Journal
14TH QUANTITATIVE INFRARED THERMOGRAPHY CONFERENCE
Volume -, Issue -, Pages 632-639Publisher
QIRT COUNCIL
DOI: 10.21611/qirt.2018.068
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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.
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