Current Trends in Intelligent Control Neural Networks for Thermal Processing (Foods): Systematic Literature Review

Thermal processing is a technique for sterilizing foods through heating at high temperatures. Thermal processing plays a significant role in preserving foods economically, efficiently, reliably, and safely. Control in thermal processing of foods is necessary to avoid any decrease in food quality, i.e., color change, reduced content, sensory quality, and nutrition. Artificial Neural Network (ANN) has been developed as a computing method in research and developments on thermal processing methods to discover one suitable for food processing without damaging food quality. To this date, ANN has been used in food industries for modeling many processes. The paper aims to identify the latest trend in intelligent neural network control for the thermal processing of foods. The paper conducted a systematic literature review with five research questions using Preferred Reporting Items for Systematic Review (PRISMA). According to screening results and article selection, 240 potential articles have fulfilled the inclusion criteria. Then, each article was explored to identify the advantage and the advance of intelligent network control in thermal food processing. It can be concluded that the technology in information and computations of food processing has rapidly developed and advanced through the utilization of a combination of ANN with fuzzy logic and/or genetic algorithms.