Artificial Intelligence

for

Food Processing

INTRO

식품가공분야에서 AI 활용 이유 (Why AI in food processing?)

AI 강의 및 코딩 (AI courses with coding)

MODELS

식품 물성 챗봇
(ChatBot for food rheology)

실험실 초록 추천 시스템
(Lab Abstract recommendation)

쌀 튀김가루의 유탕처리 후 흡유량 예측
(Oil uptake of rice flour batters after frying)

초분광을 활용한 식용유지 분류 예측 (by 황정인)
(Classification of vegetable oils by hyperspectral imaging)

대체육 적용을 위한 하이드로콜로이드 물성 예측 (by 윤수인)
(Prediction of hydrocolloid rheology for meat analogues)

PUBLICATIONS

AI-related Publications

Machine learning-enabled hyperspectral approaches for structural characterization of precooked noodles during refrigerated storage. 2024. Food Chemistry. 405(30):139371

Artificial intelligence-based prediction of the rheological properties of hydrocolloids for plant-based meat analogues. 2024. Journal of the Science of Food and Agriculture. 104(9):5114-5123

Machine learning identification of edible vegetable oils from fatty acid compositions and hyperspectral images. 2024. Current Research in Food Science. 8:100742

Artificial intelligence classification and amylose content prediction of rice flour varieties from their pasting features. 2023. Journal of Agriculture and Food Research. 14:100847

Unravelling the physicochemical features of US wheat flours over the past two decades by machine learning analysis. 2022. LWT. 169(1):114036

Establishment of machine learning hyperparameters for predicting the extensional properties of noodles from the thermo-mechanical properties of wheat flour. 2022. Journal of Food Engineering. 321:110940

Machine learning workflow for the oil uptake prediction of rice flour in a batter-coated fried system. 2021. Innovative Food Science & Emerging Technologies. 74:102796

Rheology-Based Classification of Foods for the Elderly by Machine Learning Analysis. 2021. Applied Sciences. 11(5):2262

Made and Copyrighted By

세종대학교 식품가공학 실험실 (Food Processing Lab in Sejong Univ)