Trends in Food Science & Technology 105 (2020) 251–260

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Trends in Food Science & Technology

journal homepage: www.elsevier.com/locate/tifs

Artificial intelligence assisted technologies for controlling the drying of

fruits and vegetables using physical fields: A review
Jieling Chen a, c, Min Zhang a, b, *, Baoguo Xu d, Jincai Sun e, Arun S. Mujumdar a, f
a
State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China
b
International Joint Laboratory on Food Safety, Jiangnan University, Jiangnan University, China
c
Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, China
d
School of Food and Biological Engineering, Jiangsu University, 212013, Zhenjiang, Jiangsu, China
e
Zhejiang Pharmaceutical College, Ningbo, 315100, China
f
Department of Bioresource Engineering, Macdonald Campus, McGill University, Ste. Anne de Bellevue, Quebec, H9X 3V9, Canada

A R T I C L E I N F O A B S T R A C T

Keywords: Background: Artificial intelligence (AI), which is characterized by ability to learn and adapt continuously, can
Artificial neural network enhance the fault tolerance and robustness in process control. Application of high-efficiency physical fields such
Fuzzy logic as microwave, radio frequency, infrared radiation and ultrasonic fields can result in efficient production of dried
Computer vision
fruit and vegetable products with high quality. Whether the combination of AI technology and efficient physical
Microwave drying
field can obtain better dried products of fruits and vegetables, and how AI can be applied in the drying process of
Advanced process control
fruit and vegetable, has attracted extensive attention.
Scope and approach: The application of artificial intelligence technology to assist the efficient physical field in the
drying of fruits and vegetables is the development trend of fruit and vegetable drying industry in the future. This
paper aims to provide a concise overview of recent research in the rapidly emerging area of AI-assisted drying of
fruits and vegetables using physical fields to provide energy for drying process. A selection of AI technologies is
introduced such as sensor technology, computer vision systems as well as a few relevant AI technologies used in
the drying process of fruits or vegetables. Afterwards, it summarizes the application of artificial intelligence in
the physical drying of fruits and vegetables, and how to improve the shortcomings of highly efficient physical
field drying of fruits and vegetables with AI.
Key findings and conclusions: The application of high efficiency physical field in the drying process of fruits and
vegetables can solve the problems of large energy consumption, uneven drying, poor sensory evaluation, and
large nutrient loss. The drying process and the corresponding drying model of fruits and vegetables can be
detected and controlled online, and the optimum drying scheme can be determined using artificial intelligence
technology. The most important thing is to make up for the shortcomings of highly efficient physical field drying
of fruits and vegetables. The artificial intelligence technology has a promising application prospect to assist the
efficient physical field drying of fruits and vegetables.

1. Introduction
Drying is the most commonly used food preservation technique,
which extends shelf life by lowering water activity, and reduces the mass
and cost of transportation (Zielinska, Zapotoczny, Alves, Eikevik, &
Blaszczak, 2013). Common conventional drying techniques include hot
air drying (HAD), vacuum drying (VD) and freeze drying (FD). Each
drying method has different advantages and disadvantages(Q. Sun,
Zhang, & Mujumdar, 2019). For example, the high temperature and long
time drying of air drying (AD) will greatly reduce the content of vitamin
C and chlorophyll in the dried samples, and will cause large shrinkage
and poor water replenishment(Qing-guo, Min, Mujumdar, Wei-hua, &
Jin-cai, 2006). The FD technique allows retention of the original flavor
of the fresh food, but it consumes a lot of energy. The VD technique can
reduce the oxidation degree of foods, but it is not economical. Because
fruits and vegetables contain a large amount of water, the conventional
drying technology will cause uneven and excessive during the drying
process, resulting in the structural destruction of fruit and vegetable.

* Corresponding author. School of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu Province, China.
E-mail address: min@jiangnan.edu.cn (M. Zhang).

https://doi.org/10.1016/j.tifs.2020.08.015
Received 10 May 2020; Received in revised form 29 June 2020; Accepted 26 August 2020
Available online 10 September 2020
0924-2244/© 2020 Elsevier Ltd. All rights reserved.
J. Chen et al.
This affects the taste and loss of nutrients of the dried products, which is
difficult to meet the requirements of the product. If the drying process
can be well analyzed and controlled, the dried product with high edi­
bility and nutritional value can be obtained. AI technology is being
applied in many fields and developing continuously. Navickas et al.
study on logistics cluster can improve the information sharing, improve
the accuracy of prediction, and benefit the management of urban food
supply chain(Gružauskas, Gimžauskienė, & Navickas, 2019). Alireza
et al. proposed a general model to predict the viscosity of nanofluids
using adaptive network-based fuzzy inference system (ANFIS) (Bagh­
ban, Jalali, Shafiee, Ahmadi, & Chau, 2018). Sina et al. reported that
computer intelligence (CI) can be used in qualitative analysis of
hydrogen production process(Faizollahzadeh Ardabili et al., 2018).
Rapid advances in digital technology and software have enabled AI to be
applied to the most existing drying technologies with many benefits (A.
Martynenko & Bück, 2018). AI can optimize and control the drying
process and improve the quality of dried products, which is an advan­
tage that traditional drying does not have(K. Erenturk, 2009).
Using high quality and high efficiency new drying technology to dry
fruits and vegetables is the development trend of fruit and vegetable
drying(M. Zhang et al., 2017). Using combined drying techniques or
drying techniques assisted by physical fields such as microwaves, ul­
trasonic fields can overcome the problems of uneven drying, large en­
ergy consumption and nutrient loss. Compared to the conventional
drying techniques, the development of combined drying techniques
assisted by high efficiency physical fields shows many advantages.
Microwave-assisted drying has the following advantages: good product
quality, short drying time, and flexible production of a variety of drying
products with good efficiency(M. Zhang, Tang, Mujumdar, & Wang,
2006). Zhang et al. have successfully combined microwave, infrared,
radio frequency and other physical fields with drying technologies to dry
fresh fruits and vegetables; they solved the problem of uneven and low
efficiency in drying(Min Zhang, Jiang, & Lim, 2010). Hot air-assisted
radio frequency drying (ARFD) technology can evenly dry fruits and
vegetables and reduce the drying time(Roknul, Zhang, Mujumdar, &
Wang, 2014). Pulse-spouted microwave vacuum drying (PSMVD) can
overcome the disadvantages of high energy consumption in freeze dry­
ing (FD) and the non-uniform drying of microwave freeze drying (MFD)
(H. Jiang, Zhang, Mujumdar, & Lim, 2014). The products dried by
PSMVD show high elasticity and high hardness(Yuchuan Wang, Zhang,
Mujumdar, & Mothibe, 2012). Lv et al. used a variety of different drying
technologies assisted by physical fields to dry edamame, such as hot-air
drying (AD), pulsed jet microwave vacuum drying (PJMVD), vacuum
infrared drying (VID) and microwave drying (MD). They found that the
dried edamame by PJMVD had the shortest drying time, and the smallest
color difference compared with the fresh edamame. In addition, the
PJMVD edamame had better quality properties including lower beany
flavor, more uniform microstructure, better swelling effect and brittler
characteristic(Lv, Zhang, Bhandari, Yang, & Wang, 2017).
Fruit and vegetable drying is a complex process that is difficult to
control since it is necessary to control several indicators during drying
process. Fruits and vegetables contain a lot of water and nutrients, which
may be lost during drying. So, we need mathematical modeling to help
us understand the drying process and improve the quality of dried
products. However, drying is a complicated, nonlinear and dynamic
process. Often the basic mechanisms of heat and mass transfer of com­
plex food materials are not well understood(Q. Sun, Zhang, Mujumdar,
& Yang, 2019). Using mathematical, statistical, numerical and analyt­
ical techniques to determine the relationship between the input and
output of the drying process is cumbersome or even impossible(Agh­
bashlo, Mobli, Rafiee, & Madadlou, 2012). However, some artificial
intelligence technology has excellent built-in algorithm and learning
ability, which can solve the non-linear modeling problem in the drying
process and optimize the control of the drying process (Aghbashlo,
Hosseinpour, & Mujumdar, 2015). Artificial intelligence drying, which
is a promising innovative drying technology, can accurately control the
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Trends in Food Science & Technology 105 (2020) 251–260
drying process, and improve the quality of dried products through
reliable sensors, analysis tools and computer control systems (R.
Moscetti, S. Massaro, D. Monarca, & M. Cecchini, 2019). In the era of
artificial intelligence, it is possible to apply artificial intelligence to the
drying process of fruits and vegetables to solve the problems of uneven
drying, loss of nutrients, reduction of edible value and destruction of
flavor substances in the drying process.
AI is basically an intelligent machine with stable, robust, strong
learning and analytical capabilities, as well as adaptive capabilities that
has been applied successfully to many areas in sciences and engineering.
AI combines science and technology which includes cloud computing
and big data to analyze and deal with complex dynamic nonlinear
phenomena. Dai et al. put forward a genetically optimized inverse model
proportional–integral–derivative (PID) controller based on support
vector machines for regression algorithm. It is named the GO-SVR-
IMCPID controller, which can control the nonlinear grain drying pro­
cess very well. Compared with other controllers, it has good robustness
(Dai, Zhou, & Wu, 2020). The application of AI technology and scenarios
can complete the modeling, analysis, detection and key point control in
the process of fruits or vegetables drying. AI can also be used to deter­
mine optimal drying conditions while reducing costs and improving
product quality (A. Martynenko, 2017). Yan et al. also used artificial
neural network (ANN) to analyze the relationship between ultrasound
conditions and anti-glycosylation activity(Yan, Lee, Kong, & Zhang,
2013). This paper first introduces the application of artificial intelli­
gence technology in the process of fruit and vegetable drying, including
sensor technology, computer vision system and other artificial intelli­
gence technology. Afterwards, the drying technology of fruits and veg­
etables based on physical field (microwave, radio frequency, infrared
and ultrasonic) was introduced. This paper discusses how the artificial
intelligence technology can assist the efficient physical field to control
the drying of fruits and vegetables, and what problems can be solved in
the process of efficient physical field drying by different artificial in­
telligence technologies. Finally, some suggestions on the future demand
and opportunity of AI assisted food and vegetable drying technology are
put forward.
2. Artificial intelligence in food drying
2.1. Sensor technology
A sensor is a detection device, which can sense and measure the
information related to the sample, integrate and turn the information
into electrical signals or other signals for output according to certain
rules. The signal is used to control the process following appropriate
algorithms.
The application of sensor technology is of great significance to arti­
ficial intelligence-assisted drying. A combination of temperature sensor
and drying technology can be used to control temperature change dur­
ing drying of fruits and vegetables. In the process of grape drying, the
energy consumption of microwave vacuum drying under the control of
temperature is less than that of using fixed level and step-by-step mi­
crowave power drying, and the dried product contains more vitamin A,
vitamin C and other microelements than the sun dried product (Clary,
Mejia-Meza, Wang, & Petrucci, 2007). This is an advantage of using a
temperature sensor to control the drying process. In addition to tem­
perature monitoring, we also need to monitor moisture content of the
drying material, water activity or some other parameters in the drying
process of fruits and vegetables. These POIS (properties of interest)
determine the preservation of food (Pandey, Vandermeiren, Dimiccoli,
& Stiens, 2018). Therefore, measurement of POI using sensors can lower
the cost and energy consumption in drying and control quality of the
final product (Trabelsi & Nelson, 2016). In addition to the commonly
used electronic nose and electronic tongue techniques, several applica­
tions of sensor technology in fruit and vegetable drying are listed in
Table 1.
J. Chen et al. Trends in Food Science & Technology 105 (2020) 251–260

Sensor technology can be used as a fast and non-invasive online
quality control technology in fruit and vegetable drying (Udomkun
et al., 2017). And it can be combined with artificial intelligence tech­
nology such as fuzzy logic to carry out simple on-line control of fruit and
vegetable drying (Raghavan, Li, Wang, & Gariépy, 2010). But at present,
the accuracy and reliability of the sensor is poor and uneconomical
(Portoghese, Berruti, & Briens, 2008).
2.2. Computer vision system (CVS)
Computer vision is one of the earliest artificial intelligence technol­
ogies applied in the process of food drying and used to measure pa­
rameters of physical properties such as size, shape and quality of the
products in real time(Aghbashlo, Hosseinpour, & drying process, and improve the sensory quality of dried products
Ghasemi-Varnamkhasti, 2014; Su, Zhang, & Mujumdar, 2015). Gener­
ally, a computer vision system is composed of a digital camera, light
source, computer hardware and software. Its operational mode usually
includes the following five steps: image acquisition, segmentation,
image feature extraction (external and internal image features), recog­
nition, classification and interpretation (Fernández, Castillero, & Agui­
lera, 2005). The computer vision system has experienced three stages in
the field of food drying, from off-line imaging to on-line imaging to
drying control and optimization of key control points on-line imaging
Table 1
The application of sensor technology in food drying.
Sensor(s) Aim(s) Results References
(A. I. Martynenko, 2006). It can monitor the color and shape changes of
fruits and vegetables in the drying process. Fig. 1 is a schematic diagram
of computer vision system (Include some more details).
Martynenko et al. used the advantages of CVS in online monitoring of
drying shrinkage, color, texture and other important variables to control
the drying process of ginseng, and from image analysis the representa­
tive consumer perception of the quality factors (color, texture) and the
process parameters (water content, the drying rate) were extracted (A. I.
Martynenko, 2006). In addition to optimizing the drying process, a CVS
can also help to select the pretreatment methods of fruits and vegetables
before drying. Nadian et al. used CVS to study the effect of different
pretreatment methods on Kiwifruit drying and they found that hot water
blanching pretreatment can shorten the drying time, and ascorbic acid
pretreatment can prevent the change of color and shrinkage during the
(Nadian et al., 2016). Udomkun et al. also used CVS to analyze and
predict the color change in papaya drying process. This non-invasive
online monitoring system can predict, analyze and control the color
change in papaya drying process, which has the advantages of
simplicity, economy and generality (Udomkun et al., 2017). Some ap­
plications of CVS system in fruit and vegetable drying are listed in
Table 2.
As can be seen from the above examples, CVS plays an important role
in the control of fruit and vegetable drying process. It can be used for on-
line monitoring and control of fruit and vegetable drying process and
improve the sensory quality of fruit and vegetable drying products.
However, the judgment of other drying indexes such as moisture content
is not accurate, which is its disadvantage.

Infrared Measure The drying process Clary et al.

temperature temperature and and microwave (2007)
2.3. Other AI technologies
sensor control power can be better
microwave controlled by In addition to sensors and computer vision system, other control
power sensors methods such as artificial neural network (ANN) and fuzzy logic (FL) can
A non-invasive Evaluate chicken A feasible Jilani, Wen,
also be used for fruit and vegetable drying control. These technologies
microwave aging, moisture microwave sensor Cheong, and ur
ring-resonator changes and Rehman (2016) can help predict the drying model, control the drying parameters, set the
sensor WHC optimal drying mode, and achieve better management and learning of
Hyperspectral Measure Rapid and Kandpal, Lee, the drying process, which is conducive to the automation and intelli­
imaging (HSI) moisture nondestructive Kim, Mo, and Cho gence of the drying process of fruits and vegetables (Zielinska et al.,
techniques changes in detection of (2013)
chicken moisture
2013). Artificial neural network is a kind of operation model to simulate
characteristic human brain neural network. It has solved many problems that are
changes difficult to be solved by modern computers in pattern recognition,
Parallel electrode Leaf and fruit Sensitive Miranda, Davies, intelligent regulation, biomedicine and other aspects, and has good
clip sensors and surface humidity determination of and Cornell
intelligent characteristic. Fuzzy logic is a kind of artificial intelligence
grid sensors leaf and fruit (2000)
surface moisture technology which imitates human thinking mode and is composed of
Mm-wave sensors Changes in It can be used to Pandey et al. fuzzy rule base, fuzzification, fuzzy reasoning and de-fuzzification.
temperature and measure moisture (2018) Taheri et al. found that ANN showed good performance in predicting
moisture in changes during the drying parameters (moisture content, dry basis, energy efficiency
potatoes drying and
temperature
and exergy efficiency) in the process of hot air drying banana slices
changes during (Taheri-Garavand, Karimi, Karimi, Lotfi, & Khoobbakht, 2018). Nihan
freezing et al. used ANN to analyze the drying kinetic model of Mentha spicata L,
A multi-sensor Predict the The model predicts Udomkun, Nagle, and found that ANN can well describe the change of diffusion coefficient
combination of deformation of water content and Argyropoulos,
and water content in the drying process (Karakaplan, Goz, Tosun, &
computer vision papaya deformation of Mahayothee, and
data and optical papaya Müller (2016) Yuceer, 2019). Frauke et al. developed a fuzzy logic control system,
Triboelectric Bed moisture The moisture Portoghese et al. which can adjust the drying temperature and humidity by absorbing the
probes, changes during content of the (2008) knowledge of experts or by modeling the actual process (Groß et al.,
drying sample in the bed 2011). ANN and FL are two kinds of widely used artificial intelligence
was measured
Microwave Continuous Microwave sensors Trabelsi and
technologies reported. These technologies are helpful to predict the
sensors measurement for determining the Nelson (2016) drying model of fruits and vegetables, control the drying parameters, set
and monitoring real-time the best drying mode, realize better management and learning of the
of moisture characteristics of drying process, and facilitate the automation and intelligence of the
content agricultural
drying process of fruits and vegetables. In addition, microwave vision
products and food
products technology, Genetic Algorithm (GA) and extreme learning machine in­
Fast gas Aroma detection Detect changes in Raghavan et al. tegrated Bayesian method (BELM) can be used for fruit and vegetable
chromatograph during aroma during (2010) drying. Microwave vision is similar to computer vision. The application
microwave dryness of microwave signal for image observation can obtain better real-time
drying
imaging and accurately processing image information (Feng, Jin,

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Fig. 1. Schematic diagram of computer-vision system (Su et al., 2015).

techniques to the drying of fruits and vegetables is shown in Table 3.

Table 2
The above artificial intelligence technology plays an important role
Computer Vision System (CVS).
in the analysis and control of fruit and vegetable drying process. They
Materials Drying and Results References can help people better understand and control the drying process,
control
establish a suitable drying model and determine better control param­
methods
eters. But there are different algorithms in each technology, which
Blueberries Air-drying Low temperature dry Chen and Martynenko
makes these artificial intelligence technologies play different roles in the
+ CVS products have good (2013)
texture and color process of fruit and vegetable drying. ANN and BELM are more suitable
Apple slices Tray dryer Texture features can Sampson, Chang, for model building and learning. FL and GA have advantages in opti­
+ dual- be used as dry end Rupasinghe, and Zaman mizing drying process parameters. In practical application, the above
view CVS features and are (2014) artificial intelligence method should be used together to better under­
closely related to
water content
stand and control the drying process of fruits and vegetables.
Dried figs CVS The dried figs were Benalia et al. (2016)
screened and graded 3. AI assisted highly physical field drying of fruits and
Apple slices Air-drying Imaging can estimate (D. Wang, Martynenko, vegetables
+ CVS changes in the volume Corscadden, & He, 2016)
of apple slices during
drying High efficiency physical field drying techniques mainly include mi­
Persimmon Air-drying The simulation Giovagnoli-Vicuña, crowave drying, radio frequency drying, infrared radiation drying and
fruit + CVS predicts the Moraga, Briones-Labarca, ultrasonic drying. By using these physical field drying techniques, the
distribution of and Pacheco-Pérez (2017) drying time and energy consumption of fruits and vegetables can be
moisture and
reduced, while the drying process, the sensory quality and nutritional
temperature during
drying value of fruits and vegetables can be improved. Physical field drying has
Papaya Hot-air Predict the color Udomkun et al. (2017) its own shortcomings, such as uneven drying, loss of aroma, loss of
drying + change of papaya nutrients and other shortcomings. With the aid of artificial intelligence
CVS during drying to
technology, these shortcomings can be overcome in the drying process.
control product
quality
It is a good choice to use AI to assist the physical field to dry fruits and
vegetables.
Microwave drying technology is a widely used and efficient physical
University, University, & Review, 2018). Microwave vision has few field drying technology. In the process of food drying and heat transfer,
applications, but it has good prospects. Genetic algorithm (GA) is a kind it can penetrate materials and hot products without auxiliary thermal
of random search method, which is based on the evolution rules of gradient (Min Zhang et al., 2010). Microwave can accelerate the drying
biological world (Optimal scheme). Rahman et al. used GA to simulate rate of fruits or vegetables and improve the drying efficiency. Through
and optimize the drying process of mushroom, and determined that the the study of potato chips, microwave drying of potato chips treated with
drying parameters such as time and temperature can keep the lowest sucrose and sodium chloride can greatly shorten the drying time(R.
energy consumption and the highest amylase activity (M. M. Rahman, Wang, Zhang, & Mujumdar, 2010a; 2010b). The drying rate will be
Billah, Mekhilef, & Rahman, 2014). It has inherent implicit parallelism faster at higher microwave power (Duan, Zhang, Li, & Mujumdar, 2008;
and better global optimization ability. BELM is an algorithm based on Song, Zhang, Mujumdar, & Fan, 2009). The moisture and oil content of
ANN. It improves ANN and can help to study some dynamic models in fried potato chips decreased with the increase of microwave drying time
drying process. Liu et al. used BELM to study the color change dynamics (Song, Zhang, & Mujumdar, 2007). Monton et al. also found that the
of mushroom slices during drying, and found that BELM can better combination of convection drying and microwave drying can shorten
predict the color change of mushroom slices during drying compared to the drying time of turmeric, and the dried products met the re­
the traditional back-propagation neural network (BPNN) (Liu et al., quirements of Thai Pharmacopoeia. After drying, the moisture content is
2019). Yin-Yang algorithm is also a promising artificial intelligence less than 10.0% v/W, the volatile oil is more than 6.0% v/W, and cur­
technology, which can solve the problem of multi-mode optimization, cumin is more than 5.0% w/W. Thus, the quality of dried products ob­
but it is not applied to the drying process of fruits and vegetables at tained from the combination of convection drying and microwave
present(W.-c. Wang, Xu, Chau, & Xu, 2020). The application of these drying is better (Monton, Luprasong, & Charoenchai, 2019). However,

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J. Chen et al. Trends in Food Science & Technology 105 (2020) 251–260

Table 3 Table 3 (continued )

Application of AI in drying. Products Aims AI methods Results References
Products Aims AI methods Results References
state and
Paddy Determine the Fuzzy logic Control the Atthajariyakul extract types
optimum control ratio of dry air and Onion The effects of FL and Fuzzy logic Jafari, Ganje,
conditions for (FLC) temperature Leephakpreeda temperature ANN and artificial Dehnad, and
drying rice in to circulating (2006) and speed on neural Ghanbari (2016)
fluidized bed air to obtain onion drying network
the best were studied predict onion
drying using different drying model
method analytical
Grain To solve the FLC An effective Mansor, Noor, techniques
grain dryer fuzzy logic Ahmad, Taip, and Carrot The dried ANN The best Barroca, Guiné,
control controller is Lutfi (2009) carrot after pretreatment Calado, Correia,
difficulty, designed to different method was and Mendes
time delay control the pretreatment determined by (2017)
and non - dryer was evaluated ANN analysis
linear Sweet Detect and Multilayer Computer Onwude,
shortcomings potatoes predict perceptron vision system Hashim, Abdan,
Pasta Control the FLC + A fuzzy logic Groß et al. (2011) shrinkage (MLP) and artificial Janius, and Chen
drying process Sensors controller that during drying artificial neural (2018)
of pasta can obtain of sweet neural network are
information potato network combined to
about control the
moisture and drying process
color changes of sweet
and control potato
the drying of Banana The model of ANN ANN and RSM Taheri-Garavand
pasta slices banana slices models can et al. (2018)
Kiwifruit Compare the Fuzzy- HID can Nadian et al. dried by hot predict the
slices drying machine shorten the (2017) air was changes of
efficiency of vision control time studied water content
hot air and control better than and other
infrared system HAD, but the indexes
(FMCS) product during drying
quality is process
decreased Mentha The moisture ANN ANN can Karakaplan et al.
Carrot Determine ANN (feed- The neural (S. Erenturk & spicata. changes in predict the (2019)
which of the forward network Erenturk, 2007) mint drying water content
four drying artificial model were studied well
mathematical neural successfully by ANN
models is network) predicted the Mushroom Genetic GA Genetic (M. M. Rahman
more suitable drying model algorithm algorithms et al., 2014)
for carrot of carrot (GA) was used can be
drying to simulate successfully
Semi- Prediction of MFNN- The MFNN- Lertworasirikul and optimize applied to the
finished moisture NARX NARX model and Tipsuwan the drying drying process
cassava content and is suitable for (2008) process of
crackers water activity predicting the mushrooms
of semi- water content Mush- The color BELM BELM can Liu et al. (2019)
finished of cassava room changes of predict the
cassava semi-dried slices mushroom color change
crackers fruit during slices during better than
hot wind drying were ann and
drying studied establish the
Potatoes Compare the ANN and Efficient and Saraceno, Aversa, mathematical
and performance HNMs fast on - line and Curcio model of color
carrots of two kinds of controller to (2010) change
neural optimize
networks drying process
Mango The drying ANN Artificial Murthy and microwave heating has some drawbacks including inherent in­
ginger kinetics and neural Manohar (2014) homogeneity, limited penetration depth, “expansion” phenomenon
drying model network
among other defects (M. Zhang et al., 2006). Lv et al. reported a mi­
of mango modeling can
ginger were also describe crowave vacuum drying (MVD) low field nuclear magnetic resonance
studied the drying (NMR) intelligent device for on-line measurement of water content in
phenomenon fruit and vegetable drying process (Lv, Zhang, Bhandari, Li, & Wang,
Bananas The effects of ANN The neural Guine et al. 2017). This device can make the response between the water content of
hot air and network can (2015)
lyophilisation accurately
fruits and vegetables (M2) and the amplitude of fitting signal (A2). The
on phenol predict the linear model between M2 and A2 can estimate the end point of MVD
content and antioxidant with high accuracy (P > 0.950). The change of water content of fruits
antioxidant activity and and vegetables in the process of microwave drying can be well measured
activity were phenolic
by this device. Chen et al. used microwave drying honeysuckle, put
analyzed by content of
ANN banana forward the fuzzy logic control method of parameter control, which can
varieties, dry well control the temperature of honeysuckle drying process and obtain
the best drying effect (Hong-Yang, Chen, & Xin-Feng, 2017). Intelligent

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J. Chen et al.
sensor technology can be used to detect the moisture content in the
drying process, and fuzzy logic can be used to control the drying tem­
perature, which is helpful to solve the shortcomings of microwave
drying, determine the best drying parameters, and get better drying
products.
Radio frequency (RF) drying is a volume method of heating, which
can make food quickly and deeply heated(Jiao, Tang, Wang, & Koral,
2018). The reason why RF can heat food more deeply than microwave is
that its free space wavelength is 20–360 times longer than microwave(J.
Wang, Luechapattanaporn, Wang, & Tang, 2012). RF drying can reduce
the time and make the process more efficient. In order to shorten drying
time, improve efficiency and product quality, Zhou used RF vacuum
drying system to dry kiwifruit slices under the frequency of 27.12 MHz
and the power level of 3 kW. After drying, kiwifruit has good color, high
vitamin C content and good rehydration (Zhou et al., 2018). Of course,
RF drying also has its own shortcomings, such as the loss of volatile
substances and decline of product quality resulting from high RF power
in the drying process(Shinde, Das, & Datta, 2013; Yunyang; Wang et al.,
2013). CVS can well observe the changes of color and shrinkage rate of
fruits and vegetables in the drying process. The above mentioned
problems can be well solved by applying CVS during the RF drying
process to control the changes of color, other nutrition and sensory
quality. With some control and analysis technology of ANN and FL, the
control of time and power can be achieved and better dried products can
be obtained.
Infrared radiation (IR) are the electromagnetic radiation with spec­
trum and directionality in the wavelength range of 0.78–1000 μm
(Pawar & Pratape, 2017). Radiation strikes and penetrates the exposed
food surface, and transforms into internal heating of material molecular
vibration(Pan, Shih, McHugh, & Hirschberg, 2008). IR drying has the
advantages of fast transient response, compact equipment, easy con­
vection and conduction, good energy saving effect and microwave
heating, and has become an important heat treatment technology for
food processing (Pawar et al., 2017). Therefore, IR drying is conducive
to the drying of fruits and vegetables. It can improve the drying rate, and
retain the nutrients of fruits and vegetables. Adak et al. studied the ef­
fects of infrared power, air temperature, drying and filtration on
strawberry drying, and found that with the increase of infrared power,
the drying time of strawberry was shortened, and the nutritional value
including the antioxidant capacity, the retention rate of total anthocy­
anin and total phenol of strawberry was improved (Adak, Heybeli, &
Ertekin, 2017). However, IR drying alone can sometimes reduce the
sensory value of fruits and vegetables. Mihindukulasuriya et al. found
that the weight loss of red pepper after infrared drying is very large, the
redness is reduced, and the capsaicin content is also decreased (Mihin­
dukulasuriya & Jayasuriya, 2015). These bad changes are not expected
to be seen in the drying of fruits and vegetables. AI assisted control of the
drying process, and then control the color and volume changes of the
drying process, can help to solve these problems. Nadian et al. Devel­
oped an intelligent fuzzy machine vision control system (FMCS), which
combines CVs and fuzzy logic to control the operation variables in the
process of infrared drying with mixed hot air, observe the changes of
color and volume in the process of kiwifruit drying, and optimize the
quality of dried products with genetic algorithm (GA).(Nadian,
Abbaspour-Fard, Martynenko, & Golzarian, 2017). FMCS reduces the
drying time compared to sole HAD drying from 40 to 24 min (40%) and
improve quality as compare to sole HID drying in terms of color changes
DE from 7.9 to 2.1 (more than three times).
The development of new pretreatment and post-treatment technol­
ogy can improve the quality of dried fruits and vegetables(Huang &
Zhang, 2012). The frequency range of ultrasonic waves is far beyond
what can be detected by the human ear (M. S. Rahman, 2007). The
transmission of ultrasound in the medium will produce a variety of
physical and chemical effects, which can be widely used in food drying
(Cheng, Zhang, Xu, Adhikari, & Sun, 2015; Mason, Paniwnyk, & Lor­
imer, 1996; B.; Xu et al., 2020). Ultrasonic technology is used directly or
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Trends in Food Science & Technology 105 (2020) 251–260
indirectly to pretreat samples in many dehydration and/or drying ap­
plications (Cui, Pan, Yue, Atungulu, & Berrios, 2010). Through the study
of mushrooms, it is found that ultrasound can effectively replace
blanching to pretreat mushrooms(Islam, Zhang, Adhikari, Xinfeng, &
Xu, 2014). Using ultrasound to treat fruits and vegetables can control the
quality after drying. Marcela et al. found that pretreatment of beet
snacks with ultrasonic probe (direct probe) and ultrasonic bath (indirect
probe) could reduce the color change and the content of cyanogen, and
the total processing time could be reduced by approximately 26%
(Bromberger Soquetta, Schmaltz, Wesz Righes, Salvalaggio, & de Mar­
sillac Terra, 2018). Wang et al. investigated the effect of ultrasonic
pretreatment of carrot on the quality attributes by intermediate-wave IR
drying and found that the IR dried carrot with ultrasonic pretreatment
showed higher β-carotene content and rehydration ratio compared to
control samples (Baoguo Xu, Wang, Wei, & Zeng, 2018). However, ul­
trasonic treatment may cause bad changes in texture of fruits and veg­
etables. Rodriguez et al. reported in their study that ultrasonic treatment
during apple drying resulted in sever changes in apple microstructure
(Rodríguez et al., 2014). If AI technology can be added here to control
the power of ultrasonic and the rate of water loss when fruits and veg­
etables are dried, these problems can be greatly reduced. Pu et al. used
NIR imaging method to observe the moisture uniformity of mango slices
in the drying process, and observed the corresponding moisture distri­
bution, which is conducive to the drying and shape preservation of
mango slices (Pu & Sun, 2015).
In addition to solving the shortcomings of various physical fields in
the process of drying fruits and vegetables, auxiliary control of the
drying process. AI technology can also help us better understand the
physical field drying process, and help us to establish more accurate
drying model. Momenzadeh et al. used microwave fluidized bed to dry
corn, and found that the drying time after microwave drying was greatly
reduced by 50%. The drying process was analyzed by using artificial
neural network, and a better drying time curve was obtained with high
accuracy (Momenzadeh, Zomorodian, & Mowla, 2011). Barzegar et al.
used the hot air infrared vibration drying bed to dry the pea, which
shortened the drying time and reduced the energy consumption ratio.
They also used a computer vision system to monitor changes in the
drying process of peas and an artificial neural network to obtain a drying
model, for drying time a model with 11 neurons and the Logsig transfer
function, for roundness a model with 18 neurons and the Logsig transfer
function, for shrinkage a model with 6 neurons and the Tansig transfer
function, for the color a model with 11 neurons and the Tansig transfer
function and finally for the product moisture content a model with 25
neurons and the Logsig transfer function.(Barzegar, Zare, & Stroshine,
2015). Taghinezhad et al. reported that papaya fruit was dried by mi­
crowave, and artificial neural network, particle swarm optimization
algorithm and gray wolf optimization algorithm (GWO) were used to
predict the relevant drying model. GWO is a new swarm intelligence
optimization method, which imitates the leadership and hunting
mechanism of gray wolf in nature. It has good analytical performance
and can predict the drying model of papaya and according to obtained
results, this topology has the highest value of R2(0.9707) for Deff.
(Taghinezhad, Kaveh, Jahanbakhshi, & Golpour, 2020). Dai et al.
designed a combined infrared radiation convection (IRC) dryer by using
support vector regression (SVR) algorithm based on the improved par­
ticle swarm optimization algorithm. It can model and control the drying
particles non-linear. An IPSO-SVR (LDIW-FD) model is proposed to
control grain drying by IRC and predict the drying model (Dai, Zhou,
Dang, Sun, & Wu, 2018). The establishment of these models can let us
master the drying progress and control the drying parameters, which is
helpful to save costs and get ideal drying products. Table 4 lists the
application of other AI technologies to assist the physical field drying of
fruits and vegetables.
J. Chen et al. Trends in Food Science & Technology 105 (2020) 251–260

Table 4
Artificial intelligence drying technology based on highly efficient physical field.
Author(s) Product(s) Drying technology AI technology Reference(s)

Momenzadeh Shelled corn Microwave-assisted fluidized bed ANN Momenzadeh et al. (2011)
et al. dryer
Barzegar et al. Green peas Hot air infrared-assisted vibratory Machine vision techniques and ANN Barzegar et al. (2015)
bed dryer
Jiang et al. Banana cubes Microwave–freeze drying CVS (Hao Jiang, Zhang, Mujumdar, & Lim, 2015)
Aghilinategh Apple slices Intermittent microwave Real-time CVS Aghilinategh, Rafiee, Hosseinpour, Omid, and
et al. convective drying Mohtasebi (2016)
Nadian et al. Kiwifruit Hybrid hot air-infrared drying CVS Nadian et al. (2016)
(HID)
Bai et al. Ginkgo biloba Microwave drying ANN Bai, Xiao, Ma, and Zhou (2018)
seeds
Isleroglu et al. Mahaleb puree Infrared drying ANN Isleroglu and Beyhan (2018)
Jahedi Rad et al. White Mulberry Thin-layer convective- infrared ANN and FL Jahedi Rad, Kaveh, Sharabiani, and
drying Taghinezhad (2018)
Omari et al. Mushroom Microwave-hot air dryer ANN Omari, Behroozi-Khazaei, and Sharifian (2018)
Sun et al. Carrot Microwave Vacuum Drying Intelligent technology of combined low field NMR Qing Sun, Zhang, Mujumdar, et al. (2019)
(LF-NMR) and BP-ANN

4. Suggestions for future work
Fruits and vegetables, which are our daily sources of vitamins and
fiber, are an important part of our diet. However, it is difficult to pre­
serve fruits and vegetables due to their perishable properties. The
common curing methods will increase the unhealthy nitrite. Canned
fruits and vegetables can be preserved for a long time, but there will be
certain flavor changes and nutrition loss, and the production cost is
relatively high. In a sense, drying is a good way to preserve fruits and
vegetables, which can not only save cost, but also preserve well, and can
be eaten well after rehydration.
However, the traditional drying methods will make the drying effect
of fruits and vegetables poor, and will lose the corresponding edible
value and nutritional value. The emergence of efficient physical field
drying technology can better solve these problems. However, the drying
process of fruits and vegetables is dynamic and non-linear, which is
difficult to control. The artificial intelligence technology can help us
solve the control problem of fruits and vegetables in the drying process.
The combination of efficient physical field drying technology and arti­
ficial intelligence technology can optimize the drying process of fruits
and vegetables, establish drying model and obtain high-quality prod­
ucts. Here we give the following development suggestions to provide
some directions for the future drying of fruits and vegetables.
(1) The development of relevant observation technologies for fruit
and vegetable drying, such as computer vision, microwave vision
and sensor technology, can enable us to better observe the com­
plex process of fruit and vegetable drying. Using these tech­
niques, we can observe the change of color and shrinkage in the
drying process of fruits and vegetables. Although computer vision
and microwave vision have good observation and imaging tech­
niques, it is difficult to detect the internal moisture changes
during drying process of fruits and vegetables. NMR and other
methods can monitor internal moisture changes, but they are
difficult to use and interpret. Therefore, non-invasive sensor
technology was developed using the corresponding signal to
detect the moisture content; the operation and interpretation is
simple, the sensitivity is high, and the corresponding cost is low.
In the future, the corresponding sensors may be established to
identify the changes of components. The development of sensor
technology is of great significance to observe the drying process
of fruits and vegetables.
(2) Computer vision system and sensor technology can well observe
the drying process of fruits and vegetables, give full play to the
advantages of sensory discrimination and moisture content
change detection; but it can not make the corresponding
judgment of drying end point, and there is no intelligent
modeling function. Artificial neural network and genetic algo­
rithm are conducive to the modeling of fruit and vegetable drying
and the intelligent analysis of the optimum drying conditions, but
it is difficult to observe and control the drying process. Fuzzy
logic has better control ability, but the reliability of the built-in
algorithm is controversial. Through the observation of the dry­
ing process of fruits and vegetables, the adjustment of drying and
the optimization of parameters need to be combined with a va­
riety of artificial intelligence technologies to form a systematic
observation and analysis control mode. The automatic analysis
modeling and control of fruit and vegetable drying process, and
how to apply different artificial intelligence technologies to fruit
and vegetable drying are the topics that need further research in
the future.
(3) The drying technology based on efficient physical field can solve
many problems in the drying process of fruits and vegetables, but
each technology has its own disadvantages. Different high-
efficiency physical field drying technologies can solve different
problems. Ultrasonic pretreatment and microwave technologies
can increase the drying rate, but the drying uniformity is not good
enough. RF technology can deeply dry, but the color and nutri­
tion of fruits and vegetables are easy to lose. The combination of
these efficient physical field drying technologies can be used in
different space or time to maximize the optimization of dried
products. Using the advantages of different artificial intelligence
technology, we can better observe the drying process, control the
reasonable application of these efficient physical field drying
technology in time and space, and analyze and model the drying
process. Fig. 2 is a schematic diagram of intelligent drying tech­
nology of fruits and vegetables based on efficient physical field.
Firstly, the types and properties of fruits and vegetables were
analyzed by CVS and sensors, and the data were returned to the
computer to determine the corresponding drying scheme. In the
drying process, the artificial intelligence system is used for
observation and analysis, such as CVS and sensor technology for
observation of the drying process, ANN, fuzzy logic and genetic
algorithm for control, constantly adjusting the drying technolo­
gies (microwave, ultrasound, radio frequency, infrared radiation,
etc.) in time and space. Finally, AI technology records, researches
and analyzes products (ANN, GWO, etc.).
5. Concluding remarks
This review introduces the application of several artificial intelli­
gence technologies in the efficient physical field drying of fruits and

257
J. Chen et al.
Fig. 2. Artificial intelligence drying based on highly efficient physical field. 1. Computer vision system. 2. Multiple sensors 3. Smart server (Including ANN, FL, GWO,
etc). 4. High efficiency physical field (including microwave, RF, infrared, ultrasonic) drying system and inspection and observation system. 5. Product inspection
system 6. Smart computer and database.
vegetables. The application value of noninvasive sensor in fruit and
vegetable drying was introduced. The results show that the sensor
technology can detect the changes of various indexes in the drying
process of fruits and vegetables without destroying the samples. We also
introduce several kinds of physical field technology and artificial intel­
ligence technology, analyzes the advantages and disadvantages of these
technologies, analyzes the specific application of different artificial in­
telligence technology in physical field fruit and vegetable drying and the
problems that can be solved. The results show that the advantages of
sensor technology and CVS monitoring can be used to detect and control
the drying process of fruits and vegetables online, control the color and
shape changes of fruits and vegetables, and improve the sensory quality
of dried fruits and vegetables.
In view of the shortcomings of many kinds of physical field drying
fruits and vegetables, the characteristics of ANN, FL, GA and GWO were
used to determine the best drying process, drying parameters and drying
scheme, and control the drying process study the corresponding drying
model, and improve the edible value of dried products. The combination
of AI and efficient physical field drying technology can bring better
fruits and vegetables drying products. It is suggested to develop moni­
toring technology such as sensors and study how to apply AI technology
to fruit and vegetable drying. At last, a method of fruit and vegetable
drying is put forward, which combines a variety of physical field drying
technology and artificial intelligence assistant technology, and one or
more technologies are applied in different time and space axes to realize
the intelligent drying of fruits and vegetables.
Acknowledgments
The authors gratefully acknowledge the financial supports from
National Key R&D Program of China (Contract No. 2017YFD0400901),
Jiangsu Province (China) Agricultural Innovation Project (Contract No.
CX (17) 2017), the 111 Project(BP0719028), Jiangsu Province (China)
“Collaborative Innovation Center for Food Safety and Quality Control”
Industry Development Program, Jiangsu Province Key Laboratory
Project of Advanced Food Manufacturing Equipment and Technology
(No. FMZ202003).
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