ABSTRACT
Thermographic image analysis is a subfield of diagnostic image processing aimed at detecting breast abnormalities in women at an early stage. It is a developing field of research and its effectiveness and scope require scientific assessment to be determined. An open-access dataset has been created for the scientific community to test and develop techniques for computational detection of normal and abnormal breast conditions from thermograms. This dataset is a valuable resource for researchers due to the scarcity of publicly available datasets of breast thermographic images. It includes thermographic images of the female chest area in three capture positions: anterior, left oblique and right oblique. The data set comes from 119 women ranging from 18 to 81 years of age. A table is attached to the dataset with the diagnosis of breast pathology, showing that 84 patients had benign pathology and 35 patients had malignant pathology. The diagnoses of women with healthy breast pathology are not included.
ABSTRACT
INTRODUCTION: Low- to high-energy impact trauma may cause from small fissures up to extended bone losses, which can be classified as closed or opened injuries (when they are visible at a naked eye). OBJECTIVE: The aim of this study was to investigate the feasibility of clinical diagnosis of bone trauma through medical infrared thermography, in a hospital emergency room. METHODS: Forty-five patients with suspected diagnosis of bone fracture were evaluated by means of medical infrared images, and the data correlated with the gold standard radiographic images, in the anteroposterior, lateral, and oblique views, at the orthopedic emergency department. The control group consisted of thermal images of the contralateral reference limb of the volunteers themselves. Data were acquired with a medical grade infrared camera in the regions of interest (ROIs) of leg, hand, forearm, clavicle, foot, and ankle. RESULTS: In all patients evaluated with a diagnosis of bone fracture, the mean temperature of the affected limb showed a positive difference greater than 0.9 °C (towards the contralateral), indicating the exact location of the bone trauma according, while the areas diagnosed with reduced blood supply, showed a mean temperature with a negative variation. CONCLUSION: Clinical evaluation using infrared imaging indicates a high applicability potential as a tool to support quick diagnosis of bone fractures in patients with acute orthopedic trauma in an emergency medical setting. The thermal results showed important physiological data related to vascularization of the bone fracture and areas adjacent to the trauma well correlated to radiographic examinations.
Subject(s)
Fractures, Bone , Thermography , Emergency Service, Hospital , Fractures, Bone/diagnostic imaging , Humans , Infrared Rays , Lower Extremity , Sensitivity and Specificity , Thermography/methodsABSTRACT
Phototherapy (LED) can be used to stimulate the healing of chronic ulcers of the lower limb, as it affects healing cells and neurons. In this way, this study has sought to know if the heat stimulus of the 660-/850-nm contact LED is sufficient to trigger the response in the peripheral sympathetic nervous system of normal volunteers. The LED was applied on the right foot of forty-two normal volunteers followed by serial infrared images. After the stimulus, a biphasic hyperthermia curve was observed synchronously in both feet, in the right and left halluxes, while hyperthermia was attributed to the redistribution of postural blood flow in the plantar region, which may indicate independent neurovascular mechanisms. Thus, periodic thermographic analysis can be used in the evolution of the LED treatment.
Subject(s)
Diabetic Foot , Humans , Microcirculation , Reflex , Thermography , Wound HealingABSTRACT
Child-Robot Interaction (CRI) has become increasingly addressed in research and applications. This work proposes a system for emotion recognition in children, recording facial images by both visual (RGB-red, green and blue) and Infrared Thermal Imaging (IRTI) cameras. For this purpose, the Viola-Jones algorithm is used on color images to detect facial regions of interest (ROIs), which are transferred to the thermal camera plane by multiplying a homography matrix obtained through the calibration process of the camera system. As a novelty, we propose to compute the error probability for each ROI located over thermal images, using a reference frame manually marked by a trained expert, in order to choose that ROI better placed according to the expert criteria. Then, this selected ROI is used to relocate the other ROIs, increasing the concordance with respect to the reference manual annotations. Afterwards, other methods for feature extraction, dimensionality reduction through Principal Component Analysis (PCA) and pattern classification by Linear Discriminant Analysis (LDA) are applied to infer emotions. The results show that our approach for ROI locations may track facial landmarks with significant low errors with respect to the traditional Viola-Jones algorithm. These ROIs have shown to be relevant for recognition of five emotions, specifically disgust, fear, happiness, sadness, and surprise, with our recognition system based on PCA and LDA achieving mean accuracy (ACC) and Kappa values of 85.75% and 81.84%, respectively. As a second stage, the proposed recognition system was trained with a dataset of thermal images, collected on 28 typically developing children, in order to infer one of five basic emotions (disgust, fear, happiness, sadness, and surprise) during a child-robot interaction. The results show that our system can be integrated to a social robot to infer child emotions during a child-robot interaction.
Subject(s)
Emotions/physiology , Face/diagnostic imaging , Facial Expression , Image Processing, Computer-Assisted , Algorithms , Child , Discriminant Analysis , Fear/physiology , Female , Humans , Male , Pattern Recognition, Visual/physiology , RoboticsABSTRACT
An innovative use of thermal infrared enthalpimetry (TIE) is proposed for the determination of alcoholic content of red and white wines. Notwithstanding the presence of ethanol in beverages, absolute ethanol was added directly to wines, and the temperature rise caused by the heat of dilution was monitored using an infrared camera. Analytical signals were obtained in only 10â¯s for four samples simultaneously, and a calibration curve was constructed with hydroalcoholic reference solutions. A linear calibration curve was obtained from 3.0 to 18.0% (v/v) ethanol (R2â¯=â¯0.9987). The results showed agreement ranging from 98.2 to 104.0% with 942.06 and 969.12 methods of AOAC. Organic compounds (e.g., sugar) did not interfere in the determinations. The proposed method provided fast results, with a throughput of 480 samples per hour and negligible energy consumption (0.001â¯kWh). In addition, the consumption of reagents was reduced when compared with conventional method fulfilling green analytical chemistry requirements.
Subject(s)
Ethanol/analysis , Photography , Spectrophotometry, Infrared , Wine/analysis , Calibration , Ethanol/standards , Green Chemistry Technology , Image Processing, Computer-Assisted , Spectrophotometry, Infrared/standards , Wine/standardsABSTRACT
In the present work, for the first time a systematic study was performed using an infrared camera and scanning electron microscopy (SEM) coupled to energy dispersive X-ray spectrometry (EDS) to evaluate the mechanisms involved in microwave-induced combustion method, which has been extensively used for sample preparation. Cellulose and glass fiber discs, wetted with the igniter solution (6molL-1 NH4NO3), were evaluated under microwave field in a monomode system. The temperature of the discs surface was recorded during microwave irradiation and the effect of NH4NO3 concentration and irradiation time on cellulose oxidation was evaluated. The morphology of the discs surface was characterized by SEM before and after irradiation in an inert atmosphere. According to the results, the surface temperature of the discs increased near to 100°C and remained in this temperature for few seconds while water evaporate. After that, temperature increased over 200°C due to the thermal decomposition of NH4NO3 salt, releasing a large amount of energy that accelerates cellulose oxidation. The higher the igniter concentration, the shorter was the microwave irradiation time for cellulose oxidation. The SEM images revealed that cellulose disc was more porous after microwave irradiation, enhancing oxygen diffusion within the paper and making easier its ignition. The EDS spectrum of cellulose and glass fiber discs showed that signal intensity for nitrogen decreased after microwave irradiation, showing that NH4NO3 was consumed during this process. Therefore, it was demonstrated that the ignition process is the result of synergic interaction of NH4NO3 thermal decomposition and organic matter oxidation (cellulose) releasing heat and feeding the chain reaction.
ABSTRACT
A simple and fast method is proposed for determining the alcoholic content of distilled beverages by thermal infrared enthalpimetry (TIE), in which purified water is added directly and the temperature rise caused by the heat of dilution is monitored using an infrared camera. A calibration curve was constructed with hydroalcoholic reference solutions to determine the alcoholic content of vodka, whisky, and cachaça. The influence of the total volume of solutions in the reactor, the stirring speed, the dispensing rate, and the ratio between hydroalcoholic samples and water were evaluated to reach an optimum mixture and provide low variation among measurements. Optimized conditions for those respective parameters were 2.4mL, 200rpm, 0.57mLs-1, and 1:1. To evaluate the accuracy, alcoholic content was also determined by a conventional method (AOAC method 942.06, pycnometry), with agreement ranging from 99.4% to 100.9%. No sample preparation (e.g., dilution or distillation) was required with the proposed method, decreasing the time required for analysis by at least one order of magnitude. The proposed method required less energy consumption by a factor of about three thousand in comparison with the conventional method. The proposed TIE method was robust, able to determine the alcoholic content of diverse distilled beverages. Due to these features and the high sample throughput (up to 480 samples per hour), the proposed method could be considered suitable for routine analysis and agrees with the principles of green analytical chemistry.
Subject(s)
Alcoholic Beverages/analysis , Calorimetry/methods , Ethanol/analysis , Infrared Rays , TemperatureABSTRACT
Brazil must comply with international quality standards and animal welfare requirements in order to maintain its position as world's largest exporter of poultry meat. With the scenario of global climate change there is the forecast of occurrence of extreme events with characteristics of both excess cold and heat for several regions of the country. This study aimed to evaluate the effectiveness of using images of infrared thermography to evaluate the loss of sensible heat in young broilers fed different dietary energy levels. Twenty birds were reared in a house with appropriate brooding using infrared lamps. Birds were distributed in a completely randomized experimental into two treatments: T1 (control diet with 2950 kcal ME/kg-1), and T2 (high-energy diet with 3950 kcal ME/kg-1). Infrared thermographic images of the birds were recorded for four consecutive days. One bird was randomly chosen per treatment, and had special images taken and analyzed. Average surface temperature of the body area was calculated using the surface temperature recorded at 100 spots (50 at the front and 50 at the lateral side of the bird's body). Mean surface temperature of the flock was calculated recording 100 spots on the group of birds. Total radiant heat loss was calculated based on the average data of surface temperature. The results indicated that the young broilers fed the high-energy diet presented a metabolic energy loss equivalent to 0.64 kcal h-1, while the birds fed with the control diet lost 2.18 kcal h-1. This finding confirms that oil supplementation to the diet reduces bird heat loss. The infrared camera was able to record young broilers' surface temperature variation when birds were fed diets with different energy contents
Subject(s)
Animals , Diet , Thermal Energy , Chickens/classification , Metabolism/physiology , Body Temperature Regulation , ThermographyABSTRACT
Brazil must comply with international quality standards and animal welfare requirements in order to maintain its position as world's largest exporter of poultry meat. With the scenario of global climate change there is the forecast of occurrence of extreme events with characteristics of both excess cold and heat for several regions of the country. This study aimed to evaluate the effectiveness of using images of infrared thermography to evaluate the loss of sensible heat in young broilers fed different dietary energy levels. Twenty birds were reared in a house with appropriate brooding using infrared lamps. Birds were distributed in a completely randomized experimental into two treatments: T1 (control diet with 2950 kcal ME/kg-1), and T2 (high-energy diet with 3950 kcal ME/kg-1). Infrared thermographic images of the birds were recorded for four consecutive days. One bird was randomly chosen per treatment, and had special images taken and analyzed. Average surface temperature of the body area was calculated using the surface temperature recorded at 100 spots (50 at the front and 50 at the lateral side of the bird's body). Mean surface temperature of the flock was calculated recording 100 spots on the group of birds. Total radiant heat loss was calculated based on the average data of surface temperature. The results indicated that the young broilers fed the high-energy diet presented a metabolic energy loss equivalent to 0.64 kcal h-1, while the birds fed with the control diet lost 2.18 kcal h-1. This finding confirms that oil supplementation to the diet reduces bird heat loss. The infrared camera was able to record young broilers' surface temperature variation when birds were fed diets with different energy contents(AU)