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Non-Destructive Thermal Control of Vegetables and Fruits Using a Machine Vision System
Chemical Engineering Transactions
The article presents the description of a non-contact non-destructive method and a measuring device to control thermophysical properties of Vegetables and Fruits tissues. The proposed method was used to determine the thermal conductivity, heat capacity and coefficient of thermal diffusivity of potato tissues of various quality - both healthy and affected by various phyto-diseases. The results of the measurements were used to determine the process parameters of thermal control for automateddoi:10.3303/cet1870092 doaj:c45de530e42d43e2912b3318edbe3ecf fatcat:553awo5bgvd5batas3ho4rf7qy