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 Q1 FOOD SCIENCE & TECHNOLOGY
Raj Singh, C. Nickhil,  R.Nisha, Konga Upendar, Bhukya Jithender, Sankar Chandra Deka
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引用次数: 0

摘要

这篇全面的综述强调了通过融合深度学习和成像技术在食品新鲜度检测领域取得的重大进展。通过利用先进的神经网络,研究人员开发了创新的方法,提高了新鲜度监测的准确性和效率。各种成像模式的融合,加上复杂的深度学习算法,可以更精确地检测质量属性和损坏指标。这种多维度的方法不仅提高了新鲜度评估的可靠性,而且提供了对食品状况的更全面的看法。此外,该综述强调了这些技术在实时监测系统中的应用潜力,为生产者和消费者提供了有价值的见解。讨论的进展为未来的研究和开发铺平了道路,强调了在日益复杂和动态的市场中,需要在整合这些技术方面不断创新,以应对食品安全和质量保证的挑战。图形抽象
本文章由计算机程序翻译,如有差异,请以英文原文为准。
A Comprehensive Review of Advanced Deep Learning Approaches for Food Freshness Detection

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.

Graphical Abstract

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来源期刊
Food Engineering Reviews
Food Engineering Reviews FOOD SCIENCE & TECHNOLOGY-
CiteScore
14.20
自引率
1.50%
发文量
27
审稿时长
>12 weeks
期刊介绍: Food Engineering Reviews publishes articles encompassing all engineering aspects of today’s scientific food research. The journal focuses on both classic and modern food engineering topics, exploring essential factors such as the health, nutritional, and environmental aspects of food processing. Trends that will drive the discipline over time, from the lab to industrial implementation, are identified and discussed. The scope of topics addressed is broad, including transport phenomena in food processing; food process engineering; physical properties of foods; food nano-science and nano-engineering; food equipment design; food plant design; modeling food processes; microbial inactivation kinetics; preservation technologies; engineering aspects of food packaging; shelf-life, storage and distribution of foods; instrumentation, control and automation in food processing; food engineering, health and nutrition; energy and economic considerations in food engineering; sustainability; and food engineering education.
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