Coverart for item
The Resource Computer vision technology for food quality evaluation, edited by Da-Wen Sun, (electronic resource)

Computer vision technology for food quality evaluation, edited by Da-Wen Sun, (electronic resource)

Label
Computer vision technology for food quality evaluation
Title
Computer vision technology for food quality evaluation
Statement of responsibility
edited by Da-Wen Sun
Contributor
Subject
Genre
Language
eng
Summary
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
Member of
Cataloging source
YDXCP
Dewey number
664.07
Index
index present
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
Sun, Da-Wen
Series statement
Food science and technology international series
http://library.link/vocab/subjectName
  • Food adulteration and inspection
  • Computer vision
  • Food
Label
Computer vision technology for food quality evaluation, edited by Da-Wen Sun, (electronic resource)
Instantiates
Publication
Antecedent source
unknown
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • Title page; Table of Contents; Copyright; Contributors; About the Editor; Preface to the 2nd Edition; Part 1. Fundamentals of Computer Vision Technology; Chapter 1. Image Acquisition Systems; 1.1. Introduction; 1.2. The Electromagnetic Spectrum; 1.3. Image Acquisition Systems; 1.4. Future Trends; Nomenclature; Chapter 2. Image Segmentation Techniques; 2.1. Introduction; 2.2. Preprocessing Techniques; 2.3. Segmentation Techniques; Nomenclature; Chapter 3. Object Measurement Methods; 3.1. Introduction; 3.2. Size; 3.3. Shape; 3.4. Color; 3.5. Texture; 3.6. Combined Measurements; Nomenclatures
  • AppendixChapter 4. Object Classification Methods; 4.1. Introduction; 4.2. Artificial Neural Network; 4.3. Statistical Classification (SC); 4.4. Fuzzy Logic; 4.5. Decision Tree; 4.6. Support Vector Machine; Nomenclature; Chapter 5. Introduction to Hyperspectral Imaging Technology; 5.1. Introduction; 5.2. Fundamentals of Hyperspectral Imaging Technology; 5.3. Multivariate Data Analysis; 5.4. Hyperspectral Image Analysis Software; 5.5. Application of HSI for Muscle Foods; Chapter 6. Introduction to Raman Chemical Imaging Technology; 6.1. Introduction; 6.2. Principles of Raman Scattering
  • 6.3. Raman Spectroscopy Techniques6.4. Raman Chemical Imaging and Acquisition Methods; 6.5. Raman Imaging Instruments; 6.6. Raman Image Analysis Techniques; 6.7. Applications for Food and Agricultural Products; Part 2. Quality Evaluation of Meat, Poultry and Seafood; Chapter 7. Quality Evaluation of Meat Cuts; 7.1. Introduction; 7.2. Quality Evaluation Using Computer Vision; 7.3. Quality Evaluation Using Hyperspectral Imaging; 7.4. Future Work; Chapter 8. Quality Measurement of Cooked Meats; 8.1. Introduction; 8.2. Shrinkage; 8.3. Pores and Porosity; 8.4. Color; 8.5. Image Texture
  • NomenclatureChapter 9. Quality Evaluation of Poultry Carcass; 9.1. Introduction; 9.2. Poultry Quality Inspection; 9.3. Color Imaging for Quality Inspection; 9.4. Spectral Imaging; 9.5. Poultry Image Classifications; Chapter 10. Quality Evaluation of Seafoods; 10.1. Introduction; 10.2. New Methods; 10.3. Color; 10.4. Automation; 10.5. Conclusion and Outlook; Part 3. Quality Evaluation of Fruit and Vegetables; Chapter 11. Quality Evaluation of Apples; 11.1. Introduction; 11.2. Detection of Surface Defects; 11.3. Detection of Internal Defects; 11.4. Evaluation of Texture and Flavor
  • 11.5. Quality Evaluation Based on Optical Properties of Apples11.6. In-Orchard Sorting and Grading of Apples; 11.7. Future Trends; Chapter 12. Quality Evaluation of Citrus Fruits; 12.1. Introduction; 12.2. Analysis of Visible Images for Automatic Citrus Fruit Inspection; 12.3. Quality Inspection Using Nonstandard Computer Vision; 12.4. Internal Quality Inspection; Chapter 13. Quality Evaluation of Strawberry; 13.1. Introduction; 13.2. Grading of Size, Shape, and Ripeness; 13.3. Detection of Bruises and Fecal Contamination; 13.4. Estimation of Firmness and Soluble Solids Content
Control code
ocn946606223
Dimensions
unknown
Edition
2nd edition
Extent
1 online resource
File format
unknown
Form of item
online
Isbn
9780128025994
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
c
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
(OCoLC)946606223
Label
Computer vision technology for food quality evaluation, edited by Da-Wen Sun, (electronic resource)
Publication
Antecedent source
unknown
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • Title page; Table of Contents; Copyright; Contributors; About the Editor; Preface to the 2nd Edition; Part 1. Fundamentals of Computer Vision Technology; Chapter 1. Image Acquisition Systems; 1.1. Introduction; 1.2. The Electromagnetic Spectrum; 1.3. Image Acquisition Systems; 1.4. Future Trends; Nomenclature; Chapter 2. Image Segmentation Techniques; 2.1. Introduction; 2.2. Preprocessing Techniques; 2.3. Segmentation Techniques; Nomenclature; Chapter 3. Object Measurement Methods; 3.1. Introduction; 3.2. Size; 3.3. Shape; 3.4. Color; 3.5. Texture; 3.6. Combined Measurements; Nomenclatures
  • AppendixChapter 4. Object Classification Methods; 4.1. Introduction; 4.2. Artificial Neural Network; 4.3. Statistical Classification (SC); 4.4. Fuzzy Logic; 4.5. Decision Tree; 4.6. Support Vector Machine; Nomenclature; Chapter 5. Introduction to Hyperspectral Imaging Technology; 5.1. Introduction; 5.2. Fundamentals of Hyperspectral Imaging Technology; 5.3. Multivariate Data Analysis; 5.4. Hyperspectral Image Analysis Software; 5.5. Application of HSI for Muscle Foods; Chapter 6. Introduction to Raman Chemical Imaging Technology; 6.1. Introduction; 6.2. Principles of Raman Scattering
  • 6.3. Raman Spectroscopy Techniques6.4. Raman Chemical Imaging and Acquisition Methods; 6.5. Raman Imaging Instruments; 6.6. Raman Image Analysis Techniques; 6.7. Applications for Food and Agricultural Products; Part 2. Quality Evaluation of Meat, Poultry and Seafood; Chapter 7. Quality Evaluation of Meat Cuts; 7.1. Introduction; 7.2. Quality Evaluation Using Computer Vision; 7.3. Quality Evaluation Using Hyperspectral Imaging; 7.4. Future Work; Chapter 8. Quality Measurement of Cooked Meats; 8.1. Introduction; 8.2. Shrinkage; 8.3. Pores and Porosity; 8.4. Color; 8.5. Image Texture
  • NomenclatureChapter 9. Quality Evaluation of Poultry Carcass; 9.1. Introduction; 9.2. Poultry Quality Inspection; 9.3. Color Imaging for Quality Inspection; 9.4. Spectral Imaging; 9.5. Poultry Image Classifications; Chapter 10. Quality Evaluation of Seafoods; 10.1. Introduction; 10.2. New Methods; 10.3. Color; 10.4. Automation; 10.5. Conclusion and Outlook; Part 3. Quality Evaluation of Fruit and Vegetables; Chapter 11. Quality Evaluation of Apples; 11.1. Introduction; 11.2. Detection of Surface Defects; 11.3. Detection of Internal Defects; 11.4. Evaluation of Texture and Flavor
  • 11.5. Quality Evaluation Based on Optical Properties of Apples11.6. In-Orchard Sorting and Grading of Apples; 11.7. Future Trends; Chapter 12. Quality Evaluation of Citrus Fruits; 12.1. Introduction; 12.2. Analysis of Visible Images for Automatic Citrus Fruit Inspection; 12.3. Quality Inspection Using Nonstandard Computer Vision; 12.4. Internal Quality Inspection; Chapter 13. Quality Evaluation of Strawberry; 13.1. Introduction; 13.2. Grading of Size, Shape, and Ripeness; 13.3. Detection of Bruises and Fecal Contamination; 13.4. Estimation of Firmness and Soluble Solids Content
Control code
ocn946606223
Dimensions
unknown
Edition
2nd edition
Extent
1 online resource
File format
unknown
Form of item
online
Isbn
9780128025994
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
c
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
(OCoLC)946606223

Library Locations

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      Albany, Auckland, 0632, NZ
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