Quantitative evaluation of eggs freshness using flash thermography
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
The paper examines the topic of identifying eggs freshness through an original approach based on pulsed thermography. The proposed method relies on a short thermal stimulation performed by means of a xenon flash, which rises up the temperature of the egg of less than 1°C. The entire process requires about 1 s, thus providing an effective quality control tool for assessing the freshness of eggs intended for human consumption. The identification and evaluation procedure has been automated by developing a dedicated image processing algorithm, based on a morphological operator with ‘white top hat’ transformation. The software performs a series of preliminary operations on the acquired thermograms and returns an estimation of the air chamber projections, that are correlated to egg degradation and weight reduction.
Originalsprog | Engelsk |
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Tidsskrift | Quantitative InfraRed Thermography Journal |
Vol/bind | 17 |
Udgave nummer | 1 |
Sider (fra-til) | 13-25 |
Antal sider | 13 |
ISSN | 1768-6733 |
DOI | |
Status | Udgivet - 2 jan. 2020 |
ID: 253023592