Computer vision technology for food quality evaluation
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. Discusses novel technology for recognizing objects and extracting quantitative information from digital images in order to provide objective, rapid, non-contact and non-destructive quality evaluation. International authors with both academic and professional credentials address in detail one aspect of the relevant technology per chapter making this ideal for textbook use Divided into three parts, it begins with an outline of the fundamentals of the technology, followed by full coverage of the application in the most researched areas of meats and other foods, fruits, vegetables and grains
1 online resource (xiv, 583 pages) : illustrations
9780123736420, 9780080556246, 9786611111878, 0123736420, 0080556248, 6611111875
228148344
Table 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