Da-Wen Sun

TL;DR: In this article, the significant elements of a computer vision system and emphasises the important aspects of the image processing technique coupled with a review of the most recent developments throughout the food industry.

TL;DR: Recent advances in image processing techniques for food quality evaluation are reviewed, which include charge coupled device camera, ultrasound, magnetic resonance imaging, computed tomography, and electrical tomography for image acquisition; pixel and local pre- processing approaches for image pre-processing; thresholding- based, gradient-based, region-based; and classification-based methods for image segmentation.

TL;DR: In this article, the authors reviewed the fundamentals and applications of computer vision for food colour measurement, and the advantages and disadvantages of using computer vision techniques for colour measurement are analyzed and its future trends are proposed.

TL;DR: In this article, the authors reviewed new developments in methods of freezing (high pressure freezing, dehydrofreezing and applications of antifreeze protein and ice nucleation protein) and thawing (high-pressure and microwave thaw, ohmic thaw and acoustic thaw) for foods.

TL;DR: It is evident that hyperspectral imaging can automate a variety of routine inspection tasks and is anticipated that real-time food monitoring systems with this technique can be expected to meet the requirements of the modern industrial control and sorting systems in the near future.