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Computer vision technology ...
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
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monografia Rebiun18315503 https://catalogo.rebiun.org/rebiun/record/Rebiun18315503 m o d cr cnu---unuuu 160413s2016 ne ob 001 0 eng d 946788597 9780128025994 electronic bk.) 0128025999 electronic bk.) 9780128022320 0128022329 UPNA0463847 UPCT u418535 UPVA 996887671803706 CBUC 991010863709406709 CBUC 991013419036906708 YDXCP. eng. pn. YDXCP. N$T. EBLCP. OPELS. UIU. OCLCQ TEC. 012000 bisacsh Computer vision technology for food quality evaluation Recurso electrónico-En línea] edited by Da-Wen Sun 2nd ed Amsterdam Boston Elsevier/Academic Press 2016 Amsterdam Boston Amsterdam Boston Elsevier/Academic Press 1 online resource 1 online resource Text txt rdacontent computer c rdamedia online resource cr rdacarrier Food science and technology international series Includes bibliographical references and index 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 Accesible sólo para usuarios de la UPV Recurso a texto completo 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 Reproducción electrónica Forma de acceso: Web Elsevier. Suscripción Food adulteration and inspection Data processing Computer vision Food Quality TECHNOLOGY & ENGINEERING Food Science Electronic books Sun, Da-Wen ScienceDirect (Servicio en línea) Print version Sun, Da-Wen. Computer vision technology for food quality evaluation. -- 2nd revised edition. -- [Place of publication not identified] : Elsevier Academic Press, 2016 9780128025994. (OCoLC)934606513 Food science and technology international series