Computer Vision Technology for Food Quality Evaluation
Series: Food Science and Technology;
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Product details:
- Publisher Elsevier Science
- Date of Publication 18 December 2007
- ISBN 9780123736420
- Binding Hardback
- No. of pages600 pages
- Size 246x189 mm
- Weight 1390 g
- Language English 0
Categories
Long description:
The first book in this rapidly expanding area, Computer Vision Technology for Food Quality Evaluation thoroughly discusses the latest advances in image processing and analysis. Computer vision has attracted much research and development attention in recent years and, as a result, significant scientific and technological advances have been made in quality inspection, classification and evaluation of a wide range of food and agricultural products. This unique work provides engineers and technologists working in research, development, and operations in the food industry with critical, comprehensive and readily accessible information on the art and science of computer vision technology. Undergraduate and postgraduate students and researchers in universities and research institutions will also find this an essential reference source.
MoreTable of Contents:
Part I. Fundamentals of Computer Vision Technology
1 Image Acquisition Systems
2 Image Segmentation Techniques
3 Object Measurement Methods
4 Object Classification Methods
Part II. Quality Evaluation of Meat, Poultry and Seafood
5 Quality Evaluation of Meat Cuts
6 Quality Measurement of Cooked Meats
7 Quality Inspection of Poultry Carcasses
8 Quality Evaluation of Seafoods
Part III. Quality Evaluation of Fruit and Vegetables
9 Quality Evaluation of Apples
10 Quality Evaluation of Citrus
11 Quality Evaluation of Strawberry
12 Classification and Quality Evaluation of Table Olives
13 Grading of Potatoes
14 Imaging spectroscopy for determining the optical properties of fruit
Part IV. Quality Evaluation of Grains
15 Wheat Quality Evaluation
16 Quality Evaluation of Rice
17 Quality Evaluation of Corn/Maize
Part V. Quality Evaluation of Other Foods
18 Quality Evaluation of Pizzas
19 Cheese Quality Evaluation
20 Quality Evaluation of Bakery Products
21 Image Analysis of Oriental Noodles
22 Quality Evaluation and Control of Potato Chips
List of Contributors
