Identification of Aluminothermic Reaction and Molten Aluminum Level through Vision System.

During the secondary production of aluminum, upon melting the scrap in a furnace, there is the possibility of developing an aluminothermic reaction, which produces oxides in the molten metal bath. Aluminum oxides must be identified and removed from the bath, as they modify the chemical composition and reduce the purity of the product. Furthermore, accurate measurement of molten aluminum level in a casting furnace is crucial to obtain an optimal liquid metal flow rate which influences the final product quality and process efficiency. This paper proposes methods for the identification of aluminothermic reactions and molten aluminum levels in aluminum furnaces. An RGB Camera was used to acquire video from the furnace interior, and computer vision algorithms were developed to identify the aluminothermic reaction and melt level. The algorithms were developed to process the image frames of video acquired from the furnace. Results showed that the proposed system allowed the online identification of the aluminothermic reaction and the molten aluminum level present inside the furnace at a computation time of 0.7 s and 0.4 s per frame, respectively. The advantages and limitations of the different algorithms are presented and discussed.

Evaluation of White Striping prevalence and predisposing factors in broilers at slaughter.

White striping ( WS: ) is an alteration of breast and thigh muscles of broiler chickens characterized by the presence of white striations parallel to the direction of muscle fibers. This study was performed to evaluate the prevalence and the predisposing factors to WS in commercial broilers of different weight reared in northern Italy. Fifty seven broiler flocks, including animals of medium- and heavy-weight, were grossly evaluated at slaughter for the presence of WS. For each flock, breeding data (mean BW at slaughter, ADG, sex, color of skin and fat, genetic line, age, antibiotic treatment, and prevalence of deep pectoral myopathy) were collected and statistically analyzed to assess their correlation with WS. Histology of breast fillets affected by different grades of WS was performed to evaluate potential differences between medium- and heavy-weight broilers. The overall prevalence of WS in medium- and heavy-weight broilers (mean BW 2.59 ± 0.13 kg and 3.64 ± 0.34 kg, respectively) was 70.2 ± 7.9% and 82.51 ± 8.5%, respectively, while the percentage of severe WS was 13.3 ± 7.1% and 25.7 ± 12.8%, respectively. A strong correlation was found between presence of WS, BW at slaughter, and ADG (Pearson correlation = 0.69, P < 0.01; Pearson correlation = 0.67, P < 0.01). WS also closely correlated with the prevalence of deep pectoral myopathy (Spearman's Rho slaughterhouse 1 = 0.74, Spearman's Rho slaughterhouse 2 = 0.51, P < 0.01). No correlation was found between genetics or sanitary status of the flock and WS. Histology confirmed that breasts with WS lesions were affected by a polyphasic degenerative and necrotizing myopathy, and that the lesions, as expected, were more severe in heavy-weight broilers. In conclusion, WS is a major concern in commercial meat poultry reared in Italy, affecting more severely heavier broilers, and it is mainly related to the BW and ADG of animals.