Kapitel/Beitrag aus dem Buch: Längle, T et al. 2013. OCM 2013 – Optical Characterization of Materials – conference proceedings.
Active infrared thermography is a technique which can
visualize differences in the thermal properties of the objects under
inspection. It is an interesting alternative to existing methods
in various fields of quality control in foodstuff. Possible applications
include the detection of foreign bodies in almonds and potatoes
and the detection of bruises in apples. This chapter explains
the principles of active thermography, gives typical examples and
discusses the options and limits of the technique as wells as some
aspects of infrared image processing.
Aderhold, J et al. 2013. Active infrared thermography as a tool forquality control in the food industry. In: Längle, T et al (eds.), OCM 2013 – Optical Characterization of Materials – conference proceedings. Karlsruhe: KIT Scientific Publishing. DOI: https://doi.org/10.58895/ksp/1000032143-12
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Veröffentlicht am 6. März 2013