Literature DB >> 33327740

Comprehensive study on applications of artificial neural network in food process modeling.

G V S Bhagya Raj1, Kshirod K Dash1.   

Abstract

Artificial neural network (ANN) is a simplified model of the biological nervous system consisting of nerve cells or neurons. The application of ANN to food process engineering is relatively novel. ANN had been employed in diverse applications like food safety and quality analyses, food image analysis, and modeling of various thermal and non-thermal food-processing operations. ANN has the ability to map nonlinear relationships without any prior knowledge and predicts responses even with incomplete information. Every neural network possesses data in the form of connection weights interconnecting lines between the input to hidden layer neurons and weights of hidden to output layer neurons, which has a significant role in predicting the output data. The applications of ANN in different unit operations in food processing were described that includes theoretical developments using intelligent characteristics for adaptability, automatic learning, classification, and prediction. The parallel architecture of ANN resulted in a fast response and low computational time making it suitable for application in real-time systems of different food process operations. The predicted responses obtained by the ANN model exhibited high accuracy due to lower relative deviation and root mean squared error and higher correlation coefficient. This paper presented the various applications of ANN for modeling nonlinear food engineering problems. The application of ANN in the modeling of the processes such as extraction, extrusion, drying, filtration, canning, fermentation, baking, dairy processing, and quality evaluation was reviewed.HIGHLIGHTS1. This paper discusses application of ANN in different emerging trends in food process.2. Application of ANN to develop non-linear multivariate modeling is illustrated.3. ANNs have been shown to be useful tool for prediction of outcomes with high accuracy.4. ANN resulted in fast response making it suitable for application in real time systems.

Entities:  

Keywords:  Artificial neural network; drying; encapsulation; extraction; extrusion; neurons

Mesh:

Year:  2020        PMID: 33327740     DOI: 10.1080/10408398.2020.1858398

Source DB:  PubMed          Journal:  Crit Rev Food Sci Nutr        ISSN: 1040-8398            Impact factor:   11.176


  2 in total

1.  Unboxing Deep Learning Model of Food Delivery Service Reviews Using Explainable Artificial Intelligence (XAI) Technique.

Authors:  Anirban Adak; Biswajeet Pradhan; Nagesh Shukla; Abdullah Alamri
Journal:  Foods       Date:  2022-07-08

Review 2.  Applications of knowledge graphs for food science and industry.

Authors:  Weiqing Min; Chunlin Liu; Leyi Xu; Shuqiang Jiang
Journal:  Patterns (N Y)       Date:  2022-05-13
  2 in total

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