Computer Vision Technology for Food Quality Evaluation
eBook - ePub

Computer Vision Technology for Food Quality Evaluation

  1. 658 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Computer Vision Technology for Food Quality Evaluation

About this book

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

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Yes, you can access Computer Vision Technology for Food Quality Evaluation by Da-Wen Sun in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Cover image
  2. Title page
  3. Table of Contents
  4. Copyright
  5. Contributors
  6. About the Editor
  7. Preface to the 2nd Edition
  8. Part 1. Fundamentals of Computer Vision Technology
  9. Part 2. Quality Evaluation of Meat, Poultry and Seafood
  10. Part 3. Quality Evaluation of Fruit and Vegetables
  11. Part 4. Quality Evaluation of Grains
  12. Part 5. Quality Evaluation of Other Foods
  13. Index