Titlebook: Hyperspectral Imaging Technology in Food and Agriculture; Bosoon Park,Renfu Lu Book 2015 Springer Science+Business Media New York 2015 Hyp

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阻止

Basics of Image Analysisimages, multispectral images for a few discrete spectral channels or wavebands (normally less than 10), and hyperspectral images with a sequence of contiguous wavebands covering a specific spectral region (e.g., visible and near-infrared). Earlier works on image analysis were primarily confined to t

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Basics of Spectroscopic Analysisdustries because of its versatility in quantitative and qualitative analyses, rapidness, accuracy, and ease of use. During the same period, digital image analysis has evolved for use in online inspection of products from these same industries. It has only been in the past few years that the combinat

CAB

Hyperspectral Image Processing Methodsible and near-infrared portion of the electromagnetic spectrum. The demand for new hyperspectral image processing tools and techniques more appropriate for near sensing in laboratories or fields of various science and engineering communities has been increasing in recent years. In addition to the hy

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Oafishness

Safety Inspection of Plant Productsntial contaminants with the aid of hyperspectral imaging technology. Globally, the demand for fresh plant products is growing due to improved living standards and increased health awareness. This demand also increases the primary concerns of most food producers, food safety and the prevention of foo

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Foodborne Pathogen Detectioned direct plating methods are still the “gold standard” for presumptive-positive pathogen screening. Although considerable research has been devoted to development and use of biochemical, serological, and molecular methods for confirmation of presumptive-positive colonies, such as latex agglutinatio

产生

Measurement of Food Optical Propertiese the two primary optical properties characterizing turbid or diffusive food products. Measurement of the optical properties can provide useful information about the structural characteristics, chemical composition, physiological status, and quality or condition of food products. This chapter gives

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PON

Quality Evaluation of Beef and Pork quality traits to facilitate marketing. Hyperspectral imaging has a great potential to fulfill the need, as it can collect both spatial (structural) and spectral (biochemical) information on the meat surface. This section will focus on hyperspectral imaging of beef and pork.