Development of a Microwave Moisture Sensor for Application in the Food Industry

Hinz, T.; Menke, F.; Eggers, R.; Knöchel, R.

doi:10.1006/fstl.1996.0048

Cited by 15 publications

(9 citation statements)

References 10 publications

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“…Accurate measurement of the permittivity over a wide range of frequencies can be achieved by free-space techniques. Free-space transmission technique was applied to determine moisture content of wheat (Bartley et al 1998) and moisture of organic bulk materials (Hinz et al 1996). (4) Resonantor technique as illustrated in Figure 3(d) offers the potential of characterising the properties of food material with high accuracy, which determines the dielectric properties of material by measuring the shift of resonant frequency and the change of Q factor of the cavity.…”

Section: Microwave Measurement Systemsmentioning

confidence: 99%

Section: An Overview Of Microwave Sensors For Food Evaluation and Anamentioning

confidence: 99%

“…There are also measurement systems having the potentials for on-line measurement in food industry. For example, an in-situ system for oil palm fruit permittivity and moisture content measurement (Lee et al, 2010), a continuously operating microwave moisture sensor for organic bulk materials (Hinz et al, 1996), a microwave transmission technique to monitor the moisture and salt contents in a butter-making process (Shiinoki et al, 1998), and a microwave coplanar sensor for on-line composition and moisture content determination (Austin et al, 2014). The free-space transmission method for wheat moisture content determination also has the potential for on-line and non-destructive measurement (Bartley et al, 1998).…”

Section: An Overview Of Microwave Sensors For Food Evaluation and Anamentioning

confidence: 99%

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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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Section: Microwave Measurement Systemsmentioning

confidence: 99%

Section: An Overview Of Microwave Sensors For Food Evaluation and Anamentioning

confidence: 99%

Section: An Overview Of Microwave Sensors For Food Evaluation and Anamentioning

confidence: 99%

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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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“…This range of frequencies yields manageable antenna sizes for focusing the electromagnetic energy through the sample. X-Band frequencies also achieve adequate 3 d z penetration into the material to provide more complete moisture content information compared to traditional optical methods (Hinz et al 1996). The horn antennas were tested in free space and a voltage standing wave ratio (VSWR) of less than 1.2 was measured over the 8-12 GHz frequency range corresponding to a power reflection coefficient of less than 1 %.…”

Section: Experimental Considerations and Test Setupmentioning

confidence: 99%

FREE-SPACE MICROWAVE MEASUREMENT of LOW MOISTURE CONTENT IN POWDERED FOODS

Narayanan

2000

J Food Processing Preservation

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A free‐space microwave transmission technique has been developed and tested for rapid inline noninvasive measurement of the moisture content of various types of food powders. the basis of this technique is the relation between the attenuation of X‐band microwave radiation through a sample of the food powder to its moisture content by weight. Since food powders generally lose their utility and desirable properties, such as flowability and resistance to spoilage, at lower levels of moisture content, typically 3–7%, special techniques must be developed in order to accurately characterize the moisture content at these low levels. One such technique is to use frequency averaging to enhance the accuracy of the measurements to avoid multiple reflection effects prevalent in low‐loss low‐moisture attenuation measurements. This technique was implemented in the moisture content estimation. Overall accuracies in moisture content estimation are generally less than 1%, although in some cases, accuracies are in the vicinity of 5%.

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“…Alguns estudos têm sido realizados com o objetivo de aplicar as micro-ondas em produtos alimentícios para estabelecerem metodologias rápidas, eficientes e com baixo consumo energético quando comparado aos métodos tradicionalmente empregados (Dadali et al, 2007;Haghi & Amanifard, 2008;Veillet et al, 2009;Akkarachaneeyakorn et al, 2010;Al-Muhtaseb et al, 2010;Anwar, 2010;Bal et al, 2010;El-Sayd & Makavy, 2010;Figiel 2010;Figiel et al, 2010;Li et al, 2010;Marra et al, 2010;Steuer et al, 2010). Devido ao comprimento de onda relativamente longo e as propriedades elétricas do material, a penetração das micro-ondas é profunda permitindo uma estimativa do teor de água total, não só na superfície, mas também no interior do alimento (Hinz et al, 1996). O aquecimento por microondas é efetuado por radiações sobre as moléculas de água em um curto período de tempo, é alegado que existe menos perda de componentes voláteis do que em estufa convencional (Luz et al, 1998), sendo também aplicadas na torrefação de malte (Akkarachaneeyakorn et al, 2010).…”

Section: Introductionunclassified

Determinação Do Teor De Água Em Farinhas Por Micro-Ondas

Garcia¹,

Vendruscolo²,

Silva³

2014

RBPA

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O presente trabalho teve como objetivo estudar as variáveis tempo e potência na determinação do teor de água em farinhas de trigo por micro-ondas. Na primeira etapa o teor de água foi determinado pela secagem em estufa demonstrando que a farinha de trigo apresentava teor de água de 12,23  0,29% estando de acordo com a legislação brasileira que estabelece teor de água máxima de 15%. Na segunda etapa foram realizadas três séries de experimentos pela aplicação de planejamentos experimentais com diferentes potências de micro-ondas e tempo de exposição. Comparando-se os valores obtidos nas três séries de experimentos com os resultados obtidos na secagem em estufa, considerado método padrão, foi observado que os resultados que mais se aproximaram do método oficial foram os resultados obtidos a partir da secagem a 280 W durante 5,0 minutos sem que houvesse a alteração da coloração das amostras, demonstrando que as micro-ondas podem ser aplicadas na determinação do teor de água em farinhas, por ser um método rápido e economicamente viável.

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Development of a Microwave Moisture Sensor for Application in the Food Industry

Cited by 15 publications

References 10 publications

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

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

FREE-SPACE MICROWAVE MEASUREMENT of LOW MOISTURE CONTENT IN POWDERED FOODS

Determinação Do Teor De Água Em Farinhas Por Micro-Ondas

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