Marcus Vinicius da Silva Ferreira, Md Wadud Ahmed, Marciano Oliveira, Sanjay Sarang, Sheyla Ramsay, Xue Liu, Amir Malvandi, Youngsoo Lee, Mohammed Kamruzzaman
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AI-Enabled Optical Sensing for Smart and Precision Food Drying: Techniques, Applications and Future Directions
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.
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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