INFRARED TRANSIENT THERMOGRAPHY FOR NON-CONTACT,NONDESTRUCTIVE INSPECTION OF WHOLE AND DISSECTED APPLES AND OF CHERRY TOMATOES AT DIFFERENT MATURITY STAGES |
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| Authors: | Stephan Offermann Dane Bicanic Jean Claude Krapez Daniel Balageas Edo Gerkema Mihai Chirtoc |
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| Affiliation: | 1. Laboratoire d'Energétique et d'Optique , Faculté des Sciences Moulin de la Housse , BP 1039 51687 Reims Cedex 2, France;2. Laser Photoacoustic Laboratory, Department of Agricultural Engineering and Physics Wageningen Agricultural University , Bomenweg 4 6703 HD Wageningen The, Netherlands;3. L3C (Sensors, Characterization &4. NDE Lab) ONERA , BP 72 92322 Ch[acaron]tillon Cedex, France;5. Institute for Isotopic and Molecular Technology , P O Box 700 3400 Cluj-Napoca 5, Romania |
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| Abstract: | Introduction Fruits and vegetables used in various processed products, as well as in fresh market sales, are expected to comply with the certain quality standards. However. quality is everything but a single parameter state and, therefore, a variety of subjective and objective measurements are usually performed. In particular, the firmness and maturity are considered important attributes to the quality of fruits and vegetable crops. Presently. these parameters are usually determined either destructively (by a pressure tester) or by means of ultrasound; a development of alternative methods has been strongly encouraged in the recent years. |
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