Authors :
Soumya Mazumdar; Dr. Sayantani Das; Dr. Saurav Naskar; Oyendri Sana; Ahana Bhattacharjee; Maitri Karar; Atasi Purkait; Shibam Roy; Anish Das; Ayan Mondal
Volume/Issue :
Volume 9 - 2024, Issue 4 - April
Google Scholar :
https://tinyurl.com/3bndzjw8
Scribd :
https://tinyurl.com/2wej9wwb
DOI :
https://doi.org/10.38124/ijisrt/IJISRT24APR192
Abstract :
The food sector has seen a significant
transformation towards automation, resulting in
remarkable improvements in efficiency and production.
Nevertheless, this process of development poses a
significant challenge in reproducing the sensory
subtleties that are inherent in conventional, handcrafted
food products. The manifestation of this difficulty is
particularly apparent within the domain of cherished
gastronomic staples such as pickles. Consumers
worldwide possess a profound inclination towards the
unique flavor, consistency, and fragrance of handmade
pickles, attributes that are sometimes elusive to
automated manufacturing methods. This research
presents a novel approach to address the challenge of
automated pickle manufacturing. The objective of our
study is to establish a connection between the efficient
production methods used in contemporary food
manufacturing and the preservation of the sensory
appeal that is inherent in traditional handmade pickles.
The "Pickle Palate" technology has been carefully
designed to ensure the preservation of sensory qualities
throughout the automated manufacturing process. The
"Pickle Palate" system utilizes real-time data from a
variety of sensors to perform predictive analytics in
order to identify sensory qualities and quickly adjust
manufacturing processes. The basis of this undertaking
is rooted in an extensive examination of scholarly works,
focusing on the pivotal points of automated food
manufacturing, sensory evaluation, and the need to
achieve a nuanced equilibrium between mechanization
and sensory authenticity. This investigation reveals a
significant scientific deficiency, namely the lack of an
automated method that can accurately replicate the
sensory intricacies of handmade pickles. Our research
initiative crosses multifarious areas, from the critical
significance of sensory analysis in automated food
production to the subtleties of real-time sensory
assessment and taste profiling across varied culinary
worlds. Delving further, the study delineates our
suggested technique, defining the subtleties of data
gathering, preprocessing, feature extraction, and a
holistic approach to retaining sensory qualities –
therefore ensuring a steady supply of premium-quality
pickle products. In the accompanying discourse, we give
convincing data exhibiting the system's adeptness in
recreating sensory qualities, flawlessly harmonizing with
human sensory assessments. Moreover, the real-time
adjustments executed by our system yield pickles imbued
with the desired sensory characteristics, heralding a
monumental breakthrough that harmonizes automation
with sensory precision – a testament to our unwavering
commitment to cater to the discerning palates of
consumers worldwide.
Keywords :
Automated Pickle Production, Sensory Analysis, Traditional Sensory Attributes,
The food sector has seen a significant
transformation towards automation, resulting in
remarkable improvements in efficiency and production.
Nevertheless, this process of development poses a
significant challenge in reproducing the sensory
subtleties that are inherent in conventional, handcrafted
food products. The manifestation of this difficulty is
particularly apparent within the domain of cherished
gastronomic staples such as pickles. Consumers
worldwide possess a profound inclination towards the
unique flavor, consistency, and fragrance of handmade
pickles, attributes that are sometimes elusive to
automated manufacturing methods. This research
presents a novel approach to address the challenge of
automated pickle manufacturing. The objective of our
study is to establish a connection between the efficient
production methods used in contemporary food
manufacturing and the preservation of the sensory
appeal that is inherent in traditional handmade pickles.
The "Pickle Palate" technology has been carefully
designed to ensure the preservation of sensory qualities
throughout the automated manufacturing process. The
"Pickle Palate" system utilizes real-time data from a
variety of sensors to perform predictive analytics in
order to identify sensory qualities and quickly adjust
manufacturing processes. The basis of this undertaking
is rooted in an extensive examination of scholarly works,
focusing on the pivotal points of automated food
manufacturing, sensory evaluation, and the need to
achieve a nuanced equilibrium between mechanization
and sensory authenticity. This investigation reveals a
significant scientific deficiency, namely the lack of an
automated method that can accurately replicate the
sensory intricacies of handmade pickles. Our research
initiative crosses multifarious areas, from the critical
significance of sensory analysis in automated food
production to the subtleties of real-time sensory
assessment and taste profiling across varied culinary
worlds. Delving further, the study delineates our
suggested technique, defining the subtleties of data
gathering, preprocessing, feature extraction, and a
holistic approach to retaining sensory qualities –
therefore ensuring a steady supply of premium-quality
pickle products. In the accompanying discourse, we give
convincing data exhibiting the system's adeptness in
recreating sensory qualities, flawlessly harmonizing with
human sensory assessments. Moreover, the real-time
adjustments executed by our system yield pickles imbued
with the desired sensory characteristics, heralding a
monumental breakthrough that harmonizes automation
with sensory precision – a testament to our unwavering
commitment to cater to the discerning palates of
consumers worldwide.
Keywords :
Automated Pickle Production, Sensory Analysis, Traditional Sensory Attributes,
