Assessment of eggs freshness by means of pulsed infrared thermography

F. Freni, A. Quattrocchi, A. Di Giacomo, S. A. Piccolo, R. Montanini*

*Corresponding author for this work

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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 degrees 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 have been automated by developing a dedicated image processing algorithm. The software performs a series of preliminary operations on the acquired thermograms and returns an estimation of the air chamber's projections, that are correlated to egg degradation and weight reduction.

Original languageEnglish
Title of host publicationproceedings of the 14yh Quantitative Infrared Thermography Conference
Number of pages8
PublisherQIRT COUNCIL
Publication date2018
Pages632-639
DOIs
Publication statusPublished - 2018
Event14th Quantitative Infrared Thermography Conference - Berlin, Germany
Duration: 25 Jun 201829 Jun 2018
Conference number: 14

Conference

Conference14th Quantitative Infrared Thermography Conference
Number14
CountryGermany
CityBerlin
Period25/06/201829/06/2018
OtherThe biannual Quantitative InfraRed Thermography (QIRT) Conference is a meeting of the scientific and industrial community interested and actively working in research, application and technology related to infrared thermography.<br/><br/>All conference topics are intended to quantitative results comprising temperature values as well as further parameters on the tested materials and structures. The latter ones are usually obtained through active thermography, e. g. by exploiting non-stationary heat transfer processes activated by additional heat sources or by considering wavelength dependent effects.<br/><br/>Passive and active thermography methods and technologies are spread now along a multitude of areas of applications, which all profit from each other.
SeriesQuantitative Infrared Thermography
ISSN2371-4085

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