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A physics-informed neural network-based surrogate framework to predict moisture concentration and shrinkage of a plant cell during drying. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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2
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Research Progress in Simultaneous Heat and Mass Transfer of Fruits and Vegetables During Precooling. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09309-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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3
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Khan MIH, Sablani SS, Nayak R, Gu Y. Machine learning-based modeling in food processing applications: State of the art. Compr Rev Food Sci Food Saf 2022; 21:1409-1438. [PMID: 35122379 DOI: 10.1111/1541-4337.12912] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2021] [Revised: 12/01/2021] [Accepted: 12/24/2021] [Indexed: 12/17/2022]
Abstract
Food processing is a complex, multifaceted problem that requires substantial human interaction to optimize the various process parameters to minimize energy consumption and ensure better-quality products. The development of a machine learning (ML)-based approach to food processing applications is an exciting and innovative idea for optimizing process parameters and process kinetics to reduce energy consumption, processing time, and ensure better-quality products; however, developing such a novel approach requires significant scientific effort. This paper presents and evaluates ML-based approaches to various food processing operations such as drying, frying, baking, canning, extrusion, encapsulation, and fermentation to predict process kinetics. A step-by-step procedure to develop an ML-based model and its practical implementation is presented. The key challenges of neural network training and testing algorithms and their limitations are discussed to assist readers in selecting algorithms for solving problems specific to food processing. In addition, this paper presents the potential and challenges of applying ML-based techniques to hybrid food processing operations. The potential of physics-informed ML modeling techniques for food processing applications and their strategies is also discussed. It is expected that the potential information of this paper will be valuable in advancing the ML-based technology for food processing applications.
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Affiliation(s)
- Md Imran H Khan
- School of Mechanical, Medical and Process Engineering, Queensland University of Technology (QUT), 2 George Street, Brisbane City, Queensland, 4000, Australia.,Department of Mechanical Engineering, Dhaka University of Engineering & Technology (DUET), Gazipur, 1700, Bangladesh
| | - Shyam S Sablani
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
| | - Richi Nayak
- School of Computer Science, Queensland University of Technology (QUT), 2 George St, Brisbane City, Queensland, 4000, Australia
| | - Yuantong Gu
- School of Mechanical, Medical and Process Engineering, Queensland University of Technology (QUT), 2 George Street, Brisbane City, Queensland, 4000, Australia
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Chan SS, Feyissa AH, Jessen F, Roth B, Jakobsen AN, Lerfall J. Modelling water and salt diffusion of cold-smoked Atlantic salmon initially immersed in refrigerated seawater versus on ice. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110747] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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5
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Elveny M, Hosseini M, Chen TC, Lawal AI, Alizadeh SM. Estimation of Isentropic Compressibility of Biodiesel Using ELM Strategy: Application in Biofuel Production Processes. BIOMED RESEARCH INTERNATIONAL 2021; 2021:7332776. [PMID: 34337050 PMCID: PMC8292074 DOI: 10.1155/2021/7332776] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/05/2021] [Revised: 06/23/2021] [Accepted: 07/01/2021] [Indexed: 12/04/2022]
Abstract
Isentropic compressibility is one of the significant properties of biofuel. On the other hand, the complexity related to the experimental procedure makes the detection process of this parameter time-consuming and hard. Thus, we propose a new Machine Learning (ML) method based on Extreme Learning Machine (ELM) to model this important value. A real database containing 483 actual datasets is compared with the outputs predicted by the ELM model. The results of this comparison show that this ML method, with a mean relative error of 0.19 and R 2 values of 1, has a great performance in calculations related to the biodiesel field. In addition, sensitivity analysis exhibits that the most efficient parameter of input variables is the normal melting point to determine isentropic compressibility.
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Affiliation(s)
- Marischa Elveny
- Data Science & Computational Intelligence Research Group, Universitas Sumatera Utara, Medan, Indonesia
| | - Meysam Hosseini
- Department of Mathematics, Campus of Bijar, University of Kurdistan, Sanandaj, Kurdistan, Iran
| | | | - Adedoyin Isola Lawal
- Dept. of Accounting and Finance, Landmark University, Omu-Aran, Nigeria
- Sustainable Development Goal 17 (Partnership for the Goals) Research Cluster, Landmark University, Nigeria
- SDG 8 (Decent Work and Economic Growth) Research Cluster, Landmark University, Nigeria
- SDG1 (Zero Hunger) Research Cluster, Landmark University, Nigeria
- SDG6 (Clean Energy) Research Cluster, Landmark University, Nigeria
| | - S. M. Alizadeh
- Petroleum Engineering Department, Australian College of Kuwait, West Mishref, Kuwait
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Purlis E, Cevoli C, Fabbri A. Modelling Volume Change and Deformation in Food Products/Processes: An Overview. Foods 2021; 10:778. [PMID: 33916418 PMCID: PMC8067021 DOI: 10.3390/foods10040778] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 03/31/2021] [Accepted: 04/01/2021] [Indexed: 11/25/2022] Open
Abstract
Volume change and large deformation occur in different solid and semi-solid foods during processing, e.g., shrinkage of fruits and vegetables during drying and of meat during cooking, swelling of grains during hydration, and expansion of dough during baking and of snacks during extrusion and puffing. In addition, food is broken down during oral processing. Such phenomena are the result of complex and dynamic relationships between composition and structure of foods, and driving forces established by processes and operating conditions. In particular, water plays a key role as plasticizer, strongly influencing the state of amorphous materials via the glass transition and, thus, their mechanical properties. Therefore, it is important to improve the understanding about these complex phenomena and to develop useful prediction tools. For this aim, different modelling approaches have been applied in the food engineering field. The objective of this article is to provide a general (non-systematic) review of recent (2005-2021) and relevant works regarding the modelling and simulation of volume change and large deformation in various food products/processes. Empirical- and physics-based models are considered, as well as different driving forces for deformation, in order to identify common bottlenecks and challenges in food engineering applications.
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Affiliation(s)
| | - Chiara Cevoli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, Università di Bologna, 47521 Cesena, Italy;
| | - Angelo Fabbri
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, Università di Bologna, 47521 Cesena, Italy;
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Lorente-Bailo S, Etayo I, Salvador ML, Ferrer-Mairal A, Martínez MA, Calvo B, Grasa J. Modeling domestic pancake cooking incorporating the rheological properties of the batter. Application to seven batter recipes. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110261] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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8
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Purlis E. Modelling convective drying of foods: A multiphase porous media model considering heat of sorption. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.05.028] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Zhang X, Zhou T, Zhang L, Fung KY, Ng KM. Food Product Design: A Hybrid Machine Learning and Mechanistic Modeling Approach. Ind Eng Chem Res 2019. [DOI: 10.1021/acs.iecr.9b02462] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Xiang Zhang
- Department of Chemical and Biological Engineering, The Hong Kong University of Science and Technology, Clear Water Bay, Hong Kong, China
| | - Teng Zhou
- Process Systems Engineering, Max Planck Institute for Dynamics of Complex Technical Systems, Sandtorstrasse 1, D-39106 Magdeburg, Germany
| | - Lei Zhang
- Institute of Chemical Process Systems Engineering, School of Chemical Engineering, Dalian University of Technology, Dalian 116012, China
| | - Ka Yip Fung
- Department of Chemical and Biological Engineering, The Hong Kong University of Science and Technology, Clear Water Bay, Hong Kong, China
| | - Ka Ming Ng
- Department of Chemical and Biological Engineering, The Hong Kong University of Science and Technology, Clear Water Bay, Hong Kong, China
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Vilas C, Arias-Méndez A, García MR, Alonso AA, Balsa-Canto E. Toward predictive food process models: A protocol for parameter estimation. Crit Rev Food Sci Nutr 2017; 58:436-449. [PMID: 27246577 DOI: 10.1080/10408398.2016.1186591] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
Mathematical models, in particular, physics-based models, are essential tools to food product and process design, optimization and control. The success of mathematical models relies on their predictive capabilities. However, describing physical, chemical and biological changes in food processing requires the values of some, typically unknown, parameters. Therefore, parameter estimation from experimental data is critical to achieving desired model predictive properties. This work takes a new look into the parameter estimation (or identification) problem in food process modeling. First, we examine common pitfalls such as lack of identifiability and multimodality. Second, we present the theoretical background of a parameter identification protocol intended to deal with those challenges. And, to finish, we illustrate the performance of the proposed protocol with an example related to the thermal processing of packaged foods.
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Affiliation(s)
- Carlos Vilas
- a Bioprocess Engineering Group. IIM-CSIC , Vigo , Spain
| | | | | | | | - E Balsa-Canto
- a Bioprocess Engineering Group. IIM-CSIC , Vigo , Spain
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12
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Food Quality Evaluation using Model Foods: a Comparison Study between Microwave-Assisted and Conventional Thermal Pasteurization Processes. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1900-9] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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Defraeye T, Verboven P. Convective drying of fruit: Role and impact of moisture transport properties in modelling. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.08.013] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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14
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Experimental determination of thermophysical properties of unripe banana slices ( Musa cavendishii ) during convective drying. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.04.020] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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15
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Ho QT, Rogge S, Verboven P, Verlinden BE, Nicolaï BM. Stochastic modelling for virtual engineering of controlled atmosphere storage of fruit. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.07.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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16
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Saguy IS. Challenges and opportunities in food engineering: Modeling, virtualization, open innovation and social responsibility. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.07.012] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Bornhorst ER, Tang J, Sablani SS. Sodium Chloride Diffusion in Low-Acid Foods during Thermal Processing and Storage. J Food Sci 2016; 81:E1130-40. [PMID: 27060992 DOI: 10.1111/1750-3841.13278] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2015] [Accepted: 02/19/2016] [Indexed: 12/01/2022]
Abstract
This study aimed at modeling sodium chloride (NaCl) diffusion in foods during thermal processing using analytical and numerical solutions and at investigating the changes in NaCl concentrations during storage after processing. Potato, radish, and salmon samples in 1% or 3% NaCl solutions were heated at 90, 105, or 121 °C for 5 to 240 min to simulate pasteurization and sterilization. Selected samples were stored at 4 or 22 °C for up to 28 d. Radish had the largest equilibrium NaCl concentrations and equilibrium distribution coefficients, but smallest effective diffusion coefficients, indicating that a greater amount of NaCl diffused into the radish at a slower rate. Effective diffusion coefficients determined using the analytical solution ranged from 0.2 × 10(-8) to 2.6 × 10(-8) m²/s. Numerical and analytical solutions showed good agreement with experimental data, with average coefficients of determination for samples in 1% NaCl at 121 °C of 0.98 and 0.95, respectively. During storage, food samples equilibrated to a similar NaCl concentration regardless of the thermal processing severity. The results suggest that sensory evaluation of multiphase (solid and liquid) products should occur at least 14 d after processing to allow enough time for the salt to equilibrate within the product.
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Affiliation(s)
- Ellen R Bornhorst
- Dept. of Biological Systems Engineering, Washington State Univ, L.J. Smith 204, P.O. Box 64120, Pullman, WA, 99164-6120, U.S.A
| | - Juming Tang
- Dept. of Biological Systems Engineering, Washington State Univ, L.J. Smith 204, P.O. Box 64120, Pullman, WA, 99164-6120, U.S.A
| | - Shyam S Sablani
- Dept. of Biological Systems Engineering, Washington State Univ, L.J. Smith 204, P.O. Box 64120, Pullman, WA, 99164-6120, U.S.A
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A deterministic approach for predicting the transformation of starch suspensions in tubular heat exchangers. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.10.002] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Ho QT, Carmeliet J, Datta AK, Defraeye T, Delele MA, Herremans E, Opara L, Ramon H, Tijskens E, van der Sman R, Van Liedekerke P, Verboven P, Nicolaï BM. Multiscale modeling in food engineering. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.08.019] [Citation(s) in RCA: 82] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Perrot N, Trelea I, Baudrit C, Trystram G, Bourgine P. Modelling and analysis of complex food systems: State of the art and new trends. Trends Food Sci Technol 2011. [DOI: 10.1016/j.tifs.2011.03.008] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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22
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Halder A, Dhall A, Datta AK, Black DG, Davidson P, Li J, Zivanovic S. A user-friendly general-purpose predictive software package for food safety. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2010.11.021] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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