Foreword -- Preface -- Contents -- Contributors -- 1 Food Quality and Safety: An Overview -- 1.1 What Is Food Quality? -- 1.2 Quality Factors for Fresh Fruits and Vegetables -- 1.3 Quality Orientation -- 1.3.1 Product-Oriented Quality -- 1.3.2 Consumer-Oriented Quality -- 1.4 The Quality Paradox -- 1.5 Implications of Quality Orientation -- 1.6 Food Safety -- 1.6.1 Management of Food Quality and Safety -- 1.6.2 Safety and the HACCP System -- 1.6.3 HACCP Principles -- 1.6.4 Practical Implementation of HACCP Systems -- 1.7 Quality and Safety Determination Techniques -- References -- 2 Colour Measurements and Modeling -- 2.1 Light and Colour -- 2.2 Colour Scales -- 2.2.1 CIE System -- 2.2.2 Munsell System and Atlas -- 2.2.3 Transformation of Colour Values from One System to Others -- 2.3 Colour Measurement -- 2.3.1 CIE Standard Illuminants -- 2.3.2 CIE Standard Observers -- 2.3.3 Instrument Geometry -- 2.4 Sample Preparation and Presentation -- 2.4.1 Preparing Samples for Measurement -- 2.5 Error in Colour Measurement -- 2.6 Colour Analyses and Modeling -- 2.6.1 Colour Difference -- 2.6.2 Colour Modeling -- 2.7 Practical Applications -- 2.7.1 Vegetables -- 2.7.2 Fruits -- References -- 3 Computer Vision Systems -- 3.1 Computer Vision System -- 3.2 Image Acquisition -- 3.2.1 Digital Image -- 3.2.2 Illumination -- 3.2.3 Camera -- 3.3 Image Processing -- 3.3.1 Knowledge Base -- 3.3.2 Pattern Recognition -- 3.3.3 Image Morphology -- 3.3.4 Shape Feature Extraction -- 3.3.5 Image Texture -- 3.4 Color Image Processing -- 3.4.1 RGB Color Space -- 3.4.2 HSV and HLS Color Space -- 3.4.3 Color Image Processing Applications -- 3.4.4 Color Segmentation -- 3.4.5 Image Analysis and Understanding -- 3.5 Non-visible Computer Imaging -- 3.5.1 Fluorescent Imaging -- 3.5.2 NIR Imaging -- 3.5.3 Infrared (IR) Imaging -- 3.5.4 X-Ray Imaging -- 3.5.5 Hyperspectral Imaging.

3.6 On-Line or Moving Scene Analysis -- References -- 4 Electronic Nose and Electronic Tongue -- 4.1 Electronic Nose (E-Nose) -- 4.1.1 Nose in Biological System -- 4.1.2 Odour Receptor and Odorant Relationship -- 4.1.3 Concept of E-Nose -- 4.1.4 Advanced Signal Processing -- 4.1.5 Intelligent Pattern Recognition -- 4.1.6 Application of Electronic Nose -- 4.2 Electronic Tongue -- 4.2.1 Tongue in Biological System -- 4.2.2 Concept of Electronic Tongue (E-Tongue) -- 4.2.3 Application of Electronic Tongue -- 4.3 Future Trends -- 4.3.1 Sensor Technology -- 4.3.2 Microelctronic Technology -- 4.3.3 Data Processing Methods -- References -- 5 Radiography, CT and MRI -- 5.1 Radiography -- 5.1.1 Properties of X-Ray -- 5.1.2 Attenuation Coefficient -- 5.1.3 Components Used in X-Ray Imaging -- 5.1.4 X-Ray Digital Imaging Equipment -- 5.1.5 Applications of X-Ray Imaging in Non-destructive Quality Evaluation -- 5.2 Computed Tomography (CT) -- 5.2.1 Generations of CT -- 5.2.2 CT Number -- 5.2.3 CT Image Generation and Processing -- 5.2.4 Application for Detection of Physical Foreign Materials in Foods -- 5.3 Hazards of Radiation -- 5.3.1 Units Used in Radiation -- 5.3.2 Measurement of Radiation measurement -- 5.4 Magnetic Resonance Imaging (MRI) -- 5.4.1 Physics of MRI -- 5.4.2 Image Formation -- 5.4.3 Application of MRI for Quality Detection of Agricultural Produce -- 5.5 Comparison of Techniques -- References -- 6 Near Infrared Spectroscopy -- 6.1 Theory -- 6.1.1 Properties of Electromagnetic Radiation -- 6.1.2 Properties of Vibrating Molecules -- 6.1.3 NIR Imaging -- 6.2 NIRS Instrumentat -- 6.2.1 Light Source -- 6.2.2 NIR Spectrometers -- 6.2.3 Infrared Detectors -- 6.2.4 Fibre Optics -- 6.2.5 Sample Preparation and Presentation -- 6.3 Multivariate Analysis -- 6.3.1 Data description (Explorative Data Structure Modeling) -- 6.3.2 Regression and Prediction.

6.3.3 Selection of Regression Method -- 6.3.4 Modeling Error -- 6.3.5 Classification Analysis -- 6.3.6 Validation of NIR Model -- 6.3.7 Data Pre-processing -- 6.4 Practical Application of NIRS -- 6.4.1 Quantitative Prediction -- 6.4.2 Samples Classification -- References -- 7 Ultrasonic Technology -- 7.1 Basic Concepts -- 7.2 Ultrasonic Parameters -- 7.2.1 Velocity -- 7.2.2 Attenuation -- 7.3 Non-contact Ultrasonic (NCU) Measurement -- 7.3.1 NCU Velocity Measurement -- 7.3.2 NCU Attenuation Measurement -- 7.3.3 Calibration of Ultrasonic Measurement -- 7.3.4 NCU Image Measurement -- 7.4 Ultrasonic Image -- 7.5 Application of Ultrasonic to Food Quality Measurement -- References -- 8 Miscellaneous Techniques -- 8.1 Electrical Technology -- 8.1.1 Electrical Conductivity -- 8.1.2 Dielectric Properties -- 8.2 Thermal Imaging -- 8.3 Magnetic Methods -- 8.4 Modeling of Quality Attributes -- 8.4.1 Maturity Index -- 8.4.2 Quality Index -- 8.5 Practical Applications -- 8.5.1 Electrical Technology -- 8.5.2 Thermal Imaging -- 8.5.3 Magnetic Properties -- 8.5.4 Modeling of Quality Attributes -- References -- Index.