University of Georgia Explores Thermal Imaging for Better Produce Storage
Before fruits and vegetables reach grocery stores, they must be carefully harvested and stored. A recent study from the University of Georgia suggests that new temperature sensing devices could simplify this process, especially as climate change affects agriculture. Maintaining the right temperature, humidity, and light is crucial to prevent spoilage. Temperature spikes can lead to premature spoilage, so quick and accurate monitoring is essential.
Thermal Imaging Technology
Researchers, led by Kevin Mis Solval, an associate professor at UGA’s College of Agricultural and Environmental Sciences, propose using thermal imaging technology to control temperatures during and after harvesting. This technology can replace traditional thermometers by using infrared radiation to measure temperature without contact. It is available in various forms, from industrial-grade cameras to smartphone attachments, and can quickly detect temperature spikes.
Benefits of Thermal Imaging
Mis Solval highlights that rapid cooling is critical for extending the shelf life of produce. Traditional methods using thermometers are time-consuming and can damage the produce. Thermal imaging offers a faster, non-invasive alternative. It can help prevent defects caused by extreme temperatures, solar rays, and drought stress.
Automating thermal imaging in the future could further optimize the processing of produce. This technology has been effective in evaluating seed quality and food safety, and now it could play a crucial role in ensuring quality produce reaches consumers.
Doubts Revealed
University of Georgia -: The University of Georgia is a big school in the United States where people go to learn and do research. It’s like a college where students and teachers study different subjects.
Thermal Imaging -: Thermal imaging is a technology that uses special cameras to see heat. It helps us see how hot or cold something is without touching it, like a superhero power to see temperature.
Produce -: Produce refers to fresh fruits and vegetables that we eat. It’s the healthy food that comes from farms and gardens.
Spoilage -: Spoilage is when food goes bad and is not safe to eat anymore. It happens when food gets too warm or is not stored properly, making it yucky.
Kevin Mis Solval -: Kevin Mis Solval is a person who leads the research at the University of Georgia. He is like a teacher or scientist who helps find new ways to keep fruits and vegetables fresh.
Non-invasive -: Non-invasive means doing something without touching or harming it. In this case, it means checking the temperature of produce without poking or cutting it.
