Emerging thermal imaging techniques for seed quality evaluation: Principles and applications
Ver/Abrir
Autor/a
ElMasry, Gamal
ElGamal, Ramadan
Mandour, Nasser
Al-Rejaie, Salim
Belin, Etienne
Rousseau, David
Fecha de publicación
2020-01-22ISSN
0963-9969
Resumen
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.
Tipo de documento
Artículo
Versión del documento
Versión aceptada
Lengua
English
Materias (CDU)
663/664 - Alimentos y nutrición. Enología. Aceites. Grasas
Páginas
43
Publicado por
Elsevier
Publicado en
Food Research International
Citación
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.
Número del acuerdo de la subvención
EC/H2020/665919/EU/Opening Sphere UAB-CEI to PostDoctoral Fellows/P-SPHERE
Program
Qualitat i Tecnologia Alimentària
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