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| COMPUTER VISION TECHNOLOGY FOR FOOD QUALITY EVALUATION
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Edited By
Da-Wen Sun, National University of Ireland, Earlsfort Terrace, Dublin
Included in series
Food Science and Technology,
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.
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.
Contents
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
| Bibliographic details |
Hardbound, 600 pages, publication date: DEC-2007
ISBN-13: 978-0-12-373642-0
ISBN-10: 0-12-373642-0
Imprint: ACADEMIC PRESS
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| Price and Ordering |
Price:
USD 149
EUR 108.95
GBP 92
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Last update: 25 Nov 2009
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