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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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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
Verlag:
LAP LAMBERT Academic Publishing, 2018
ISBN 10: 6139949807
ISBN 13: 9786139949809
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Zustand: 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 . Bestandsnummer des Verkäufers 385878734
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An Introduction to VLSI based Food Adulteration Identification System
Verlag:
LAP LAMBERT Academic Publishing Nov 2018, 2018
ISBN 10: 6139949807
ISBN 13: 9786139949809
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Taschenbuch. Zustand: 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. Bestandsnummer des Verkäufers 9786139949809
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An Introduction to VLSI based Food Adulteration Identification System
Verlag:
LAP LAMBERT Academic Publishing Nov 2018, 2018
ISBN 10: 6139949807
ISBN 13: 9786139949809
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Taschenbuch. Zustand: 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. Bestandsnummer des Verkäufers 9786139949809
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An Introduction to VLSI based Food Adulteration Identification System
Verlag:
LAP LAMBERT Academic Publishing, 2018
ISBN 10: 6139949807
ISBN 13: 9786139949809
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Taschenbuch. Zustand: 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. Bestandsnummer des Verkäufers 9786139949809
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An Introduction to VLSI based Food Adulteration Identification System
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ISBN 13: 9786139949809
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Paperback. Zustand: Brand New. 64 pages. 8.66x5.91x0.15 inches. In Stock. Bestandsnummer des Verkäufers zk6139949807
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