taste of the ingredients to prepare attractive food products.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"17 2","pages":"344 - 358"},"PeriodicalIF":7.6,"publicationDate":"2025-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12393-024-09394-2.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145165036","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Influence of Industrial Processing of Artichoke and By-products on The Bioactive and Nutritional Compounds 洋蓟及其副产品工业加工对生物活性和营养成分的影响

IF 7.6 2区农林科学

Food Engineering Reviews Pub Date : 2025-01-07 DOI: 10.1007/s12393-024-09391-5

Luis Tortosa-Díaz, Jorge Saura-Martínez, Amaury Taboada-Rodríguez, Ginés Benito Martínez-Hernández, Antonio López-Gómez, Fulgencio Marín-Iniesta

{"title":"Influence of Industrial Processing of Artichoke and By-products on The Bioactive and Nutritional Compounds","authors":"Luis Tortosa-Díaz, Jorge Saura-Martínez, Amaury Taboada-Rodríguez, Ginés Benito Martínez-Hernández, Antonio López-Gómez, Fulgencio Marín-Iniesta","doi":"10.1007/s12393-024-09391-5","DOIUrl":"10.1007/s12393-024-09391-5","url":null,"abstract":"<div><p>Artichoke (<i>Cynara cardunculus</i> var. scolymus) is a traditional component of the Mediterranean diet, and an important source of bioactive and nutritional compounds (phenolic compounds, inulin, dietary fiber, vitamins, minerals, etc.). However, an important amount of artichoke by-products is discarded during industrial processing, whose waste represents a rich source of bioactive and nutritional compounds. A current trend for food engineering is the valorization of these rich plant by-products to contribute to the circular economy model and resource optimization. However, the edible part of the artichoke and its by-products have different compositions and behave differently when subjected to several food manufacturing operations. This behavior has not been deeply studied in many cases and especially for artichoke by-products. To contribute to that, the first part of this review deeply reviewed the bioactive and nutritional profile of artichoke by-products, as well as its comparison with the artichoke edible part. In the second part, we reviewed the effects of industrial operations (conditioning, transformation, preservation) on the bioactive and nutritional compounds of artichoke by-products and edible parts. Therefore, we hope that this review will be a valuable tool for food engineering to develop new processes for the conservation and revaluation of these important bioactive and nutritional compounds, both from the edible part of the artichoke and its by-products.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"17 2","pages":"384 - 407"},"PeriodicalIF":7.6,"publicationDate":"2025-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145163072","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

In Silico Studies of Fluid Flow, Digestion of Food and Drug Dissolution in Human Stomach 人体胃内液体流动、食物消化和药物溶解的计算机研究

IF 7.6 2区农林科学

Food Engineering Reviews Pub Date : 2025-01-06 DOI: 10.1007/s12393-024-09393-3

Changyong Li, Jie Xiao, Xiao Dong Chen, Yan Jin

{"title":"In Silico Studies of Fluid Flow, Digestion of Food and Drug Dissolution in Human Stomach","authors":"Changyong Li, Jie Xiao, Xiao Dong Chen, Yan Jin","doi":"10.1007/s12393-024-09393-3","DOIUrl":"10.1007/s12393-024-09393-3","url":null,"abstract":"<div><p>This review article explores the significant role of in silico simulations as complements to in vivo and in vitro experiments, particularly in enhancing our understanding of gastric flow, digestion, and drug dissolution. By synthesizing decades of research on numerical stomach models, this paper highlights the profound impact computational fluid dynamics (CFD) and other simulation techniques have on elucidating the influence of gastric motility and the physical properties of stomach contents on nutrient absorption and drug release. These simulation studies provide more detailed information for us to advance our understanding of drug delivery in stomach and to support the formulation of functional foods tailored for specific metabolic health requirements. Additionally, these models offer valuable forecasts that aid in refining surgical methods and therapeutic approaches, especially for managing conditions such as gastroparesis. By advancing our fundamental understanding of digestive mechanisms, in silico studies contribute significantly to the development of innovative treatments and the enhanced management of gastrointestinal disorders, underscoring the transformative potential of computational tools in nutritional science and biomedicine.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"17 2","pages":"450 - 464"},"PeriodicalIF":7.6,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145162496","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Conventional and Innovative Methods for Pectin Extraction from Agro-industrial By-products 农工副产物中果胶提取的传统与创新方法

IF 5.3 2区农林科学

Food Engineering Reviews Pub Date : 2024-12-16 DOI: 10.1007/s12393-024-09390-6

Brian Macias-Frotto, Magdalena Rostro-Alanís, Zamantha Escobedo-Avellaneda, Jorge Welti-Chanes

{"title":"Conventional and Innovative Methods for Pectin Extraction from Agro-industrial By-products","authors":"Brian Macias-Frotto, Magdalena Rostro-Alanís, Zamantha Escobedo-Avellaneda, Jorge Welti-Chanes","doi":"10.1007/s12393-024-09390-6","DOIUrl":"10.1007/s12393-024-09390-6","url":null,"abstract":"<div><p>Pectin, a versatile biopolymer found in plant cell walls, is crucial in the food, pharmaceutical, and cosmetic industries due to its gelling, thickening, and stabilizing properties. As demand increases, efficient and sustainable extraction methods are essential to maximize yield and quality from agro-industrial byproducts. This review critically evaluates and compares conventional and emerging pectin extraction techniques, focusing on their potential to enhance yield and quality while promoting sustainability. The synthesis of data includes traditional methods (acid and enzymatic processes) and novel assisted extractions such as Microwave (MAE), Ultrasound (UAE), High Hydrostatic Pressure (HHP), Manosonication Extraction, Radio Frequency, Electromagnetic Induction Heating, High-Speed Shearing, Deep Eutectic Solvents (DES), Subcritical Water (SWE), Ohmic Heating, Pulsed Electric Fields, Moderate Electric Fields and Induced Voltage (IVAE). The analysis encompasses yield, quality parameters, processing time, and environmental impact. Results indicate that modern extraction methods outperform traditional techniques in terms of yield and quality. Notably, MAE and UAE achieve similar yields in less time compared to traditional methods, while HHP and IVAE methods produce pectin with enhanced gelling properties. DES and SWE extractions emerge as environmentally friendly alternatives, utilizing biodegradable solvents. Despite their advantages, these innovative techniques face challenges such as high initial costs and the need for precise parameter control. This review underscores the transformative potential of these methods in pectin production, offering both performance enhancements and environmental benefits. Future research should prioritize scaling up these techniques for industrial applications, optimizing process parameters, and conducting comprehensive techno-economic analyses to balance efficiency, quality, and economic viability.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"17 1","pages":"161 - 188"},"PeriodicalIF":5.3,"publicationDate":"2024-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143716698","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A Comprehensive Review of Advanced Deep Learning Approaches for Food Freshness Detection 食品新鲜度检测的高级深度学习方法综述

IF 5.3 2区农林科学

Food Engineering Reviews Pub Date : 2024-12-06 DOI: 10.1007/s12393-024-09385-3

Raj Singh, C. Nickhil, R.Nisha, Konga Upendar, Bhukya Jithender, Sankar Chandra Deka

{"title":"A Comprehensive Review of Advanced Deep Learning Approaches for Food Freshness Detection","authors":"Raj Singh, C. Nickhil,  R.Nisha, Konga Upendar, Bhukya Jithender, Sankar Chandra Deka","doi":"10.1007/s12393-024-09385-3","DOIUrl":"10.1007/s12393-024-09385-3","url":null,"abstract":"<div><p>This comprehensive review highlights the significant strides made in the field of food freshness detection through the integration of deep learning and imaging techniques. By leveraging advanced neural networks, researchers have developed innovative methodologies that enhance the accuracy and efficiency of freshness monitoring. The fusion of various imaging modalities, with sophisticated deep learning algorithms has enabled more precise detection of quality attributes and spoilage indicators. This multidimensional approach not only improves the reliability of freshness assessments but also provides a more holistic view of condition of the food. Additionally, the review underscores the growing potential for these technologies to be applied in real-time monitoring systems, offering valuable insights for both producers and consumers. The advancements discussed pave the way for future research and development, emphasizing the need for continued innovation in integrating these technologies to address the challenges of food safety and quality assurance in an increasingly complex and dynamic market.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"17 1","pages":"127 - 160"},"PeriodicalIF":5.3,"publicationDate":"2024-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143716631","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Solar Ddryers for Food Preservation: An In-Depth Review of Design, Fabrication and Barriers 用于食品保鲜的太阳能干燥器：设计、制造和障碍的深入回顾

IF 5.3 2区农林科学

Food Engineering Reviews Pub Date : 2024-11-26 DOI: 10.1007/s12393-024-09389-z

Jayashri N Nair, V. Dhana Raju, T. Nagadurga

{"title":"Solar Ddryers for Food Preservation: An In-Depth Review of Design, Fabrication and Barriers","authors":"Jayashri N Nair, V. Dhana Raju, T. Nagadurga","doi":"10.1007/s12393-024-09389-z","DOIUrl":"10.1007/s12393-024-09389-z","url":null,"abstract":"<div><p>Processing of food should adopt an energy efficient path such as renewable energy, instead of conventional energy intensified units. Solar energy is one such option, which is cost effective and energy efficient. But developing a cost-effective solar product with optimised design factors to produce premium quality food is bit challenging. The solar components are to be designed and selected to attest to maximum utilisation of solar energy and its conversion. The review is structured into five parts. The first part explores the different types and limitations of solar dryer, the second part focuses on various design and fabrication aspects of each and every component of a solar dryers, the third part focusses on selection criteria, fourth part elaborates on the environment, economic and social aspects of solar dryer and fifth part focusses on challenges and future prospects. SWOT analysis of various types of solar dryer is also presented in this work. Upgrading solar dryers with modern technologies for maximum efficiency with distributed production and feasibility of drying multiple food products, will yield higher payback. However, the quality of dried food, especially the aroma and nutrition value will significantly affect the revenue generation.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"17 1","pages":"104 - 126"},"PeriodicalIF":5.3,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143716648","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

AI-Enabled Optical Sensing for Smart and Precision Food Drying: Techniques, Applications and Future Directions 智能和精密食品干燥的人工智能光学传感：技术、应用和未来方向

IF 5.3 2区农林科学

Food Engineering Reviews Pub Date : 2024-11-20 DOI: 10.1007/s12393-024-09388-0

Marcus Vinicius da Silva Ferreira, Md Wadud Ahmed, Marciano Oliveira, Sanjay Sarang, Sheyla Ramsay, Xue Liu, Amir Malvandi, Youngsoo Lee, Mohammed Kamruzzaman

{"title":"AI-Enabled Optical Sensing for Smart and Precision Food Drying: Techniques, Applications and Future Directions","authors":"Marcus Vinicius da Silva Ferreira, Md Wadud Ahmed, Marciano Oliveira, Sanjay Sarang, Sheyla Ramsay, Xue Liu, Amir Malvandi, Youngsoo Lee, Mohammed Kamruzzaman","doi":"10.1007/s12393-024-09388-0","DOIUrl":"10.1007/s12393-024-09388-0","url":null,"abstract":"<div><p>Recent developments in alternative drying techniques have significantly heightened interest in innovative technologies that improve the yield and quality of dried goods, enhance energy efficiency, and facilitate continuous monitoring of drying processes. Artificial intelligence (AI)-enabled optical sensing technologies have emerged as promising tools for smart and precise monitoring of food drying processes. Food industries can leverage AI-enabled optical sensing technologies to gain a comprehensive understanding of drying dynamics, optimize process parameters, identify potential issues, and ensure product consistency and quality. This review systematically discusses the application of selected optical sensing technologies, such as near-infrared (NIR) spectroscopy, hyperspectral imaging, and conventional imaging (i.e., computer vision) powered by AI. After covering the basics of optical sensing technologies for smart drying and an overview of different drying methods, it explores various optical sensing techniques for monitoring and quality control of drying processes. Additionally, the review addresses the limitations of these optical sensing technologies and their prospects in smart drying.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"17 1","pages":"75 - 103"},"PeriodicalIF":5.3,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143716916","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Ethylene Synergism Control Using Integrated Cold Plasma Technologies to Enhance Fruit and Vegetable Quality 综合冷等离子体技术的乙烯协同控制提高果蔬品质

IF 5.3 2区农林科学

Food Engineering Reviews Pub Date : 2024-11-16 DOI: 10.1007/s12393-024-09387-1

Jun-Hu Cheng, Min Chen, D.-W. Sun

{"title":"Ethylene Synergism Control Using Integrated Cold Plasma Technologies to Enhance Fruit and Vegetable Quality","authors":"Jun-Hu Cheng, Min Chen, D.-W. Sun","doi":"10.1007/s12393-024-09387-1","DOIUrl":"10.1007/s12393-024-09387-1","url":null,"abstract":"<div><p>Ethylene is a natural plant hormone crucial in fruit ripening and senescence. Excessive ethylene production can lead to premature spoilage of fruit and vegetables. Cold plasma as a gas purification technology can be used for ethylene synergism control. This review provides a comprehensive overview of ethylene as a plant hormone, including its sources, biosynthesis, and roles. It explores the pathways of plasma generation and examines the chemical properties of plasma. The primary focus is recent progress in cold plasma technology for ethylene synergism control and insights on advanced plasma-integrated catalysts and plasma-integrated food packaging are discussed. Using plasma-integrated catalysts and food packaging shows promise for ethylene control in various applications. The synergistic effects resulting from the plasma-integrated catalyst systems improve the energy efficiency of the process and inhibit the formation of by-products and the cold plasma-integrated food packaging system effectively inhibits ethylene autocatalysis while maintaining the integrity of the produce. Furthermore, the integration of intelligent systems for ethylene monitoring is identified as an area of opportunity for further research and development.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"17 1","pages":"55 - 74"},"PeriodicalIF":5.3,"publicationDate":"2024-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143716646","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Application of Artificial Intelligence in Food Processing: Current Status and Future Prospects 人工智能在食品加工中的应用现状与展望

IF 5.3 2区农林科学

Food Engineering Reviews Pub Date : 2024-11-11 DOI: 10.1007/s12393-024-09386-2

Thingujam. Bidyalakshmi, Bikram Jyoti, Shekh Mukhtar Mansuri, Ankur Srivastava, Debabandya Mohapatra, Yogesh B. Kalnar, K. Narsaiah, Navanath Indore

{"title":"Application of Artificial Intelligence in Food Processing: Current Status and Future Prospects","authors":"Thingujam. Bidyalakshmi, Bikram Jyoti, Shekh Mukhtar Mansuri, Ankur Srivastava, Debabandya Mohapatra, Yogesh B. Kalnar, K. Narsaiah, Navanath Indore","doi":"10.1007/s12393-024-09386-2","DOIUrl":"10.1007/s12393-024-09386-2","url":null,"abstract":"<div><p>Artificial intelligence (AI) is a cutting-edge technology that emulates human-like intelligence or human brain-like cognitive abilities. Through AI, machines have become capable of performing tasks previously reserved for human expertise. This paper explores the vast array of applications for AI in agriculture, spanning from pre-harvest operations to post-harvest activities. The applications encompass precision farming, controlled environment agriculture, food processing, post-harvest handling, and storage. Integrating AI into each stage of the food processing industry has led to substantial enhancements in efficiency, product quantity, and quality. This work provides a comprehensive summary of the applications of AI in the food processing industry, delving into the various methodologies developed to address challenges within the food supply chain that profoundly impact the food processing sector. The focus is on how AI technologies have revolutionized and optimized different unit operations in food processing. By harnessing AI's potential, industries have experienced improvements in yield, minimized waste, and streamlined production processes. The paper underscores the transformational role of AI in shaping the future of agriculture and food processing, highlighting its potential to alleviate pressing challenges in food production, distribution, and sustainability. Moreover, it emphasizes the need for continued research and development to ensure responsible and ethical AI adoption while harnessing its benefits to meet the growing demands of a global population. Overall, the study aims to contribute to a deeper understanding of AI's revolutionary impact in reshaping the food processing landscape and ensuring food security for future generations.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"17 1","pages":"27 - 54"},"PeriodicalIF":5.3,"publicationDate":"2024-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143716961","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0