Food Quality Assessment Using Image Processing Technique

Abstract

The leading and suitable techniques for examining and assessing the microstructure of things are nowadays high-resolution optical microscopy and imaging approaches. Manfred Von Ardenne developed scanning electron microscopy (SEM), a kind of surface microscopy, in the 1930s. SEM employs electron behaviour to produce 3D pictures of entities that provide knowledge about their topology, morphology, and constitution. This method has been discovered to have uses throughout the previous several decades in a variety of commercial and industrial arena, forensic analysis, and ordinary studies in science and business. An effective tool for seeing and characterising hybrid organic and inorganic substances and surfaces is the scanning electron microscope.