Automation for food engineering : food quality quantization and process control

Chapter 1 Introduction 1 1.1 Food quality: a primary concern of the food industry 1.2 Automated evaluation of food quality 1.3 Food quality quantization and process control 1.4 Typical problems in food quality evaluation and process control 1.4.1 Beef quality evaluation 1.4.2 Food odor measurement 1.4.3 Continuous snack food frying quality process control 1.5 How to learn the technologies References Chapter 2 Data acquisition 11 2.1 Sampling 2.1.1 Example: Sampling for beef grading 2.1.2 Example: Sampling for detection of peanut off-flavors 2.1.3 Example: Sampling for meat quality evaluation 2.1.4 Example: Sampling for snack food eating quality evaluation 2.1.5 Example: Sampling for snack food frying quality process control 2.2 Concepts and systems for data acquisition 2.2.1 Example: Ultrasonic A -mode signal acquisition for beef grading 2.2.2 Example: Electronic nose data acquisition for food odor measurement 2.2.3 Example: Snack food frying data acquisition for quality process control 2.3 Image acquisition 2.3.1 Example: Image acquisition for snack food quality evaluation 2.3.2 Example: Ultrasonic B -mode imaging for beef grading © 2001 by CRC Press LLC 2.3.3 Example: Elastographic imaging for meat quality evaluation References Chapter 3 Data analysis 49 3.1 Data preprocessing 3.2 Data analysis 3.2.1 Static data analysis 3.2.1.1 Example: Ultrasonic A -mode signal analysis for beef grading 3.2.1.2 Example: Electronic nose data analysis for detection of peanut off-flavors 3.2.2 Dynamic data analysis 3.2.2.1 Example: Dynamic data analysis of the snack food frying process 3.3 Image processing 3.3.1 Image segmentation 3.3.1.1 Example: Segmentation of elastograms for detection of hard objects in packaged beef rations 3.3.2 Image feature extraction 3.3.2.1 Example: Morphological and Haralick’s statistical textural feature extraction from images of snack food samples 3.3.2.2 Example: Feature extraction from ultrasonic B -mode images for beef grading 3.3.2.3 Example: Haralick’s statistical textural feature extraction from meat elastograms 3.3.2.4 Example: Wavelet textural feature extraction from meat elastograms References Chapter 4 Modeling 99 4.1 Modeling strategy 4.1.1 Theoretical and empirical modeling 4.1.2 Static and dynamic modeling 4.2 Linear statistical modeling 4.2.1 Example: Linear statistical modeling based on ultrasonic A -mode signals for beef grading 4.2.2 Example: Linear statistical modeling for food odor pattern recognition by an electronic nose 4.2.3 Example: Linear statistical modeling for meat attribute prediction based on textural features extracted from ultrasonic elastograms 4.2.4 Example: Linear statistical dynamic modeling for snack food frying process control © 2001 by CRC Press LLC 4.3 ANN modeling 4.3.1 Example: ANN modeling for beef grading 4.3.2 Example: ANN modeling for food odor pattern recognition by an electronic nose 4.3.3 Example: ANN modeling for snack food eating quality evaluation 4.3.4 Example: ANN modeling for meat attribute prediction 4.3.5 Example: ANN modeling for snack food frying process control References Chapter 5 Prediction 143 5.1 Prediction and classification 5.1.1 Example: Sample classification for beef grading based on linear statistical and ANN models 5.1.2 Example: Electronic nose data classification for food odor pattern recognition 5.1.3 Example: Snack food classification for eating quality evaluation based on linear statistical and ANN models 5.1.4 Example: Meat attribute prediction based on linear statistical and ANN models 5.2 One-step-ahead prediction 5.2.1 Example: One-step-ahead prediction for snack food frying process control 5.3 Multiple-step-ahead prediction 5.3.1 Example: Multiple-step-ahead prediction for snack food frying process control References Chapter 6 Control 6.1 Process control 6.2 Internal model control 6.2.1 Example: ANNIMC for the snack food frying process 6.3 Predictive control 6.3.1 Example: Neuro-fuzzy PDC for snack food frying process References Chapter 7 Systems integration 201 7.1 Food quality quantization systems integration 7.2 Food quality process control systems integration 7.3 Food quality quantization and process control systems development