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Active infrared thermography as a tool for quality control in the food industry

: Aderhold, J.

Beyerer, Jürgen (Ed.); Puente Leon, Fernando (Ed.); Längle, Thomas (Ed.):
OCM 2013, Optical characterization of materials. Conference proceedings : Held in Karlsruhe, Germany from March 6 - 7, 2013
Karlsruhe: KIT Scientific Publishing, 2013
ISBN: 978-3-86644-965-7
ISBN: 978-3-86644-956-7 (Falsche ISBN!)
DOI: 10.5445/KSP/1000032143
Conference "Optical Characterization of Materials" (OCM) <2013, Karlsruhe>
Fraunhofer WKI ()

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.