Computer Vision Technology for Food Quality Evaluation
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Table of contents
- Contentsv
- About the Editorxi
- Contributorsxiii
- Prefacexv
- Part I: Fundamentals of Computer Vision Technology1
- Chapter 1. Image Acquisition Systems3
- 1 Introduction3
- 2 The electromagnetic spectrum4
- 3 Image acquisition systems6
- 4 Conclusions31
- Nomenclature31
- References32
- Chapter 2. Image Segmentation Techniques37
- 1 Introduction37
- 2 Pre-processing techniques38
- 3 Segmentation techniques41
- 4 Conclusions52
- Nomenclature53
- References54
- Chapter 3. Object Measurement Methods57
- 1 Introduction57
- 2 Size58
- 3 Shape59
- 4 Color63
- 5 Texture67
- 6 Combined measurements72
- 7 Conclusions72
- Nomenclature73
- Appendix74
- References77
- Chapter 4. Object Classification Methods81
- 1 Introduction81
- 2 Artificial neural network82
- 3 Statistical classification86
- 4 Fuzzy logic91
- 5 Decision tree94
- 6 Support vector machine96
- 7 Conclusions102
- Nomenclature102
- References104
- Part II: Quality Evaluation of Meat, Poultry, and Seafood109
- Chapter 5. Quality Evaluation of Meat Cuts111
- 1 Introduction111
- 2 Quality evaluation of beef112
- 3 Quality evaluation of pork125
- 4 Quality evaluation of lamb129
- 5 Future perspectives131
- 6 Conclusions132
- References132
- Chapter 6. Quality Measurement of Cooked Meats139
- 1 Introduction139
- 2 Shrinkage140
- 3 Pores and porosity145
- 4 Color149
- 5 Image texture150
- 6 Conclusions153
- Nomenclature153
- References154
- Chapter 7. Quality Inspection of Poultry Carcasses157
- 1 Introduction157
- 2 Poultry quality inspection158
- 3 Color imaging for quality inspection159
- 4 Spectral imaging163
- 5 Poultry image classifications171
- 6 Conclusions182
- References183
- Chapter 8. Quality Evaluation of Seafood189
- 1 Introduction189
- 2 Visual quality of seafood189
- 3 Conclusions206
- References207
- Part III: Quality Evaluation of Fruit and Vegetables211
- Chapter 9. Quality Evaluation of Apples213
- 1 Introduction213
- 2 Material215
- 3 Shape grading222
- 4 Color grading222
- 5 Evaluation of surface defects224
- 6 Calyx and stalk-end recognition230
- 7 Defect recognition and fruit classification231
- 8 Conclusions238
- Nomenclature239
- References239
- Chapter 10. Quality Evaluation of Citrus Fruits243
- 1 Introduction243
- 2 Image analysis in the visible spectrum247
- 3 Quality inspection in the non-visible spectrum255
- 4 Internal quality inspection256
- 5 Inspection of clementine and satsuma segments258
- 6 Conclusions260
- References260
- Chapter 11. Quality Evaluation of Strawberries265
- 1 Introduction265
- 2 Grading of size, shape, and ripeness267
- 3 Detection of bruises and fecal contamination273
- 4 Estimation of firmness and soluble-solids content279
- 5 Estimation of anthocyanin distribution283
- 6 Further challenges284
- 7 Conclusions285
- References285
- Chapter 12. Classification and Quality Evaluation of Table Olives289
- 1 Introduction289
- 2 Classification of table olives290
- 3 Application of machine vision294
- 4 Industrial applications301
- 5 Conclusions301
- Acknowledgments302
- References302
- Chapter 13. Grading of Potatoes305
- 1 Introduction305
- 2 Surface defects306
- 3 Potato classification307
- 4 Applications308
- 5 Conclusions315
- Acknowledgments316
- References316
- Chapter 14. Quality Evaluation of Fruit by Hyperspectral Imaging319
- 1 Introduction319
- 2 Techniques for measuring optical properties320
- 3 The hyperspectral imaging system324
- 4 Applications333
- 5 Conclusions344
- Acknowledgments344
- Nomenclature344
- References345
- Part IV: Quality Evaluation of Grains349
- Chapter 15. Quality Evaluation of Wheat351
- 1 Introduction351
- 2 Machine vision353
- 3 Soft X-ray imaging362
- 4 Near-infrared spectroscopy and hyperspectral imaging364
- 5 Thermal imaging369
- 6 Potential practical applications of machine vision technology370
- Acknowledgments371
- References371
- Chapter 16. Quality Evaluation of Rice377
- 1 Introduction377
- 2 Quality of rice377
- 3 Quality evaluation of raw rice379
- 4 Quality evaluation of cooked rice390
- 5 Conclusions397
- References397
- Chapter 17. Quality Evaluation of Corn/Maize401
- 1 Introduction401
- 2 Corn408
- 3 Machine vision determination of corn quality410
- 4 Conclusions419
- References419
- Part V: Quality Evaluation of Other Foods425
- Chapter 18. Quality Evaluation of Pizzas427
- 1 Introduction427
- 2 Pizza base production428
- 3 Pizza sauce spread433
- 4 Application of pizza toppings438
- 5 Conclusions444
- Nomenclature444
- References445
- Chapter 19. Quality Evaluation of Cheese447
- 1 Introduction447
- 2 Cheese quality characteristics447
- 3 Cheese defects462
- 4 Microstructure evaluation465
- 5 Conclusions474
- References474
- Chapter 20. Quality Evaluation of Bakery Products481
- 1 Introduction481
- 2 Quality characteristics of bakery products484
- 3 Computer vision inspection of bakery products495
- 4 Conclusions517
- Nomenclature517
- References519
- Chapter 21. Image Analysis of Oriental Noodles523
- 1 Introduction523
- 2 Imaging in noodle quality assessment529
- 3 Measuring the impact of external grading factors536
- 4 Developments and further applications539
- 5 Conclusions542
- References542
- Chapter 22. Quality Evaluation and Control of Potato Chips and French Fries545
- 1 Introduction545
- 2 Computer vision546
- 3 Applications550
- 4 Conclusions563
- Acknowledgments563
- References563
- Index567
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.
· 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.