Computer Vision Technology for Food Quality Evaluation

ISBN-13: 9780128022320 / Angielski / Twarda / 2016 / 658 str.

Da-Wen Sun

Opis

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.

• 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

Spis treści

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

O autorze

Dr. Da-Wen Sun is internationally recognized for his leadership in food engineering research and education and is a highly respected journal editor. He is the recipient of numerous awards and honors including election to the Royal Irish Academy in 2010, selection as a Member of Academia Europaea (The Academy of Europe) in 2011, induction as a Fellow of International Academy of Food Science and Technology in 2012, recipient of the International Association for Food Protection (IAFP) Freezing Research Award in 2013, recipient of the International Association of Engineering and Food (IAEF) Lifetime Achievement Award in 2015, and named as a Thomson Reuters Highly Cited Researcher in 2015.

Dr. Da-Wen Sun is internationally recognized for his leadership in food engineering research and education and a highly respected journal editor. He is the recipient of numerous awards and honors including election to the Royal Irish Academy in 2010, selection as a Member of Academia Europaea (The Academy of Europe) in 2011, induction as a Fellow of International Academy of Food Science and Technology in 2012, the International Association for Food Protection (IAFP) Freezing Research Award in 2013, the International Association of Engineering and Food (IAEF) Lifetime Achievement Award in 2015 and naming as 2015 Thomson Reuters Highly Cited Researcher. His many scholarly works have become standard reference materials for researchers in the areas of computer vision/hyperspectral imaging, computational fluid dynamics modelling, and vacuum cooling. Results of his work have been published in more than 400 peer-reviewed journal papers (Web of Science h-index = 66), among them; thirty papers have been selected by ESI as highly-cited papers, ranking him first in the world in Agricultural Sciences.