Automation for Food Engineering: Food Quality Quantization and Process Control

✍ Scribed by Lev Nelik

• Publisher: CRC Press
• Year: 2001
• Tongue: English
• Leaves: 225
• Series: Contemporary Food Science
• Edition: 1
• Category: Library

✦ Synopsis

In the past ten years electronics and computer technologies have significantly pushed forward the progress of automation in the food industry. The application of these technologies to automation for food engineering will produce more nutritious, better quality, and safer items for consumers. Automation for Food Engineering: Food Quality Quantization and Process Control explores the usage of advanced methods, such as wavelet analysis and artificial neural networks, to automated food quality evaluation and process control. It introduces novel system prototypes, such as machine vision, elastography, and the electronic nose, for food quality measurement, analysis, and prediction. The book discusses advanced techniques, such as medical imaging, mathematical analysis, and statistical modeling, which have proven successful in food engineering. The authors use the characteristics of food processes to describe concepts, and they employ data from food engineering applications to explain the methods. To aid in the comprehension of technical information, they provide real-world examples and case studies from food engineering projects.The material covers the frameworks, techniques, designs, algorithms, tests and implementation of data acquisition, analysis, modeling, prediction, and control in automation for food engineering. It demonstrates the techniques for automation of food engineering, and helps you in the development of techniques for your own applications. Automation for Food Engineering: Food Quality Quantization and Process Control is the first and only book that gives a systematical study and summary about concepts, principles, methods, and practices in food quality quantization and process control.

✦ Table of Contents

AUTOMATION for FOOD ENGINEERING: Food Quality Quantization and Process Control......Page 2
Dedication......Page 6
Outline of the Book......Page 7
Acknowledgments......Page 10
About the Authors......Page 11
Contents......Page 12
1.2 Automated evaluation of food quality......Page 16
1.3 Food quality quantization and process control......Page 17
1.4.1 Beef quality evaluation......Page 22
1.4.3 Continuous snack food frying quality process control......Page 23
References......Page 25
2.1 Sampling......Page 26
2.1.1 Example: Sampling for beef grading......Page 28
2.1.2 Example: Sampling for detection of peanut off-flavors......Page 31
2.1.3 Example: Sampling for meat quality evaluation......Page 34
2.1.4 Example: Sampling for snack food eating quality evaluation......Page 35
2.1.5 Example: Sampling for snack food frying quality process control......Page 36
2.2 Concepts and systems for data acquisition......Page 37
2.2.1 Example: Ultrasonic A-mode signal acquisition for beef grading......Page 41
2.2.2 Example: Electronic nose data acquisition for food odor measurement......Page 43
2.2.3 Example: Snack food frying data acquisition for quality process control......Page 46
2.3 Image acquisition......Page 48
2.3.1 Example: Image acquisition for snack food quality evaluation......Page 49
2.3.2 Example: Ultrasonic B-mode imaging for beef grading......Page 51
2.3.3 Example: Elastographic imaging for meat quality evaluation......Page 52
References......Page 58
3.1 Data preprocessing......Page 63
3.2.1 Static data analysis......Page 68
3.2.1.1 Example: Ultrasonic A-mode signal analysis for beef grading......Page 70
3.2.1.2 Example: Electronic nose data analysis for detection of peanut off-flavors......Page 77
3.2.2 Dynamic data analysis......Page 80
3.2.2.1 Example: Dynamic data analysis of the snack food frying process......Page 82
3.3.1 Image segmentation......Page 85
3.3.2 Image feature extraction......Page 88
3.3.2.1 Example: Morphological and Haralick’s statistical textural feature extraction from images.........Page 101
3.3.2.2 Example: Feature extraction from ultrasonic B-mode images for beef grading......Page 103
3.3.2.4 Example: Wavelet textural feature extraction from meat elastograms......Page 104
References......Page 111
4.1.1 Theoretical and empirical modeling......Page 113
4.1.2 Static and dynamic modeling......Page 115
4.2 Linear statistical modeling......Page 118
4.2.1 Example: Linear statistical modeling based on ultrasonic A-mode signals for beef grading......Page 127
4.2.2 Example: Linear statistical modeling for food odor pattern recognition by an electronic nose......Page 128
4.2.3 Example: Linear statistical modeling for meat attribute prediction based on textural featur.........Page 129
4.2.4 Example: Linear statistical dynamic modeling for snack food frying process control......Page 131
4.3 ANN modeling......Page 135
4.3.1 Example: ANN modeling for beef grading......Page 144
4.3.2 Example: ANN modeling for food odor pattern recognition by an electronic nose......Page 145
4.3.3 Example: ANN modeling for snack food eating quality evaluation......Page 146
4.3.4 Example: ANN modeling for meat attribute prediction......Page 147
4.3.5 Example: ANN modeling for snack food frying process control......Page 151
References......Page 154
5.1 Prediction and classification......Page 156
5.1.1 Example: Sample classification for beef grading based on linear statistical and ANN models......Page 157
5.1.2 Example: Electronic nose data classification for food odor pattern recognition......Page 159
5.1.3 Example: Snack food classification for eating quality evaluation based on linear statistica.........Page 161
5.1.4 Example: Meat attribute prediction based on linear statistical and ANN models......Page 162
5.2 One-step-ahead prediction......Page 163
5.2.1 Example: One-step-ahead prediction for snack food frying process control......Page 165
5.3 Multiple-step-ahead prediction......Page 167
5.3.1 Example: Multiple-step-ahead prediction for snack food frying process control......Page 175
References......Page 178
6.1 Process control......Page 180
6.2 Internal model control......Page 181
6.2.1 Example: ANNIMC for the snack food frying process......Page 192
6.3 Predictive control......Page 197
6.3.1 Example: Neuro-fuzzy PDC for snack food frying process......Page 209
References......Page 213
7.1 Food quality quantization systems integration......Page 214
7.2 Food quality process control systems integration......Page 216
7.3 Food quality quantization and process control systems development......Page 220
7.4 Concluding remarks......Page 224
References......Page 225