A new paradigm of water, food, and energy nexus

Molajou, Amir; Afshar, Abbas; Khosravi, Mina; Soleimanian, Elham; Vahabzadeh, Masoud; Variani, Hossein Akbari

doi:10.1007/s11356-021-13034-1

Cited by 88 publications

(47 citation statements)

References 27 publications

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“…With increasing living standards, advances in technology and image processing (IP), the increasing importance of food quality, the food industries are turning to new technologies (Molajou et al, 2021a). On the other hand, as the population grows and consumer expectations rise more than ever, and their awareness, the food industry (FI) needs fast and accurate analytical techniques (European Communities, 2005).…”

Section: Introductionmentioning

confidence: 99%

The review of food safety inspection system based on artificial intelligence, image processing, and robotic

Chen¹,

Yu²

2022

Food Sci. Technol

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The main target of the current study is to review the latest developments in accurate, reliable, and low-cost non-contact or remote techniques, including the usage of artificial intelligence (AI)-based methods, image processing (IP) system, and sensor technology for quality assessment in the food industry (FI). The IP systems and AI can be used for various purposes, such as classifying products based on size and shape, detecting product defects, the presence of microbes, and grading food quality. The sensor technology is now highly developed to assess food products' quality and safety due to the dramatic growth of nanotechnology and biotechnology. Also, in this paper, it was tried to examine the role of robots in the FI and discusses the advantages and disadvantages of using them in the FI.

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Section: Introductionmentioning

confidence: 99%

The review of food safety inspection system based on artificial intelligence, image processing, and robotic

Chen¹,

Yu²

2022

Food Sci. Technol

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“…Contamination and evaluation of packaged food, protection of food from ultraviolet rays), with nano-technology being used more frequently in FP. This is most likely due to the fact that the nanoparticles are not added directly to the food, and the food's natural structure is preserved (Kowalewski, 2008;Kumar et al, 2020;Molajou et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Study on food preservation materials based on nano-particle reagents

et al. 2022

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The food industry (FI) is one of the most important parts of any country's industry when it comes to food safety and security. A new approach that can be considered is the use of new technologies in this area. Given the rise in population and per capita food consumption, this sector of the industry should pursue sustainable development through the use of nanotechnologies and increased productivity. In the FI, a number of nanostructured materials (NSMs) have been used, ranging from inorganic metals, metal oxides, and their nanocomposites to nano-organic materials comprising bioactive agents. Given the various advantages of nanotechnology, there are increasing questions concerning its application, as the aggregation of nanoscale materials (NSMs) in human bodies and the atmosphere may pose a variety of health and safety risks. As a result, when producing, handling, intelligently and actively packaging, and using nano-processed food items, safety, and health risks, as well as regulatory policies, must be taken into account. The aim of this analysis is to provide a basic understanding of nanotechnology applications in the food packaging (FP) and processing industries, as well as to recognize possible opportunities and potential risks associated with the usage of NSMs.

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“…Globally, water scarcity is increasingly becoming a matter of major concern for stakeholders with an interest in environmental sustainability issues in the face of climate-induced water stress [1]. This is particularly true for the agricultural sector, which consumes a substantial amount of water in producing food [2] to feed the ever-increasing global population [3]. For instance, globally, about 86% of the freshwater supply is used for food production [4].…”

Section: Introductionmentioning

confidence: 99%

Socio-Economic Factors and Water Footprint in Smallholder Irrigation Schemes in Zimbabwe

Mwadzingeni

Mugandani²,

Mafongoya³

2022

Water

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Despite the need to grow crops with low water consumption needs, given the increasing water stress across many regions of the globe, assessments of crop water footprint (WFP) values have not received significant research attention in Zimbabwe. This unique study is the first of its kind to assess the mediation effect between socio-economic factors and crop WFP among smallholder irrigation schemes in Zimbabwe. A total of 317 farmers from three schemes in Midlands Province in Zimbabwe participated in this study. The following were the main findings in terms of the examined variables: (1) Schemes (p < 0.01), Gender (p < 0.05), and Maint (p < 0.1) all decreased WFP_Maize; (2) education showed a reduction effect on the link between scheme maintenance and WFP_Maize; (3) secondary education has a higher impact on the magnitude of Maint on WFP_Maize; and (4) Maint and WFP_Maize have a positive correlation. This study illustrates the interaction of socio-economic factors on WFP and has substantial implications for simultaneously addressing the sustainable consumption of water for crop production, food security, and malnutrition in a changing climate.

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A new paradigm of water, food, and energy nexus

Cited by 88 publications

References 27 publications

The review of food safety inspection system based on artificial intelligence, image processing, and robotic

The review of food safety inspection system based on artificial intelligence, image processing, and robotic

Study on food preservation materials based on nano-particle reagents

Socio-Economic Factors and Water Footprint in Smallholder Irrigation Schemes in Zimbabwe

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