Pilot Study on Adoption and Usage of AI in Food Processing Industry by UTAUT2

Title

Pilot Study on Adoption and Usage of AI in Food Processing Industry by UTAUT2

Creator

Frank M.P.; George G.

Description

Artificial intelligence (AI) improves the efficiency of work and effectiveness in the output. Currently, food processing industries have started using AI in their business operations. It is crucial to have an in-depth understanding of the adoption and usage of AI systems in food processing industries. Therefore, this paper validates the Unified Theory of Acceptance and Use of Technology (UTAUT2) in the context of the food processing industry. This study applied AI to the food processing industries in the Bengaluru region. The study's objective is to build a clear vision of the factors that affect the user acceptance and behaviour intention of the user by pilot test. The pilot survey collected 62 responses through the questionnaire. The respondents were employees from the food processing industries in Bengaluru. The reliability test of the questionnaire was done by using Jamovi 2.3.16 software. The questionnaire was tested in three ways: Cronbach Alpha, McDonalds Omega, and Inter-rater reliability. The results of the entire test were reliable since overall Cronbach Alpha of 0.874, which is within the range of 0.800.90, and considered good internal consistency. Similarly, McDonalds Omega is within the range of 0.800.90, which is excellent consistency, and Inter-rater reliability is within the range of moderately acceptable scores from 50 to 75%. 2023, The Author(s), under exclusive license to Springer Nature Switzerland AG.

Source

Studies in Systems, Decision and Control, Vol-470, pp. 191-205.

Date

2023-01-01

Publisher

Springer Science and Business Media Deutschland GmbH

Subject

Artificial intelligence; Food processing industry; UTAUT 2

Coverage

Frank M.P., Christ (Deemed to be) University, Bengaluru, India; George G., Christ (Deemed to be) University, Bengaluru, India

Rights

Restricted Access

Relation

ISSN: 21984182

Format

Online

Language

English

Type

Book chapter

Identifier

https://doi.org/10.1007/978-3-031-28314-7_17

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