7 June 2013 Two-dimensional fruit ripeness estimation using thermal imaging
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Proceedings Volume 8883, ICPS 2013: International Conference on Photonics Solutions; 88831C (2013) https://doi.org/10.1117/12.2019654
Event: International Conference on Photonics Solutions 2013, 2013, Pattaya City, Thailand
Abstract
Some green fruits do not change their color from green to yellow when being ripe. As a result, ripeness estimation via color and fluorescent analytical approaches cannot be applied. In this article, we propose and show for the first time how a thermal imaging camera can be used to two-dimensionally classify fruits into different ripeness levels. Our key idea relies on the fact that the mature fruits have higher heat capacity than the immature ones and therefore the change in surface temperature overtime is slower. Our experimental proof of concept using a thermal imaging camera shows a promising result in non-destructively identifying three different ripeness levels of mangoes Mangifera indica L.
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Sarun Sumriddetchkajorn, Sarun Sumriddetchkajorn, Yuttana Intaravanne, Yuttana Intaravanne, } "Two-dimensional fruit ripeness estimation using thermal imaging", Proc. SPIE 8883, ICPS 2013: International Conference on Photonics Solutions, 88831C (7 June 2013); doi: 10.1117/12.2019654; https://doi.org/10.1117/12.2019654
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