Computer Vision Technology for Food Quality Evaluation, Second Edition – Ebook PDF Instant Delivery – ISBN(s): 9780128022320,0128022329

Product details:

• ISBN-10 ‏ : ‎ 0128022329
• ISBN-13 ‏ : ‎ 978-0128022320
• Author: Dr. Da-Wen Sun

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.

Table contents:

Part 1. Fundamentals of Computer Vision Technology

Chapter 1. Image Acquisition Systems

• 1.1. Introduction
• 1.2. The Electromagnetic Spectrum
• 1.3. Image Acquisition Systems
• 1.4. Future Trends
• Nomenclature

Chapter 2. Image Segmentation Techniques

• 2.1. Introduction
• 2.2. Preprocessing Techniques
• 2.3. Segmentation Techniques
• Nomenclature

Chapter 3. Object Measurement Methods

• 3.1. Introduction
• 3.2. Size
• 3.3. Shape
• 3.4. Color
• 3.5. Texture
• 3.6. Combined Measurements
• Nomenclatures
• Appendix

Chapter 4. Object Classification Methods

• 4.1. Introduction
• 4.2. Artificial Neural Network
• 4.3. Statistical Classification (SC)
• 4.4. Fuzzy Logic
• 4.5. Decision Tree
• 4.6. Support Vector Machine
• Nomenclature

Chapter 5. Introduction to Hyperspectral Imaging Technology

• 5.1. Introduction
• 5.2. Fundamentals of Hyperspectral Imaging Technology
• 5.3. Multivariate Data Analysis
• 5.4. Hyperspectral Image Analysis Software
• 5.5. Application of HSI for Muscle Foods

Chapter 6. Introduction to Raman Chemical Imaging Technology

• 6.1. Introduction
• 6.2. Principles of Raman Scattering
• 6.3. Raman Spectroscopy Techniques
• 6.4. Raman Chemical Imaging and Acquisition Methods
• 6.5. Raman Imaging Instruments
• 6.6. Raman Image Analysis Techniques
• 6.7. Applications for Food and Agricultural Products

Part 2. Quality Evaluation of Meat, Poultry and Seafood

Chapter 7. Quality Evaluation of Meat Cuts

• 7.1. Introduction
• 7.2. Quality Evaluation Using Computer Vision
• 7.3. Quality Evaluation Using Hyperspectral Imaging
• 7.4. Future Work

Chapter 8. Quality Measurement of Cooked Meats

• 8.1. Introduction
• 8.2. Shrinkage
• 8.3. Pores and Porosity
• 8.4. Color
• 8.5. Image Texture
• Nomenclature

Chapter 9. Quality Evaluation of Poultry Carcass

• 9.1. Introduction
• 9.2. Poultry Quality Inspection
• 9.3. Color Imaging for Quality Inspection
• 9.4. Spectral Imaging
• 9.5. Poultry Image Classifications

Chapter 10. Quality Evaluation of Seafoods

• 10.1. Introduction
• 10.2. New Methods
• 10.3. Color
• 10.4. Automation
• 10.5. Conclusion and Outlook

Part 3. Quality Evaluation of Fruit and Vegetables

Chapter 11. Quality Evaluation of Apples

• 11.1. Introduction
• 11.2. Detection of Surface Defects
• 11.3. Detection of Internal Defects
• 11.4. Evaluation of Texture and Flavor
• 11.5. Quality Evaluation Based on Optical Properties of Apples
• 11.6. In-Orchard Sorting and Grading of Apples
• 11.7. Future Trends

Chapter 12. Quality Evaluation of Citrus Fruits

• 12.1. Introduction
• 12.2. Analysis of Visible Images for Automatic Citrus Fruit Inspection
• 12.3. Quality Inspection Using Nonstandard Computer Vision
• 12.4. Internal Quality Inspection

Chapter 13. Quality Evaluation of Strawberry

• 13.1. Introduction
• 13.2. Grading of Size, Shape, and Ripeness
• 13.3. Detection of Bruises and Fecal Contamination
• 13.4. Estimation of Firmness and Soluble Solids Content
• 13.5. Further Challenges

Chapter 14. Classification and Quality Evaluation of Table Olives

• 14.1. Introduction
• 14.2. Table Olive Classification
• 14.3. Application of Computer Vision
• 14.4. Industrial Applications

Chapter 15. Grading of Potatoes

• 15.1. Introduction
• 15.2. Surface Potato Defects
• 15.3. Potato Classification
• 15.4. Applications

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