Application and Research Progress of Intelligent Bionics in Food Fermentation

DAI Liangchao; WU Rina; TAO Dongbing; ZHANG Liang; ZANG Jian; WU Junrui

doi:10.13386/j.issn1002-0306.2021120273

Volume 43 Issue 19

Sep. 2022

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Science and Technology of Food Industry > 2022 > 43(19): 14-21. > DOI: 10.13386/j.issn1002-0306.2021120273

DAI Liangchao, WU Rina, TAO Dongbing, et al. Application and Research Progress of Intelligent Bionics in Food Fermentation[J]. Science and Technology of Food Industry, 2022, 43(19): 14−21. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120273.

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Application and Research Progress of Intelligent Bionics in Food Fermentation

1.
College of Food Science, Shenyang Agricultural University, Key Laboratory of Microbial Fermentation Technology Innovation, Engineering Research Center of Food Fermentation Technology, Shenyang 110866, China
2.
College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang 110866, China
3.
Testing and Analysis Center, Shenyang Agricultural University, Shenyang 110866, China

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Received Date: December 26, 2021
Available Online: July 31, 2022

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Abstract

Abstract

With the development of science and technology, food processing and manufacturing have become more intelligent. Under the premise of food nutrition and safety, it is necessary to improve food manufacturing efficiency and sensory quality. Modern intelligent bionics integrates the advantages of bionic sensing and machine learning. At the same time, there are methods such as single analysis and joint analysis to perform sensory qualitative and quantitative analysis of the target. Its application range and detection threshold greatly exceed the level that can be achieved by traditional methods. In addition, the use of intelligent bionics can quickly locate and quantitatively analyze fermented foods, including color, aroma, taste, shape, fermentation process, classification and screening, etc. And it can significantly improve the accuracy of fermented food’s quality classification and comprehensive evaluation. This paper takes fermented food as an example. The mechanism and research status of intelligent bionic sensing technologies such as visual bionic, olfactory bionic, tactile bionic and gustatory bionic are systematically expounded. At the same time, the future research direction was summarized, in order to provide a clear theoretical reference and research ideas for the control, detection and development of fermented food.
- bionic sensing,
- fermented food,
- intelligent control,
- quality evaluation,
- detection

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References

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