4.5 Article

Quantitative modeling of blistering zones by active thermography for deterioration evaluation of stone monuments

期刊

JOURNAL OF CULTURAL HERITAGE
卷 15, 期 6, 页码 621-627

出版社

ELSEVIER FRANCE-EDITIONS SCIENTIFIQUES MEDICALES ELSEVIER
DOI: 10.1016/j.culher.2013.12.002

关键词

Graduated heating thermography; Stone monuments; Blistering; Quantitative modeling; Deterioration map

资金

  1. Research and Development Budget of National Research Institute of Cultural Heritages in Korea [NRICH-1207-B19F-1]
  2. National Research Institute of Cultural Heritage (NRICH), Republic of Korea [NRICH-1207-B19F-1] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)

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Infrared thermography for stone monuments to date has primarily focused on qualitative analysis to judge the location of defect zones using relative temperature differences, but there are difficulties in mapping a blistering zone and quantitatively calculating its area. Therefore, this study used quantitative modeling to map blistering zones with graduated heating thermography. To achieve this goal, the following steps were performed: acquisition of thermographic images by passive and active methods, construction of a temperature distribution curve, establishment of the critical temperature and transitional zone, classification of the relative deterioration grades of the blistering zone, monochrome processing, vectorization, and deterioration evaluation of the blistering zone. After evaluating the blistering degree of the specimen through modeling, the total areas and rates were calculated as 359.3 cm(2) and 80.1%, respectively. This study was very useful for identifying the location, area, and relative degree of deterioration of blistering zones that were not easily detectable with the naked eye. In the future, if quantitative modeling of blistering zones is actively applied to deterioration maps, the reliability of deterioration evaluation for stone monuments will be improved, and additional deterioration, such as scaling, may be prevented. (C) 2013 Elsevier Masson SAS. All rights reserved.

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