Application of Artificial Intelligence in Food Industry—a Guideline

• Published in: Food engineering reviews Vol. 14; no. 1; pp. 134 - 175
• Main Authors: Mavani, Nidhi Rajesh, Ali, Jarinah Mohd, Othman, Suhaili, Hussain, M. A., Hashim, Haslaniza, Rahman, Norliza Abd
• Format: Journal Article
• Language: English
• Published: New York Springer US 01.03.2022; Springer Nature B.V
• Subjects: Artificial intelligence; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Computer vision; Electronic noses; Electronic tongues; Food; Food industry; Food quality; Food Science; Industrial development; Infrared spectroscopy; Near infrared radiation; Vision systems; World population; Food sensors; AI in food industry; Review; NIR; Model development guidelines
• ISSN: 1866-7910; 1866-7929
• DOI: 10.1007/s12393-021-09290-z

Artificial intelligence (AI) has embodied the recent technology in the food industry over the past few decades due to the rising of food demands in line with the increasing of the world population. The capability of the said intelligent systems in various tasks such as food quality determination, control tools, classification of food, and prediction purposes has intensified their demand in the food industry. Therefore, this paper reviews those diverse applications in comparing their advantages, limitations, and formulations as a guideline for selecting the most appropriate methods in enhancing future AI- and food industry–related developments. Furthermore, the integration of this system with other devices such as electronic nose, electronic tongue, computer vision system, and near infrared spectroscopy (NIR) is also emphasized, all of which will benefit both the industry players and consumers .