Far-infrared and 3D imaging for doneness assessment in chicken breast

Yang Tao; Juan Gutierrez Ibarra

doi:10.1117/12.418728

13 March 2001 Far-infrared and 3D imaging for doneness assessment in chicken breast

Yang Tao, Juan Gutierrez Ibarra

Proceedings Volume 4206, Photonic Detection and Intervention Technologies for Safe Food; (2001) https://doi.org/10.1117/12.418728
Event: Environmental and Industrial Sensing, 2000, Boston, MA, United States

Abstract

Sensor fusion of infrared imaging and range imaging was proposed to estimate internal temperature on just cooked chicken breasts. An infrared camera operating at 8-12 ?m registered surface temperature of cooked meat samples, while a single line structured light system located the thickest region of the meat target. In this region of interest, a combined time series/neural network method is applied to correlate the internal and external temperatures during the cool-down process. Experimental verification in a pilot plant oven is presented. To ensure food safety, a mandatory regulation requires all poultry processors in the U.S.A to verify that all ready-to-eat products reach a minimum endpoint temperature (71ºC for chicken breast), but no current assay can do a non-invasively inspection of all the samples. The proposed system has the potential for on-line inspection of ready-to-eat meat for food quality and safety.

Citation Download Citation

Yang Tao and Juan Gutierrez Ibarra "Far-infrared and 3D imaging for doneness assessment in chicken breast", Proc. SPIE 4206, Photonic Detection and Intervention Technologies for Safe Food, (13 March 2001); https://doi.org/10.1117/12.418728

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