Infrared Thermography applied on Fresh Food Monitoring in Automated Alerting Systems

The infrared thermography approach is applied for the monitoring of fresh foods located into a refrigerator by controlling the temperature and automatizing the deterioration risk alert. Specifically, the paper discusses the results about infrared thermography methodology combined with image processing technique. The study is performed to check during the time the evolution of the meat temperature when placed out of the refrigerator at room temperature. The experimentation is performed by analyzing the meat oxidation time evolution and checking the minimum temperature behavior defining food quality. A K-Means algorithm is applied in order to locally process the radiometric image highlighting the oxidation effect. Finally are discussed different aspects about radiometric approaches.