Computer Vision Technology for Food Quality Evaluation

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  • Author : Da-Wen Sun
  • Publisher : Academic Press
  • Pages : 658 pages
  • ISBN : 0128025999
  • Rating : /5 from reviews
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Download or Read online Computer Vision Technology for Food Quality Evaluation full in PDF, ePub and kindle. this book written by Da-Wen Sun and published by Academic Press which was released on 07 April 2016 with total page 658 pages. We cannot guarantee that Computer Vision Technology for Food Quality Evaluation book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. 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. Thoroughly explains what computer vision technology is, what it can do, and how to apply it for food quality evaluation Includes a wide variety of computer vision techniques and applications to evaluate a wide variety of foods Describes the pros and cons of different techniques for quality evaluation

Computer Vision Technology for Food Quality Evaluation

Computer Vision Technology for Food Quality Evaluation
  • Author : Da-Wen Sun
  • Publisher : Academic Press
  • Release : 07 April 2016
GET THIS BOOK Computer Vision Technology for Food Quality Evaluation

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

Evaluation Technologies for Food Quality

Evaluation Technologies for Food Quality
  • Author : Jian Zhong,Xichang Wang
  • Publisher : Woodhead Publishing
  • Release : 16 April 2019
GET THIS BOOK Evaluation Technologies for Food Quality

Evaluation Technologies for Food Quality summarizes food quality evaluation technologies, which include sensory evaluation techniques and chemical and physical analysis. In particular, the book introduces many novel micro and nano evaluation techniques, such as atomic force microscopy, scanning electron microscopy, and other nanomaterial-based methods. All topics cover basic principles, procedures, advantages, limitations, recent technology development, and application progress in different types of foods. This book is a valuable resource for scientists in the field of food science, engineering, and professionals

Emerging Technologies for Food Quality and Food Safety Evaluation

Emerging Technologies for Food Quality and Food Safety Evaluation
  • Author : Yong-Jin Cho,Sukwon Kang
  • Publisher : CRC Press
  • Release : 09 March 2011
GET THIS BOOK Emerging Technologies for Food Quality and Food Safety Evaluation

Even though the perception of food quality may depend on its hedonic and often subjective attributes, it is essential to quantitatively evaluate its quality and safety. Fortunately, the advent of sophisticated systems, including nondestructive testing techniques, has made it possible to definitively evaluate food quality. Reflecting these advances,

Imaging with Electromagnetic Spectrum

Imaging with Electromagnetic Spectrum
  • Author : Annamalai Manickavasagan,Hemantha Jayasuriya
  • Publisher : Springer
  • Release : 15 May 2014
GET THIS BOOK Imaging with Electromagnetic Spectrum

This book demonstrates how imaging techniques, applying different frequency bands from the electromagnetic spectrum, are used in scientific research. Illustrated with numerous examples this book is structured according to the different radiation bands: From Gamma-rays over UV and IR to radio frequencies. In order to ensure a clear understanding of the processing methodologies, the text is enriched with descriptions of how digital images are formed, acquired, processed and how to extract information from them. A special emphasis is given to

Instrumental Assessment of Food Sensory Quality

Instrumental Assessment of Food Sensory Quality
  • Author : David Kilcast
  • Publisher : Elsevier
  • Release : 30 September 2013
GET THIS BOOK Instrumental Assessment of Food Sensory Quality

Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible. Instrumental assessment of food sensory quality reviews the range and use of instrumental methods for measuring sensory quality. After an introductory chapter, part one goes on to explore the principles and practice of the assessment and analysis of food appearance, flavour,

Computer Vision Technology in the Food and Beverage Industries

Computer Vision Technology in the Food and Beverage Industries
  • Author : D-W Sun
  • Publisher : Elsevier
  • Release : 13 August 2012
GET THIS BOOK Computer Vision Technology in the Food and Beverage Industries

The use of computer vision systems to control manufacturing processes and product quality has become increasingly important in food processing. Computer vision technology in the food and beverage industries reviews image acquisition and processing technologies and their applications in particular sectors of the food industry. Part one provides an introduction to computer vision in the food and beverage industries, discussing computer vision and infrared techniques for image analysis, hyperspectral and multispectral imaging, tomographic techniques and image processing. Part two goes

Hyperspectral Imaging Technology in Food and Agriculture

Hyperspectral Imaging Technology in Food and Agriculture
  • Author : Bosoon Park,Renfu Lu
  • Publisher : Springer
  • Release : 29 September 2015
GET THIS BOOK Hyperspectral Imaging Technology in Food and Agriculture

Hyperspectral imaging or imaging spectroscopy is a novel technology for acquiring and analysing an image of a real scene by computers and other devices in order to obtain quantitative information for quality evaluation and process control. Image processing and analysis is the core technique in computer vision. With the continuous development in hardware and software for image processing and analysis, the application of hyperspectral imaging has been extended to the safety and quality evaluation of meat and produce. Especially in

Nondestructive Evaluation of Food Quality

Nondestructive Evaluation of Food Quality
  • Author : Shyam N. Jha
  • Publisher : Springer Science & Business Media
  • Release : 30 November 2010
GET THIS BOOK Nondestructive Evaluation of Food Quality

Numerous works on non-destructive testing of food quality have been reported in the literature. Techniques such as Near InfraRed (NIR) spectroscopy, color and visual spectroscopy, electronic nose and tongue, computer vision (image analysis), ultrasound, x-ray, CT and magnetic resonance imaging are some of the most applied for that purpose and are described in this book. Aspects such as theory/basics of the techniques, practical applications (sampling, experimentation, data analysis) for evaluation of quality attributes of food and some recent works

Food Losses Sustainable Postharvest and Food Technologies

Food Losses  Sustainable Postharvest and Food Technologies
  • Author : Charis Michel Galanakis
  • Publisher : Academic Press
  • Release : 19 May 2021
GET THIS BOOK Food Losses Sustainable Postharvest and Food Technologies

The urgent need for sustainability within the food producing industries and agriculture has turned the interest of research to investigate new non-thermal technologies, nanotechnologies and other practices in postharvest treatment of crops and fruits. Subsequently, there is a need for a new guide covering the latest developments in this particular direction. Food Losses, Sustainable Postharvest and Food Technology provides solutions to postharvest treatment technologies. It explores modern non-thermal technologies, focusing on postharvest losses and quality of fresh-cut products. In addition,

Light Scattering Technology for Food Property Quality and Safety Assessment

Light Scattering Technology for Food Property  Quality and Safety Assessment
  • Author : Renfu Lu
  • Publisher : CRC Press
  • Release : 22 November 2017
GET THIS BOOK Light Scattering Technology for Food Property Quality and Safety Assessment

Light Scattering Technology for Food Property, Quality and Safety Assessment discusses the development and application of various light scattering techniques for measuring the structural and rheological properties of food, evaluating composition and quality attributes, and detecting pathogens in food. The first four chapters cover basic concepts, principles, theories, and modeling of light transfer in food and biological materials. Chapters 5 and 6 describe parameter estimation methods and basic techniques for determining optical absorption and scattering properties of food products. Chapter 7 discusses the

Handbook of Research on Solar Energy Systems and Technologies

Handbook of Research on Solar Energy Systems and Technologies
  • Author : Anwar, Sohail
  • Publisher : IGI Global
  • Release : 31 August 2012
GET THIS BOOK Handbook of Research on Solar Energy Systems and Technologies

The last ten years have seen rapid advances in nanoscience and nanotechnology, allowing unprecedented manipulation of the nanoscale structures controlling solar capture, conversion, and storage. Filled with cutting-edge solar energy research and reference materials, the Handbook of Research on Solar Energy Systems and Technologies serves as a one-stop resource for the latest information regarding different topical areas within solar energy. This handbook will emphasize the application of nanotechnology innovations to solar energy technologies, explore current and future developments in third

Handbook of Drying of Vegetables and Vegetable Products

Handbook of Drying of Vegetables and Vegetable Products
  • Author : Min Zhang,Bhesh Bhandari,Zhongxiang Fang
  • Publisher : CRC Press
  • Release : 12 July 2017
GET THIS BOOK Handbook of Drying of Vegetables and Vegetable Products

This handbook provides a comprehensive overview of the processes and technologies in drying of vegetables and vegetable products. The Handbook of Drying of Vegetables and Vegetable Products discusses various technologies such as hot airflow drying, freeze drying, solar drying, microwave drying, radio frequency drying, infrared radiation drying, ultrasound assisted drying, and smart drying. The book’s chapters are clustered around major themes including drying processes and technologies, drying of specific vegetable products, properties during vegetable drying, and modeling, measurements, packaging &

Physical Properties of Foods

Physical Properties of Foods
  • Author : Ignacio Arana
  • Publisher : CRC Press
  • Release : 27 February 2012
GET THIS BOOK Physical Properties of Foods

With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs. One of the critical challenges is to use modern technology and knowledge to develop new processes for improving food quality. Given the global food marketplace, there is also a greater need for a means of objectively clas

Processing Technologies for Milk and Milk Products

Processing Technologies for Milk and Milk Products
  • Author : Ashok Kumar Agrawal,Megh R. Goyal
  • Publisher : CRC Press
  • Release : 07 September 2017
GET THIS BOOK Processing Technologies for Milk and Milk Products

The demand for quality milk products is increasing throughout the world. Food patterns are changing from eating plant protein to animal protein due to increasing incomes around the world, and the production of milk and milk products is expanding with leaps and bounds. This book presents an array of recent developments and emerging topics in the processing and manufacturing of milk and dairy products. The volume also devotes a special section on alternative energy sources for dairy production along with

Advanced Nondestructive Detection Technologies in Food

Advanced Nondestructive Detection Technologies in Food
  • Author : Quansheng Chen,Hao Lin,Jiewen Zhao
  • Publisher : Springer Nature
  • Release : 27 August 2021
GET THIS BOOK Advanced Nondestructive Detection Technologies in Food

This book comprehensively introduces non-destructive methods for food quality (i.e. external, internal, sensory, components, and microbiological indicators) detection, through optics, acoustics, chemistry, imaging, and bionic sensing. It highlights in-situ detection of food quality and safety, including principles, signal processing, and analysis of data, non-destructive detection system, and application in the food industry for each method. First, this book introduces the principles and characteristics of various food non-destructive methods. As non-destructive measurements always involve obtaining big data for each testing,