Computer Vision Technology for Food Quality Evaluation
Gebonden Engels 2016 2e druk 9780128022320Samenvatting
Computer Vision Technology for Food Quality Evaluation, Second Edition continues to be a valuable resource to engineers, researchers, and technologists in research and development, as well as a complete reference to students interested in this rapidly expanding field. This new edition highlights the most recent developments in imaging processing and analysis techniques and methodology, captures cutting-edge developments in computer vision technology, and pinpoints future trends in research and development for food quality and safety evaluation and control. It is a unique reference that provides a deep understanding of the issues of data acquisition and image analysis and offers techniques to solve problems and further develop efficient methods for food quality assessment.
Specificaties
Lezersrecensies
Inhoudsopgave
1. Image Acquisition Systems
2. Image Segmentation Techniques
3. Object Measurement Methods
4. Object Classification Methods
5. Introduction to Hyperspectral Imaging Technology
6. Introduction to Raman Chemical Imaging Technology
Part 2. Quality Evaluation of Meat, Poultry and Seafood
7. Quality Evaluation of Meat Cuts
8. Quality Measurement of Cooked Meats
9. Quality Evaluation of Poultry Carcass
10. Quality Evaluation of Seafoods
Part 3. Quality Evaluation of Fruit and Vegetables
11. Quality Evaluation of Apples
12. Quality Evaluation of Citrus Fruits
13. Quality Evaluation of Strawberry
14. Classification and Quality Evaluation of Table Olives
15. Grading of Potatoes
Part 4. Quality Evaluation of Grains
16. Wheat Quality Evaluation
17. Quality Evaluation of Rice
18. Quality Evaluation of Corn/Maize
Part 5. Quality Evaluation of Other Foods
19. Quality Evaluation of Pizzas
20. Cheese Quality Evaluation
21. Quality Evaluation of Bakery Products
22. Quality Evaluation and Control of Potato Chips
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