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Transitions of Food Drying Processes toward Industry 5.0

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Journal of Scientific and Engineering Research, 2024, 11(8):150-157

ISSN: 2394-2630
Research Article CODEN(USA): JSERBR

Transitions of Food Drying Processes toward Industry 5.0

A. J. Fernando

Department of Agricultural Engineering and Soil Science, Faculty of Agriculture, Rajarata University of Sri
Lanka.
Abstract: Novel food drying technologies minimally alter essential nutrients and sensory qualities of food.
Industry 4.0 technologies reduce the cost and time of production, energy, and resource consumption in food
drying processes—transitions toward Industry 5.0 supported developing collaboration between human beings
and machines to shift from a focus from economic value towards societal value. This study aims to deliver an
updated, detailed analysis of the integration and applications of artificial intelligence, robotics, and the Internet
of Things in the food-drying industry. The illustrated thermal food drying techniques in the study are infrared
radiation, microwave, and heat pump drying, and the nonthermal processing techniques are pulse-electric field
and ultrasound. Results indicated that when considering heat pump drying, artificial intelligence has the highest,
and the Internet of Things has the least number of publications. In infrared radiation drying publications,
artificial intelligence has the highest number, and robotics has the least publications. Further, microwave drying
publications indicated the highest number of publications with artificial intelligence and the least with the
Internet of Things. In pulse electric field applications for drying, the Internet of Things has the highest, and
robotics has the least publications. In ultrasound applications on drying, artificial intelligence has the highest,
and robotics has the most minor publications. In conclusion, artificial intelligence has the most applications, and
the Internet of Things has the least applications in food drying processes. Further, Industry 4.0 is a tech-focused
approach that provides solutions for problems related to food drying. At the same time, Industry 5.0 is a value-
focused approach that considers human-centricity, resiliency, and sustainability in food drying.
Keywords: Artificial Intelligence, Food processing, Internet of Things, Robotics.
Introduction
According to the United Nations [1], the global population will reach approximately 9.7 billion by 2050. As a
result, food demand is projected to increase significantly, with estimates indicating a rise of 35% to 56% from
2010 to 2050 [2]. Therefore, the food processing sector seeks improvements to enhance nutritional value, reduce
resource consumption, and reduce environmental impact [3].
Drying technologies are primary unit operations in the food processing sector to reduce the moisture content and
preserve food. Furthermore, drying extends the shelf life of food, inhibits microbial contamination, and prevents
adverse chemical reactions, including both enzymatic and non-enzymatic browning. Additionally, drying helps
preserve nutrients, including macronutrients and bioactive compounds. Since food materials typically contain
moisture ranges between 75%-90%, reducing below 10% through vaporization demands significant energy (2.8
kJ/kg water). Starch and starchy products are highly energy-dense food items since their manufacturing process
involves multiple stages of adding and removing water through thermal processing [4, 5].
Conventional food drying technologies often cause uneven and prolonged exposure to high temperatures and
degrade the heat-sensitive nutrients and flavors. Also, uneven temperature distribution can lead to the hardening
of food materials. Regarding energy efficiency, over 85% of industrial thermal dryers in the food industry
exhibit an energy efficiency of only 30%, constituting 90% of the total processing costs [6]. Additionally, 35–
45% of the energy input is lost as hot exhaust gases, contributing to significant energy wastage and greenhouse
gas emissions [7].

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The food industry is actively seeking measures to improve conventional drying methods and explore alternative
drying techniques to overcome the limitations of conventional drying technologies. Innovative food drying
technologies prevent the degradation of essential nutrients and sensory attributes of food. Due to the growing
consumer demand for clean, safe food that maintains its nutritional and sensory qualities, this study aims to
present a comprehensive review of the applications of robotics, artificial intelligence, and the Internet of Things
in thermal and non-thermal food processing techniques. The study covers thermal food drying techniques,
including infrared radiation, microwave and heat pump drying, and nonthermal processing techniques, such as
pulse-electric field and ultrasound.

Materials And Methods

The literature search was conducted on peer-reviewed publications in English, covering the period from January
1, 2012, to December 31, 2023. Relevant studies were gathered from the Scopus electronic database. A set of
search terms was employed to index the titles, keywords, and abstracts of these publications. The search terms
utilized are illustrated in Figure 1.

Figure 1: Search terms for literature search queries

The considered thermal and non-thermal processing techniques were "infrared radiation", "microwave", "heat
pump" "pulsed electric field", "and ultrasound". The incorporated advanced technologies considered were
"robots," "artificial intelligence," and "The Internet of Things." The term "artificial intelligence" was further
refined using the specific terms "artificial neural network," "machine learning", and "deep learning". The
broader term "drying" was included in all search strings to encompass all relevant literature, even though the
study focused on food drying. This approach helped overcome the challenges of defining 'food materials' while
searching the literature. Applying more general terms resulted in a larger set of references, which were then
evaluated for relevance in subsequent stages. An example of an entry query string used in the advanced search
was [TITLE-ABS-KEY ("Heat pump" AND "drying" AND "robot") AND PUBYEAR > 2012 AND
PUBYEAR < 2024].
The citation information, including Author(s), Document title, Year, Source title, Volume, issues, pages,
Citation count, Source & document type, Publication stage, DOI, Open access and Abstracts, and keyword
information, including Abstract, Author keywords, Indexed keywords were collected through CSV files. The
initial references were stored in Numbers 1.0 on macOS X and used as a database to sort them according to the
selection criteria. The studies were categorized according to the drying methods, and publications and citations
per year were graphed. The publications related to “artificial neural network,” “machine learning”, “deep
learning”, and “artificial intelligence” were combined and considered as literature related to “artificial
intelligence,” and the repetitions were removed.

Historical Overview Of The Industrial Revolution In The Food Industry

Historical industrial revolutions have progressively changed the food processing industry [8], leading to
significant advancements. Figure 2 provides a detailed historical overview of the Industrial Revolution in food
drying.

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Figure 2: Historical overview of the Industrial Revolution in the food processing sector.
The journal industrial revolution commenced in the late 18th century. The first industrial revolution introduced
steam engines to perform repetitive tasks, leading to advancements in steam-based processes such as thermal
processing. This era transitioned from reliance on human, animal, wind, or hydro-powered systems to steam-
powered machinery.
Then second industrial revolution occurred in the late 19th century, replacing steam-powered machinery with
electric-powered machinery. This shift further enhanced the efficiency and capabilities of industrial processes.
During the 1970s, the third industrial revolution emerged, introducing the food processes digitalization through
the advancement of microchips and enhanced control of food processing operations [9]. Process digitalization
facilitates continuous and precise processing using programmable and automated computer features [10]. During
this revolution, robotics emerged in food processing [11], and irradiation systems, including ionizing and
microwave systems, were developed [12].
The transition from Industry 3.0 to 4.0 started around 2011, signifying a fundamental shift in manufacturing by
digitalization and automation. Industry 3.0 introduced electronics and automation to streamline production,
while Industry 4.0 integrates the Internet of Things, artificial intelligence, and big data analytics like cutting-
edge technologies. This integration enables interconnectedness where machines communicate autonomously,
fostering real-time monitoring and optimization. The transition promises enhanced efficiency, flexibility, and
innovation in manufacturing processes in the digital era. The food processing industry is supported by the
essential roles played by robotics, artificial intelligence, intelligent sensors, the Internet of Things, and big data
[13, 14].
Announcing Industry 5.0 in 2021 by the European Commission supported a significant transformation in the
manufacturing sector. This Industry 5.0 concept integrates human-centric approaches with cutting-edge
techniques like artificial intelligence, augmented reality, and decentralized systems. Further, Industry 5.0
emphasizes the collaboration between humans and machines, integrating human creativity, intuition, and
emotional intelligence into manufacturing processes. This approach seeks to harmonize human skills with
advanced technologies, enhancing the industry's capacity for innovation and personalized production. Therefore,
Industry 5.0 proposes a time ahead where humans and machines work consistently together, leveraging
technology to augment human capabilities and foster innovation. Industry 5.0 emphasizes a more holistic
approach. It integrates high technologies, focusing on improving human well-being, ensuring sustainable
practices, and enhancing resilience to disruptions [15]. This approach aims to create a more balanced and
sustainable industrial future by prioritizing technological progress and human values.

Overview Of Thermal Processing Techniques

Infrared Radiation Drying of Food
Infrared (IR) radiation spans around the 0.78–1,000 μm wavelength in the electromagnetic spectrum. The three
regions of IR are near-infrared (0.78–1.4 μm), mid-infrared (1.4–3 μm), and far-infrared (3–1,000 μm).
Although food components absorb IR radiation in all regions, most food absorbs radiation in the FIR region
[16]. Water in food absorbs infrared (IR) radiation across a broad range of wavelengths, and this absorption

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often overlaps with that of crucial food components. This overlap complicates removing water without affecting
other food components [16].
When infrared radiation strikes the surface of food, it alters the vibrational states of the atoms and molecules
within it [17]. Once IR penetrates food materials, the molecules vibrate at 60,000–150,000 MHz frequency,
causing friction in molecules and, thereby, causing continuous internal heating [18]. Figure 3 represents the
applications of advanced technologies in infrared radiation drying.

Figure 3: Publications with the application of advanced technologies in infrared radiation drying
Figure 3 indicates that publications with artificial intelligence applications with infrared radiation drying are
higher than those with robotics. Additionally, there are no publications with Internet of Things applications in
infrared radiation drying.

Microwave Drying
Microwaves are electromagnetic waves with 300 MHz and 300 GHz radio frequencies and corresponding
wavelengths of 1.0 mm to 1.0 m. Once the material is exposed to the microwave field, polarization and
depolarization of the charged groups of molecules occur rapidly, generating internal heat [19].
Microwave heating produces energy loss through dielectric loss when a material absorbs microwave radiation.
When subjected to a high-frequency electric field, the material absorbs energy, which induces electric
polarization and conduction loss in dielectric materials made of polar molecules. These polar molecules, with
positive and negative poles, vibrate rapidly and intensely in response to the alternating high-frequency electric
field of the microwave. Overcoming the resistance to molecular movement generates heat through friction,
which raises the material's temperature [20]. Figure 4 illustrates the use of advanced technologies in microwave
food drying.

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Figure 4: Applications of advanced technologies in microwave food drying

Figure 4 indicates that artificial intelligence has been incorporated in most publications, and the Internet of
Things has the fewest in microwave food drying.

Heat Pump Drying

Heat pump drying systems combine a heat pump with a drying unit to produce humid air to remove moisture
from the food materials. The refrigerant in the evaporator absorbs heat from the warm, moist air and dissipates
to the dehumidified cold air at the condenser. The compressor of the heat pump unit consumes electrical energy
and increases the pressure and enthalpy of the vapor refrigerant. The drying unit facilitates the drying process,
providing dehumidified air to the drying unit. This technology has high energy efficiency due to the energy
recovery rather than emitting waste energy to the environment. Figure 5 indicates the applications of AI,
robotics, and IoT technologies in heat pump-assisted food drying.

Figure 5: Literature on AI, robotics, and IoT applications in heat pump-assisted food drying.
Figure 5 indicates that artificial intelligence has been included in most publications, and the Internet of Things
has the fewest in heat pump-assisted food drying.

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Novel Non-Thermal Food Processing Techniques

Pulse-Electric Fields
Pulse-electric field-assisted drying promotes rehydration and improves the drying kinetics. High field intensity
pulse at 25 to 85 kV/cm is applied to the food material for milliseconds or nanoseconds. As the food is subjected
to a pulsed electric field for a limited duration, it experiences minimal heating, reducing the risk of undesirable
changes associated with elevated temperatures [21, 22]. The pulse electric field device consists of a treatment
chamber made of stainless steel, a control system, and a pulse generation unit. The food must be treated between
two electrodes in the treatment chamber [23].

Figure 6: Applications of advanced technologies in pulse electric field-assisted food drying.

Figure 6 indicates that the Internet of Things has the highest number of publications, and robotics has the fewest
in pulse electric field-assisted food drying. Artificial intelligence has no applications.

Ultrasound
Ultrasound is a form of sound energy transmitted through waves at frequencies of 20 kHz and above [24]. When
oscillating through a medium, ultrasonic waves generate expansion and compression effects. These oscillations
cause cavities within the medium to grow and collapse, generating significant energy and localized hot spots,
enhancing the heat and mass transfer rates [25].

Figure 7: Applications of advanced technologies in ultrasound-assisted food drying.

Figure 7 indicates that artificial intelligence has the highest number of publications, and the Internet of Things
has the fewest in ultrasound-assisted food drying.

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Application of industry 5.0 in food processes

The European Commission's announcement of Industry 5.0 in 2021 marked a significant shift in the
manufacturing sector. Industry 5.0 emphasizes the synergy between humans and machines, highlighting the
importance of creativity, intuition, and emotional intelligence in manufacturing [15].
Sustainability is a fundamental principle of Industry 5.0. Drying processes, being among the most energy-
intensive operations in the food industry, necessitate efforts to optimize energy consumption. This includes
strategies such as improving energy efficiency, reusing energy, and integrating renewable energy sources like
solar, biomass, and geothermal power.
The drying process involves the transfer of heat and moisture simultaneously. Human involvement in food
drying is significant through creativity. The drying techniques can be implemented stand-alone, and several
drying technologies can be combined to optimize energy consumption. Further, the final product quality and the
drying process safety can be developed through human creativity and by incorporating advanced technologies.
In this research study, artificial intelligence has the highest applications, and the Internet of Things has the least
applications in food drying processes. Further, robotic applications are also available for drying processes.
Industry 5.0 envisions a future where humans and machines collaborate seamlessly, utilizing technology to
enhance human capabilities and drive innovation. Furthermore, it is woven around humans, laying a foundation
for sustainability and resilience. Integrating advanced technologies with human creativity in food drying
processes offers opportunities to optimize energy use and improve product quality. Moreover, adhering to
sustainability principles of Industry 5.0 entails reducing reliance on non-renewable energy sources.

Conclusion
The study concluded the status publications of Artificial Intelligence, Robotics, and the Internet of Things
applied drying processes in the food industry. The thermal drying techniques considered in this study were heat
pump, infrared, and microwave drying. The non-thermal processing techniques considered were ultrasound and
pulsed electric field. The study concluded that Artificial intelligence has the highest applications, and the
Internet of Things has the least applications in food drying processes. Additionally, Industry 4.0 offers tech-
driven solutions for addressing challenges in food drying. In contrast, Industry 5.0 takes a human value-driven
approach, emphasizing human-centricity, resilience, and sustainability in food drying.

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