Recent developments of artificial intelligence in drying of fresh food: A review

Intellectualization is an important direction of drying development and artificial intelligence (AI) technologies have been widely used to solve problems of nonlinear function approximation, pattern detection, data interpretation, optimization, simulation, diagnosis, control, data sorting, clusterin...

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Bibliographic Details
Published in:Critical reviews in food science and nutrition 2019-08, Vol.59 (14), p.2258-2275
Main Authors: Sun, Qing, Zhang, Min, Mujumdar, Arun S.
Format: Article
Language:English
Subjects:
Advanced process control
Artificial intelligence
Artificial Intelligence - trends
Artificial neural network
Biomimetics
Clustering
Computer simulation
Computer vision
Data interpretation
Desiccation - methods
Drying
Electronic noses
Expert systems
Fault tolerance
Food
Food drying
Food Handling - methods
Food Preservation - methods
Fuzzy Logic
Fuzzy systems
Heat transfer
Mass transfer
Neural Networks, Computer
Noise reduction
Optimization
Physiochemistry
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Summary:Intellectualization is an important direction of drying development and artificial intelligence (AI) technologies have been widely used to solve problems of nonlinear function approximation, pattern detection, data interpretation, optimization, simulation, diagnosis, control, data sorting, clustering, and noise reduction in different food drying technologies due to the advantages of self-learning ability, adaptive ability, strong fault tolerance and high degree robustness to map the nonlinear structures of arbitrarily complex and dynamic phenomena. This article presents a comprehensive review on intelligent drying technologies and their applications. The paper starts with the introduction of basic theoretical knowledge of ANN, fuzzy logic and expert system. Then, we summarize the AI application of modeling, predicting, and optimization of heat and mass transfer, thermodynamic performance parameters, and quality indicators as well as physiochemical properties of dried products in artificial biomimetic technology (electronic nose, computer vision) and different conventional drying technologies. Furthermore, opportunities and limitations of AI technique in drying are also outlined to provide more ideas for researchers in this area.
ISSN:1040-8398
1549-7852
DOI:10.1080/10408398.2018.1446900