An instantaneous approach for determining the infrared emissivity of swine surface and the influencing factors

Abstract

Infrared thermal imaging technology has been widely employed in temperature measurements of human and animals and its accuracy relies on the determination process of the emissivity of the target to a large extent. However, common used methods were unable to determine the emissivity of the surface of living animals and thus lower the accuracy. In this paper, we suggested a new approach to acquire the infrared emissivity of living swine in real time. In the approach, the surface temperature of swine and reference body were measured to compute the emissivity and the measurement process was completed in a non-contact and non-invasive manner. We changed the surface reflection energy of animals and reference body by changing the ambient radiant energy and obtain the surface emissivity in real time without confirming the actual temperature of animal surface. In this way, the infrared emissivity of the animal surface can be determined instantaneously and without knowing the real temperature. Both swine specimen and a living swine were used in this study. Using this method, we measured the emissivity of different body sites of the swine. The results showed that the emissivity values at different body sites show the significant differences. The emissivity values at trotter and eye were respectively 0.895 and 0.930 and the emissivity on swine surface varied from 0.945 to 0.978. More important, the distribution of the infrared emissivity on a living swine was explored and the detailed differences of the emissivity on a swine surface can be cleanly seen. Furthermore, we studied the influencing factors on the emissivity of animal surface, through measuring the emissivity distribution on swine surface when pig specimens were sprayed with water on the surface or heated using this method. This study is of great significance for the accurate measurement of swine surface temperature.

Keywords: Emissivity; Infrared; Swine; Temperature.