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Synopsis
Adulteration can be defined as “the process by which the quality or the nature of a given substance is reduced through the addition of a foreign or an inferior substance”. The most obvious and simplest reason for adulteration is to increase profit. Food adulteration can be defined as the inclusion of constituents in food items, whose presence is prohibited by regulation, custom and practice or “making impure by adding inferior, alien or less desirable materials or elements.” The adulteration of spices can have serious implications. In most instances of adulteration, spices are adulterated with material that is not highly toxic or carcinogenic, and therefore it does not present a significant, immediate public health risk. Adulteration in food, oil and fuel cannot be identified manually. So the customers and consumers are easily cheated. To overcome all these human impacts on adulteration and defect identification, automated equipment with good accuracy and speed is needed. The objective of this Book is to detect the adulteration in food using Digital Image Processing (DIP) Techniques and Very Large Scale Integration (VLSI) Technology, to make the consumers aware of the adulterati
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An Introduction to VLSI based Food Adulteration Identification System
Edité par
LAP LAMBERT Academic Publishing Nov 2018, 2018
ISBN 10 : 6139949807
ISBN 13 : 9786139949809
Neuf
Taschenbuch
Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Adulteration can be defined as 'the process by which the quality or the nature of a given substance is reduced through the addition of a foreign or an inferior substance'. The most obvious and simplest reason for adulteration is to increase profit. Food adulteration can be defined as the inclusion of constituents in food items, whose presence is prohibited by regulation, custom and practice or 'making impure by adding inferior, alien or less desirable materials or elements.' The adulteration of spices can have serious implications. In most instances of adulteration, spices are adulterated with material that is not highly toxic or carcinogenic, and therefore it does not present a significant, immediate public health risk. Adulteration in food, oil and fuel cannot be identified manually. So the customers and consumers are easily cheated. To overcome all these human impacts on adulteration and defect identification, automated equipment with good accuracy and speed is needed. The objective of this Book is to detect the adulteration in food using Digital Image Processing (DIP) Techniques and Very Large Scale Integration (VLSI) Technology, to make the consumers aware of the adulterati 64 pp. Englisch. N° de réf. du vendeur 9786139949809
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An Introduction to VLSI based Food Adulteration Identification System
Edité par
LAP LAMBERT Academic Publishing, 2018
ISBN 10 : 6139949807
ISBN 13 : 9786139949809
Neuf
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Vendeur : moluna, Greven, Allemagne
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Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Gnanaraj RajakumarDr.G.Rajakumar, Professor and Associate HoD in the Department of Electronics and Communication Engineering in Francis Xavier Engineering College, Tirunelveli, Tamilnadu, India.Dr.R.Ravi, Professor in the Department . N° de réf. du vendeur 385878734
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An Introduction to VLSI based Food Adulteration Identification System
Edité par
LAP LAMBERT Academic Publishing, 2018
ISBN 10 : 6139949807
ISBN 13 : 9786139949809
Neuf
Paperback
Vendeur : Revaluation Books, Exeter, Royaume-Uni
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Paperback. Etat : Brand New. 64 pages. 8.66x5.91x0.15 inches. In Stock. N° de réf. du vendeur zk6139949807
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An Introduction to VLSI based Food Adulteration Identification System
Edité par
LAP LAMBERT Academic Publishing Nov 2018, 2018
ISBN 10 : 6139949807
ISBN 13 : 9786139949809
Neuf
Taschenbuch
Vendeur : buchversandmimpf2000, Emtmannsberg, BAYE, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. Neuware -Adulteration can be defined as ¿the process by which the quality or the nature of a given substance is reduced through the addition of a foreign or an inferior substance¿. The most obvious and simplest reason for adulteration is to increase profit. Food adulteration can be defined as the inclusion of constituents in food items, whose presence is prohibited by regulation, custom and practice or ¿making impure by adding inferior, alien or less desirable materials or elements.¿ The adulteration of spices can have serious implications. In most instances of adulteration, spices are adulterated with material that is not highly toxic or carcinogenic, and therefore it does not present a significant, immediate public health risk. Adulteration in food, oil and fuel cannot be identified manually. So the customers and consumers are easily cheated. To overcome all these human impacts on adulteration and defect identification, automated equipment with good accuracy and speed is needed. The objective of this Book is to detect the adulteration in food using Digital Image Processing (DIP) Techniques and Very Large Scale Integration (VLSI) Technology, to make the consumers aware of the adulteratiBooks on Demand GmbH, Überseering 33, 22297 Hamburg 64 pp. Englisch. N° de réf. du vendeur 9786139949809
Quantité disponible : 2 disponible(s)
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An Introduction to VLSI based Food Adulteration Identification System
Edité par
LAP LAMBERT Academic Publishing, 2018
ISBN 10 : 6139949807
ISBN 13 : 9786139949809
Neuf
Taschenbuch
Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Adulteration can be defined as 'the process by which the quality or the nature of a given substance is reduced through the addition of a foreign or an inferior substance'. The most obvious and simplest reason for adulteration is to increase profit. Food adulteration can be defined as the inclusion of constituents in food items, whose presence is prohibited by regulation, custom and practice or 'making impure by adding inferior, alien or less desirable materials or elements.' The adulteration of spices can have serious implications. In most instances of adulteration, spices are adulterated with material that is not highly toxic or carcinogenic, and therefore it does not present a significant, immediate public health risk. Adulteration in food, oil and fuel cannot be identified manually. So the customers and consumers are easily cheated. To overcome all these human impacts on adulteration and defect identification, automated equipment with good accuracy and speed is needed. The objective of this Book is to detect the adulteration in food using Digital Image Processing (DIP) Techniques and Very Large Scale Integration (VLSI) Technology, to make the consumers aware of the adulterati. N° de réf. du vendeur 9786139949809
Quantité disponible : 1 disponible(s)