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11 October 2010 Technology of classification on fruit defects based on infrared thermography
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Abstract
Bruise, scratch, decay and insect pest are the most common defects in thin skin fruits. To detect these defects with the use of infrared thermography, the mathematic model of spherical shaped fruits based on heat transfer theory is developed and a further classification research is carried out. By using a commercial infrared thermal imaging camera, the radiation temperature on the fruit surface of various defect tissues can be observed after thermal excitation. Both model and experimental studies reveal that the cooling rate of specimen is related to the fruit thermal properties and fruit size, and the logarithmic temperature is directly proportional to detection time. Bruise has a steeper cooling slope than other defects and sound tissue, while insect pest performs poor during the fruit cooling range from 29 oC to 24 oC, this may be related to their more cracked wax layer and higher amount of lenticels.
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Jianmin Zhou and Qixian Zhou "Technology of classification on fruit defects based on infrared thermography", Proc. SPIE 7656, 5th International Symposium on Advanced Optical Manufacturing and Testing Technologies: Optical Test and Measurement Technology and Equipment, 76561V (11 October 2010); https://doi.org/10.1117/12.863819
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