Bruise detection of apples based on passive thermal imaging technology

IF 2.9 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Tao Xu, Zichao Wei, Zetong Li, Xufeng Xu, Xiuqin Rao
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引用次数: 0

Abstract

It is crucial for early detection of mechanical damage to improve the quality of commodity fruits. To address the issues related to the fuzzy damage characteristics of early fruit damage and the challenges associated with accurately identifying the damaged locations, this study proposed a method of detecting the initial damage of apples based on passive thermal imaging technology. Passive thermal imaging technology was used to collect the thermal images of the apples 0–60 min after damage, once every 2 min, for a total of 5 times. The temperature difference data of the damaged part and the undamaged part were extracted from the temperature data, and the evolution law of the temperature difference with time was analyzed. Then, it was transformed into the area under the curve distribution data of the area under the curve, so as to generate the corresponding gray image for realizing the detection of the initial damage of apples. The results showed that the detection precision of the undamaged apples was 98.3%, and the average detection precision of the damaged apples was 86.7%. The proposed detection method can realize the nondestructive detection of the initial damage of apples, and provides research ideas and theoretical basis for more reliable detection of the initial minor damage of apples in the future.

基于被动热成像技术的苹果伤痕检测
早期检测机械损伤对提高商品水果的质量至关重要。针对早期果实损伤的模糊损伤特征以及准确识别损伤位置的相关难题,本研究提出了一种基于被动热成像技术的苹果初始损伤检测方法。采用被动热成像技术采集苹果受损后 0-60 分钟的热图像,每 2 分钟采集一次,共采集 5 次。从温度数据中提取受损部分和未受损部分的温差数据,分析温差随时间的演变规律。然后,将其转化为曲线下面积分布数据,从而生成相应的灰度图像,实现对苹果初始损伤的检测。结果表明,未受损苹果的检测精度为 98.3%,受损苹果的平均检测精度为 86.7%。所提出的检测方法可实现苹果初始损伤的无损检测,为今后更可靠地检测苹果初始轻微损伤提供了研究思路和理论依据。
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来源期刊
Journal of Food Measurement and Characterization
Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science
CiteScore
6.00
自引率
11.80%
发文量
425
期刊介绍: This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.
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