International Journal of Processing and Post harvest Technology

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Quality Evaluation of Food by Thermal Imaging


Affiliations
1 Department of Food Process Engineering, National Institute of Technology, Rourkela (Odisha), India
     

   Subscribe/Renew Journal


Temperature estimation is an imperative wonder in all mechanical and agrarian divisions. A few instruments and techniques have been produced to quantify the temperature of items. Temperature estimations in the agrarian and sustenance commercial enterprises have for the most part depended on ordinary contact techniques, for example, thermocouples, thermometers, and thermistors, which give constrained data. Non-contact strategies and temperature mapping procedures are getting to be prominent because of higher transient and spatial resolutions. A few strategies, for example, xbeam tomography, infrared thermography, electrical impedance tomography, ultrasound imaging, microwave radiometry, and attractive reverberation imaging (MRI) are accessible to outline temperatures of organic materials. On the other hand, infrared thermal imaging has incredible potential for both pre-collect and post-harvest operations in horticulture because of the convey ability of the hardware and basic operational strategy. The decreases in expense of the hardware and basic operational method have made open doors for the application in a few fields of the agrarian and nourishment commercial enterprises. This innovation can be utilized as a part of every farming material and procedures, where warmth is created or lost in space and time. Little varieties (beneath 1oC) can likewise be effectively measured with appropriate gear and system. On the off chance that the temperature distinction is too little, a suitable domain ought to be made, for example, expanding or diminishing the temperature of the specimen and measuring the rate of cooling or warming. Detection of bruise and maturity level of fruits and vegetables, overall quality evaluation can be done by the help of thermal imaging.

Keywords

Fruits, Thermal Imaging, Quality.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Agerskans, J.(1975).Thermal imaging-A technical review. InProceedings of Temperature Measurement, 375-388. London. April 9-11.Applications of Thermal Imaging,ed. S.G. Burnay, T.L. Williams and C.H. Jones, 1-34. Bristol: IOP Publishing Ltd.

  • Baranowski, Tom, Cerin, Ester and Baranowski, Janice (2009). Steps in the design, development and formative evaluation of obesity prevention-related behavior change trials. Internat. J. Behavioral Nutri. & Physical Activity, 6 (6) : 1-10.

  • Baranowski, T., Islam, N., Baranowski, J.C. et al. (2012). Comparison of a web based versus traditional dietary recall among children. J. Am. Diet. Assoc., 112 : 527-532.

  • Bulanon, D.M., Burks, T.F. and Alchanatis, V. (2008). Study on temporal variation in citrus canopy using thermal imaging for citrus fruit detection.Biosystems Engg., 101(2) : 161-171.

  • Bulanon, D.M., Burks, T.F. and Alchanatis, V. (2009). Image fusion of visible and thermal images for fruit detection. Biosystems Engg., 103(1) : 12-22.

  • Danno, A., Miyazato, M. and Ishiguro, E. (1980). Quality evaluation of agricultural products by infrared imaging method: Maturity evaluation of fruits and vegetables. Memoirs of the Faculty of Agriculture, Kagoshima University. 16 : 157-164.

  • Davis, A.P. and Lettington, A.H. (1988). Principles of thermal imaging. InGonzalez, R.C. and R.E. Woods. 2002. Digital Image Processing, 2nd Ed. 44-45. Delhi, India: Pearson Education private limited.

  • Federico Hahn, F., Salvador, N. and Cruz, J. (2011).Thermal evaluation of cauterized prickle pears by an industrial machine. Irrigation Department, Universidad Autonoma Chapingo. Km 38.5 Carr Mexico-Texcoco.

  • Gonzalez, Rafael C. and Woods, Richard, E. (2002). Digital Images Processing. 3rd. Ed. Hahn, F. (2009). Actual pathogen detection: Sensors and algorithms—A reviewAlgorithms, 2 pp. 301–338.

  • Hansen, J.D., Canton, R., Adams, S. and Lacey, L.A. (2008). Infrared detection of internal feeders of deciduous tree fruits. J. Entomol. Sci., 43(1): 52-56.

  • Hellebrand, H.J., Beuche, H. and Linke, M. (2002). Thermal imaging: A promising high-tecmethod in agriculture and horticulture. In : Physical Methods in Agriculture: Approach to Precision and Quality, Ed. J. Blahovec and M. Kutilek, 411-427. New York, NY: Kluwer Academic/Plenum Publishers.

  • Hulbert, G.J., Litchfield, J.B. and Schmidt, S.J. (1995). Temperature mapping in carrot using Tweighted magnetic resonance imaging. J. Food Sci., 60 : 780-785.

  • Kantt, C.A., Schmidt, S.J., Sizer, S.E., Palaniappan, S. and Litchfield, J.B. (1998). Temperature mapping of particles during aseptic processing with magnetic resonance imaging. J. Food Sci., 63(2):305-311.

  • Kantt, C.A., Webb, A.G. and Litchfield, J.B. (1997). Temperature measurement of foods using chemical shift magnetic resonance imaging ascompared with T1- weighted temperature mapping. J. Food Sci., 62 (5) : 1011-1016.

  • Kaplan, H. (1999). Practical Applications of Infrared Thermal Sensing and imaging equipment. 2nd Edition. SPIE Press.

  • Manickavasagan, A., Jayas, D.S. and White, N.D.G. (2008). Thermal imaging to detect infestation by Cryptolestes ferrugineus inside wheat kernels. J. Stored Products Res., 44(2) : 186-192.

  • Meola, C. and Carlomagno, G.M. (2004). Recent advances in the use of infrared thermography. Measurement Sci. & Technol., 15(9): 27–58.

  • Nanje Gowda, N.A. and Alagusundaram, K. (2013). Use of thermal imaging to improve the food grains quality during storage. Internat. J. Current Agric. Res., 1 (7) : 34-41.

  • Nott, K.P. and Hall, L.D. (1999). Advances in temperature validation of foods. Trends Food Sci. & Technol., 10(11) : 366-374.

  • Okamoto, H. and Lee, W.S. (2009). Green citrus detection using hyperspectral imaging. Computers & Electronics Agric., 66(2) : 201-208.

  • Schmidt, S.J., Sun, X., Litchfield, J.B., and Eads, T.M. (1996). Applications of magnetic resonance imaging in food science. Critical Rev. Food Sci. & Nutri., 36(4) : 357-385.

  • Stajnko, D., Lakota, M. and Hoeevar, M. (2004). Estimation of number and diameter of apple fruits in an orchard during the growing season by thermal imaging. Computers & Electronics Agric., 42(1) : 31-42.

  • Varith, J., Hyde, G.M., Baritelle, A.L., Fellman, J.K. and Sattabongkot, T. (2003). Non-contact bruise detection in apples by thermal imaging. Innovative Food Sci. & Emerging Technologies, 4(2) : 211-218.

  • Veraverbeke, E.A., Verboven, P., Lammertyn, J., Cronje, P., De Baerdemaeker, J. and Nicolai, B.M. (2006). Thermographic surface quality evaluation of apple. J. Food Engg., 77 : 162e-168.

  • Warmann, C. and Margner, V. (2005). Quality Control of Hazel Nuts Using Thermographic Image Processing. In MVA (pp. 84-87).

  • Zhao, J., Liu, J., Chen, Q. and Saritporn, V. (2008). Detecting subtle bruises on fruits with hyperspectral imaging. Transactions CSAM, 39 : 106-109.


Abstract Views: 297

PDF Views: 0




  • Quality Evaluation of Food by Thermal Imaging

Abstract Views: 297  |  PDF Views: 0

Authors

Payel Ghosh
Department of Food Process Engineering, National Institute of Technology, Rourkela (Odisha), India
Sandeep Singh Rana
Department of Food Process Engineering, National Institute of Technology, Rourkela (Odisha), India
Ankita Nayak
Department of Food Process Engineering, National Institute of Technology, Rourkela (Odisha), India
Rama Chandra Pradhan
Department of Food Process Engineering, National Institute of Technology, Rourkela (Odisha), India

Abstract


Temperature estimation is an imperative wonder in all mechanical and agrarian divisions. A few instruments and techniques have been produced to quantify the temperature of items. Temperature estimations in the agrarian and sustenance commercial enterprises have for the most part depended on ordinary contact techniques, for example, thermocouples, thermometers, and thermistors, which give constrained data. Non-contact strategies and temperature mapping procedures are getting to be prominent because of higher transient and spatial resolutions. A few strategies, for example, xbeam tomography, infrared thermography, electrical impedance tomography, ultrasound imaging, microwave radiometry, and attractive reverberation imaging (MRI) are accessible to outline temperatures of organic materials. On the other hand, infrared thermal imaging has incredible potential for both pre-collect and post-harvest operations in horticulture because of the convey ability of the hardware and basic operational strategy. The decreases in expense of the hardware and basic operational method have made open doors for the application in a few fields of the agrarian and nourishment commercial enterprises. This innovation can be utilized as a part of every farming material and procedures, where warmth is created or lost in space and time. Little varieties (beneath 1oC) can likewise be effectively measured with appropriate gear and system. On the off chance that the temperature distinction is too little, a suitable domain ought to be made, for example, expanding or diminishing the temperature of the specimen and measuring the rate of cooling or warming. Detection of bruise and maturity level of fruits and vegetables, overall quality evaluation can be done by the help of thermal imaging.

Keywords


Fruits, Thermal Imaging, Quality.

References