AIMC Topic: Desiccation
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Comprehensive study on applications of artificial neural network in food process modeling.
Critical reviews in food science and nutrition
Dec 17, 2020
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 fo...
Application of artificial neural networks to predict multiple quality of dry-cured ham based on protein degradation.
Food chemistry
Nov 9, 2020
This study investigated protein degradation and quality changes during the processing of dry-cured ham, and then established the multiple quality prediction model based on protein degradation. From the raw material to the curing period, proteolysis i...
Classification of Dried Strawberry by the Analysis of the Acoustic Sound with Artificial Neural Networks.
Sensors (Basel, Switzerland)
Jan 16, 2020
In this paper, the authors used an acoustic wave acting as a disturbance (acoustic vibration), which travelled in all directions on the whole surface of a dried strawberry fruit in its specified area. The area of space in which the acoustic wave occu...
Recent developments of artificial intelligence in drying of fresh food: A review.
Critical reviews in food science and nutrition
May 22, 2018
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, simul...
Improved freeze drying efficiency by ice nucleation proteins with ice morphology modification.
Food research international (Ottawa, Ont.)
Dec 14, 2017
This study aims to use ice nucleation proteins (INPs) as a novel approach to improve the efficiency of freeze drying process and investigate the related mechanism of ice morphology. Our results show that INPs can significantly improve freeze drying e...
Hybrid response surface methodology-artificial neural network optimization of drying process of banana slices in a forced convective dryer.
Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Dec 12, 2017
The aim of the study is to fit models for predicting surfaces using the response surface methodology and the artificial neural network to optimize for obtaining the maximum acceptability using desirability functions methodology in a hot air drying pr...
Microwave assisted dehydration of broccoli by-products and simultaneous extraction of bioactive compounds.
Food chemistry
Nov 14, 2017
Broccoli by-products from frozen-food industry account for 45% of the initial broccoli heads. They consist on stalks, inflorescences, and leaves, blanched and non-blanched, sharing the nutritional value and bioactive compounds of commercial broccoli ...
The potential of computer vision, optical backscattering parameters and artificial neural network modelling in monitoring the shrinkage of sweet potato (Ipomoea batatas L.) during drying.
Journal of the science of food and agriculture
Sep 11, 2017
BACKGROUND: Drying is a method used to preserve agricultural crops. During the drying of products with high moisture content, structural changes in shape, volume, area, density and porosity occur. These changes could affect the final quality of dried...
Artificial neural network modelling of the antioxidant activity and phenolic compounds of bananas submitted to different drying treatments.
Food chemistry
Jul 24, 2014
Bananas (cv. Musa nana and Musa cavendishii) fresh and dried by hot air at 50 and 70°C and lyophilisation were analysed for phenolic contents and antioxidant activity. All samples were subject to six extractions (three with methanol followed by three...
Recent Advances in Food Drying Modeling: Empirical to Multiscale Physics-Informed Neural Networks.
Comprehensive reviews in food science and food safety
May 1, 2025
Food insecurity is a major global challenge. Food preservation, particularly through drying, presents a promising solution to enhance food security and minimize waste. Fruits and vegetables contain 80%-90% water, and much of this is removed during dr...
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