AIMC Topic: Food Handling

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Achieving sustainability in heat drying processing: Leveraging artificial intelligence to maintain food quality and minimize carbon footprint.

Comprehensive reviews in food science and food safety
The food industry is a significant contributor to carbon emissions, impacting carbon footprint (CF), specifically during the heat drying process. Conventional heat drying processes need high energy and diminish the nutritional value and sensory quali...

Elucidation of the mechanism by which the internal structure of food controls the quality.

Bioscience, biotechnology, and biochemistry
Several of the existing food manufacturing processes are based on empirical knowledge, and not many are rationally designed and operated based on a sufficient understanding of the underlying phenomena. Drying and rehydration processes are one such ex...

The application of artificial neural networks (ANN) for the denaturation of meat proteins – the kinetic analysis method.

Acta scientiarum polonorum. Technologia alimentaria
BACKGROUND: Artificial neural networks (ANN) are a common mathematical tool widely used in many research fields. Since they are applicable to non-linear relationships and do not require preliminary assumptions, they are a particularly promising tool ...

Fermentation optimization of goat milk with Lactobacillus acidophilus and Bifidobacterium bifidum by Box-Behnken design.

Acta scientiarum polonorum. Technologia alimentaria
BACKGROUND: Goat milk is only limited to the processing of goat milk powder and liquid milk, the products are mainly about milk powder and a few of them are made as milk tablet. Therefore, the study of probiotic goat milk will have great significance...