Abstract “Food processing 4.0” concept denotes processing food in the current digital era by
harnessing fourth industrial revolution (called Industry 4.0) technologies to improve quality …

Over the past few decades, the food industry has undergone revolutionary changes due to
the impacts of globalization, technological advancements, and ever-evolving consumer …

Considering the volatility and randomness of wind speed, this research suggests an
improved hunter-prey optimization (IHPO) algorithm-based extreme learning machine (ELM) …

The potential of Visual-NIR hyperspectral imaging (VNIR-HSI, 425–1700 nm) to predict
celeriac quality attributes during the drying process was investigated. The HSI-Gaussian …

Root rot of Panax ginseng caused by Cylindrocarpon destructans, a soil-borne fungus is
typically diagnosed by frequently checking the ginseng plants or by evaluating soil …

This paper seeks to investigate the potential use of laser-based imaging techniques in non-
invasive quality inspection of apple slices during drying. For this purpose, Laser-light …

The convergence of drying technology and Digital Twins is enabling a transition from
traditional drying methods to a new phase where the process can be continuously …

Currently, an estimated 20% of the population in Sub-Saharan Africa is food insecure with
the incidence of hunger and malnutrition still rising. This trend is amplified by the socio …

Advanced technologies in the area of food drying technologies are increasingly emerging,
with novel technologies continuously applied to gain a better understanding of the moisture …

The digitalization of agriculture is rapidly changing the way farmers do business. With the
integration of advanced technology, farmers are now able to increase efficiency, productivity …