Reconocimiento de objetos a partir de imágenes termográficas

La termografía es un método de inspección y diagnóstico basado en la radiación infrarroja que emiten los cuerpos. Permite medir dicha radiación a distancia y sin contacto, obteniendo un termograma o imagen termográfica, objeto de estudio de este proyecto. Todos los cuerpos que se encuentren a una cierta temperatura emiten radiación infrarroja. Sin embargo, para hacer una inspección termográfica hay que tener en cuenta la emisividad de los cuerpos, capacidad que tienen de emitir radiación, ya que ésta no sólo depende de la temperatura del cuerpo, sino también de sus características superficiales. Las herramientas necesarias para conseguir un termograma son principalmente una cámara termográfica y un software que permita su análisis. La cámara percibe la emisión infrarroja de un objeto y lo convierte en una imagen visible, originalmente monocromática. Sin embargo, después es coloreada por la propia cámara o por un software para una interpretación más fácil del termograma. Para obtener estas imágenes termográficas existen varias técnicas, que se diferencian en cómo la energía calorífica se transfiere al cuerpo. Estas técnicas se clasifican en termografía pasiva, activa y vibrotermografía. El método que se utiliza en cada caso depende de las características térmicas del cuerpo, del tipo de defecto a localizar o la resolución espacial de las imágenes, entre otros factores. Para analizar las imágenes y así obtener diagnósticos y detectar defectos, es importante la precisión. Por ello existe un procesado de las imágenes, para minimizar los efectos provocados por causas externas, mejorar la calidad de la imagen y extraer información de las inspecciones realizadas. La termografía es un método de ensayo no destructivo muy flexible y que ofrece muchas ventajas. Por esta razón el campo de aplicación es muy amplio, abarcando desde aplicaciones industriales hasta investigación y desarrollo. Vigilancia y seguridad, ahorro energético, medicina o medio ambiente, son algunos de los campos donde la termografía aportaimportantes beneficios. Este proyecto es un estudio teórico de la termografía, donde se describen detalladamente cada uno de los aspectos mencionados. Concluye con una aplicación práctica, creando una cámara infrarroja a partir de una webcam, y realizando un análisis de las imágenes obtenidas con ella. Con esto se demuestran algunas de las teorías explicadas, así como la posibilidad de reconocer objetos mediante la termografía. Thermography is a method of testing and diagnosis based on the infrared radiation emitted by bodies. It allows to measure this radiation from a distance and with no contact, getting a thermogram or thermal image, object of study of this project. All bodies that are at a certain temperature emit infrared radiation. However, making a thermographic inspection must take into account the emissivity of the body, capability of emitting radiation. This not only depends on the temperature of the body, but also on its surface characteristics. The tools needed to get a thermogram are mainly a thermal imaging camera and software that allows analysis. The camera sees the infrared emission of an object and converts it into a visible image, originally monochrome. However, after it is colored by the camera or software for easier interpretation of thermogram. To obtain these thermal images it exists various techniques, which differ in how heat energy is transferred to the body. These techniques are classified into passive thermography, active and vibrotermografy. The method used in each case depends on the thermal characteristics of the body, the type of defect to locate or spatial resolution of images, among other factors. To analyze the images and obtain diagnoses and defects, accuracy is important. Thus there is a image processing to minimize the effects caused by external causes, improving image quality and extract information from inspections. Thermography is a non-­‐destructive test method very flexible and offers many advantages. So the scope is very wide, ranging from industrial applications to research and development.Surveillance and security, energy saving, environmental or medicine are some of the areas where thermography provides significant benefits. This project is a theoretical study of thermography, which describes in detail each of these aspects. It concludes with a practical application, creating an infrared camera from a webcam, and making an analysis of the images obtained with it. This will demonstrate some of the theories explained as well as the ability to recognize objects by thermography.

Models for Internal Quality Fruit Sorting, Based on Time- Domain Laser Reflectance Spectroscopy (TDRS)

Time domain laser reflectance spectroscopy (TDRS) was applied for the first time to evaluate internal fruit quality. This technique, known in medicine-related knowledge areas, has not been used before in agricultural or food research. It allows the simultaneous non-destructive measuring of two optical characteristics of the tissues: light scattering and absorption. Models to measure firmness, sugar & acid contents in kiwifruit, tomato, apple, peach, nectarine and other fruits were built using sequential statistical techniques: principal component analysis, multiple stepwise linear regression, clustering and discriminant analysis. Consistent correlations were established between the two parameters measured with TDRS, i.e. absorption & transport scattering coefficients, with chemical constituents (sugars and acids) and firmness, respectively. Classification models were built to sort fruits into three quality grades, according to their firmness, soluble solids and acidity.

Impact testing in melon (Cucumis melo L.)

The application of Rheology to study biological systems is a new and very extensive matter, in which melon is absolutely unknown. The goal of this work is to determine some physical characteristics of this fruit, immediately after harvest and during its conservation in cold storage. Portugal and Spain are the most interested countries in these studies, as they are important producers of melon. The varieties Branco da Leziria and Piel de sapo were chosen because they are the most popular in both countries. The fruit were studied on the day they were harvested, and then were conserved in cold storage in the "Instituto del Frio" in Madrid, and they were periodically tested again. Thus during seven days the same fruits, and new fruits, were picked up and tested. On the first day of testing we had 20 fruits to study and at the end of the testing period we had used 80 fruits. The results from the non-destructive impact test were very significant and they may contribute to standardise methods to measure fruit maturity. These results were confirmed by those obtained from compression tests. The results obtained during the Impact tests with melon were similar to those obtained previously with other fruits. There is a close relationship between the results of the Impact tests and Compression tests. Tests like Impact and Compression can be adapted to melon, varieties 'Piel de Sapo" and 'Branco de Leziria', allowing us to continue further work with this species. The great number of data obtained during performance of the tests allowed us to go on with this work and to contribute to standardise methods of measurement and expression of characteristics of a new biological product. During the "Impact damage in fruits and vegetables" workshop, held in Zaragoza in 1990, these matters were included in the priority list.

Storabelity of melon for different ripeness stages at harvest. Selection of instrumental procedures for quality assessment.

The consumption of melon (Cucumis melo L.) has been, until several years ago, regional, seasonal and without commercial interest. Recent commercial changes and world wide transportation have changed this situation. Melons from 3 different ripeness stages at harvest and 7 cold storage periods have been analysed by destructive and non destructive tests. Chemical, physical, mechanical (non destructive impact, compression, skin puncture and Magness- Taylor) and sensory tests were carried out in order to select the best test to assess quality and to determine the optimal ripeness stage at harvest. Analysis of variance and Principal Component Analysis were performed to study the data. The mechanical properties based on non-destructive Impact and Compression can be used to monitor cold storage evolution. They can also be used at harvest to segregate the highest ripeness stage (41 days after anthesis DAA) in relation to less ripe stages (34 and 28 DAA).Only 34 and 41 DAA reach a sensory evaluation above 50 in a scale from 0-100.

Models for internal quality sorting of fruit, based on time-domain laser reflectance spectroscopy (TDRS).

Non-destructive measurement of fruit quality has been an important objective through recent years (Abbott, 1999). Near infrared spectroscopy (NIR) is applicable to the cuantification of chemicals in foods and NIK "laser spectroscopy" can be used to estimate the firmness of fruits. However, die main limitation of current optical techniques that measure light transmission is that they do not account for the coupling between absorption and scattering inside the tissue, when quantifying the intensity o f reemitted light. The solution o f this l i m i t a t i o n was the goal o f the present work.

Instrumental quality assessment of fresh peaches: Optical and mechanical parameters.

In developing instrumentation for the measurement of fruit quality, there is the need for fast and non-destructive devices, based on sensors, to be installed on-line. In the case of some fruits, like peaches, post-harvest ripeness, which is closely related to high quality for the consumer, is a priority. During ripening, external appearance (colour) and internal mechanical (firmness) and chemical (sugars and acids) quality are main features that evolve rapidly from and unripe to a ripe (high quality) stage. When considering the evolution of fruit quality in this scheme, external colour and firmness are shown to evolve in a parallel pattern, if monitored from the time of harvest to full consumer ripeness ( Rood, 1957; Crisosto et al, 1995; Kader, 1996). The visible (VIS) reflectance spectrum is a fast and easy reference that can be used to estimate quality of peaches, if we could show it to be reliably correlated with peach ripening rate during postharvest (Genard et al. 1994; Moras, 1995; Delwiche and Baumgartner, 1983; Delwiche et al. 1987; Slaughter, 1995; Lleo et al., 1998). Taste, described as an expert acceptance score, improves with ripeness (firmness and colour evolution), when considering the fruits on the tree, and also post-harvest.

Detection of internal quality in kiwi with a new optical technique (TDRS)

A compact system based on time-resolved diffuse reflectance spectroscopy (TDRS) has been developed to measure internal fruit quality parameters and has been applied to the non-destructive estimation of firmness, sugar content and acidity of kiwifruits. This new optical technique, developed in medical applications and related areas, provides a complete optical characterisation of a diffusive sample as it estimates at the same time and independently the light absorption inside the tissues and the scattering across them. The working principle of the technique is the analysis of the attenuation and broadening of the time-distribution of the remitted light, and the correct interpretation with a proper theoretical model. This main advantage compared to conventional optical techniques (which are only able to register the global attenuation spectrum) added to the compact, portable prototype developed along a three-year work opens the possibilities of this new measurement method in the food industry.

Application of NMR techniques for the evaluation of fruit internal quality and physical properties of food

Los alimentos son sistemas complejos, formados por diversas estructuras a diferentes escalas: macroscópica y microscópica. Muchas propiedades de los alimentos, que son importantes para su procesamiento, calidad y tratamiento postcosecha, están relacionados con su microestructura. La presente tesis doctoral propone una metodología completa para la determinación de la estructura de alimentos desde un punto de vista multi-escala, basándose en métodos de Resonancia Magnética Nuclear (NMR). Las técnicas de NMR son no invasivas y no destructivas y permiten el estudio tanto de macro- como de microestructura. Se han utilizado distintos procedimientos de NMR dependiendo del nivel que se desea estudiar. Para el nivel macroestructural, la Imagen de Resonancia Magnética (MRI) ha resultado ser muy útil para la caracterización de alimentos. Para el estudio microestructural, la MRI requiere altos tiempos de adquisición, lo que hace muy difícil la transferencia de esta técnica a aplicaciones en industria. Por tanto, la optimización de procedimientos de NMR basados en secuencias relaxometría 2D T1/T2 ha resultado ser una estrategia primordial en esta tesis. Estos protocolos de NMR se han implementado satisfactoriamente por primera vez en alto campo magnético. Se ha caracterizado la microestructura de productos alimentarios enteros por primera vez utilizando este tipo de protocolos. Como muestras, se han utilizado dos tipos de productos: modelos de alimentos y alimentos reales (manzanas). Además, como primer paso para su posterior implementación en la industria agroalimentaria, se ha mejorado una línea transportadora, especialmente diseñada para trabajar bajo condiciones de NMR en trabajos anteriores del grupo LPF-TAGRALIA. Se han estudiado y seleccionado las secuencias más rápidas y óptimas para la detección de dos tipos de desórdenes internos en manzanas: vitrescencia y roturas internas. La corrección de las imágenes en movimiento se realiza en tiempo real. Asimismo, se han utilizado protocolos de visión artificial para la clasificación automática de manzanas potencialmente afectadas por vitrescencia. El presente documento está dividido en diferentes capítulos: el Capítulo 2 explica los antecedentes de la presente tesis y el marco del proyecto en el que se ha desarrollado. El Capítulo 3 recoge el estado del arte. El Capítulo 4 establece los objetivos de esta tesis doctoral. Los resultados se dividen en cinco sub-secciones (dentro del Capítulo 5) que corresponden con los trabajos publicados bien en revistas revisadas por pares, bien en congresos internacionales o bien como capítulos de libros revisados por pares. La Sección 5.1. es un estudio del desarrollo de la vitrescencia en manzanas mediante MRI y lo relaciona con la posición de la fruta dentro de la copa del árbol. La Sección 5.2 presenta un trabajo sobre macro- y microestructura en modelos de alimentos. La Sección 5.3 es un artículo en revisión en una revista revisada por pares, en el que se hace un estudio microestrcutural no destructivo mediante relaxometría 2D T1/T2. la Sección 5.4, hace una comparación entre manzanas afectadas por vitrescencia mediante dos técnicas: tomografía de rayos X e MRI, en manzana. Por último, en la Sección 5.5 se muestra un trabajo en el que se hace un estudio de secuencias de MRI en línea para la evaluación de calidad interna en manzanas. Los siguientes capítulos ofrecen una discusión y conclusiones (Capítulo 6 y 7 respectivamente) de todos los capítulos de esta tesis doctoral. Finalmente, se han añadido tres apéndices: el primero con una introducción de los principios básicos de resonancia magnética nuclear (NMR) y en los otros dos, se presentan sendos estudios sobre el efecto de las fibras en la rehidratación de cereales de desayuno extrusionados, mediante diversas técnicas. Ambos trabajos se presentaron en un congreso internacional. Los resultados más relevantes de la presente tesis doctoral, se pueden dividir en tres grandes bloques: resultados sobre macroestructura, resultados sobre microestructura y resultados sobre MRI en línea. Resultados sobre macroestructura: - La imagen de resonancia magnética (MRI) se aplicó satisfactoriamente para la caracterización de macroestructura. En particular, la reconstrucción 3D de imágenes de resonancia magnética permitió identificar y caracterizar dos tipos distintos de vitrescencia en manzanas: central y radial, que se caracterizan por el porcentaje de daño y la conectividad (número de Euler). - La MRI proveía un mejor contraste para manzanas afectadas por vitrescencia que las imágenes de tomografía de rayos X (X-Ray CT), como se pudo verificar en muestras idénticas de manzana. Además, el tiempo de adquisición de la tomografía de rayos X fue alrededor de 12 veces mayor (25 minutos) que la adquisición de las imágenes de resonancia magnética (2 minutos 2 segundos). Resultados sobre microestructura: - Para el estudio de microestructura (nivel subcelular) se utilizaron con éxito secuencias de relaxometría 2D T1/T2. Estas secuencias se usaron por primera vez en alto campo y sobre piezas de alimento completo, convirtiéndose en una forma no destructiva de llevar a cabo estudios de microestructura. - El uso de MRI junto con relaxometría 2D T1/T2 permite realizar estudios multiescala en alimentos de forma no destructiva. Resultados sobre MRI en línea: - El uso de imagen de resonancia magnética en línea fue factible para la identificación de dos tipos de desórdenes internos en manzanas: vitrescencia y podredumbre interna. Las secuencias de imagen tipo FLASH resultaron adecuadas para la identificación en línea de vitrescencia en manzanas. Se realizó sin selección de corte, debido a que la vitrescencia puede desarrollarse en cualquier punto del volumen de la manzana. Se consiguió reducir el tiempo de adquisición, de modo que se llegaron a adquirir 1.3 frutos por segundos (758 ms por fruto). Las secuencias de imagen tipo UFLARE fueron adecuadas para la detección en línea de la podredumbre interna en manzanas. En este caso, se utilizó selección de corte, ya que se trata de un desorden que se suele localizar en la parte central del volumen de la manzana. Se consiguió reducir el tiempo de adquisicón hasta 0.67 frutos por segundo (1475 ms por fruto). En ambos casos (FLASH y UFLARE) fueron necesarios algoritmos para la corrección del movimiento de las imágenes en tiempo real. ABSTRACT Food is a complex system formed by several structures at different scales: macroscopic and microscopic. Many properties of foods that are relevant to process engineering or quality and postharvest treatments are related to their microstructure. This Ph.D Thesis proposes a complete methodology for food structure determination, in a multiscale way, based on the Nuclear Magnetic Resonance (NMR) phenomenon since NMR techniques are non-invasive and non-destructive, and allow both, macro- and micro-structure study. Different NMR procedures are used depending on the structure level under study. For the macrostructure level, Magnetic Resonance Imaging (MRI) revealed its usefulness for food characterization. For microstructure insight, MRI required high acquisition times, which is a hindrance for transference to industry applications. Therefore, optimization of NMR procedures based on T1/T2 relaxometry sequences was a key strategy in this Thesis. These NMR relaxometry protocols, are successfully implemented in high magnetic field. Microstructure of entire food products have been characterized for the first time using these protocols. Two different types of food products have been studied: food models and actual food (apples). Furthermore, as a first step for the food industry implementation, a grading line system, specially designed for working under NMR conditions in previous works of the LPF-TAGRALIA group, is improved. The study and selection of the most suitable rapid sequence to detect two different types of disorders in apples (watercore and internal breakdown) is performed and the real time image motion correction is applied. In addition, artificial vision protocols for the automatic classification of apples potentially affected by watercore are applied. This document is divided into seven different chapters: Chapter 2 explains the thesis background and the framework of the project in which it has been worked. Chapter 3 comprises the state of the art. Chapter 4 establishes de objectives of this Ph.D thesis. The results are divided into five different sections (in Chapter 5) that correspond to published peered reviewed works. Section 5.1 assesses the watercore development in apples with MRI and studies the effect of fruit location in the canopy. Section 5.2 is an MRI and 2D relaxometry study for macro- and microstructure assessment in food models. Section 5.3 is a non-destructive microstructural study using 2D T1/T2 relaxometry on watercore affected apples. Section 5.4 makes a comparison of X-ray CT and MRI on watercore disorder of different apple cultivars. Section 5.5, that is a study of online MRI sequences for the evaluation of apple internal quality. The subsequent chapters offer a general discussion and conclusions (Chapter 6 and Chapter 7 respectively) of all the works performed in the frame of this Ph.D thesis (two peer reviewed journals, one book chapter and one international congress).Finally, three appendices are included in which an introduction to NMR principles is offered and two published proceedings regarding the effect of fiber on the rehydration of extruded breakfast cereal are displayed. The most relevant results can be summarized into three sections: results on macrostructure, results on microstructure and results on on-line MRI. Results on macrostructure: - MRI was successfully used for macrostructure characterization. Indeed, 3D reconstruction of MRI in apples allows to identify two different types of watercore (radial and block), which are characterized by the percentage of damage and the connectivity (Euler number). - MRI provides better contrast for watercore than X-Ray CT as verified on identical samples. Furthermore, X-Ray CT images acquisition time was around 12 times higher (25 minutes) than MRI acquisition time (2 minutes 2 seconds). Results on microstructure: - 2D T1/T2 relaxometry were successfully applied for microstructure (subcellular level) characterization. 2D T1/T2 relaxometry sequences have been applied for the first time on high field for entire food pieces, being a non-destructive way to achieve microstructure study. - The use of MRI together with 2D T1/T2 relaxometry sequences allows a non-destructive multiscale study of food. Results on on-line MRI: - The use of on-line MRI was successful for the identification of two different internal disorders in apples: watercore and internal breakdown. FLASH imaging was a suitable technique for the on-line detection of watercore disorder in apples, with no slice selection, since watercore is a physiological disorder that may be developed anywhere in the apple volume. 1.3 fruits were imaged per second (768 ms per fruit). UFLARE imaging is a suitable sequence for the on-line detection of internal breakdown disorder in apples. Slice selection was used, as internal breakdown is usually located in the central slice of the apple volume. 0.67 fruits were imaged per second (1475 ms per fruit). In both cases (FLASH and UFLARE) motion correction was performed in real time, during the acquisition of the images.

Caracterización no destructiva del proceso de curado en materiales cementicios

La calidad del hormigón prefabricado se determina mediante ensayos de rotura a compresión en probetas transcurridos los 28 días de curado, según establece la EHE-08. Sin embargo, en la plantas de prefabricados es necesario además saber cuándo el hormigón está listo para ser procesado (destensado, cortado, trasladado), por lo que es necesario hacer ensayos de resistencia a la compresión entre las 48 y 72 horas, este tiempo se determina a partir de la experiencia previa adquirida y depende de las condiciones de cada planta. Si las probetas no han alcanzado el valor establecido, normalmente debido a un cambio en las condiciones climatológicas o en los materiales utilizados como el tipo de cemento o agregados, la solución adoptada suele ser dejar curar el material más horas en la pista para que alcance la resistencia necesaria para ser procesado. Si sigue sin alcanzarla, lo cual sucede muy ocasionalmente, se intenta analizar cuál ha sido el motivo, pudiéndose tirar toda la producción de ese día si se comprueba que ha sido un fallo en la fabricación de la línea, y no un fallo de la probeta. Por tanto, esta metodología de control de calidad, basada en técnicas destructivas, supone dos tipos de problemas, costes y representatividad. Los métodos no destructivos que más se han aplicado para caracterizar el proceso de curado del hormigón son los ultrasónicos y la medida de la temperatura como se recoge en la bibliografía consultada. Hay diferentes modelos que permiten establecer una relación entre la temperatura y el tiempo de curado para estimar la resistencia a compresión del material, y entre la velocidad de propagación ultrasónica y la resistencia. Aunque estas relaciones no son generales, se han obtenido muy buenos resultados, ejemplo de ello es el modelo basado en la temperatura, Maturity Method, que forma parte de la norma de la ASTM C 1074 y en el mercado hay disponibles equipos comerciales (maturity meters) para medir el curado del hormigón. Además, es posible diseñar sistemas de medida de estos dos parámetros económicos y robustos; por lo cual es viable la realización de una metodología para el control de calidad del curado que pueda ser implantado en las plantas de producción de prefabricado. En este trabajo se ha desarrollado una metodología que permite estimar la resistencia a la compresión del hormigón durante el curado, la cual consta de un procedimiento para el control de calidad del prefabricado y un sistema inalámbrico de sensores para la medida de la temperatura y la velocidad ultrasónica. El procedimiento para el control de calidad permite realizar una predicción de la resistencia a compresión a partir de un modelo basado en la temperatura de curado y otros dos basados en la velocidad, método de tiempo equivalente y método lineal. El sistema inalámbrico de sensores desarrollado, WilTempUS, integra en el mismo dispositivo sensores de temperatura, humedad relativa y ultrasonidos. La validación experimental se ha realizado mediante monitorizaciones en probetas y en las líneas de prefabricados. Los resultados obtenidos con los modelos de estimación y el sistema de medida desarrollado muestran que es posible predecir la resistencia en prefabricados de hormigón en planta con errores comparables a los aceptables por norma en los ensayos de resistencia a compresión en probetas. ABSTRACT Precast concrete quality is determined by compression tests breakage on specimens after 28 days of curing, as established EHE-08. However, in the precast plants is also necessary to know when the concrete is ready to be processed (slack, cut, moved), so it is necessary to test the compressive strength between 48 and 72 hours. This time is determined from prior experience and depends on the conditions of each plant. If the samples have not reached the set value, usually due to changes in the weather conditions or in the materials used as for example the type of cement or aggregates, the solution usually adopted is to cure the material on track during more time to reach the required strength for processing. If the material still does not reach this strength, which happens very occasionally, the reason of this behavior is analyzed , being able to throw the entire production of that day if there was a failure in the manufacturing line, not a failure of the specimen. Therefore, this method of quality control, using destructive techniques, involves two kinds of problems, costs and representativeness. The most used non-destructive methods to characterize the curing process of concrete are those based on ultrasonic and temperature measurement as stated in the literature. There are different models to establish a relationship between temperature and the curing time to estimate the compressive strength of the material, and between the ultrasonic propagation velocity and the compressive strength. Although these relationships are not general, they have been very successful, for example the Maturity Method is based on the temperature measurements. This method is part of the standards established in ASTM C 1074 and there are commercial equipments available (maturity meters) in the market to measure the concrete curing. Furthermore, it is possible to design inexpensive and robust systems to measure ultrasounds and temperature. Therefore is feasible to determine a method for quality control of curing to be implanted in the precast production plants. In this work, it has been developed a methodology which allows to estimate the compressive strength of concrete during its curing process. This methodology consists of a procedure for quality control of the precast concrete and a wireless sensor network to measure the temperature and ultrasonic velocity. The procedure for quality control allows to predict the compressive strength using a model based on the curing temperature and two other models based on ultrasonic velocity, the equivalent time method and the lineal one. The wireless sensor network, WilTempUS, integrates is the same device temperature, relative humidity and ultrasonic sensors. The experimental validation has been carried out in cubic specimens and in the production plants. The results obtained with the estimation models and the measurement system developed in this thesis show that it is possible to predict the strength in precast concrete plants with errors within the limits of the standards for testing compressive strength specimens.

Use of colour image analysis for assessment of fire damaged concrete

The aim of this project was to carry out a fundamental study to assess the potential of colour image analysis for use in investigations of fire damaged concrete. This involved:(a) Quantification (rather than purely visual assessment) of colour change as an indicator of the thermal history of concrete.(b) Quantification of the nature and intensity of crack development as an indication of the thermal history of concrete, supporting and in addition to, colour change observations.(c) Further understanding of changes in the physical and chemical properties of aggregate and mortar matrix after heating.(d) An indication of the relationship between cracking and non-destructive methods of testing e.g. UPV or Schmidt hammer. Results showed that colour image analysis could be used to quantify the colour changes found when concrete is heated. Development of red colour coincided with significant reduction in compressive strength. Such measurements may be used to determine the thermal history of concrete by providing information regarding the temperature distribution that existed at the height of a fire. The actual colours observed depended on the types of cement and aggregate that were used to make the concrete. With some aggregates it may be more appropriate to only analyse the mortar matrix. Petrographic techniques may also be used to determine the nature and density of cracks developing at elevated temperatures and values of crack density correlate well with measurements of residual compressive strength. Small differences in crack density were observed with different cements and aggregates, although good correlations were always found with the residual compressive strength. Taken together these two techniques can provide further useful information for the evaluation of fire damaged concrete. This is especially so since petrographic analysis can also provide information on the quality of the original concrete such as cement content and water / cement ratio. Concretes made with blended cements tended to produce small differences in physical and chemical properties compared to those made with unblended cements. There is some evidence to suggest that a coarsening of pore structure in blended cements may lead to onset of cracking at lower temperatures. The use of DTA/TGA was of little use in assessing the thermal history of concrete made with blended cements. Corner spalling and sloughing off, as observed in columns, was effectively reproduced in tests on small scale specimens and the crack distributions measured. Relationships between compressive strength/cracking and non-destructive methods of testing are discussed and an outline procedure for site investigations of fire damaged concrete is described.

Abrasion resistance of fibre reinforced concrete floors

This thesis focuses on the investigation of the abrasion resistance of fibre reinforced concrete floors at both the macro and micro levels. A literature review of the available literature concerning subjects allied to the current project is included. This highlights themes relevant to wear mechanisms and the factors influencing it: factors that affect the abrasion resistance of concrete and several test methods for assessing it; and the historical development of fibres and the properties of different fibre types and their influence on concrete. Three accelerated abrasion testers were compared and critically discussed for their suitability for assessing the abrasion resistance of concrete floors. Based on the experimental findings one accelerated abrasion apparatus was selected as more appropriate to be used for carrying out the main investigations. The laboratory programme that followed was undertaken to investigate the influence of various material and construction factors on abrasion resistance. These included mix variations (w/c ratio), fibre reinforcement, geometry, type and volume, curing method and superplasticizing agents. The results clearly show that these factors significantly affected abrasion resistance and several mechanisms were presumed to explain and better understand these observations. To verify and understand these mechanisms that are accountable for the breakdown of concrete slabs, the same concrete specimens that were used for the macro-study, were also subjected to microstructutural investigations using techniques such as Microhardness examination, Mercury intrusion porosimetry and Petrographic examination. It has been found that the abrasion resistance of concrete is primarily dependent on the microstructure and porosity of the concrete nearest to the surface. The feasibility of predicting the abrasion resistance of fibre reinforced concrete floors by indirect and non-destructive methods was investigated using five methods that have frequently been used for assessing the quality of concrete. They included the initial surface absorption test, the impact test, ball cratering, the scratch test and the base hardness test. The impact resistance (BRE screed tester) and scratch resistance (Base hardness tester) were found to be the most sensitive to factors affecting abrasion resistance and hence are considered to be the most appropriate testing techniques. In an attempt to develop an appropriate method for assessing the abrasion resistance of heavy-duty industrial concrete floors, it was found that the presence of curing/sealing compound on the concrete surface at the time of accelerated abrasion testing produces inappropriate results. A preliminary investigation in the direction of modifying the Aston accelerated abrasion tester has been carried out and a more aggressive head has been developed and is pending future research towards standardisation.

The application of next generation sequencing to profile microbe related cheese quality defects

High throughput next generation sequencing, together with advanced molecular methods, has considerably enhanced the field of food microbiology. By overcoming biases associated with culture dependant approaches, it has become possible to achieve novel insights into the nature of food-borne microbial communities. In this thesis, several different sequencing-based approaches were applied with a view to better understanding microbe associated quality defects in cheese. Initially, a literature review provides an overview of microbe-associated cheese quality defects as well as molecular methods for profiling complex microbial communities. Following this, 16S rRNA sequencing revealed temporal and spatial differences in microbial composition due to the time during the production day that specific commercial cheeses were manufactured. A novel Ion PGM sequencing approach, focusing on decarboxylase genes rather than 16S rRNA genes, was then successfully employed to profile the biogenic amine producing cohort of a series of artisanal cheeses. Investigations into the phenomenon of cheese pinking formed the basis of a joint 16S rRNA and whole genome shotgun sequencing approach, leading to the identification of Thermus species and, more specifically, the pathway involved in production of lycopene, a red coloured carotenoid. Finally, using a more traditional approach, the effect of addition of a facultatively heterofermentative Lactobacillus (Lactobacillus casei) to a Swiss-type cheese, in which starter activity was compromised, was investigated from the perspective of its ability to promote gas defects and irregular eye formation. X-ray computed tomography was used to visualise, using a non-destructive method, the consequences of the undesirable gas formation that resulted. Ultimately this thesis has demonstrated that the application of molecular techniques, such as next generation sequencing, can provide a detailed insight into defect-causing microbial populations present and thereby may underpin approaches to optimise the quality and consistency of a wide variety of cheeses.

Analytical strategies for the early quality and safety assurance in the global feed chain. Approaches for nitrogen adulterants in soybean meal and mineral and transformer oils in vegetable oils.

In the past decade, several major food safety crises originated from problems with feed. Consequently, there is an urgent need for early detection of fraudulent adulteration and contamination in the feed chain. Strategies are presented for two specific cases, viz. adulterations of (i) soybean meal with melamine and other types of adulterants/contaminants and (ii) vegetable oils with mineral oil, transformer oil or other oils. These strategies comprise screening at the feed mill or port of entry with non-destructive spectroscopic methods (NIRS and Raman), followed by post-screening and confirmation in the laboratory with MS-based methods. The spectroscopic techniques are suitable for on-site and on-line applications. Currently they are suited to detect fraudulent adulteration at relatively high levels but not to detect low level contamination. The potential use of the strategies for non-targeted analysis is demonstrated.

Selection for muscle fat content and triploidy affect flesh quality in pan-size rainbow trout, Oncorhynchus mykiss

A lean muscle line (L) and a fat muscle line (F) of rainbow trout were established (Quillet et al., 2005) by a two-way selection for muscle lipid content performed on pan-size rainbow trout using a non-destructive measurement of muscle lipid content (Distell Fish Fat Meter®). The aim of the present study was to evaluate the consequences of this selective breeding on flesh quality of pan size (290 g) diploid and triploid trout after three generations of selection. Instrumental evaluations of fillet color and pH measurement were performed at slaughter. Flesh color, pH, dry matter content and mechanical resistance were measured at 48 h and 96 h postmortem on raw and cooked flesh, respectively. A sensorial profile analysis was performed on cooked fillets. Fillets from the selected fatty muscle line (F) had a higher dry matter content and were more colorful for both raw and cooked fillets. Mechanical evaluation indicated a tendency of raw flesh from F fish to be less firm, but this was not confirmed after cooking, neither instrumentally or by sensory analysis. The sensory analysis revealed higher fat loss, higher intensity of flavor of cooked potato, higher exudation, higher moisture content and a more fatty film left on the tongue for flesh from F fish. Triploid fish had mechanically softer raw and cooked fillets, but the difference was not perceived by the sensorial panel. The sensorial evaluation also revealed a lower global intensity of odor, more exudation and a higher moisture content in the fillets from triploid fish. These differences in quality parameters among groups of fish were associated with larger white muscle fibers in F fish and in triploid fish. The data provide additional information about the relationship between muscle fat content, muscle cellularity and flesh quality.

Desenvolvimento de indicadores enzimáticos inteligentes para monitoramento da qualidade de alimentos

A dificuldade em conhecer o histórico de temperatura de um alimento, desde sua produção até o consumo, torna difícil prever sua verdadeira vida-útil. O uso de indicadores de tempo e temperatura (ITT) pode ser uma alternativa inovadora empregada para garantir a validade de produtos de forma dinâmica. Assim, este trabalho visa desenvolver novos indicadores enzimáticos de tempo e temperatura para monitorar a qualidade de alimentos perecíveis durante o seu processamento e armazenamento, baseados na reação de complexação entre o amido e o iodo (azul), e na posterior atuação de uma enzima amilase sobre esse complexo, para causar uma redução da intensidade da cor azul a uma taxa dependente do tempo e da temperatura de armazenagem. Os sistemas inteligentes propostos possuem versatilidade de atuação em função do tipo e quantidade de amilase empregada. Desta forma, foi utilizada uma amilase termoestável para a formulação de um indicador inteligente de processamento, utilizado para o controle de tratamentos térmicos industriais (pasteurização);e uma amilase termosensível na formulação de um indicador de armazenamento, empregada para o controle das condições de temperatura durante a cadeia de frio de produtos perecíveis. Na elaboração dos ITT de processamento foram realizadas simulações em laboratório e testes em planta fabril, os quais avaliaram diferentes concentrações de amilase termoestável nos protótipos de ITT quando submetidos as condições de tempo e temperatura de pasteurização. Os resultados evidenciaram que a resposta de cor dos indicadores foi visualmente interpretada, como adaptável à medição usando equipamentos, apresentando boa reprodutibilidade em todas as condições estudadas. O ITT contendo 6,5 % de amilase termoestável (penzima/pamido) foi aquele cujo resultado melhor se adequou à utilização na validação de cozimento de presunto. Nesta condição, o protótipo anexado à embalagem primária do produto indicou o processo de pasteurização de forma fácil, precisa e não destrutiva. Já durante o desenvolvimento do ITT de armazenamento foram realizadas simulações em laboratório, testes em planta fabril e ponto de venda, os quais avaliaram o uso de diferentes concentrações de amilase termosensível nos protótipos de ITT quando submetidos a diversas condições de cadeia de frio. Os resultados evidenciaram que devido à possibilidade de definir a vida-útil destes protótipos variando as concentrações de enzima termosensível, os indicadores podem ser facilmente adaptados para controlar as condições de temperatura durante a cadeia de diversos alimentos perecíveis. O protótipo contendo 60 % de amilase termosensível (penzima/pamido) foi aquele cujo resultado melhor se adequou à utilização no controle da cadeia avícola. Assim, o ITT indicou visualmente o histórico de tempo e temperatura de produtos à base de frango de forma fácil e precisa. Os resultados obtidos na avaliação das percepções dos consumidores frente ao emprego de indicadores inteligentes em embalagens alimentícias mostraram que o uso de ITT é uma inovação receptiva, com consequente aceitação e intenção de compra elevada pela população brasileira. Assim, com este trabalho espera-se contribuir efetivamente para que o conceito de embalagens inteligentes possa ser aceito comercialmente e que sejam estabelecidas no Brasil normas que regulamentem seu uso, conferindo benefícios à conservação de grande variedade de alimentos.