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Applications of Artificial Intelligence in Food Engineering Research and in Industry Journal of Agricultural Engineering and Food 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 paper 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 engineers are employed in various fields like food processing, 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 foods, 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 food science 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 Dietary supplement 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 vitamins, 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 materials science and nanotechnology 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 diet, 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 vitamin D which is recommended in Nordic countries due to weak sunlight. Barrier protection – A barrier from water vapor, oxygen, dust, etc. is often required. Permeation is a critical factor 2.3 Food Storage in design phase. Whether, Some packages contain desiccants or oxygen absorbers to help extend shelf life. Food logistics 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 labels 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 authentication 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 Food packaging 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 bottles of and special physical, chemical, or biological needs. However, milk, rather than having people bring their own bottles to It may bear a nutrition facts label 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 nutrition facts label and other information about Journal of Agricultural Engineering and Food Technology 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 flavor is an important aspect of food preservation, 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 Food safety almost always at a rail head near the point of production. Additionally,
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