This study presents an application-oriented CFD–FEM integrated workflow for analyzing chamber-side field non-uniformity and kelp-side thermal response during infrared drying. A three-dimensional steady-state CFD model was first established to reconstruct the chamber temperature, airflow, and incident radiation fields under certain operating conditions. Numerical consistency was checked through residual convergence; monitored variables; and global mass balance, for which the net mass imbalance was 0.004077 kg s⁻¹. The reconstructed mid-plane fields were then processed in MATLAB to extract the mean values, extrema, and coefficients of variation, and a composite objective function was used to screen the tested operating conditions in terms of field uniformity, temperature band compliance, and overheating risk. The thermal loads obtained via CFD were subsequently mapped onto a kelp finite element model to simulate the transient surface temperature evolution. Among the tested cases, case01 yielded the lowest composite objective value (J = 0.4535); its mapped kelp response showed a mean surface temperature of 62.23 °C and a maximum temperature of 63.57 °C at the exported time step. The proposed framework is therefore suitable for thermal response assessment and operating condition screening, although determining the full drying behavior still requires coupling of moisture transfer and improved experimental validation.

Background: Image-based dietary assessment provides a more intuitive approach for nutritional monitoring and health management. However, in multi-category bowl-based meals, food boundary adhesion, spatial stacking, and staple-food occlusion by upper-layer dishes still affect the accuracy of volume, weight, and nutritional composition prediction. Methods: This study proposes a nutrition prediction method for bowl-based foods by integrating semantic segmentation, multi-view three-dimensional reconstruction, and occlusion compensation. The improved DBP-FDSNet was used to extract food-category masks from top-view RGB images, while detail enhancement, boundary-assisted supervision, and spatial position encoding were incorporated to improve the segmentation quality of food boundaries and adhesion regions. The visible food surface inside the bowl was reconstructed using a bowl instance model and RGB-TSDF-based multi-view fusion, and the two-dimensional semantic results were mapped into the height-field parameter domain for category-level volume integration. For partially occluded, severely occluded, or completely invisible staple foods, a layered compensation strategy was introduced to reduce staple-food volume prediction errors and the erroneous assignment of upper-layer food volume. Food weight and whole-bowl Calories, Fat, Carbohydrate, and Protein were finally predicted using food density and a nutritional composition database. Results: DBP-FDSNet achieved a meanIntersectionoverUnion ($mIoU$) of 80.51% and a BoundaryF1 Score ($bF1$) of 85.73%. At the whole-bowl level, the MeanAbsolutePercentageError ($MAPE$) values for Calories, Fat, Carbohydrate, Protein, and total food mass were 13.23%, 18.51%, 14.18%, 13.35%, and 10.85%, respectively. Conclusions: The method improves the stability of category-level volume and nutritional composition prediction in complex bowl-based meal scenarios, providing a feasible solution for image-based dietary assessment and intelligent nutrition management.

To overcome the low accuracy of conventional methods for estimating liquid volume and food nutrient content in bowl-type tableware, as well as the tool dependence and time-consuming nature of manual measurements, this study proposes an integrated approach that combines geometric reconstruction with deep learning–based segmentation. After a one-time camera calibration, only a frontal and a top-down image of a bowl are required. The pipeline automatically extracts key geometric information, including rim diameter, base diameter, bowl height, and the inner-wall profile, to complete geometric modeling and capacity computation. The estimated parameters are stored in a reusable bowl database, enabling repeated predictions of liquid volume and food nutrient content at different fill heights. We further propose Bowl Thick Net to predict bowl wall thickness with millimeter-level accuracy. In addition, we developed a Geometry-aware Feature Pyramid Network (GFPN) module and integrated it into an improved Mask R-CNN (Region-based Convolutional Neural Network) framework to enable precise segmentation of bowl contours. By integrating the contour mask with the predicted bowl wall thickness, precise geometric parameters for capacity estimation can be obtained. Liquid volume is then predicted using the geometric relationship of the liquid or food surface, while food nutrient content is estimated by coupling predicted food weight with a nutritional composition database. Experiments demonstrate an arithmetic mean error of −3.03% for bowl capacity estimation, a mean liquid-volume prediction error of 9.24%, and a mean nutrient-content (by weight) prediction error of 11.49% across eight food categories.

Kelp is a high-moisture, flexible, sheet-like marine biomass whose drying behavior is strongly affected by the coupled effects of radiative heating, convective vapor removal, internal moisture migration, tissue shrinkage, curling, and material overlap. Traditional sun drying and hot-air drying remain widely used but are limited by long processing cycles, environmental dependence, high energy consumption, and inconsistent product quality. With the development of infrared heating, heat-pump dehumidification, Internet of Things (IoT)-enabled sensing, fifth-generation (5G) mobile communication, multiphysics simulation, and digital control, kelp drying is progressively shifting toward monitored, model-assisted, and intelligent processing. This review critically summarizes recent advances in kelp and related seaweed drying, with particular emphasis on infrared-assisted heat and mass transfer, drying kinetics, coupled computational fluid dynamics–finite element method (CFD–FEM) simulation, quality evaluation, and intelligent control. Representative published studies demonstrate the engineering potential of these approaches. In a suspended infrared-array kelp drying system, an infrared power density of 1.2 kW m−2 combined with an air velocity of 3 m s−1 maintained the drying temperature at approximately 55–62 °C, while relative humidity decreased from about 80% to 20–30%. Under these conditions, the Page model achieved R² = 0.987 and RMSE = 0.019, the rehydration ratio exceeded 94%, and the total color difference remained below ΔE = 6.5. A recent CFD–FEM–MATLAB workflow further reported a composite operating-condition index of J = 0.4535, with mapped mean and maximum kelp surface temperatures of 62.23 and 63.57 °C, respectively. These quantitative results indicate that the key challenge in infrared kelp drying is not simply to increase heat input, but to coordinate radiation distribution, airflow organization, internal moisture transport, structural response, and quality preservation. Future research should therefore focus on experimentally validated heat–mass-transfer models, adaptive sensing and control, multi-objective optimization, and pilot-scale verification under realistic production conditions.

To overcome the low accuracy of conventional methods for estimating liquid volume and food nutrient content in bowl-type tableware, as well as the tool dependence and time-consuming nature of manual measurements, this study proposes an integrated approach that combines geometric reconstruction with deep learning–based segmentation. After a one-time camera cali-bration, only a frontal and a top-down image of a bowl are required. The pipeline automatically extracts key geometric information, including rim diameter, base diameter, bowl height, and the inner-wall profile, to complete geometric modeling and capacity computation. The estimated parameters are stored in a reusable bowl database, enabling repeated predictions of liquid vol-ume and food nutrient content at different fill heights. We further propose Bowl Thick Net to predict bowl wall thickness with millimeter-level accuracy. In addition, we developed a Geome-try-aware Feature Pyramid Network (GFPN) module and integrated it into an improved Mask R-CNN framework to enable precise segmentation of bowl contours. By integrating the contour mask with the predicted bowl wall thickness, precise geometric parameters for capacity estima-tion can be obtained. Liquid volume is then predicted using the geometric relationship of the liq-uid or food surface, while food nutrient content is estimated by coupling predicted food weight with a nutritional composition database. Experiments demonstrate an arithmetic mean error of −3.03% for bowl capacity estimation, a mean liquid-volume prediction error of 9.24%, and a mean nutrient-content (by weight) prediction error of 11.49% across eight food categories.

Reliable personalized dietary advice depends on linking food identification, portion estimation, nutrient composition data, and safety rules, yet these components are often evaluated separately. This review critically examines how spectral measurements, images, text, and food databases support nutrient estimation and how uncertainty in those estimates affects dietary recommendations. Evidence on data resources, nutrient prediction, multimodal fusion, and recommendation systems is considered in light of study design, from conceptual descriptions and simulations to internal testing, held-out evaluation, validation across settings, and prospective evaluation. Reported performance depends on the experimental unit, the origin of reference values, metric definitions, and the independence of evaluation data. Spectral models may perform differently across instruments and food matrices; image segmentation does not establish portion mass or account for hidden ingredients; and values generated from text require verification against identifiable composition sources. These differences limit direct comparisons of accuracy across studies. Across the recommendation pathway, reliable decisions require traceable data and rules, uncertainty estimates calibrated on independent data, and checks of dietary constraints before ranking by preference. Nutrient limits must be interpreted over the period specified by their source, while incomplete or conflicting clinical information calls for professional review. Current evidence supports selected components more strongly than the full pathway. External validation across devices, cuisines, and populations remains limited, and prospective studies are needed to examine actual intake, adherence, constraint violations, and health outcomes. The combined performance and clinical safety of an integrated system remain unestablished.