Abstract

The modern food industry has experienced a significant shift towards automation, greatly improving efficiency and productivity. However, this transition has posed a considerable challenge when it comes to replicating the sensory attributes of traditional, artisanal food products. This challenge is particularly pronounced in the context of beloved culinary staples such as pickles. Consumers worldwide hold a strong preference for the unique taste, texture, and aroma of homemade pickles, qualities that often prove elusive in automated production processes.
This paper proposes an innovative approach to address this challenge in automated pickle production. The objective is to bridge the gap between the efficiency of modern food production and the preservation of sensory attributes inherent to traditional homemade pickles. Through the "PicklePalate" system, we aim to maintain these sensory attributes throughout the automated production process. The "PicklePalate" system is designed to collect real-time data from various sensors, apply predictive analysis to sensory attributes, and make necessary adjustments to the production process to ensure the desired sensory qualities are retained.
The paper begins with a thorough literature review, highlighting key aspects of automated food production, sensory analysis, and the essential need to strike a balance between automation and sensory preservation. Through an exploration of existing research, a critical research gap emerges concerning the development of an automated system that emulates the sensory attributes of homemade pickles. This research endeavour encompasses various areas of knowledge, from the role of sensory analysis in automated food production to real-time sensory assessment and flavour profiling in diverse food products.
Subsequently, the paper elaborates on the proposed methodology, focusing on data acquisition, preprocessing, feature extraction, and a holistic approach to preserving sensory attributes, ultimately ensuring consistently high-quality pickle products.
In the results and discussions section, the paper presents findings that underscore the system's capability to replicate sensory attributes, aligning with human sensory evaluations. Furthermore, the real-time adjustments executed by the system consistently yield pickles that exhibit the desired sensory characteristics, promising a significant solution that harmonizes automation with sensory precision, adhering to the preferences of discerning consumers.