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Computer vision technology ...
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.
Monografía
monografia Rebiun05748910 https://catalogo.rebiun.org/rebiun/record/Rebiun05748910 m d cr cn||||||||| 120330s2008 ne a ob 001 0 eng d 190790174 233792230 314386958 647691966 9780123736420 0123736420 9780080556246 ebook) 0080556248 ebook) 6611111875 electronic bk.) 9786611111878 electronic bk.) AU@ 000043178363 NZ1 12541497 DEBBG BV035247225 AU@ 000043182211 CDX 6773656 UR0344794 UPCT u482698 132570:132690 Elsevier Science & Technology http://www.sciencedirect.com UR TEC. 012000 bisacsh 664.07 22 Computer vision technology for food quality evaluation electronic resource] edited by Da-Wen Sun. 1st ed Amsterdam Boston Elsevier/Academic Press 2008. Amsterdam Boston Amsterdam Boston Elsevier/Academic Press 1 online resource (xiv, 583 p.) ill. 1 online resource (xiv, 583 p.) 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. Food adulteration and inspection- Data processing. Computer vision. Food- Quality. TECHNOLOGY & ENGINEERING- Food Science. bisacsh Electronic books. Sun, Da-Wen. Print version:. Computer vision technology for food quality evaluation. -- 1st ed. -- Amsterdam ; Boston : Elsevier/Academic Press, 2008 9780123736420 0123736420. (OCoLC)195606160 Food science and technology international series.