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
CLICK HERE TO GET THIS BOOK >>>Computer Vision Technology for Food Quality Evaluation

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,

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

Meat Quality Analysis

Meat Quality Analysis
  • Author : Ashim Kumar Biswas,Prabhat Mandal
  • Publisher : Academic Press
  • Release : 21 August 2019
GET THIS BOOK Meat Quality Analysis

Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection techniques of potential food-borne pathogens, pesticide and drug residues, including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques. This practical reference will be extremely useful to researchers and

Food Quality And Standards Volume II

Food Quality And Standards   Volume II
  • Author : Radomir Lasztity
  • Publisher : EOLSS Publications
  • Release : 14 April 2009
GET THIS BOOK Food Quality And Standards Volume II

Food Quality and Standards is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. The Theme on Food Quality and Standards is so organized that it starts first the necessity of food quality control and food legislation and standards is explained and focuses on problems of food safety and connection between adequate nutrition and health. This is continued

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

Food Quality

Food Quality
  • Author : Daniel A. Medina,Amanda M. Laine
  • Publisher : Nova Science Pub Incorporated
  • Release : 15 June 2021
GET THIS BOOK Food Quality

This book presents topical research in the study of food quality control, analysis and consumer concerns. Topics discussed include metals and metalloids in foods; application of near infrared spectroscopy (NIRS) in food quality evaluation; food safety assessment at the molecular level; new food processing technologies; the effects of innovative non-thermal technologies on food quality and irradiation as a method to assure food quality and safety.

Nondestructive Food Evaluation

Nondestructive Food Evaluation
  • Author : Sundaram Gunasekaran
  • Publisher : CRC Press
  • Release : 06 December 2000
GET THIS BOOK Nondestructive Food Evaluation

This volume illustrates significant changes in optical, magnetic, ultrasonic, mechanical and biological nondestructive evaluation techniques for online automatic control of food quality evaluation, including X-ray tomography. It presents advances in computer vision, X-ray imaging, ultrasonics, biosensors, and data analysis.

Processing Foods

Processing Foods
  • Author : Fernanda A. R. Oliveira,Jorge C. Oliveira
  • Publisher : CRC Press
  • Release : 24 May 2019
GET THIS BOOK Processing Foods

Processing Foods: Quality Optimization and Process Assessment provides a large body of updated information - helping researchers and industrialists make use of new concepts, technologies and approaches that are at the heart of modern food research. It will be a useful tool in the interweaving of scientific and technological information that the mul

Sensory Evaluation Practices

Sensory Evaluation Practices
  • Author : Herbert Stone,Joel L. Sidel
  • Publisher : Academic Press
  • Release : 02 December 2012
GET THIS BOOK Sensory Evaluation Practices

This Second Edition of Sensory Evaluation Practices provides the background and understanding necessary to make informed decisions about managing a sensory evaluation program, designing tests, and interpreting and reporting results. The authors have been in the sensory management consulting business for more than 20 years and bring their expertise to the enthusiastic and comprehensive revision of this invaluable book. Sensory evaluation of a product is the measurement of what is perceived about that product—not only in terms of its efficacy,

Poultry Quality Evaluation

Poultry Quality Evaluation
  • Author : Massimiliano Petracci,Cecile Berri
  • Publisher : Woodhead Publishing
  • Release : 01 August 2017
GET THIS BOOK Poultry Quality Evaluation

Poultry Quality Evaluation: Quality Attributes and Consumer Values provides a new reference source that covers these aspects with the same scientific authority as texts on traditional poultry meat quality values. The book's first section explores new developments in our understanding of how muscle structure affects the eating qualities of cooked meat. The second section highlights new techniques for measuring, predicting, and producing poultry meat quality and how these new techniques help us minimize variability in eating quality and/or maximize