Part I Fundamentals of Computer Vision Technology
1. Image Acquisition Systems
1 Introduction
2 The electromagnetic spectrum
3 Image acquisition systems
4 Conclusions
Nomenclature
References
2. Image Segmentation Techniques
1 Introduction
2 Pre-processing techniques
3 Segmentation techniques
4 Conclusions
Nomenclature
References
3. Object Measurement Methods
1 Introduction
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Part I Fundamentals of Computer Vision Technology
1. Image Acquisition Systems
1 Introduction
2 The electromagnetic spectrum
3 Image acquisition systems
4 Conclusions
Nomenclature
References
2. Image Segmentation Techniques
1 Introduction
2 Pre-processing techniques
3 Segmentation techniques
4 Conclusions
Nomenclature
References
3. Object Measurement Methods
1 Introduction
2 Size
3 Shape
4 Color
5 Texture
6 Combined measurements
7 Conclusions
Nomenclature
Appendix
References
4. Object Classification Methods
1 Introduction
2 Artificial neural network
3 Statistical classification
4 Fuzzy logic
5 Decision tree
6 Support vector machine
7 Conclusions
Nomenclature
References
Part Il Quality Evaluation of Meat, Poultry, and Seafood
5. Quality Evaluation of Meat Cuts
1 Introduction
2 Quality evaluation of beef
3 Quality evaluation of pork
4 Quality evaluation of lamb
5 Future perspectives
6 Conclusions
References
6. Quality Measurement of Cooked Meats
1 Introduction
2 Shrinkage
3 Pores and porosity
4 Color
5 Image texture
6 Conclusions
Nomenclature
References
7. Quality Inspection of Poultry Carcasses
1 Introduction
2 Poultry quality inspection
3 Color imaging for quality inspection
4 Spectral imaging
5 Poultry image classifications
6 Conclusions
References
8. Quality Evaluation of Seafood
1 Introduction
2 Visual quality of seafood
3 Conclusions
References
Part III Quality Evaluation of Fruit and Vegetables
9. Quality Evaluation of Apples
1 Introduction
2 Material
3 Shape grading
4 Color grading
5 Evaluation of surface defects
6 Calyx and stalk-end recognition
7 Defect recognition and fruit classification
8 Conclusions
Nomenclature
References
10. Quality Evaluation of Citrus Fruits
1 Introduction
2 Image analysis in the visible spectrum
3 Quality inspection in the non-visible spectrum
4 Internal quality inspection
5 Inspection of clementine and satsuma segments
6 Conclusions
References
11. Quality Evaluation of Strawberries
1 Introduction
2 Grading of size, shape, and ripeness
3 Detection ofbruises and fecal contamination
4 Estimation of firmness and soluble-solids content
5 Estimation of anthocyanin distribution
6 Further challenges
7 Conclusions
References
12. Classification and Quality Evaluation of Table Olives
1 Introduction
2 Classification of table olives
3 Application of machine vision
4 Industrial applications
5 Conclusions
Acknowledgments
References
13. Grading of Potatoes
1 Introduction
2 Surface defects
3 Potato classification
4 Applications
5 Conclusions
Acknowledgments
References
14. Quality Evaluation of Fruit by Hyperspectral Imaging
1 Introduction
2 Techniques for measuring optical properties
3 The hyperspectral imaging system
4 Applications
5 Conclusions
Acknowledgments
Nomenclature
References
Part IV Quality Evaluation of Grains
15.Quality Evaluation of Wheat
1 Introduction
2 Machine vision
3 Soft X-ray imaging
4 Near-infrared spectroscopy and hyperspectral imaging
5 Thermal imaging
6 Potential practical applications of machine vision technology
Acknowledgments
References
16. Quality Evaluation of Rice
1 Introduction
2 Quality of rice
3 Quality evaluation of raw rice
4 Quality evaluation of cooked rice
5 Conclusions
References
17. Quality Evaluation of Corn/ Maize
1 Introduction
2 Corn
3 Machine vision determination of corn quality
4 Conclusions
References
Part V Quality Evaluation of Other Foods
18. Quality Evaluation of Pizzas
1 Introduction
2 Pizza base production
3 Pizza sauce spread
4 Application of pizza toppings
5 Conclusions
Nomenclature
References
19. Quality Evaluation of Cheese
1 Introduction
2 Cheese quality characteristics
3 Cheese defects
4 Microstructure evaluation
5 Conclusions
References
20. Quality Evaluation of Bakery Products
1 Introduction
2 Quality characteristics of bakery products
3 Computer vision inspection of bakery products
4 Conclusions
Nomenclature
References
21. Image Analysis of Oriental Noodles
1 Introduction
2 Imaging in noodle quality assessment
3 Measuring the impact of external grading factors
4 Developments and further applications
5 Conclusions
References
22. Quality Evaluation and Control of Potato Chips and French Fries
1 Introduction
2 Computer vision
3 Applications
4 Conclusions
Acknowledgments
References
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