Development, Validation and Preliminary Experiments of a Measuring Technique for Eggs Aging Estimation Based on Pulse Phase Thermography

Development, Validation and Preliminary Experiments of a Measuring Technique for Eggs Aging Estimation Based on Pulse Phase Thermography

Assessment of the freshness of hen eggs destinated to human consumption is an extremely important goal for the modern food industry and sale chains, as eggs show a rapid natural aging which also depends on the storage conditions. Traditional techniques, such as candling and visual observation, have...

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Bibliographic Details
Main Authors: Antonino Quattrocchi, Fabrizio Freni, Roberto Montanini, Simone Turrisi, Emanuele Zappa
Format: Article
Language:English
Published: MDPI AG 2022-05-01
Series:Sensors
Subjects:
egg freshness
pulse thermography
pulse phase thermography
active thermography
non-destructive methods
image processing
Online Access:https://www.mdpi.com/1424-8220/22/9/3496

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