Computer Vision Technology for Food Quality Evaluation

Part 1. Fundamentals of Computer Vision Technology

Chapter 1. Image Acquisition Systems

• 1.1. Introduction
• 1.2. The Electromagnetic Spectrum
• 1.3. Image Acquisition Systems
• 1.4. Future Trends
• Nomenclature

Chapter 2. Image Segmentation Techniques

• 2.1. Introduction
• 2.2. Preprocessing Techniques
• 2.3. Segmentation Techniques
• Nomenclature

Chapter 3. Object Measurement Methods

• 3.1. Introduction
• 3.2. Size
• 3.3. Shape
• 3.4. Color
• 3.5. Texture
• 3.6. Combined Measurements
• Nomenclatures
• Appendix

Chapter 4. Object Classification Methods

• 4.1. Introduction
• 4.2. Artificial Neural Network
• 4.3. Statistical Classification (SC)
• 4.4. Fuzzy Logic
• 4.5. Decision Tree
• 4.6. Support Vector Machine
• Nomenclature

Chapter 5. Introduction to Hyperspectral Imaging Technology

• 5.1. Introduction
• 5.2. Fundamentals of Hyperspectral Imaging Technology
• 5.3. Multivariate Data Analysis
• 5.4. Hyperspectral Image Analysis Software
• 5.5. Application of HSI for Muscle Foods

Chapter 6. Introduction to Raman Chemical Imaging Technology

• 6.1. Introduction
• 6.2. Principles of Raman Scattering
• 6.3. Raman Spectroscopy Techniques
• 6.4. Raman Chemical Imaging and Acquisition Methods
• 6.5. Raman Imaging Instruments
• 6.6. Raman Image Analysis Techniques
• 6.7. Applications for Food and Agricultural Products

Part 2. Quality Evaluation of Meat, Poultry and Seafood

Chapter 7. Quality Evaluation of Meat Cuts

• 7.1. Introduction
• 7.2. Quality Evaluation Using Computer Vision
• 7.3. Quality Evaluation Using Hyperspectral Imaging
• 7.4. Future Work

Chapter 8. Quality Measurement of Cooked Meats

• 8.1. Introduction
• 8.2. Shrinkage
• 8.3. Pores and Porosity
• 8.4. Color
• 8.5. Image Texture
• Nomenclature

Chapter 9. Quality Evaluation of Poultry Carcass

• 9.1. Introduction
• 9.2. Poultry Quality Inspection
• 9.3. Color Imaging for Quality Inspection
• 9.4. Spectral Imaging
• 9.5. Poultry Image Classifications

Chapter 10. Quality Evaluation of Seafoods

• 10.1. Introduction
• 10.2. New Methods
• 10.3. Color
• 10.4. Automation
• 10.5. Conclusion and Outlook

Part 3. Quality Evaluation of Fruit and Vegetables

Chapter 11. Quality Evaluation of Apples

• 11.1. Introduction
• 11.2. Detection of Surface Defects
• 11.3. Detection of Internal Defects
• 11.4. Evaluation of Texture and Flavor
• 11.5. Quality Evaluation Based on Optical Properties of Apples
• 11.6. In-Orchard Sorting and Grading of Apples
• 11.7. Future Trends

Chapter 12. Quality Evaluation of Citrus Fruits

• 12.1. Introduction
• 12.2. Analysis of Visible Images for Automatic Citrus Fruit Inspection
• 12.3. Quality Inspection Using Nonstandard Computer Vision
• 12.4. Internal Quality Inspection

Chapter 13. Quality Evaluation of Strawberry

• 13.1. Introduction
• 13.2. Grading of Size, Shape, and Ripeness
• 13.3. Detection of Bruises and Fecal Contamination
• 13.4. Estimation of Firmness and Soluble Solids Content
• 13.5. Further Challenges

Chapter 14. Classification and Quality Evaluation of Table Olives

• 14.1. Introduction
• 14.2. Table Olive Classification
• 14.3. Application of Computer Vision
• 14.4. Industrial Applications

Chapter 15. Grading of Potatoes

• 15.1. Introduction
• 15.2. Surface Potato Defects
• 15.3. Potato Classification
• 15.4. Applications

Part 4. Quality Evaluation of Grains

Chapter 16. Wheat Quality Evaluation

• 16.1. Introduction
• 16.2. Machine Vision
• 16.3. Soft X-Ray Imaging
• 16.4. Near Infrared Spectroscopy (NIRS) and Hyperspectral Imaging
• 16.5. Thermal Imaging
• 16.6. Potential Practical Applications

Chapter 17. Quality Evaluation of Rice

• 17.1. Introduction
• 17.2. Quality of Rice
• 17.3. Quality Evaluation of Raw Rice
• 17.4. Quality Evaluation of Cooked Rice
• 17.5. Quality Evaluation of Rice-Related Products

Chapter 18. Quality Evaluation of Corn/Maize

• 18.1. Introduction
• 18.2. Corn
• 18.3. Machine Vision Determination of Corn Quality

Part 5. Quality Evaluation of Other Foods

Chapter 19. Quality Evaluation of Pizzas

• 19.1. Introduction
• 19.2. Pizza Base Production
• 19.3. Pizza Sauce Spread
• 19.4. Pizza Toppings Applied
• Nomenclature

Chapter 20. Cheese Quality Evaluation

• 20.1. Introduction
• 20.2. Cheese Quality Attributes

Chapter 21. Quality Evaluation of Bakery Products

• 21.1. Introduction
• 21.2. Quality Characteristics of Bakery Products
• 21.3. Computer Vision Inspection of Bakery Products
• Nomenclature

Chapter 22. Quality Evaluation and Control of Potato Chips

• 22.1. Introduction
• 22.2. Computer Vision
• 22.3. Image Features
• 22.4. Applications
• 22.5. Fried Potato Sorting