Computer Vision Technology for Food Quality Evaluation
Editat de Da-Wen Sunen Limba Engleză Hardback – 10 mai 2016
- Thoroughly explains what computer vision technology is, what it can do, and how to apply it for food quality evaluation
- Includes a wide variety of computer vision techniques and applications to evaluate a wide variety of foods
- Describes the pros and cons of different techniques for quality evaluation
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Specificații
ISBN-13: 9780128022320
ISBN-10: 0128022329
Pagini: 658
Dimensiuni: 191 x 234 x 58 mm
Greutate: 1.33 kg
Ediția:2
Editura: ELSEVIER SCIENCE
ISBN-10: 0128022329
Pagini: 658
Dimensiuni: 191 x 234 x 58 mm
Greutate: 1.33 kg
Ediția:2
Editura: ELSEVIER SCIENCE
Public țintă
Engineers and technologists working in research and development and operations within the food industry; instructors and students in food engineering and food technologyCuprins
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
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