Emerging thermal imaging techniques for seed quality evaluation: Principles and applications
Due to the massive progress occurred in the past few decades in imaging, electronics and computer science, infrared thermal imaging technique has witnessed numerous technological advancement and smart applications in non-destructive testing and quality monitoring of different agro-food produces. Thermal imaging offers a potential non-contact imaging modality for the determination of various quality traits based on the infrared radiation emitted from target foods. The technique has been moved from just an exploration method in engineering and astronomy into an effective tool in many fields for forming unambiguous images called thermograms eventuated from the temperature and thermal properties of the target objects. It depends principally on converting the invisible infrared radiation emitted by the objects into visible two-dimensional temperature data without making a direct contact with the examined objects. This method has been widely used for different applications in agriculture and food science and technology with special applications in seed quality assessment. This article provides an overview of thermal imaging theory, briefly describes the fundamentals of the system and explores the recent advances and research works conducted in quality evaluation of different sorts of seeds. The article comprehensively reviewed research efforts of using thermal imaging systems in seed applications including estimation of seed viability, detection of fungal growth and insect infections, detection of seed damage and impurities, seed classification and variety identification.
663/664 - Aliments i nutrició. Enologia. Olis. Greixos
Is part of
Food Research International
ElMasry, Gamal, Ramadan ElGamal, Nasser Mandour, Pere Gou, Salim Al-Rejaie, Etienne Belin, and David Rousseau. 2020. "Emerging Thermal Imaging Techniques For Seed Quality Evaluation: Principles And Applications". Food Research International 131: 109025. Elsevier BV. doi:10.1016/j.foodres.2020.109025.
Grant agreement number
EC/H2020/665919/EU/Opening Sphere UAB-CEI to PostDoctoral Fellows/P-SPHERE
Qualitat i Tecnologia Alimentària
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- ARTICLES CIENTÍFICS 
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