Computer vision technology for food quality evaluation

著者

• Sun, Da-Wen

書誌事項

Computer vision technology for food quality evaluation

edited by Da-Wen Sun

（Food science and technology : international series）

Elsevier, 2008

内容説明・目次

内容説明

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.

目次

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

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詳細情報

• NII書誌ID(NCID): BA84883066
• ISBN:
  • 9780123736420
• LCCN: 2007933393
• 出版国コード: ne
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: Amsterdam
• ページ数/冊数: xiv, 583 p.
• 大きさ: 26 cm
• 親書誌ID:
  • BA21017129