Thermal Imaging and its Application in Food Processing Sector - Selvaraj, Aiswariya;Ganesan, Jeevarathinam;Murugesan, Balakrishnan
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TI or infrared (IR) thermography is a two-dimensional, non-contact diagnostic technique for measuring surface temperature of materials which can be usefully employed in non-destructive quality evaluation. Technological advances have led to the increasing use of TI as a diagnostic tool recording spatially resolved images of surface temperatures. TI is widely used in surveillance applications and was originally designed for US military use in night vision. Temperature mapping where both spatial and temporal temperature distribution patterns are obtained from an object have potential application…mehr

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Produktbeschreibung
TI or infrared (IR) thermography is a two-dimensional, non-contact diagnostic technique for measuring surface temperature of materials which can be usefully employed in non-destructive quality evaluation. Technological advances have led to the increasing use of TI as a diagnostic tool recording spatially resolved images of surface temperatures. TI is widely used in surveillance applications and was originally designed for US military use in night vision. Temperature mapping where both spatial and temporal temperature distribution patterns are obtained from an object have potential application for food product quality assurance, safety profiling and authenticity compliance. Increasing demands for objectivity, consistency and efficiency within the food industry, have necessitated the introduction of computer-based image processing techniques.
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Autorenporträt
Aiswariya Selvaraj is a Food Process Engg professional,holds B.Tech in Food Process Engg at IICPT.She is currently undergoing Master program in Agricultural Processing and Food Engineering at TNAU.She has done a research on Nutrient Analysis of Watermelon Seeds and Value Addition.Her areas of interest are value-addition and non-thermal processing.