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Home , Food engineering, Food grading, Package pilferage

Journal of Agricultural and Technology Print ISSN: 2350-0085; Online ISSN: 2350-0263; Volume 2, Number 2; April-June, 2015 pp. 112-115 © Krishi Sanskriti Publications http://www.krishisanskriti.org/jaeft.html

Applications of Artificial Intelligence in Food Engineering Research and in Industry

Sujata Saini Department of Computer Science and Application, Govt. College for Women, Rohtak E-mail: [email protected]

Abstract—This explores the various applications of artificial Advanced monitoring and control systems are developed to intelligence in food engineering research and in industry. Usually, facilitate the automation and flexible food manufacturing. Food engineering encompasses a wide range of activities. Food Furthermore, energy saving and minimization of are employed in various fields like , food environmental problems continue to be important food machinery, packaging, ingredient manufacturing, instrumentation, engineering issues, significant progress is being made in waste and control. Firms that design and build food consulting firms, processing plants, government agencies, pharmaceutical companies, management, efficient utilization of energy and reduction of and health-care firms also employ food engineers. Specific food effluents and emissions in food production. engineering activities include the discipline in which the engineering, biological, and physical sciences are used to study the nature of 2. APPLICATIONS OF AI IN FOOD ENGINEERING , the causes of deterioration and the principles underlying food AND INDUSTRY processing. Food engineering research deals with the production processes that make food. Nowadays the food chain is long and 2.1 Agriculture complicated, where foods and food technologies are diverse. However, in these days acceptance of food products are often Agriculture is the process of feeding products, producing food, depends on potential benefits and risks associated with the food. fiber and other desired products by the cultivation of certain Acceptance of innovative technologies can be improved by providing plants and the raising of domesticated animals. According to non-emotional and concise information about these new agriculture, The practice of agriculture is known as "farming". technological processes methods. Where Scientists, inventors and others devoted to improving farming methods and implements are also said to be engaged 1. INTRODUCTION in agriculture. More people in the world are involved in agriculture as their primary economic activity than in any Food engineering and technology is the applied science devoted to the study of food. It defines as "the other, yet it accounts for only 20% percent of the world's discipline in which the engineering, biological and physical Gross Domestic Product (GDP). sciences are used to study the causes of deterioration, the 2.2 nature of foods, the principles underlying the food processing, and the improvement of foods for the consuming public". The A dietary supplement is intended to provide nutrients that may term Food engineering defines food science in simpler terms otherwise not be consumed in sufficient quantities. Generally, as "the application of basic sciences and engineering to study Supplements as understood include , minerals, fiber, the physical, chemical, and biochemical nature of the foods fatty acids, or amino acids, among other substances. U.S. and principles of food processing". authorities define dietary supplements as foods while elsewhere that may be classified as drugs or other products. In the development of food engineering, one of the many challenges is to be employed modern tools and knowledge By the records, There are more than 50,000 dietary such as computational and supplements available and even More than half of the U.S. to develop new products and processes. Simultaneously, adult population (53% to 55%) consume dietary supplements improving quality, safety, and security remain critical issues in with most common ones being multivitamins. According to study of food engineering study. Whenever, New packaging the United States National Institutes of Health, these products materials and techniques are being developed to provide more are not intended to prevent or treat any diseases and in some protection to foods, and novel preservation technology is circumstances are dangerous. For those who fail to consume a emerging. Automation and Process control regularly appear balanced , the agency says that the certain supplements among the top priorities identified in food engineering. "may have value." Applications of Artificial Intelligence in Food Engineering Research and in Industry 113

Usually, Most of the supplements should be avoided and food being offered for sale. The food enclosed in the package people should not eat micronutrients except people with may require protection among compression, temperature, clearly shown deficiency. Those people who should first bacteria, etc. consult a doctor. Whether, An exception is D which is recommended in Nordic countries due to weak sunlight.  Barrier protection – A barrier from vapor, oxygen, dust, etc. is often required. Permeation is a critical factor 2.3 in design phase. Whether, Some packages contain desiccants or oxygen absorbers to help extend . Food is both traditional domestic skill and is Actually, Modified atmospheres or controlled important industrially. Food storing has several main atmospheres are also clean, fresh and safe for intended purposes. Transport and storing of food as well as timely shelf life is a primary function. delivery to consumers is very important in order to secure the  Containment or agglomeration - Small items are procurement of food. Food is stored by a every human society grouped together in one package to allow efficient and by many animals. handling. Where Liquids, powders, and granular materials need containment.  Information transmission - Packages and are communicate how to use, transport, recycle or dispose of the package or product. Some kinds of information are required by governments.  Marketing - The packaging and labels are used by marketers to encourage potential buyers to purchase the products. However, Package design has been an important and constantly evolving phenomenon for several decades. 2.4 Food grading Marketing communications and graphics design are applied to the surface of the package and the point of sale Food grading involves in the inspection, assessment and display. sorting of various foods regarding quality, freshness, legal conformity and market value. Additionally, Food grading  Security - Packaging can play an important role in often occurs by hand in which foods are assessed and sorted. reducing the security risks of shipment as well as long Machinery is used to grade the foods and may involve sorting time maintenance of products. Packages can be made with products by size, shape and quality. For example machinery improved tamper resistance to tampering and also can can be used to remove the spoiled food from fresh product. have tamper-evident features to help indicate tampering. Packages can be engineered to help reduce the risks of package pilferage, even package constructions are more resistant to pilferage and some have pilfer-indicating seals. Packages may include sometimes seals to help indicate that the package and contents are not counterfeit. Packages also can include anti-theft devices, such as dye packs, RFID tags or electronic article surveillance tags that can be activated or detected by the devices at exit points and require specialized tools to deactivate. Using packaging in this way is also a means of retail loss prevention.  Convenience - Packages can have features which add convenience in handling, distribution, stacking, display, sale, opening, reclosing, use and reuse.

 Portion control - Single-serving packaging has a precise 2.5 amount of contents to control the usage. Bulk that are a more commodities (such as salt) can be divided in to Food packaging is described as the packaging for food. packages suitable size for individual households. It aids Actually, A package provides protection, tampering resistance the control of inventory selling sealed one-liter of and special physical, chemical, or biological needs. However, , rather than having people bring their own bottles to It may bear a facts and other information about fill themselves. food being offered for sale. The food enclosed in the package may require protection among compression, temperature, bacteria, etc physical, chemical, or biological needs. However, It may bear a and other information about

Journal of and Print ISSN: 2350-0085; Online ISSN: 2350-0263; Volume 2, Number 2; April-June, 2015 114 Sujata Saini

Maintaining or creating the nutritional value, texture and is an important aspect of , although, historically, some methods drastically altered the character of the food being preserved. In many cases, these changes have come to be seen as the desirable qualities – cheese, yogurt and pickled onions being common examples. 2.8 Commercial food logistics

Grain and beans are stored in tall grain elevators, which 2.6 almost always at a rail head near the point of production. Additionally, Grain is shipped to a final user in hopper cars. In Food safety is the major focus of food . the former Soviet Union, where harvest was poorly controlled, Pathogenic bacteria, viruses and produced by grain was of ten irradiated at the point of production to which are all possible contaminants of food. suppress mold and insects. Where Threshing and drying is Wheather, Microorganisms and their products can also be used perform in the field and transport is nearly sterile and in large to combat these pathogenic microbes. Probiotic bacteria that effectively suppresses pest access, which including those which produces bacteriocins can kill and eliminates the need for irradiation. inhibit the pathogens. Alternatively, purified bacteriocins such as nisin can be added directly to the food products. Fresh fruits and vegetables are packed sometimes in plastic Bacteriophages viruses that only infect bacteria can be used to packages and cups for fresh premium markets or placed in kill bacterial pathogens. Thorough the preparation of food large plastic tubs for sauce and soup processors. Usually, including proper cooking, eliminates most bacteria and Fruits and vegetables are refrigerated at the earliest possible viruses. However, toxins produced by contaminants may not moment and even so have a shelf life of two weeks or less. be liable in to change to non-toxic forms by heating or In the United States, livestock is usually transported live cooking the contaminated food. slaughtered at a major distribution point, hung and transported for two days to a week in refrigerated rail-cars and then butchered and sold locally. Before refrigerated rail cars, meat had to be transported live and this placed its cost so high that only farmers and the wealthy could afford it every day. In Europe, much meat is transported live and slaughtered close to the point of sale. In much of Africa and Asia most meat is for local populations raised, slaughtered and eaten locally which is believed to be less stressful for the animals involved and minimizes meat storage needs.

2.7 Food preservation Food preservation usually involves preventing the growth of bacteria, fungi (such as yeasts), or other micro-organisms, as well as retarding the oxidation of that cause rancidity. Food preservation also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. 2.8 Many processes designed to preserve food will involve in a Food rheology is the study of rheological properties of food, number of food preservation methods. Preserving fruits by that is the consistency and flow of food under tightly specified turning it into jam for example, involves boiling (to reduce the conditions. However, The consistency degree of fluidity and fruit’s moisture content and to kill bacteria, etc.). and other mechanical properties are important in understanding sealing within an airtight (to prevent recontamination). which predict how long food can be stored, how stable it will However, some traditional methods of preserving food have remain and in determining food texture. The acceptability of been shown to have a lower energy input and carbon footprint, food products to the consumer is determined by food texture, when compared to modern methods. such as how spreadable and creamy a food product is. Food

Journal of Agricultural Engineering and Food Technology Print ISSN: 2350-0085; Online ISSN: 2350-0263; Volume 2, Number 2; April-June, 2015 Applications of Artificial Intelligence in Food Engineering Research and in Industry 115

rheology is critically important in Quality control during food [5] John M. de Man. 2009. Food and manufacture and processing. Where Food rheology terms have technology, Academic Press, Elsevier: London and New York, been noted since ancient times. In ancient Egypt, Bakers could 1st edn. judged the consistency of dough by rolling it in their hands. [6] Fratamico PM and Bayles DO (editor). (2005). Foodborne Pathogens: Microbiology and Molecular Biology. Caister 2.9 Regulations Academic Press. ISBN 978-1-904455-00-4. [7] Tannock GW (editor). (2005). Probiotics and Prebiotics: It is critical to maintain food safety during storage, processing Scientific Aspects. Caister Academic Press. ISBN 978-1-904455- , packaging, logistics, sale, and use. Conformance to 01-1. applicable regulations are mandatory. Some of the country are [8] Ljungh A, Wadstrom T (editors) (2009). Lactobacillus specific such as the US food and drug Administration and the Molecular Biology: From Genomics to Probiotics. Caister US department of Agriculture others are regional such as the Academic Press. ISBN 978-1-904455-41-7. [9] Mayo, B; van Sinderen, D (editor) (2010). Bifidobacteria: European food safety Authority. Certification programs such Genomics and Molecular Aspects. Caister Academic Press. as the Global food safety Initiative are used sometimes. Food ISBN 978-1-904455-68-4. packaging considerations may include use of Hazard analysis [10] "Korean Society of Food Science and Technology and critical points, verification, validation protocols, Good ".http://www.kosfost.or.kr/. Retrieved 5 February 2015. manufacturing practices use of an effective Quality management system, track and trace systems, and requirements for label content. Special food contact materials are used to packaging is in direct contact with the food product. Depending on the packaging operations and the food packaging, machinery often needs specified daily -down and cleaning procedures.

3. CONCLUSION

In this paper, we discussed about the Food engineering Research using AI. Also training phases of an Food Engineering, there are various advantages of Food engineering over conventional approaches. We have discussed about Engineering properties of foods, food physics and physical chemistry, processing, measurement, control, packaging, storage and distribution engineering aspects of the design and production of novel foods and of food service and catering design and operation of food processes, plant and equipment, economics of food engineering, including the economics of alternative processes. About the Author

4. ACKNOWLEDGMENT

The research paper was finished under the instruction of Dr. Sudesh Lather. The student is grateful to her for her help in the whole process. Special thanks also to Professor Nisha Malik and Professor Suman for providing the reading list and helpful comments. This work was supported in part by a grant from the National Science Foundation and also by Organizing Sujata Saini was born in Rohtak, in committee “Krishi Sanskriti-AFESA”. 1993. Sujata saini currently studying M.S.C Computer Science From G.C.W, Rohtak . She received the B.S.C degree in REFERENCES Computer Science from Maharishi Dayanand University, [1] Heldman, Dennis R. "IFT and the Food Science Profession." Rohtak in 2013 and her research experience includes 2 years Food Technology. October 2006. p. 11. as Junior Researchist under Mrs. Anju Narwal (PHD Scholar) [2] Potter, Norman N.; Hotchkiss, Joseph H. (1998). Food Science. From Maharishi Dayanand. She works in a multi disciplinary Food science texts series (5th ed.). Springer. ISBN environment involving , Social Media 9780834212657. and Communication, DBMS, AI, Neural Networks, Genetic [3] "Food Science Activity Guides". IFT.org. Retrieved February 2, Algorithm, Machine Learning and . She has 2015. published number of national and international research paper. [4] John M. de Man.1999. Principles of (Food Science Text Series), Springer Science, Third Edition

Journal of Agricultural Engineering and Food Technology Print ISSN: 2350-0085; Online ISSN: 2350-0263; Volume 2, Number 2; April-June, 2015