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)

AI 기반 초분광을 활용한 하이드로콜로이드 물성 예측 (by 이승훈)
(AI-based hyperspectral imaging for non-destructive rheology prediction of hydrocolloids)

PUBLICATIONS

AI-related Publications

Machine learning-combined hyperspectral imaging analysis for the non-destructive identification of wheat flours with varying gluten strengths. 2025. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy. 338:126118

Integrative hyperspectral imaging and artificial intelligence approaches for identifying sucrose substitutes and assessing cookie qualities. 2025. LWT. 217:117412

Machine learning-combined rheological and structural characterization of starches for enhanced melt-stretch features in plant-based cheese analogues. 2024. Food Hydrocolloids. 157:110456

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

Optimization of an artificial intelligence model for predicting the texture of bread With different baking enhancers. 2024. Food Engineering Progress. 28(2):119-127

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)