Image processing for the food industry / E.R. Davies.

Format:

Book

Author/Creator:

Davies, E. R. (E. Roy)

Series:

Series in Machine Perception and Artificial Intelligence

Series in machine perception and artificial intelligence ; vol. 37

Language:

English

Subjects (All):

Food industry and trade--Quality control.

Food industry and trade.

Food adulteration and inspection--Equipment and supplies.

Food adulteration and inspection.

Image processing--Methodology.

Image processing.

Imaging systems--Design and construction.

Imaging systems.

Radiography, Industrial.

Food processing plants--Equipment and supplies.

Food processing plants.

Physical Description:

1 online resource (311 p.)

Place of Publication:

Singapore ; River Edge, NJ : World Scientific, c2000.

Language Note:

English

Summary:

This monograph provides detailed background on the image processing problems encountered in the food industry when automatic control and inspection systems are being designed and installed. It starts with a careful study of image processing and machine vision methodology, and then goes on to analyse how this can be applied in the main areas of food processing and production. A case study approach is used to give relevance to the work, making the book user-friendly.This book will help the food industry to observe 'due diligence', and researchers to be more aware of the problems of analysing ima

Contents:

Contents; Preface; About the Author; Acknowledgements; Glossary of Abbreviations; Chapter 1 Introduction; 1.1 Food and its production; 1.1.1 Quality control and other issues; 1.2 Image processing and machine vision; 1.3 Biological versus machine vision; 1.4 How can image processing help with food processing?; 1.5 The following chapters; Part 1 Image processing methodology; Chapter 2 Images and image processing; 2.1 Introduction; 2.2 Images; 2.3 Image processing; 2.3.1 Pixel operations; 2.3.2 Window operations; 2.3.3 Some problems and implementation issues; 2.4 Median and rank-order filters

2.5 Thresholding2.6 Adaptive thresholding; 2.7 Edge detection; 2.8 Concluding remarks; Chapter 3 Shape analysis; 3.1 Introduction; 3.2 Connected components analysis of images; 3.3 Skeletons and thinning; 3.4 Skeleton-based analysis of shape; 3.5 Distance functions; 3.6 General dilation and erosion operators; 3.7 Properties of dilation and erosion operators; 3.8 Closing and opening; 3.9 Summary of morphological operations; 3.10 Boundary pattern analysis; 3.10.1 The centroidal profile approach; 3.11 Concluding remarks; Chapter 4 Feature detection and object location; 4.1 Introduction

4.2 From template matching to inference4.3 Finding features; 4.4 Line location; 4.5 Circle location; 4.6 Ellipse location; 4.7 Graph matching; 4.8 Using the Hough transform for point pattern matching; 4.9 Concluding remarks; Chapter 5 Texture; 5.1 Introduction; 5.2 Tackling the problem of texture analysis; 5.3 Laws' approach; 5.4 Ade's approach; 5.5 Concluding remarks; Chapter 6 Three-dimensional processing; 6.1 Introduction; 6.2 Stereo vision; 6.3 Shape from shading; 6.4 Views and projections; 6.5 Motion; 6.6 Concluding remarks; Chapter 7 Pattern recognition; 7.1 Introduction

7.2 Bayes' approach to SPR7.3 The nearest neighbour approach; 7.4 Artificial neural networks; 7.5 Supervised and unsupervised learning; 7.6 Principal components analysis; 7.7 Concluding remarks; Part 2 Application to food production; Chapter 8 Inspection and inspection procedures; 8.1 Introduction; 8.2 Phases in the inspection process; 8.3 Details of the inspection process; 8.4 Lighting schemes; 8.4.1 Principles for producing regions of uniform illumination; 8.4.2 Case of two infinite parallel strip lights; 8.4.3 Case of circular and square ring lights; 8.4.4 Summary; 8.5 Concluding remarks

Chapter 9 Inspection of baked products9.1 Introduction; 9.2 A basic case study: Jaffacake inspection; 9.2.1 The problem; 9.2.2 The solution; 9.2.3 Image acquisition; 9.2.4 Product location; 9.2.5 Hardware for real-time operation; 9.2.6 Discussion; 9.3 Case study: inspection of cream biscuits; 9.4 Short case studies of baked product inspection; 9.4.1 Description of the textural appearance of bread crumb (Bertrand et al. 1992); 9.4.2 Development of an objective crumb-grain measurement (Rogers et al. 1995); 9.4.3 Automated inspection of bread and loaves (Batchelor 1993)

9.4.4 Fast boundary extraction of biscuits (Wu and Rodd 1991)

Notes:

Description based upon print version of record.

Includes bibliographical references (p. 257-273) and indexes.

ISBN:

9789812797636

9812797637