Computer Vision Technology for Food Quality Evaluation

Computer Vision Technology for Food Quality Evaluation
Author: Da-Wen Sun
Publsiher: Academic Press
Total Pages: 658
Release: 2016-04-07
ISBN: 0128025999
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Computer Vision Technology for Food Quality Evaluation Book Excerpt:

Computer Vision Technology for Food Quality Evaluation, Second Edition continues to be a valuable resource to engineers, researchers, and technologists in research and development, as well as a complete reference to students interested in this rapidly expanding field. This new edition highlights the most recent developments in imaging processing and analysis techniques and methodology, captures cutting-edge developments in computer vision technology, and pinpoints future trends in research and development for food quality and safety evaluation and control. It is a unique reference that provides a deep understanding of the issues of data acquisition and image analysis and offers techniques to solve problems and further develop efficient methods for food quality assessment. Thoroughly explains what computer vision technology is, what it can do, and how to apply it for food quality evaluation Includes a wide variety of computer vision techniques and applications to evaluate a wide variety of foods Describes the pros and cons of different techniques for quality evaluation

Evaluation Technologies for Food Quality

Evaluation Technologies for Food Quality
Author: Jian Zhong,Xichang Wang
Publsiher: Woodhead Publishing
Total Pages: 914
Release: 2019-04-16
ISBN: 0128142189
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Evaluation Technologies for Food Quality Book Excerpt:

Evaluation Technologies for Food Quality summarizes food quality evaluation technologies, which include sensory evaluation techniques and chemical and physical analysis. In particular, the book introduces many novel micro and nano evaluation techniques, such as atomic force microscopy, scanning electron microscopy, and other nanomaterial-based methods. All topics cover basic principles, procedures, advantages, limitations, recent technology development, and application progress in different types of foods. This book is a valuable resource for scientists in the field of food science, engineering, and professionals in the food industry, as well as for undergraduate and postgraduate students studying food quality evaluation technology. Explains basic principles, procedures, advantages, limitations, and current applications of recent food quality technologies Provides guidance on the understanding and application of food quality evaluation technology in the field of food research and food industry Introduces many novel micro/nano evaluation techniques, such as atomic force and scanning electron microscopies and other nanomaterial-based methods

Emerging Technologies for Food Quality and Food Safety Evaluation

Emerging Technologies for Food Quality and Food Safety Evaluation
Author: Yong-Jin Cho,Sukwon Kang
Publsiher: CRC Press
Total Pages: 378
Release: 2011-03-09
ISBN: 1439815259
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Emerging Technologies for Food Quality and Food Safety Evaluation Book Excerpt:

Even though the perception of food quality may depend on its hedonic and often subjective attributes, it is essential to quantitatively evaluate its quality and safety. Fortunately, the advent of sophisticated systems, including nondestructive testing techniques, has made it possible to definitively evaluate food quality. Reflecting these advances,

Imaging with Electromagnetic Spectrum

Imaging with Electromagnetic Spectrum
Author: Annamalai Manickavasagan,Hemantha Jayasuriya
Publsiher: Springer
Total Pages: 204
Release: 2014-05-15
ISBN: 3642548881
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Imaging with Electromagnetic Spectrum Book Excerpt:

This book demonstrates how imaging techniques, applying different frequency bands from the electromagnetic spectrum, are used in scientific research. Illustrated with numerous examples this book is structured according to the different radiation bands: From Gamma-rays over UV and IR to radio frequencies. In order to ensure a clear understanding of the processing methodologies, the text is enriched with descriptions of how digital images are formed, acquired, processed and how to extract information from them. A special emphasis is given to the application of imaging techniques in food and agriculture research.

Process Analytical Technology for the Food Industry

Process Analytical Technology for the Food Industry
Author: Colm P. O'Donnell,Colette Fagan,P.J. Cullen
Publsiher: Springer
Total Pages: 301
Release: 2014-11-03
ISBN: 149390311X
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Process Analytical Technology for the Food Industry Book Excerpt:

The Process Analytical Technology (PAT) initiative aims to move from a paradigm of ‘testing quality in’ to ‘building quality in by design’. It can be defined as the optimal application of process analytical technologies, feedback process control strategies, information management tools, and/or product–process optimization strategies. Recently, there have been significant advances in process sensors and in model-based monitoring and control methodologies, leading to enormous opportunities for improved performance of food manufacturing processes and for the quality of food products with the adoption of PAT. Improvements in process efficiency, reduced product variability, enhanced traceability, process understanding, and decreased risk of contamination are some of the benefits arising from the introduction of a PAT strategy in the food industry. Process Analytical Technology for the Food Industry reviews established and emerging PAT tools with potential application within the food processing industry. The book will also serve as a reference for industry, researchers, educators, and students by providing a comprehensive insight into the objectives, challenges, and benefits of adopting a Process Analytical Technology strategy in the food industry.

Studies on Destructive and Non Destructive Quality Evaluations of Mango Fruit

Studies on Destructive and Non Destructive Quality Evaluations of Mango Fruit
Author: Krishna Kumar Patel
Publsiher: Notion Press
Total Pages: 135
Release: 2022
ISBN: 1647607434
Category: Electronic Book
Language: EN, FR, DE, ES & NL

Studies on Destructive and Non Destructive Quality Evaluations of Mango Fruit Book Excerpt:

Nondestructive Evaluation of Food Quality

Nondestructive Evaluation of Food Quality
Author: Shyam N. Jha
Publsiher: Springer Science & Business Media
Total Pages: 288
Release: 2010-11-30
ISBN: 3642157963
Category: Science
Language: EN, FR, DE, ES & NL

Nondestructive Evaluation of Food Quality Book Excerpt:

Numerous works on non-destructive testing of food quality have been reported in the literature. Techniques such as Near InfraRed (NIR) spectroscopy, color and visual spectroscopy, electronic nose and tongue, computer vision (image analysis), ultrasound, x-ray, CT and magnetic resonance imaging are some of the most applied for that purpose and are described in this book. Aspects such as theory/basics of the techniques, practical applications (sampling, experimentation, data analysis) for evaluation of quality attributes of food and some recent works reported in literature are presented and discussed. This book is particularly interesting for new researchers in food quality and serves as an updated state-of-the-art report for those already familiar with the field.

Instrumental Assessment of Food Sensory Quality

Instrumental Assessment of Food Sensory Quality
Author: David Kilcast
Publsiher: Elsevier
Total Pages: 658
Release: 2013-09-30
ISBN: 0857098853
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Instrumental Assessment of Food Sensory Quality Book Excerpt:

Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible. Instrumental assessment of food sensory quality reviews the range and use of instrumental methods for measuring sensory quality. After an introductory chapter, part one goes on to explore the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity. Part two reviews advances in methods for instrumental assessment of food sensory quality and includes chapters on food colour measurement using computer vision, gas chromatography-olfactometry (GC-O), electronic noses and tongues for in vivo food flavour measurement, and non-destructive methods for food texture assessment. Further chapters highlight in-mouth measurement of food quality and emerging flavour analysis methods for food authentication. Finally, chapters in part three focus on the instrumental assessment of the sensory quality of particular foods and beverages including meat, poultry and fish, baked goods, dry crisp products, dairy products, and fruit and vegetables. The instrumental assessment of the sensory quality of wine, beer, and juices is also discussed. Instrumental assessment of food sensory quality is a comprehensive technical resource for quality managers and research and development personnel in the food industry and researchers in academia interested in instrumental food quality measurement. Reviews the range and use of instrumental methods for measuring sensory quality Explores the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity Reviews advances in methods for instrumental assessment of food sensory quality

Computer Vision Technology in the Food and Beverage Industries

Computer Vision Technology in the Food and Beverage Industries
Author: D-W Sun
Publsiher: Elsevier
Total Pages: 528
Release: 2012-08-13
ISBN: 0857095773
Category: Computers
Language: EN, FR, DE, ES & NL

Computer Vision Technology in the Food and Beverage Industries Book Excerpt:

The use of computer vision systems to control manufacturing processes and product quality has become increasingly important in food processing. Computer vision technology in the food and beverage industries reviews image acquisition and processing technologies and their applications in particular sectors of the food industry. Part one provides an introduction to computer vision in the food and beverage industries, discussing computer vision and infrared techniques for image analysis, hyperspectral and multispectral imaging, tomographic techniques and image processing. Part two goes on to consider computer vision technologies for automatic sorting, foreign body detection and removal, automated cutting and image analysis of food microstructure. Current and future applications of computer vision in specific areas of the food and beverage industries are the focus of part three. Techniques for quality control of meats are discussed alongside computer vision in the poultry, fish and bakery industries, including techniques for grain quality evaluation, and the evaluation and control of fruit, vegetable and nut quality. With its distinguished editor and international team of expert contributors, Computer vision technology in the food and beverage industries is an indispensible guide for all engineers and researchers involved in the development and use of state-of-the-art vision systems in the food industry. Discusses computer vision and infrared techniques for image analysis, hyperspectral and multispectral imaging, tomographic techniques and image processing Considers computer vision technologies for automatic sorting, foreign body detection and removal, automated cutting and image analysis of food microstructure Examines techniques for quality control and computer vision in various industries including the poultry, fish and bakery, fruit, vegetable and nut industry

Hyperspectral Imaging Technology in Food and Agriculture

Hyperspectral Imaging Technology in Food and Agriculture
Author: Bosoon Park,Renfu Lu
Publsiher: Springer
Total Pages: 403
Release: 2015-09-29
ISBN: 1493928368
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Hyperspectral Imaging Technology in Food and Agriculture Book Excerpt:

Hyperspectral imaging or imaging spectroscopy is a novel technology for acquiring and analysing an image of a real scene by computers and other devices in order to obtain quantitative information for quality evaluation and process control. Image processing and analysis is the core technique in computer vision. With the continuous development in hardware and software for image processing and analysis, the application of hyperspectral imaging has been extended to the safety and quality evaluation of meat and produce. Especially in recent years, hyperspectral imaging has attracted much research and development attention, as a result rapid scientific and technological advances have increasingly taken place in food and agriculture, especially on safety and quality inspection, classification and evaluation of a wide range of food products, illustrating the great advantages of using the technology for objective, rapid, non-destructive and automated safety inspection as well as quality control. Therefore, as the first reference book in the area, Hyperspectral Imaging Technology in Food and Agriculture focuses on these recent advances. The book is divided into three parts, which begins with an outline of the fundamentals of the technology, followed by full covering of the application in the most researched areas of meats, fruits, vegetables, grains and other foods, which mostly covers food safety and quality as well as remote sensing applicable for crop production. Hyperspectral Imaging Technology in Food and Agriculture is written by international peers who have both academic and professional credentials, with each chapter addressing in detail one aspect of the relevant technology, thus highlighting the truly international nature of the work. Therefore the book should provide the engineer and technologist working in research, development, and operations in the food and agricultural industry with critical, comprehensive and readily accessible information on the art and science of hyperspectral imaging technology. It should also serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions.

Food Losses Sustainable Postharvest and Food Technologies

Food Losses  Sustainable Postharvest and Food Technologies
Author: Charis Michel Galanakis
Publsiher: Academic Press
Total Pages: 408
Release: 2021-05-19
ISBN: 012823251X
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Food Losses Sustainable Postharvest and Food Technologies Book Excerpt:

The urgent need for sustainability within the food producing industries and agriculture has turned the interest of research to investigate new non-thermal technologies, nanotechnologies and other practices in postharvest treatment of crops and fruits. Subsequently, there is a need for a new guide covering the latest developments in this particular direction. Food Losses, Sustainable Postharvest and Food Technology provides solutions to postharvest treatment technologies. It explores modern non-thermal technologies, focusing on postharvest losses and quality of fresh-cut products. In addition, it discusses the implications for postharvest technology research, policies and practices. It also focuses on the most recent advances in the field, while it explores the potentiality and sustainability of already commercialized processes and products. Aimed at professionals working in the food industry and agriculture, it could also be utilized as a handbook for anyone dealing with sustainability issues of food production in spite of postharvest treatment. Thoroughly explores modern non-thermal technologies in postharvest treatment Discusses the implications for postharvest technology research, policies and practices Analyzes the potentiality and sustainability of already commercialized processes and products

Light Scattering Technology for Food Property Quality and Safety Assessment

Light Scattering Technology for Food Property  Quality and Safety Assessment
Author: Renfu Lu
Publsiher: CRC Press
Total Pages: 483
Release: 2017-11-22
ISBN: 131535487X
Category: Science
Language: EN, FR, DE, ES & NL

Light Scattering Technology for Food Property Quality and Safety Assessment Book Excerpt:

Light Scattering Technology for Food Property, Quality and Safety Assessment discusses the development and application of various light scattering techniques for measuring the structural and rheological properties of food, evaluating composition and quality attributes, and detecting pathogens in food. The first four chapters cover basic concepts, principles, theories, and modeling of light transfer in food and biological materials. Chapters 5 and 6 describe parameter estimation methods and basic techniques for determining optical absorption and scattering properties of food products. Chapter 7 discusses the spatially-resolved measurement technique for determining the optical properties of food and biological materials, whereas Chapter 8 focuses on the time-resolved spectroscopic technique for measuring optical properties and quality or maturity of horticultural products. Chapter 9 examines practical light scattering techniques for nondestructive quality assessment of fruits and vegetables. Chapter 10 presents the theory of light transfer in meat muscle and the measurement of optical properties for determining the postmortem condition and textural properties of muscle foods and meat analogs. Chapter 11 covers the applications of spatially-resolved light scattering techniques for assessing quality and safety of animal products. Chapter 12 looks into light scattering for milk and dairy processing. Chapter 13 examines the applications of dynamic light scattering for measuring the microstructure and rheological properties of food. Chapter 14 shows the applications of a biospeckle technique for assessing the quality and condition of fruits and vegetables. Chapter 15 provides a detailed description of Raman scattering spectroscopic and imaging techniques in food quality and safety assessment. Chapter 16, the final chapter, focuses on applications of light scattering techniques for the detection of food-borne pathogens.

Handbook of Research on Solar Energy Systems and Technologies

Handbook of Research on Solar Energy Systems and Technologies
Author: Anwar, Sohail
Publsiher: IGI Global
Total Pages: 614
Release: 2012-08-31
ISBN: 146661997X
Category: Science
Language: EN, FR, DE, ES & NL

Handbook of Research on Solar Energy Systems and Technologies Book Excerpt:

The last ten years have seen rapid advances in nanoscience and nanotechnology, allowing unprecedented manipulation of the nanoscale structures controlling solar capture, conversion, and storage. Filled with cutting-edge solar energy research and reference materials, the Handbook of Research on Solar Energy Systems and Technologies serves as a one-stop resource for the latest information regarding different topical areas within solar energy. This handbook will emphasize the application of nanotechnology innovations to solar energy technologies, explore current and future developments in third generation solar cells, and provide a detailed economic analysis of solar energy applications.

Physical Properties of Foods

Physical Properties of Foods
Author: Ignacio Arana
Publsiher: CRC Press
Total Pages: 420
Release: 2012-02-27
ISBN: 1439835373
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Physical Properties of Foods Book Excerpt:

With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs. One of the critical challenges is to use modern technology and knowledge to develop new processes for improving food quality. Given the global food marketplace, there is also a greater need for a means of objectively clas

Handbook of Drying of Vegetables and Vegetable Products

Handbook of Drying of Vegetables and Vegetable Products
Author: Min Zhang,Bhesh Bhandari,Zhongxiang Fang
Publsiher: CRC Press
Total Pages: 538
Release: 2017-07-12
ISBN: 1351648713
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Handbook of Drying of Vegetables and Vegetable Products Book Excerpt:

This handbook provides a comprehensive overview of the processes and technologies in drying of vegetables and vegetable products. The Handbook of Drying of Vegetables and Vegetable Products discusses various technologies such as hot airflow drying, freeze drying, solar drying, microwave drying, radio frequency drying, infrared radiation drying, ultrasound assisted drying, and smart drying. The book’s chapters are clustered around major themes including drying processes and technologies, drying of specific vegetable products, properties during vegetable drying, and modeling, measurements, packaging & safety. Specifically, the book covers drying of different parts and types of vegetables such as mushrooms and herbs; changes to the properties of pigments, nutrients, and texture during drying process; dried products storage; nondestructive measurement and monitoring of moisture and morphological changes during vegetable drying; novel packaging; and computational fluid dynamics.

Nondestructive Food Evaluation

Nondestructive Food Evaluation
Author: Sundaram Gunasekaran
Publsiher: CRC Press
Total Pages: 440
Release: 2000-12-06
ISBN: 9780824704537
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Nondestructive Food Evaluation Book Excerpt:

This volume illustrates significant changes in optical, magnetic, ultrasonic, mechanical and biological nondestructive evaluation techniques for online automatic control of food quality evaluation, including X-ray tomography. It presents advances in computer vision, X-ray imaging, ultrasonics, biosensors, and data analysis.

Biosensors in Food Safety and Quality

Biosensors in Food Safety and Quality
Author: Poonam Mishra,Partha Pratim Sahu
Publsiher: CRC Press
Total Pages: 270
Release: 2022-04-26
ISBN: 0429535538
Category: Science
Language: EN, FR, DE, ES & NL

Biosensors in Food Safety and Quality Book Excerpt:

Biosensors in food safety and quality have become indispensable in today’s world due to the requirement of food safety and security for human health and nutrition. This book covers various types of sensors and biosensors that can be used for food safety and food quality monitoring, but these are not limited to conventional sensors, such as temperature sensors, optical sensors, electrochemical sensors, calorimetric sensors, and pH sensors. The chapters are framed in a way that readers can experience the novel fabrication procedures of some advanced sensors, including lab-on-a-chip biosensors, IoT-based sensors, microcontroller-based sensors, and so on, particularly for fruits and vegetables, fermented products, plantation products, dairy-based products, heavy metal analysis in water, meat, fish, etc. Its simplistic presentation and pedagogical writing provide the necessary thrust and adequate information for beginners, scientists, and researchers. The book offers comprehensive coverage of the most essential topics, which include the following: Fundamentals of biosensors Overview of food safety and quality analysis Major toxicants of food and water Fabrication techniques of biosensors applicable for different segments of the food industry This book serves as a reference for scientific investigators who work on the assurance of food safety and security using biosensing principles as well as researchers developing biosensors for food analysis. It may also be used as a textbook for graduate-level courses in bioelectronics.

Handbook of Research on Food Processing and Preservation Technologies

Handbook of Research on Food Processing and Preservation Technologies
Author: Preeti Birwal,Megh R. Goyal,Monika Sharma
Publsiher: CRC Press
Total Pages: 350
Release: 2021-11-25
ISBN: 1000404927
Category: Science
Language: EN, FR, DE, ES & NL

Handbook of Research on Food Processing and Preservation Technologies Book Excerpt:

The Handbook of Research on Food Processing and Preservation Technologies is a rich 5-volume collection that illustrates various design, development, and applications of novel and innovative strategies for food processing and preservation. The roles and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are discussed, along with a wide range of other applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques of the multi-volume set reports on a number of applications of computer-aided techniques for quality evaluation and to secure food quality. The chapter authors present emerging nonthermal approaches for food processing and preservation including a detailed discussion on color measurement techniques, RFID, 3D-food printing, potential of robotics, artificial intelligence, terahertz spectroscopy imaging technique, instrumentation techniques and transducers, food labeling as marketing and quality assurance tool, detection of pesticides, mathematical simulation of moisture sorption in food products, numerical methods and modeling techniques, concept of phase change materials, and dielectric properties of animal source foods. Other volumes in the set include: Volume 1: Nonthermal and Innovative Food Processing Methods Volume 2: Nonthermal Food Preservation and Novel Processing Strategies Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques Volume 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance Along with the other volumes, Handbook of Research on Food Processing and Preservation Technologies provides an abundance of valuable information and will be an excellent reference for researchers, scientists, students, growers, traders, processors, industries, and others.

Processing Technologies for Milk and Milk Products

Processing Technologies for Milk and Milk Products
Author: Ashok Kumar Agrawal,Megh R. Goyal
Publsiher: CRC Press
Total Pages: 380
Release: 2017-09-07
ISBN: 1771885491
Category: Science
Language: EN, FR, DE, ES & NL

Processing Technologies for Milk and Milk Products Book Excerpt:

The demand for quality milk products is increasing throughout the world. Food patterns are changing from eating plant protein to animal protein due to increasing incomes around the world, and the production of milk and milk products is expanding with leaps and bounds. This book presents an array of recent developments and emerging topics in the processing and manufacturing of milk and dairy products. The volume also devotes a special section on alternative energy sources for dairy production along with solutions for energy conservation. With contributions for leading scientists and researchers in the field of dairy science and technology, this valuable compendium covers innovative techniques in dairy engineering processing methods and their applications in dairy industry energy use in dairy engineering: sources, conservation, and requirements In line with the modern industrial trends, new processes and corresponding new equipment are reviewed. The volume also looks at the development of highly sensitive measuring and control devices have made it possible to incorporate automatic operation with high degree of mechanization to meet the huge demand of quality milk and milk products. Processing Technologies for Milk and Milk Products: Methods, Applications, and Energy Usage will be a valuable resource for those in those involved in the research and production of milk and milk products.

Hyperspectral Imaging Analysis and Applications for Food Quality

Hyperspectral Imaging Analysis and Applications for Food Quality
Author: N.C. Basantia,Leo M.L. Nollet,Mohammed Kamruzzaman
Publsiher: CRC Press
Total Pages: 284
Release: 2018-11-16
ISBN: 1351805959
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Hyperspectral Imaging Analysis and Applications for Food Quality Book Excerpt:

In processing food, hyperspectral imaging, combined with intelligent software, enables digital sorters (or optical sorters) to identify and remove defects and foreign material that are invisible to traditional camera and laser sorters. Hyperspectral Imaging Analysis and Applications for Food Quality explores the theoretical and practical issues associated with the development, analysis, and application of essential image processing algorithms in order to exploit hyperspectral imaging for food quality evaluations. It outlines strategies and essential image processing routines that are necessary for making the appropriate decision during detection, classification, identification, quantification, and/or prediction processes. Features Covers practical issues associated with the development, analysis, and application of essential image processing for food quality applications Surveys the breadth of different image processing approaches adopted over the years in attempting to implement hyperspectral imaging for food quality monitoring Explains the working principles of hyperspectral systems as well as the basic concept and structure of hyperspectral data Describes the different approaches used during image acquisition, data collection, and visualization The book is divided into three sections. Section I discusses the fundamentals of Imaging Systems: How can hyperspectral image cube acquisition be optimized? Also, two chapters deal with image segmentation, data extraction, and treatment. Seven chapters comprise Section II, which deals with Chemometrics. One explains the fundamentals of multivariate analysis and techniques while in six other chapters the reader will find information on and applications of a number of chemometric techniques: principal component analysis, partial least squares analysis, linear discriminant model, support vector machines, decision trees, and artificial neural networks. In the last section, Applications, numerous examples are given of applications of hyperspectral imaging systems in fish, meat, fruits, vegetables, medicinal herbs, dairy products, beverages, and food additives.