Application of Artificial Neural Networks in Dairy Products and Biosensors in Drying Products

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Amir Hosseinvand, Mohammad Naser Fazel Rabi, Abdullah Haidari, Avinash Kumar and Milad Amruddin

Abstract

Undoubtedly, one of the perishable groups in food science classification is dairy products. Dairy group foods provide nutrients that are vital for the health and maintenance of the body. Moreover, agriculture products with the lowest waste are strategist products for all the countries. Artificial neural networks (ANNs) are used in almost all industries such as science, technology, medicine and engineering due to their optimal efficiency. They have been used in analysis as well as the possibility of predicting shelf life in food industries. This article analyzes the available information and articles related to the use of ANNs in predicting the shelf life of dairy products such as milk, yogurt, butter, and cheese, which can be useful from the point of view of consumers, regulatory organizations, researchers, and academics be very productive. The objective of this review was to highlight the application of ANNs in food science technology on deliberated for usual dairy products in food market. The collected results in this research indicated that this computing system followed mathematical models and these methods are always used in food science technologies as input and output in algorithms.

Published on: December 14, 2023
doi: 10.17756/jfcn.2023-164
Citation: Hosseinvand A, Rabi MNF, Haidari A, Kumar A, Amruddin M. 2023. Application of Artificial Neural Networks in Dairy Products and Biosensors in Drying Products. J Food Chem Nanotechnol 9(4): 172-175.

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