Thermal-imaging of foods in heating process

Author

Nakayama, Chieko ; Ikegaya, Yu ; Katsumata, Toru ; Aizawa, Hiroaki ; Honda, Mitsuo ; Shibasaki, Masayuki ; Otsubo, Koichi ; Komuro, Shuji

Author_Institution

Sensor Photonics Res. Center, Toyo Univ., Kawagoe

fYear

2008

Firstpage

950

Lastpage

953

Abstract

Thermal imaging technique is useful for detecting 2-dimensional spatial distribution and temporal variation of temperature. Thermal images of foods during the cooking process and/or pulse heating process are observed for evaluating the quality of foods in the volume fabrications. Inhomogeneous temperature distribution of a pancake can be observed during the baking process. Water concentration of flour can be measured from temporal evaluation of thermal images.

Keywords

food products; heating; infrared imaging; temperature distribution; 2-dimensional spatial distribution; baking process; cooking process; flour; foods; pancake; pulse heating process; temperature distribution; temporal variation; thermal images; thermal-imaging; Image analysis; Infrared detectors; Optical imaging; Pulse measurements; Temperature distribution; Temperature measurement; Temperature sensors; Thermal conductivity; Thermal sensors; Water heating; Fluorescence thermometer; Luminescence; Phosphor; Sensor materials;

fLanguage

English

Publisher

ieee

Conference_Titel

Control, Automation and Systems, 2008. ICCAS 2008. International Conference on

Conference_Location

Seoul

Print_ISBN

978-89-950038-9-3

Electronic_ISBN

978-89-93215-01-4

Type

conf

DOI

10.1109/ICCAS.2008.4694632

Filename

4694632