An overview of microwave techniques for the efficient measurement of food materials

Gibson, Arthur; Ng, Sing K.; B.M.Noha, Badaruzzaman; Chua, Hong Siang; Haigh, Arthur; Parkinson, G.; Ainsworth, Paul; Plunkett, Andrew

doi:10.1616/1750-2683.0026

Cited by 10 publications

(13 citation statements)

References 35 publications

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“…When microwave energy is directed towards a material, part of the energy is reflected, part is transmitted and part is absorbed by the sample. The portion of energy that falls into these three categories have been defined in terms of the scattering parameters and these can be related to the dielectric properties of the sample (Gibson et al, 2008). The fundamental electrical properties through which the interactions between the electromagnetic wave and the material are described is the complex permittivity ε.…”

Section: Definition Of Permittivitymentioning

confidence: 99%

“…A microwave-based technique can be an alternative method for quality assessment on the basis of the electrical permittivity, which is an intrinsic parameter of a material that represents the interaction with the electromagnetic field. Establishing explicit relationships between the permittivity and the agri-food constituents can provide a means of rapid inspection of properties (e.g., moisture, fat and salt content) (Chua et al, 2007;Gibson et al, 2008). Microwave detection methods have various attributes, such as fast (few minutes rather than hours), non-hazardous, capable of measuring bulk properties and less sensitive to environmental conditions (Kharkovsky and Zoughi, 2007;Li et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of water content in honey using microwave transmission line technique

Haigh

Soutis

et al. 2017

Journal of Food Engineering

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The microwave transmission line technique is presented as an effective method for evaluation of honey purity for the first time. The electrical permittivity is an intrinsic parameter of a material that can be used as a purity index. For the permittivity calculation, it is found that the combination of the characteristic matrix method and Tischer's model can offer the highest accuracy.A genetic algorithm is introduced to provide an initial approximate permittivity value and acquire the Cole-Cole parameters of the honeys. The accuracy provided by the methodology used in this study is superior to that offered by a commercially available probe. Operating at room temperature and a frequency range of 6-8 GHz, the measurements demonstrate that the permittivity of honey increases with increased added water. A relationship between the added water content and the permittivity of honey-water mixture is established, which could be a powerful tool for detecting honey adulteration.

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Section: Definition Of Permittivitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Evaluation of water content in honey using microwave transmission line technique

Haigh

Soutis

et al. 2017

Journal of Food Engineering

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“…The degradationof food finally reflects in a variation of permittivity, which provides the possibility to determine the quality with an electromagnetic measurement systems (Venkatesh and Raghavan 2004).The sensor systems are used to obtain electrical data that characterises materials as propagation medium, and these electrical data can be used to calculate the moisture content (Knöchel et al 2001), contamination (Shaji and Akhtar 2013), freshness (Pacquit et al 2006), calories (Lexa et al 2015), and composition of a material (Kent et al 2001).There aremany valuablefindings thatare regarded as building blocks ofmicrowave sensors for food quality evaluation, and they have already demonstrated the feasibility. A number of investigations on measuring food of different categories with microwave sensor technologies have been reported in the recent years, such as corn (Seifi and Alimardani 2010), mashed potato (Guan et al 2004), meat (Clerjon and Damez 2009), chicken (Zhuang et al 2007), beef (Ng et al 2009), fish (Kent et al 2007),prawn, poultry meat and scallops (Kent and Anderson 1996), butter (Shiinokiet al 1998), yoghurt(Bohigaset al 2008, milk (Agranovich et al 2015), fruit juice (Lee et al 2010), vegetable oil (Korostynska et al 2013),cereal grain and seed (Trabelsi and Nelson 2003), etc.General principles, technologies, and somemicrowave sensor based food measurement applicationshave been discussed in several review articles (Nelson 2006;Gibson et al 2008;Jha et al 2011;Chandrasekaranet al2013).…”

Section: Microwave Sensorsmentioning

confidence: 99%

“…The commonlyused methods are: open-ended coaxial probe reflection measurement, waveguide cell transmission measurement, horn antenna free-space measurement, and resonator cavity measurement, etc. (Gibson et al 2008)The system setup of microwave measurement systems are given in Figure 3. Figure 3(b), can be used to measure dielectric properties in different ways, such as transmission method, resonant cavity method, open-ended waveguide line, and free space method.…”

Section: Microwave Measurement Systemsmentioning

confidence: 99%

Microwave sensor technologies for food evaluation and analysis: Methods, challenges and solutions

Meng

Gray

2017

Transactions of the Institute of Measurement and Control

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Microwave sensor technology is widely accepted as a non-destructive and hygienic means for food evaluation and analysis. However, its applications concentrate on in-lab investigations, which are not widely applied for on-line measurement in food industry. Motivated by the rapid progress of microwave technologies and the lack of on-line measurement systems in industry, this paper aims to provide a comprehensive overview of microwave sensors for food measurement, define the technological gap, and suggest the potential solutions. With a brief introduction to the fundamentals, classification and analysis of the traditional methods and technologies are presented, followed by a discussion of calibration and decision-making methods. Based on the analysis of the cutting-edge microwave sensing technologies, the limitations and challenges facing the present studies are identified. Then, focusing on some new emerging technologies including Monolithic Microwave Integrated Circuits (MMIC), antenna array, and System on Chip (SoC) Ultra-Wide Band (UWB) pulse-based time domain systems, the feasibility and prospective of potential solutions in this particular area are suggested. In addition, integration of emerging Information and Communication Technologies (ICT) and new design concepts of the sensor system concerning the practical use for smart manufacturing are also illustrated. The potentiality of the suggested new emerging technologies and integration of ICT to satisfy future digitised industry will be inspirational and of interest to researchers of both microwave engineering and food sectors.

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“…A microwave-based technique can be an alternative method for quality assessment on the basis of the electrical permittivity, which is an intrinsic parameter of a material that represents the interaction with the electromagnetic field. Establishing explicit relation-ships between the permittivity and the agri-food constituents can provide a means of rapid inspection of properties (e.g., moisture, fat and salt content) [6]. Microwave detection methods have various attributes, such as fast (few minutes rather than hours), nonhazardous, capable of measuring bulk properties and less sensitive to environmental conditions [7].…”

mentioning

confidence: 99%

Evaluation of Water Content in Milk Using Microwave Transmission Approach with Horn Antenna

Ja¹,

Patil²

2018

IJ-ICT

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<span>As the diary industries delivery the milk to consumer bottles in pouches the thickness of the milk is varied with each company. The microwave transmission line approach with horn antenna is introduced as an effective method for the assessment of milk for the first time with different frequency. The electrical permittivity is an intrinsic parameter of a material that can be used as an index of delivered water content. For the permittivity calculation, we use horn antenna transmitter and receiver in microwave frequency .The microwave travelled via the milk according to its thickness. A design of horn antenna and its minimum distance transmission length is followed to evaluate the thickness of milk. The dissipated power is calculated with the help of VSWR meter in decibel. The results are plotted with different microwave frequency with unique wave length with unique concentration of water with milk. Mat lab is used to plot the graph. The effects exhibit that the milk thickness makes the wave travel of microwave produces the decibel value changes at the output. The measurements demonstrate that the permittivity of milk increases with increased added water. A relationship between the added water content and the permittivity of milk -water mixture is established, which should be a powerful tool for detecting milk thickness.</span>

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An overview of microwave techniques for the efficient measurement of food materials

Cited by 10 publications

References 35 publications

Evaluation of water content in honey using microwave transmission line technique

Evaluation of water content in honey using microwave transmission line technique

Microwave sensor technologies for food evaluation and analysis: Methods, challenges and solutions

Evaluation of Water Content in Milk Using Microwave Transmission Approach with Horn Antenna

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