Computer Vision Technology for Food Quality Evaluation book cover

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.

Audience
The engineer and technologist working in research, development and operations in the food industry as well as undergraduates, postgraduates and researchers in these areas.

Hardbound, 600 Pages

Published: December 2007

Imprint: Academic Press

ISBN: 978-0-12-373642-0

Contents

  • Table of ContentsPart I. Fundamentals of Computer Vision Technology1 Image Acquisition Systems2 Image Segmentation Techniques3 Object Measurement Methods4 Object Classification MethodsPart II. Quality Evaluation of Meat, Poultry and Seafood5 Quality Evaluation of Meat Cuts6 Quality Measurement of Cooked Meats7 Quality Inspection of Poultry Carcasses8 Quality Evaluation of SeafoodsPart III. Quality Evaluation of Fruit and Vegetables9 Quality Evaluation of Apples10 Quality Evaluation of Citrus11 Quality Evaluation of Strawberry12 Classification and Quality Evaluation of Table Olives13 Grading of Potatoes14 Imaging spectroscopy for determining the optical properties of fruitPart IV. Quality Evaluation of Grains15 Wheat Quality Evaluation 16 Quality Evaluation of Rice17 Quality Evaluation of Corn/MaizePart V. Quality Evaluation of Other Foods18 Quality Evaluation of Pizzas 19 Cheese Quality Evaluation 20 Quality Evaluation of Bakery Products21 Image Analysis of Oriental Noodles22 Quality Evaluation and Control of Potato ChipsList of Contributors

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