Hyperspectral imaging for food quality analysis and control / edited by Da-Wen Sun.

Other author Sun, Da-Wen.
Format Electronic
Edition1st ed.
Publication InfoLondon ; Burlington, MA : Academic Press, an imprint of Elsevier,
Descriptionxiii, 477 p. : ill. ; 25 cm.
Supplemental ContentFull text available from eBook - Agricultural, Biological, and Food Sciences 2010 (Elsevier and Woodhead) [EBCABS10W]
Subjects
Food adulteration and inspection.
Food--Quality.
Imaging systems.

Contents Principles of hyperspectral imaging technology -- Spectral preprocessing and calibration techniques -- Hyperspectral image classification methods -- Hyperspectral image processing techniques -- Hyperspectral imaging instruments -- Meat quality assessment using a hyperspectral imaging system -- Automated poultry carcass inspection by a hyperspectral-multispectral line-scan imaging system -- Quality evaluation of fish by hyperspectral imaging -- Bruise detection of apples using hyperspectral imaging -- Analysis of hyperspectral images of citrus fruits -- Visualization of sugar distribution of melons by hyperspectral technique -- Measuring ripening of tomatoes using imaging spectrometry -- Using hyperspectral imaging for quality evaluation of mushrooms -- Hyperspectral imaging for defect detection of pickling cucumbers -- Classification of wheat kernels using near-infrared reflectance hyperspectral imaging.
Abstract "Based on the integration of computer vision and spectrscopy techniques, hyperspectral imaging is a novel technology for obtaining both spatial and spectral information on a product. Used for nearly 20 years in the aerospace and military industries, more recently hyperspectral imaging has emerged and matured into one of the most powerful and rapidly growing methods of non-destructive food quality analysis and control. Hyperspectral Imaging for Food Quality Analysis and Control provides the core information about how this proven science can be practically applied for food quality assessment, including information on the equipment available and selection of the most appropriate of those instruments. Additionally, real-world food-industry-based examples are included, giving the reader important insights into the actual application of the science in evaluating food products."--Publisher's description.
Bibliography noteIncludes bibliographical references and index.
Access restrictionAvailable only to authorized users.
Technical detailsMode of access: World Wide Web
Genre/formElectronic books.
LCCN 2015376555
ISBN9780123747532 (hbk.)
ISBN0123747538 (hbk.)

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