The paper presents an analysis and classification method to evaluate the working condition
of angle grinders by means of infrared (IR) thermography and IR image processing. An …

Egg freshness is a critical factor that influences the egg's nutritional value, safety, and overall
quality; consequently, it is a priority for both producers and consumers. This review …

Over the recent period, there has been an increasing interest in the use of pulsed infrared
thermography (PT) for the non-destructive evaluation of Cultural Heritage (CH). Unlike other …

In this paper, we proposed a nondestructive detection method for egg freshness based on
infrared thermal imaging technology. We studied the relationship between egg thermal …

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 …

Egg freshness is a critical parameter in the food industry, impacting product quality and
safety. Traditional methods for assessing egg freshness, such as the Haugh Unit (HU), are …

Ensuring the freshness of eggs is critical for both consumer satisfaction and food safety. In
this project, we propose a novel approach for egg freshness classification using …