Application of infrared vision system for potato thermal control

The article proposes a solution to the problem of determining the values of potato tubers tissue thermophysical characteristics. The solution of this problem makes it possible to calculate the optimal regime parameters of potato quality active thermal control, which can be used for automatic sorting. In order to solve this problem, we propose a non-contact non-destructive control method based on a pulsed laser heating of a potato tuber flat surface area and subsequent use of time integral characteristics of temperature and heat flow, as well as a measuring device developed on the basis of physical and mathematical models of the method. The method was used by the authors to determine the thermal conductivity, heat capacity and coefficient of thermal diffusivity of different quality potato tissues: both healthy and affected by phyto-diseases. The studies have shown that the thermal conductivity of plant tissues depends on the presence of structural disturbances in them as a result of phyto-diseases. This fact confirms the possibility of using thermal non-destructive control of potatoes tissues provided the correct choice of power and the duration of the thermal effect on the object of control.