Microwave sensing for an objective evaluation of meat ageing

Clerjon, Sylvie; Damez, Jean-Louis

doi:10.1016/j.jfoodeng.2009.04.004

Cited by 24 publications

(13 citation statements)

References 36 publications

(35 reference statements)

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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%

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 Sensorsmentioning

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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“…Various dielectric samples from 1 to 10 were loaded and simulated in the proposed SSRR sensor in order to visualize the design of sensing applications. A cube overlay sample with dimension of 25 x 17 x 1 mm (L x W x h) is used in order to model fresh meat along with ɛr 56.5 dielectric constant [21]. Fig.10.…”

Section: Calculation Of Real Part Permittivitymentioning

confidence: 99%

A Novel Symmetrical Split Ring Resonator Based on Microstrip for Microwave Sensors

Alahnomi

Zakaria

Ruslan

et al. 2016

Measurement Science Review

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In this paper, novel symmetrical split ring resonator (SSRR) is proposed as a suitable component for performance enhancement of microwave sensors. SSRR has been employed for enhancing the insertion loss of the microwave sensors. Using the same device area, we can achieve a high Q-factor of 141.54 from the periphery enhancement using Quasi-linear coupling SSRR, whereas loose coupling SSRR can achieve a Q-factor of 33.98 only. Using Quasi-linear coupling SSRR, the Q-factor is enhanced 4.16 times the loose coupling SSRR using the same device area. After the optimization was made, the SSRR sensor with loose coupling scheme has achieved a very high Qfactor value around 407.34 while quasi-linear scheme has achieved high Q-factor value of 278.78 at the same operating frequency with smaller insertion loss. Spurious passbands at 1st, 2nd, 3rd, and 4th harmonics have been completely suppressed well above -20 dB rejection level without visible changes in the passband filter characteristics. The most significant of using SSRR is to be used for various industrial applications such as food industry, quality control, bio-sensing medicine and pharmacy. The simulation result that Quasi-linear coupling SSRR is a viable candidate for the performance enhancement of microwave sensors has been verified.

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“…Microwave has a unique characteristic of penetrating detection, and has an advantage of detecting internal moisture for the materials which has large size and complex surface features. With the applications of measurement probes, these parameters can be evaluated by microwave dielectric spectroscopy in-line [81][82][83] .Microwave dielectric spectroscopy gives information on the chemical relationship of compounds with their surroundings; thus water content, state and water activity (a w ) can be studied using spectroscopic techniques [83] , with the analyzers, and artificial intelligence techniques to transform the information and make adaptive decisions and therefore adjusting the drying conditions along with the drying process.…”

Section: Mrimentioning

confidence: 99%

Recent Developments in Smart Drying Technology

Zhang

Mujumdar

2014

Drying Technology

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With advances in computer, control and sensing technologies it is now possible to design smart dryers at least for certain products. In this paper, a generalized definition of smart (or intelligent) drying technology is proposed and discussed. Recent development in smart drying technology for fresh foods is reviewed briefly. Such technology can be cost effective in detecting and monitoring various food quality parameters which vary with time of the drying process, thus controlling the conditions of drying and producing high quality products. Some important categories of smart drying technology are listed and discussed; these include: biomimetic systems, computer vision technology, microwave dielectric spectroscopy, near infrared reflectance (NIR) spectroscopy, magnetic resonance imaging (MRI), ultrasonic techniques, electrostatic sensor technology and control systems for drying environment. Several latest applications of these smart drying technologies are analyzed. Key factors leading to success of smart drying technologies Downloaded by [Monash University Library] at 13:37 04 December 2014 2 are discussed. Developments, challenges, and applications, which represent a major step toward development of drying technology, are presented.

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Microwave sensing for an objective evaluation of meat ageing

Cited by 24 publications

References 36 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

A Novel Symmetrical Split Ring Resonator Based on Microstrip for Microwave Sensors

Recent Developments in Smart Drying Technology

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