Recuperação da topografia de ovos por meio da técnica de moiré e calibração independente

The recovery of the topography of eggs using digital images analysis allows the prediction with a non-destructive and with a non-contact way of the egg mass, yolk, egg white, and eggshell, which are products widely used in the industrial sphere. The present research seeks to develop a methodology to recovery the tridimensional shape of eggs through image analysis, in particular by the moire technique with the proposition of an independent calibration. For the accomplishment of this research, eggs of different sizes classified in XL (more than 73g), L (63 to 73g), M (53 to 63 g), and S (until 53 g) were used. In each test realized at the laboratory, one egg, randomly selected was illuminated with the projection of grids and the images were taken and processed to obtain the tridimensional shape of the object by moire technique (TM). The dimensions of its main axes were measured by means of a caliper rule, being used as a reference for the TM calibration. Empirical equations were adjusted for the correction of the dimensions, presenting coefficient of determination of 0.961, 0.955, and 0.988. TM showed to be adequate for recovering the egg topography providing errors smaller or equal to 5.47%, with a clear demand of an independent calibration in the three dimensions, and without any standard object.