Description

The use of computer vision systems to control manufacturing processes and product quality has become increasingly important in food processing. Computer vision technology in the food and beverage industries reviews image acquisition and processing technologies and their applications in particular sectors of the food industry.

Part one provides an introduction to computer vision in the food and beverage industries, discussing computer vision and infrared techniques for image analysis, hyperspectral and multispectral imaging, tomographic techniques and image processing. Part two goes on to consider computer vision technologies for automatic sorting, foreign body detection and removal, automated cutting and image analysis of food microstructure. Current and future applications of computer vision in specific areas of the food and beverage industries are the focus of part three. Techniques for quality control of meats are discussed alongside computer vision in the poultry, fish and bakery industries, including techniques for grain quality evaluation, and the evaluation and control of fruit, vegetable and nut quality.

With its distinguished editor and international team of expert contributors, Computer vision technology in the food and beverage industries is an indispensible guide for all engineers and researchers involved in the development and use of state-of-the-art vision systems in the food industry.

Key Features

  • Discusses computer vision and infrared techniques for image analysis, hyperspectral and multispectral imaging, tomographic techniques and image processing
  • Considers computer vision technologies for automatic sorting, foreign body detection and removal, automated cutting and image analysis of food microstructure
  • Examines techniques for quality control and computer vision in various industries including the poultry, fish and bakery, fruit, vegetable and nut industry

Readership

Engineers in the food industry working on vision systems; Researchers with an interest in this field

Table of Contents

Contributor contact details

About the editor

Woodhead Publishing Series in Food Science, Technology and Nutrition

Part I: An introduction to computer vision in the food and beverage industries

Chapter 1: Computer vision and infrared techniques for image acquisition in the food and beverage industries

Abstract:

1.1 Introduction

1.2 The electromagnetic spectrum

1.3 Image acquisition systems

1.4 Conclusions

1.6 Appendix: nomenclature and abbreviations

Chapter 2: Hyperspectral and multispectral imaging in the food and beverage industries

Abstract:

2.1 Introduction

2.2 Spectral image acquisition methods

2.3 Construction of spectral imaging systems

2.4 Calibration of spectral imaging systems

2.5 Spectral images and analysis techniques

2.6 Applications for food and beverage products

2.7 Conclusions

Chapter 3: Tomographic techniques for computer vision in the food and beverage industries

Abstract:

3.1 Introduction

3.2 Nuclear tomography

3.3 Electrical impedance

3.4 Image reconstruction

3.5 Applications

3.6 Conclusions

3.8 Appendix: nomenclature and abbreviations

Chapter 4: Image processing techniques for computer vision in the food and beverage industries

Abstract:

4.1 Introduction

4.2 Digital image analysis techniques

4.3 Classification

4.4 Relevance, impact and trends for the food and beverage industry

4.5 Conclusions

Part II: Computer vision applications in food and beverage processing operations/technologies

Chapter 5: Computer vision in food processing: an overview

Abstract:

5.1 Introduction to computer vision

5.2 Technology selection

5.3 Selection of image analysis methods

5.4 Application examples

5.5 Conclusion

Chapt

Details

No. of pages:
528
Language:
English
Copyright:
© 2012
Published:
Imprint:
Woodhead Publishing
Electronic ISBN:
9780857095770
Print ISBN:
9780857090362

About the editor

D-W Sun

Professor Da-Wen Sun is a world authority in food engineering research and education. He is a member of the Royal Irish Academy, the highest academic honour in Ireland, and is also a member of Academia Europaea (The Academy of Europe). His main research activities include cooling, drying, and refrigeration processes and systems; quality and safety of food products; bioprocess simulation and optimization; and computer vision technology. His many scholarly works have become standard reference materials for researchers in such areas as computer vision, computational fluid dynamics modelling and vacuum cooling.