Artificial intelligence tools protect food from spoilage

Antioxidants have a great effect in preserving the taste and value of food. AI tools recognize how to prevent food from spoiling by using antioxidants.

The effect of artificial intelligence tools on longer shelf life of food

Scientists have realized the effects of artificial intelligence tools during research on how to keep food containing oil and fat for a longer time without spoiling.

Compounds such as lipids, fats and oils are found in many foods. If these materials are placed in the open air, they react with oxygen. This process is called oxidation. After oxidation, ketones, alides and fatty acids are formed in the food and give it a strong and metallic smell. This smell is caused by rotting food.

Antioxidants are used in many food industries to prevent such an event. Of course, the use of antioxidants for this purpose should be done in a certain amount and with special methods. In order to determine which combination of these ingredients is suitable for which foods, several tests that require a lot of time should be done. Also, to perform these tests, expert personnel should be helped. All these things raise the initial cost of food production significantly. Using artificial intelligence tools can reduce these costs and make things easier.

For this purpose, chemists taught artificial intelligence how to find new antioxidant compounds. They started by choosing an AI that could work with text representations. In these texts, the written codes of the chemical structure of each antioxidant were displayed. As a result, the AI’s data was a list of about one million chemical reactions, along with some of the most important and simple concepts in chemistry, such as how to identify important properties of molecules.

After the chemists were confident that the tool was capable of recognizing general chemical patterns, they focused its settings on more advanced training. Finally, they found that the AI ​​could predict the effect of any combination of two or three antioxidants in less than a second. Interestingly, these predictions were in line with the described effect in 90% of cases.

Conclusion

The oxidation process causes food to spoil quickly after being exposed to air. Antioxidants stop this process and keep food fresh for longer. How to combine antioxidants and how each combination protects which foods from spoilage requires specialized manpower and huge initial costs. To prevent this from happening, chemists taught artificial intelligence tools lists of different compounds and by teaching them the basics of chemistry, such as how to identify the characteristics of molecules, they asked them to provide them with the right combination of each food item. In this article, we examined the process of training artificial intelligence to prevent food spoilage.