Thermal control of potatoes quality

Increasing availability of thermal imaging technology made it possible to carry out thermal quality control of vegetables and fruits in the process of sorting them. For the effective management of thermal control, it is necessary to ensure its optimal regimes, which are largely determined by the power and time of the thermal impact. In order to choose these parameters it is necessary to know the thermophysical properties of the plant tissues of the control objects. In the article the scheme of the automated system of thermal control of potato quality is shown. The solution of the problem of increasing its efficiency by selecting rational parameters of the thermal effect on the object of control is shown. In order to solve the problem, the method of modeling temperature fields in the potato tuber was used, as well as the method and apparatus were developed by us for a non-contact measurement of the thermophysical properties of vegetable tissues of fruits and vegetables.