Quantitative evaluation of eggs freshness using flash thermography
Research output: Contribution to journal › Journal article › Research › peer-review
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.
Original language | English |
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Journal | Quantitative InfraRed Thermography Journal |
Volume | 17 |
Issue number | 1 |
Pages (from-to) | 13-25 |
Number of pages | 13 |
ISSN | 1768-6733 |
DOIs | |
Publication status | Published - 2 Jan 2020 |
- egg air chamber, egg freshness, Infrared thermography, pulse thermography, white top hat transformation
Research areas
ID: 253023592