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Computer vision technology for food ...

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Computer vision technology for food quality evaluation

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Computer vision technology for food quality evaluationedited by Da-Wen Sun.
其他作者:	Sun, Da-Wen.
出版者:	Amsterdam ;Elsevier/Academic Press,2008.
面頁冊數:	xiv, 583 p. :ill. ;26 cm.
叢書名:	Food science and technology international series
標題:	Food adulteration and inspectionData processing.
電子資源:	An electronic book accessible through the World Wide Web; click for information
ISBN:	9780123736420

Computer vision technology for food quality evaluation
Computer vision technology for food quality evaluation[electronic resource] /edited by Da-Wen Sun. - 1st ed. - Amsterdam ;Elsevier/Academic Press,2008. - xiv, 583 p. :ill. ;26 cm. - Food science and technology international series.

Includes bibliographical references and index.

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.

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. Discusses novel technology for recognizing objects and extracting quantitative information from digital images in order to provide objective, rapid, non-contact and non-destructive quality evaluation. International authors with both academic and professional credentials address in detail one aspect of the relevant technology per chapter making this ideal for textbook use Divided into three parts, it begins with an outline of the fundamentals of the technology, followed by full coverage of the application in the most researched areas of meats and other foods, fruits, vegetables and grains.

Electronic reproduction.
Amsterdam :
Elsevier Science & Technology,
2008.

Mode of access: World Wide Web.

ISBN: 9780123736420

Source: 132570:132690Elsevier Science & Technologyhttp://www.sciencedirect.comSubjects--Topical Terms:

340442
Food adulteration and inspection
--Data processing.Index Terms--Genre/Form:

214472
Electronic books.

LC Class. No.: TX541 / .C66 2008eb

Dewey Class. No.: 664.07

National Agricultural Library Call No.: TX541 / .C65 2008

Computer vision technology for food quality evaluation
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440 0 $a Food science and technology international series
504 $a Includes bibliographical references and index.
505 0 $a 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.
520 $a 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. Discusses novel technology for recognizing objects and extracting quantitative information from digital images in order to provide objective, rapid, non-contact and non-destructive quality evaluation. International authors with both academic and professional credentials address in detail one aspect of the relevant technology per chapter making this ideal for textbook use Divided into three parts, it begins with an outline of the fundamentals of the technology, followed by full coverage of the application in the most researched areas of meats and other foods, fruits, vegetables and grains.
533 $a Electronic reproduction. $b Amsterdam : $c Elsevier Science & Technology, $d 2008. $n Mode of access: World Wide Web. $n System requirements: Web browser. $n Title from title screen (viewed on May 14, 2008). $n Access may be restricted to users at subscribing institutions.
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