食品工业的变革：人工智能的变革力量--回顾

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-10-01 DOI:10.1016/j.fochx.2024.101867

Vilhouphrenuo Zatsu , Angel Elizabeth Shine , Joel M. Tharakan , Dayanand Peter , Thottiam Vasudevan Ranganathan , Saqer S. Alotaibi , Robert Mugabi , Abdullatif Bin Muhsinah , Muhammad Waseem , Gulzar Ahmad Nayik

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引用次数: 0

摘要

人工智能（AI）通过优化流程、提高食品质量和安全以及促进创新，正在彻底改变食品行业。本综述探讨了人工智能在食品科学中的应用，包括供应链管理、生产、感官科学和个性化营养。它讨论了基于知识的专家系统、模糊逻辑、人工神经网络和机器学习等技术，强调了它们在预测性维护、质量控制、产品开发和废物管理中的作用。人工智能与精密传感器的整合增强了食品安全和包装领域的实时监控和决策能力。然而，道德问题、数据安全、透明度和高成本等挑战依然存在。人工智能有望通过优化资源利用促进可持续发展，通过对作物产量的预测分析加强粮食安全，并推动个性化营养和供应链自动化方面的创新，确保量身定制的产品和高效的交付。本文强调了人工智能在食品行业的变革潜力，同时探讨了广泛采用人工智能的障碍。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Revolutionizing the food industry: The transformative power of artificial intelligence-a review

Artificial Intelligence (AI) is revolutionizing the food industry by optimizing processes, improving food quality and safety, and fostering innovation. This review examines AI's applications in food science, including supply chain management, production, sensory science, and personalized nutrition. It discusses techniques like knowledge-based expert systems, fuzzy logic, artificial neural networks, and machine learning, highlighting their roles in predictive maintenance, quality control, product development, and waste management. The integration of AI with sophisticated sensors enhances real-time monitoring and decision-making in food safety and packaging. However, challenges such as ethical concerns, data security, transparency, and high costs persist. AI is poised to advance sustainability by optimizing resource use, enhance food security through predictive analytics of crop yields, and drive innovation in personalized nutrition and supply chain automation, ensuring tailored products and efficient delivery. This paper underscores AI's transformative potential in the food industry while addressing the obstacles to its widespread adoption.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.