Applications of Thermal Imaging in Agriculture and Food Industry—A Review

Vadivambal, R.; Jayas, Digvir S.

doi:10.1007/s11947-010-0333-5

Cited by 261 publications

(151 citation statements)

References 37 publications

(34 reference statements)

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“…Thermal imaging is a technique to convert the invisible radiation pattern of an object into visible images for feature extraction and analysis (Vadivambal and Jayas 2010). Thermal imaging is an emerging tool for food quality and safety assessment in the food industry (Gowen et al 2010).…”

Section: Thermal Imaging (Ti) As a Process Analytical Technique In Thmentioning

confidence: 99%

“…However, recently, thermal imaging has found applications in other biological systems including agriculture and food processing including process monitoring, product development and storage analysis (Alchanatis et al 2006;Chaerle and Van der Straeten 2000;Gowen et al 2010;Lamprecht et al 2002;Oerke et al 2006;Stajnko et al 2004;Sugiura et al 2007;Vadivambal and Jayas 2010). Infrared thermal imaging was first developed for military purposes but later gained a wider application in various fields such as aerospace, agriculture, civil engineering, medicine, and veterinary.…”

Section: Applications Of Thermal Imaging In Foodmentioning

confidence: 99%

“…This manual method of maturity evaluation is a time consuming process and human fatigue frequently influences the results (Danno et al 1980).Thermal imaging has potential applications in many post-harvest operation such as quality evaluation of fruits and vegetables( e.g. bruise detection in fruits, maturity evaluation of fruits), quality testing of meat, detection of foreign materials in food, temperature mapping in cooked food and grain, drying, and detection of defects in packaging (Vadivambal and Jayas 2010). Bruising is the major factor for rejecting fruits during sorting because bruised fruits can cause significant damage to unbruised fruits during storage as well as consumers are not willing to purchase fruits with bruises.…”

Section: Post Harvest Quality Evaluationmentioning

confidence: 99%

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Measurement techniques and application of electrical properties for nondestructive quality evaluation of foods—a review

et al. 2011

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Non-destructive systems are recent trends for quality evaluation of fruits and vegetables. Information on post-harvest variations in electrical properties is needed to develop new instruments for this purpose. Electrical properties are finding increasing application in agriculture and food processing industries. Knowledge of dielectric properties of foods as a function of moisture content and temperature is essential in the design and control of drying systems. As simple, rapid and non-destructive measuring techniques, dielectric spectroscopy provides information about the dielectric response of materials to electromagnetic field. Electrical properties of agricultural materials have been of interest for many years. The interest in dielectric properties of materials has historically been associated with the design of electrical equipment. This review paper covers theoretical aspects of different electrical properties, their measurement techniques, applications of dielectric properties in agriculture/food processing sector and potential applications of thermal imaging (TI) for quality and safety assessment in food processing. The values of dielectric properties of a number of products including food grains, fruits and vegetables, and meat and meat products are presented in table form. This comprehensive coverage will be useful for academic, scientific and industrial community in treating and applying the facts in developing/testing new processes and products based on electromagnetic energy application.Keywords Electrical properties . Non-destructive . Measuring techniques . Dielectric constant . Loss factor . Thermal imaging technique . Food quality evaluationThe material investigation and moisture measurement using electromagnetic waves in wide spectrum serve for quality control and improvement in many branches like industry, forest and wood-working industry, civil engineering, agriculture, commerce and also foods e.g. for quality evaluation of meat, fruits, coffee etc (Hlavacova 2003; Venkatesh and Raghavan 2004). Non-destructive evaluation of quality based on constituents of fruits and vegetables has been successfully used (Chen et al. 1999;Jha et al. 2001;Kawano 1998). Electrical characteristics of agricultural materials have been of interest for many years (Nelson 2006) and are utilized in many areas of human activities. Techniques for non-destructive determination of quality and related characteristics of agricultural products are helpful to producers, handlers and processors . Permittivity and moisture can be closely correlated when water content is high. Knowledge of dielectric properties in partially frozen material is critical in determining the rates and uniformity of heating in microwave thawing. Electrical properties are important in processing foods with pulsed electric fields, ohmic heating, induction heating, radio frequency, and microwave heating. These properties are also useful in the detection of processing conditions or the quality of foods (Barbosa-Canovas et al. 2006). Considering ...

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Section: Thermal Imaging (Ti) As a Process Analytical Technique In Thmentioning

confidence: 99%

Section: Applications Of Thermal Imaging In Foodmentioning

confidence: 99%

Section: Post Harvest Quality Evaluationmentioning

confidence: 99%

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Measurement techniques and application of electrical properties for nondestructive quality evaluation of foods—a review

et al. 2011

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“…The approach has been used to detect damage and internal infestation in food products, including field peas (Pisum sativum) (100,158), wheat kernels (Triticum aestivum) (125,126), soy beans (Glycine max) (52), and jujubes (Ziziphus jujuba) (139,140). In addition, thermal imaging (reflectance in the 8-12 µm range) has been used to detect infestations by a stored grain beetle (Cryptolestes ferrugineus) inside wheat kernels (80) and infestations by insects in a wide range of other food products (136). A recent study of seven species of evacanthine leafhoppers (Hemiptera: Cicadellidae) described integration of alpha taxonomy, mitochondrial DNA, and hyperspectral reflectance profiling (37 spectral bands from 411 to 870 nm) (141).…”

Section: Cryptic Insect Infestationsmentioning

confidence: 99%

Remote Sensing and Reflectance Profiling in Entomology

Nansen

Elliott

2016

Annu. Rev. Entomol.

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Remote sensing describes the characterization of the status of objects and/or the classification of their identity based on a combination of spectral features extracted from reflectance or transmission profiles of radiometric energy. Remote sensing can be benchtop based, and therefore acquired at a high spatial resolution, or airborne at lower spatial resolution to cover large areas. Despite important challenges, airborne remote sensing technologies will undoubtedly be of major importance in optimized management of agricultural systems in the twenty-first century. Benchtop remote sensing applications are becoming important in insect systematics and in phenomics studies of insect behavior and physiology. This review highlights how remote sensing influences entomological research by enabling scientists to nondestructively monitor how individual insects respond to treatments and ambient conditions. Furthermore, novel remote sensing technologies are creating intriguing interdisciplinary bridges between entomology and disciplines such as informatics and electrical engineering.

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“…Thermal imaging technique has been applied by many researchers for product identification and defect detection in agriculture and food industries [13].…”

Section: Introductionmentioning

confidence: 99%

Development of a New Threshold Based Classification Model for Analyzing Thermal Imaging Data to Detect Fungal Infection of Pistachio Kernel

et al. 2013

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Thermal images have beneficial information which can be used for diagnostic purposes. The information can be released by applying appropriate analyses methods. In this research, a new algorithm, threshold based classification (TBC), was developed to analyze thermal images of healthy and fungal-infected pistachio kernels in MATLAB 2010A environment. Results showed that TBC algorithm can classify successfully healthy and infected pistachio kernels without considering the infection stages.

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Applications of Thermal Imaging in Agriculture and Food Industry—A Review

Cited by 261 publications

References 37 publications

Measurement techniques and application of electrical properties for nondestructive quality evaluation of foods—a review

Measurement techniques and application of electrical properties for nondestructive quality evaluation of foods—a review

Remote Sensing and Reflectance Profiling in Entomology

Development of a New Threshold Based Classification Model for Analyzing Thermal Imaging Data to Detect Fungal Infection of Pistachio Kernel

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