Achieving sustainability in heat drying processing: Leveraging artificial intelligence to maintain food quality and minimize carbon footprint
Bara Yudhistira,
Prakoso Adi,
Rizka Mulyani
et al.
Abstract:The food industry is a significant contributor to carbon emissions, impacting carbon footprint (CF), specifically during the heat drying process. Conventional heat drying processes need high energy and diminish the nutritional value and sensory quality of food. Therefore, this study aimed to investigate the integration of artificial intelligence (AI) in food processing to enhance quality and reduce CF, with a focus on heat drying, a high energy‐consuming method, and offer a promising avenue for the industry to… Show more
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