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

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.