Quantitative evaluation of eggs freshness using flash thermography

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

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

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 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 languageEnglish
JournalQuantitative Infra Red Thermography Journal
Volume17
Issue number1
Pages (from-to)13-25
ISSN1768-6733
DOIs
Publication statusPublished - 2020

Keywords

  • Infrared thermography
  • Pulse thermography
  • Egg freshness
  • Egg air chamber
  • White top hat transformation

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