The paper examines the topic of identifying eggs freshness through an original approach based on pulsed thermography. The proposed method relies on a short thermal stimulation performed by means of a xenon flash, which rises up the temperature of the egg of less than 1°C. The entire process requires about 1 s, thus providing an effective quality control tool for assessing the freshness of eggs intended for human consumption. The identification and evaluation procedure has been automated by developing a dedicated image processing algorithm, based on a morphological operator with ‘white top hat’ transformation. The software performs a series of preliminary operations on the acquired thermograms and returns an estimation of the air chamber projections, that are correlated to egg degradation and weight reduction.

本文探讨了通过基于脉冲热成像的原始方法识别鸡蛋新鲜度的主题。所提出的方法依赖于通过氙气闪光灯进行的短时间的热刺激，该氙气闪光灯使蛋的温度升高到小于1℃。整个过程大约需要1 s，因此提供了一种有效的质量控制工具，用于评估供人类食用的鸡蛋的新鲜度。通过基于“白礼帽”变换的形态学运算符，开发专用的图像处理算法，可以自动执行识别和评估过程。该软件对获取的温度记录图执行一系列初步操作，并返回与鸡蛋降解和重量减轻相关的气室投影的估计值。