Research on the Discrimination of Hatching Eggs Activity Based on Thermal Imaging: A Food Nondestructive Testing Practice

The hatching eggs in 4-16 days incubation were from incubator of 38.5 to 22 for natural cooling and the time series images were acquired by thermal imaging technology. Analyzing the cooling curve and the cooling area and region growing, ellipse fitting, morphological processing and other methods were used to extract eggs region of interest; time series images superposition and contrast enhancement were used to raise the temperature close to the different categories of eggs gray differences; the ratio of gray value150 and entire ROI area was seen as characteristic parameters and the decision threshold was set according to minimum error rate Bayes rule. The non-fertilized eggs in incubating 4 days was 89.6% overall recognition and the dead embryo eggs in incubating 16 days was 96.3% overall recognition. Research showed that thermal imaging technology combined image processing technology can achieve non-destructive testing of hatching eggs activity.

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