Quantitative evaluation of eggs freshness using flash thermography

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Quantitative evaluation of eggs freshness using flash thermography. / Freni, F.; Quattrocchi, A.; Piccolo, S. A.; Montanini, R.

In: Quantitative InfraRed Thermography Journal, Vol. 17, No. 1, 02.01.2020, p. 13-25.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Freni, F, Quattrocchi, A, Piccolo, SA & Montanini, R 2020, 'Quantitative evaluation of eggs freshness using flash thermography', Quantitative InfraRed Thermography Journal, vol. 17, no. 1, pp. 13-25. https://doi.org/10.1080/17686733.2019.1601442

APA

Freni, F., Quattrocchi, A., Piccolo, S. A., & Montanini, R. (2020). Quantitative evaluation of eggs freshness using flash thermography. Quantitative InfraRed Thermography Journal, 17(1), 13-25. https://doi.org/10.1080/17686733.2019.1601442

Vancouver

Freni F, Quattrocchi A, Piccolo SA, Montanini R. Quantitative evaluation of eggs freshness using flash thermography. Quantitative InfraRed Thermography Journal. 2020 Jan 2;17(1):13-25. https://doi.org/10.1080/17686733.2019.1601442

Author

Freni, F. ; Quattrocchi, A. ; Piccolo, S. A. ; Montanini, R. / Quantitative evaluation of eggs freshness using flash thermography. In: Quantitative InfraRed Thermography Journal. 2020 ; Vol. 17, No. 1. pp. 13-25.

Bibtex

@article{a30580555f924147a2eb5fad122eecc0,
title = "Quantitative evaluation of eggs freshness using flash thermography",
abstract = "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 {\textquoteleft}white top hat{\textquoteright} 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.",
keywords = "egg air chamber, egg freshness, Infrared thermography, pulse thermography, white top hat transformation",
author = "F. Freni and A. Quattrocchi and Piccolo, {S. A.} and R. Montanini",
year = "2020",
month = jan,
day = "2",
doi = "10.1080/17686733.2019.1601442",
language = "English",
volume = "17",
pages = "13--25",
journal = "Quantitative InfraRed Thermography Journal",
issn = "1768-6733",
publisher = "Taylor & Francis",
number = "1",

}

RIS

TY - JOUR

T1 - Quantitative evaluation of eggs freshness using flash thermography

AU - Freni, F.

AU - Quattrocchi, A.

AU - Piccolo, S. A.

AU - Montanini, R.

PY - 2020/1/2

Y1 - 2020/1/2

N2 - 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.

AB - 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.

KW - egg air chamber

KW - egg freshness

KW - Infrared thermography

KW - pulse thermography

KW - white top hat transformation

UR - http://www.scopus.com/inward/record.url?scp=85064167896&partnerID=8YFLogxK

U2 - 10.1080/17686733.2019.1601442

DO - 10.1080/17686733.2019.1601442

M3 - Journal article

AN - SCOPUS:85064167896

VL - 17

SP - 13

EP - 25

JO - Quantitative InfraRed Thermography Journal

JF - Quantitative InfraRed Thermography Journal

SN - 1768-6733

IS - 1

ER -

ID: 253023592