Comprehensive Reviews in Food Science and Food Safety,
Год журнала:
2025,
Номер
24(3)
Опубликована: Апрель 22, 2025
Abstract
Biofilm
formation
on
dairy
equipment
is
a
persistent
challenge
in
the
industry,
contributing
to
product
contamination,
inefficiency,
and
economic
losses.
Traditional
methods
such
as
manual
cleaning
basic
chemical
sanitation
are
discussed
foundational
approaches,
followed
by
an
in‐depth
investigation
of
cutting‐edge
technologies,
including
clean‐in‐place
systems,
high‐pressure
cleaning,
foam
ultrasonic
electrochemical
dry
ice
blasting,
robotics,
nanotechnology‐based
agents,
enzymatic
cleaners,
oxidizing
agents.
Enhanced
techniques,
steam,
pulsed
light,
acidic
alkaline
electrolyzed
water,
hydrogen
peroxide
vapor,
microbubble
technology,
biodegradable
biocides,
highlighted
for
their
potential
achieve
superior
while
promoting
sustainability.
The
effectiveness,
feasibility,
limitations
these
evaluated,
emphasizing
role
maintaining
hygiene
reducing
biofilm‐associated
risks.
Additionally,
challenges,
compatibility,
cost,
regulatory
compliance,
addressed,
along
with
insights
into
future
directions
innovations,
automation,
smart
green
solutions.
This
review
provides
comprehensive
resource
researchers,
industry
professionals,
policymakers
aiming
tackle
biofilm
production
systems
enhance
food
safety,
operational
efficiency,
International Journal of Scientific Research in Science and Technology,
Год журнала:
2025,
Номер
12(1), С. 183 - 205
Опубликована: Янв. 26, 2025
The
rapid
advancements
in
artificial
intelligence
(AI)
and
automation
are
transforming
post-harvest
technologies,
offering
innovative
solutions
to
improve
food
quality,
safety,
supply
chain
efficiency.
This
paper
reviews
the
role
of
AI-driven
innovations
processing
logistics,
with
a
focus
on
automation,
predictive
analytics,
quality
control.
AI
such
as
machine
learning,
computer
vision,
IoT
integration,
optimizing
processes
like
sorting,
grading,
packaging,
microbial
detection,
reducing
waste
extending
shelf
life.
Moreover,
AI-powered
robotics
smart
warehouses
streamlining
transportation
inventory
management,
enhancing
operational
integration
demand
forecasting
optimization
is
further
improving
traceability,
minimizing
disruptions,
environmental
impact.
Despite
promising
potential,
challenges
data
system
cost
barriers,
regulatory
concerns
remain.
future
technologies
presents
opportunities
for
continued
innovation,
deep
IoT,
global
scalability,
pathways
sustainable
systems.
concludes
by
discussing
impact
sector
its
potential
drive
more
efficient,
resilient,
chains
worldwide.
Foods,
Год журнала:
2025,
Номер
14(6), С. 922 - 922
Опубликована: Март 8, 2025
Integrating
advanced
computing
techniques
into
food
safety
management
has
attracted
significant
attention
recently.
Machine
learning
(ML)
algorithms
offer
innovative
solutions
for
Hazard
Analysis
Critical
Control
Point
(HACCP)
monitoring
by
providing
data
analysis
capabilities
and
have
proven
to
be
powerful
tools
assessing
the
of
Animal-Source
Foods
(ASFs).
Studies
that
link
ML
with
HACCP
in
ASFs
are
limited.
The
present
review
provides
an
overview
ML,
feature
extraction,
selection
employed
safety.
Several
non-destructive
presented,
including
spectroscopic
methods,
smartphone-based
sensors,
paper
chromogenic
arrays,
machine
vision,
hyperspectral
imaging
combined
algorithms.
Prospects
include
enhancing
predictive
models
development
hybrid
Artificial
Intelligence
(AI)
automation
quality
control
processes
using
AI-driven
computer
which
could
revolutionize
inspections.
However,
handling
conceivable
inclinations
AI
is
vital
guaranteeing
reasonable
exact
hazard
assessments
assortment
nourishment
generation
settings.
Moreover,
moving
forward,
interpretability
will
make
them
more
straightforward
dependable.
Conclusively,
applying
allows
real-time
analytics
can
significantly
reduce
risks
associated
ASF
consumption.
Sensors,
Год журнала:
2025,
Номер
25(7), С. 2147 - 2147
Опубликована: Март 28, 2025
Food
computing
refers
to
the
integration
of
digital
technologies,
such
as
artificial
intelligence
(AI),
Internet
Things
(IoT),
and
data-driven
approaches,
address
various
challenges
in
food
sector.
It
encompasses
a
wide
range
technologies
that
improve
efficiency,
safety,
sustainability
systems,
from
production
consumption.
represents
transformative
approach
addressing
sector
by
integrating
AI,
IoT,
methodologies.
Unlike
traditional
which
primarily
focus
on
leverages
AI
for
intelligent
decision
making
IoT
real-time
monitoring,
enabling
significant
advancements
areas
supply
chain
optimization,
personalized
nutrition.
This
review
highlights
applications,
including
computer
vision
recognition
quality
assessment,
Natural
Language
Processing
recipe
analysis,
predictive
modeling
dietary
recommendations.
Simultaneously,
enhances
transparency
efficiency
through
data
collection,
device
connectivity.
The
convergence
these
relies
diverse
sources,
images,
nutritional
databases,
user-generated
logs,
are
critical
traceability
tailored
solutions.
Despite
its
potential,
faces
challenges,
heterogeneity,
privacy
concerns,
scalability
issues,
regulatory
constraints.
To
these,
this
paper
explores
solutions
like
federated
learning
secure
on-device
processing
blockchain
transparent
traceability.
Emerging
trends,
edge
analytics
sustainable
practices
powered
AI-IoT
integration,
also
discussed.
offers
actionable
insights
advance
innovative
ethical
technological
frameworks.
Applied Sciences,
Год журнала:
2025,
Номер
15(8), С. 4538 - 4538
Опубликована: Апрель 20, 2025
The
food
industry
faces
growing
challenges
due
to
evolving
consumer
demands,
requiring
digital
technologies
enhance
sensory
analysis.
Innovations
such
as
eye
tracking,
FaceReader,
virtual
reality
(VR),
augmented
(AR),
and
artificial
intelligence
(AI)
are
transforming
behavior
research
by
providing
deeper
insights
into
experiences.
For
instance,
FaceReader
captures
emotional
responses
analyzing
facial
expressions,
offering
valuable
data
on
preferences
for
taste,
texture,
aroma.
Together,
these
provide
a
comprehensive
understanding
of
the
experience,
aiding
product
development
branding.
Electronic
nose,
tongue,
also
replicate
human
capabilities,
enabling
objective
efficient
assessment
aroma,
color.
electronic
nose
(E-nose)
detects
volatile
compounds
aroma
evaluation,
while
tongue
(E-tongue)
evaluates
taste
through
electrochemical
sensors,
ensuring
accuracy
consistency
in
(E-eye)
analyzes
color,
supporting
quality
control
processes.
These
advancements
offer
rapid,
non-invasive,
reproducible
assessments,
benefiting
industrial
applications.
By
improving
precision
efficiency
analysis,
tools
help
satisfaction
competitive
industry.
This
review
explores
latest
methods
shaping
innovation.
