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Article dans une revue

Emerging thermal imaging techniques for seed quality evaluation: Principles and applications

Abstract : 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.
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Contributeur : Marie-Françoise Gerard Connectez-vous pour contacter le contributeur
Soumis le : mardi 24 mars 2020 - 09:49:56
Dernière modification le : vendredi 19 novembre 2021 - 14:46:13

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Gamal Elmasry, Ramadan Elgamal, Nasser Mandour, Pere Gou, Salim Al-Rejaie, et al.. Emerging thermal imaging techniques for seed quality evaluation: Principles and applications. Food Research International, Elsevier, 2020, 131, pp.109025. ⟨10.1016/j.foodres.2020.109025⟩. ⟨hal-02516793⟩



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