Neural network applications in heat and mass transfer operations in food processing

Artificial neural networks (ANNs) as a potential method for characterization, modelling and classification have been widely used in many application areas including food processing. This chapter focuses on applications of neural networks in the heat and mass transfer operations/techniques used in food processing. Neural network principles, development of neural network models and major applications of neural networks in heat and mass transfer areas will be covered along with some information on future trends. The first section introduces the concept of neural networks, its development history and its potential application purposes in food processing. The second section highlights the development of neural network models with some theoretical background and demonstrates its advantages over conventional methods. Major research activities involving the use of ANN models with relation to heat and mass transfer applications in food processing such as thermal processing, baking, extrusion, drying and freezing will be addressed next. Finally, the future trends for application of neural networks in food processing will be briefly discussed.