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Proceedings Paper

Far-infrared and 3D imaging for doneness assessment in chicken breast
Author(s): Yang Tao; Juan Gutierrez Ibarra
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Paper Abstract

Sensor fusion of infrared imaging and range imaging was proposed to estimate internal temperature on just cooked chicken breasts. An infrared camera operating at 8-12 ?m registered surface temperature of cooked meat samples, while a single line structured light system located the thickest region of the meat target. In this region of interest, a combined time series/neural network method is applied to correlate the internal and external temperatures during the cool-down process. Experimental verification in a pilot plant oven is presented. To ensure food safety, a mandatory regulation requires all poultry processors in the U.S.A to verify that all ready-to-eat products reach a minimum endpoint temperature (71ºC for chicken breast), but no current assay can do a non-invasively inspection of all the samples. The proposed system has the potential for on-line inspection of ready-to-eat meat for food quality and safety.

Paper Details

Date Published: 13 March 2001
PDF: 8 pages
Proc. SPIE 4206, Photonic Detection and Intervention Technologies for Safe Food, (13 March 2001); doi: 10.1117/12.418728
Show Author Affiliations
Yang Tao, Univ. of Maryland/College Park (United States)
Juan Gutierrez Ibarra, Univ. of Arkansas (United States)

Published in SPIE Proceedings Vol. 4206:
Photonic Detection and Intervention Technologies for Safe Food
Yud-Ren Chen; Shu-I Tu, Editor(s)

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