Computer Vision Technology for Food Quality Evaluation

Computer Vision Technology for Food Quality Evaluation

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Description

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.
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Product details

  • Hardback | 600 pages
  • 187.96 x 248.92 x 33.02mm | 1,383.45g
  • Academic Press Inc
  • San Diego, United States
  • English
  • New.
  • 0123736420
  • 9780123736420

Table of contents

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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About Da-Wen Sun

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.
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