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Computer Vision Technology for Food Quality Evaluation
Provides engineers, researchers, technologists and students readily accessible information to develop an efficient method for food quality assessment
Da-Wen Sun (Edited by)
9780128022320
Hardback, published 10 May 2016
658 pages
23.4 x 19 x 3.5 cm, 1.5 kg
Approx.636 pages
Part 1. Fundamentals of Computer Vision Technology 1. Image Acquisition Systems 2. Image Segmentation Techniques 3. Object Measurement Methods 4. Object Classification Methods 5. Introduction to Hyperspectral Imaging Technology 6. Introduction to Raman Chemical Imaging Technology Part 2. Quality Evaluation of Meat, Poultry and Seafood 7. Quality Evaluation of Meat Cuts 8. Quality Measurement of Cooked Meats 9. Quality Evaluation of Poultry Carcass 10. Quality Evaluation of Seafoods Part 3. Quality Evaluation of Fruit and Vegetables 11. Quality Evaluation of Apples 12. Quality Evaluation of Citrus Fruits 13. Quality Evaluation of Strawberry 14. Classification and Quality Evaluation of Table Olives 15. Grading of Potatoes Part 4. Quality Evaluation of Grains 16. Wheat Quality Evaluation 17. Quality Evaluation of Rice 18. Quality Evaluation of Corn/Maize Part 5. Quality Evaluation of Other Foods 19. Quality Evaluation of Pizzas 20. Cheese Quality Evaluation 21. Quality Evaluation of Bakery Products 22. Quality Evaluation and Control of Potato Chips
Subject Areas: Food & beverage technology [TDCT]
