An experimental setup is designed to detect composite delamination damage based on ultrasonic infrared thermography. The ultrasonic infrared thermography system is composed by ultrasonic excitation system, infrared thermal imager and data acquisition system and two damaged composite plate specimens are produced in the experiment. The image processing methods including thresholding, filters, edg...

Bovine mastitis (BM) is a prevalent condition on dairy farms, affecting both livestock health and reducing profitability. This study investigated the feasibility of diagnosing BM in Holstein dairy cattle using thermography. To increase the detection between healthy cattle and unhealthy one and to better compare the results from thermal images, a number of parameters including somatic cell count...

this paper provides an overview on obtaining low-carbon ultra-fine grained dual-phase steels through rapid intercritical annealing of cold-rolled sheet as improved materials for automotive applications. a laboratory processing route was designed that involves cold-rolling of a tempered martensite structure followed by a second tempering step to produce a fine grained aggregate of ferrite and ca...

Despite recent advances in face recognition systems, they suffer from serious problems because of the extensive types of changes in human face (changes like light, glasses, head tilt, different emotional modes). Each one of these factors can significantly reduce the face recognition accuracy. Several methods have been proposed by researchers to overcome these problems. Nonetheless, in recent ye...

nowadays, consumers demand safe and minimally processed foodstuffs without additives and with extended shelf life. as high-pressure processing is used increasingly for the treatment of packed products, different packagings has been investigated with respect to their structural behaviour and stability under high-pressure processing. various defects may ocuure due to high pressure processing such...

This study investigated the physicochemical characteristics of black garlic (BG) after different thermal processing steps. Compared with fresh garlic (FG), the moisture content and pH in BG decreased significantly, while the ash content and browning intensity increased during thermal processing. The total mineral and the free sugar contents were significantly higher than that of the BG2 and BG4...