Computer Vision Technology for Food Quality Evaluation (1st ed.)

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

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