Beginning of fish defrosting by using non-destructive ultrasonic technique

During the experiments carried out on the monitoring and the study of fish defrosting by an ultrasonic technique, we have difficulties in detecting the beginning of the thawing which is an important criterion of fish quality control. To address this problem, we use the Singular Value Decomposition m...

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Bibliographic Details
Published in:IOP conference series. Materials Science and Engineering 2012-01, Vol.42 (1), p.12036-4
Main Authors: Malainine, M, Faiz, B, Moudden, A, Izbaim, D, Maze, G, Aboudaoud, I
Format: Article
Language:English
Subjects:
Defrosting
Fish
Histograms
Low energy
Mathematical analysis
Melting
Nondestructive testing
Quality control
Singular value decomposition
Transducers
Ultrasonic methods
Ultrasonic testing
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Summary:During the experiments carried out on the monitoring and the study of fish defrosting by an ultrasonic technique, we have difficulties in detecting the beginning of the thawing which is an important criterion of fish quality control. To address this problem, we use the Singular Value Decomposition method (SVD) which is a mathematical tool that permits to separate the high and low energies of an histogram. The image representing low energy signals indicates the start of the thawing by showing an echo that was hidden in the original image for cod fish. Using transducers for central frequencies above 500 kHz the observed results are not very good. Therefore, this method is suitable for fish which fat content is medium or low.
ISSN:1757-8981
1757-899X
DOI:10.1088/1757-899X/42/1/012036