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Anglický jazyk
Thermal Imaging and its Application in Food Processing Sector
Autor: Aiswariya Selvaraj
TI or infrared (IR) thermography is a two-dimensional, non-contact diagnostic technique for measuring surface temperature of materials which can be usefully employed in non-destructive quality evaluation. Technological advances have led to the increasing... Viac o knihe
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O knihe
TI or infrared (IR) thermography is a two-dimensional, non-contact diagnostic technique for measuring surface temperature of materials which can be usefully employed in non-destructive quality evaluation. Technological advances have led to the increasing use of TI as a diagnostic tool recording spatially resolved images of surface temperatures. TI is widely used in surveillance applications and was originally designed for US military use in night vision. Temperature mapping where both spatial and temporal temperature distribution patterns are obtained from an object have potential application for food product quality assurance, safety profiling and authenticity compliance. Increasing demands for objectivity, consistency and efficiency within the food industry, have necessitated the introduction of computer-based image processing techniques.
- Vydavateľstvo: LAP LAMBERT Academic Publishing
- Rok vydania: 2016
- Formát: Paperback
- Rozmer: 220 x 150 mm
- Jazyk: Anglický jazyk
- ISBN: 9783659847479
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