Infrared Imaging Analysis as Non-Destructive Maintenance of Food Processing Equipment

Abstract

The use of infrared imaging is a recently developed non-destructive tool to assess the safety, quality and efficiency of the food industry. This article explores the application areas and benefits of using infrared imaging in the maintenance of machinery used in the food industry. Applications covered include food quality control, packaging inspection, temperature monitoring and control, hygiene and sanitation control, foreign object detection, energy saving through optimization, baking, as well as cooking process monitoring and research. By using infrared cameras to their full potential, it is possible to reveal defects, check the level of cleanliness, optimize the maintenance of machines, and examine the thermal attributes of food. This article also provides an in-depth analysis of the historical development of infrared imaging technology. We also explore the basic ideas behind infrared image analysis. This includes the Stefan-Boltzmann Law, Planck's Law, and Wien's displacement law. Infrared image analysis has many advantages and some disadvantages. Despite these drawbacks, infrared imaging analysis has continued benefits. It saves costs, ensures equipment longevity and increases productivity. This makes it very important for the safety of food industry machinery.