Study of Maturity Fruit Assessment using Permittivity and Microwave Reflectivity Measurements for Quality Classification

Redzwan, Syaiful; Perez, Mauricio D.; Velander, Jacob; Augustine, Robin

doi:10.1109/cama.2018.8530481

Cited by 9 publications

(6 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Where γ is the propagation constant of the lines and li their length. After manipulating equations (6) and (7), we can express the propagation constant as a function of transition matrices of the system as shown in equation (8). Note the dependence of γ as a function of = 2 − 1 .…”

Section: Modellingmentioning

confidence: 99%

See 1 more Smart Citation

Millifluidic Sensor Dedicated to the Microwave Dielectric Spectroscopy of Liquids

Gonzalez

Dubuc

Grenier

et al. 2019

2019 49th European Microwave Conference (EuMC)

View full text Add to dashboard Cite

This paper presents a microwave sensor, which has been designed to dielectrically characterize liquids in the frequency range of 0.1 to 4GHz for a fluid volume of the order of 1 ml. Accuracy of the technique has been evaluated for two case studies. One is based on BSA molecules in aqueous solution at different concentrations, whereas the second case study is related to the dielectric measurements of eggs constituents. Even if these different liquids may present intrinsic variability due to the living, a weak standard deviation of 0.01 for BSA solutions and 0.05 for extra-embryonic liquids have been reached respectively. This accuracy enables the future use of the sensor and measurement technique in various applications and notably for the agriculture of precision, which mostly requires ubiquitous and affordable analytic equipment.

show abstract

Section: Modellingmentioning

confidence: 99%

“…Finally, due to equality of equation (8) and (9), the relative permittivity of the propagation constant may be obtained and is described in equation (10):…”

Section: Modellingmentioning

confidence: 99%

Millifluidic Sensor Dedicated to the Microwave Dielectric Spectroscopy of Liquids

Gonzalez

Dubuc

Grenier

et al. 2019

2019 49th European Microwave Conference (EuMC)

View full text Add to dashboard Cite

show abstract

“…To our best knowledge, no study about the dielectric properties of Citrus microcarpa has yet been reported. For the similar species, the εʹ of Citrus paradisi (Redzwan et al., 2018) decreases with increasing frequency. Moreover, there is a crossing point of εʹ at different temperatures below 100 MHz (Nelson, 2003).…”

Section: Resultsmentioning

confidence: 99%

“…That is, the polarization behavior of the hydroxyl group in the biomolecular structure under alternating electric field also comes from a loss of relaxation of the hydroxyl group. The dielectric properties of Citrus fruits have been already studied: in navel orange from 10 Hz to 1800 MHz (Nelson & Stuart, 2005), Citrus aurantium from 10 MHz to 1.8 GHz (Nelson, 2005), Citrus paradisi from 1 Hz to 10 GHz (Redzwan et al, 2018), ougan from 1 KHz to 1 MHz (Kim et al, 2013), garut from 1 KHz to 10 MHz (Juansah et al, 2012), and mandarin fruit from 500 MHz to 20 GHz (Traffano-Schiffo et al, 2018). However, to our best knowledge, no study about the dielectric properties of calamansi has yet been reported.…”

Section: Introductionmentioning

confidence: 99%

Dielectric properties of calamansi (Citrus microcarpa) under high‐temperature treatment

Wang

2021

Journal of Food Science

View full text Add to dashboard Cite

High‐temperature treatment of fruit is a developing way of decreasing nutrient loss and preventing decay. Its effect on calamansi (Citrus microcarpa) has not yet been reported. This study aims to study the effects of high‐temperature treatment via dielectric properties. The results show that high‐temperature treatment of calamansi suppresses the dielectric constant between 200 MHz and 20 GHz and alters loss factor between 200 MHz and 10 GHz. Storage at room temperature can affect loss factor between 4.5 and 10 GHz. These results may indicate that the dehydration process first affects the loss factor from 4.5 to 10 GHz, and then from 200 MHz to 4.5 GHz. This study may be favorable for evaluating calamansi's quality during storage and transportation. Moreover, the loss factor under 10 GHz is promising as an index for monitoring the water deficit and for assessing the adopted pre‐treatment on calamansi. Practical Application The quality inspector can use nondestructive examination ways to measure the dielectric property for evaluating Citrus microcarpa’s quality and storage time after harvest. Moreover, the adopted pre‐treatment may be speculated.

show abstract

“…Food is indeed nothing but a biological tissue, which quality and freshness can be studied with microwave investigations. Some food, like fruit and fishes, have already been analyzed with various microwave sensing technique [8]- [10]. Microwave spectroscopy may represent an alternative to determine dielectric properties (dielectric constant and losses) of biological tissues ex-vivo and then in-vivo.…”

Section: Introductionmentioning

confidence: 99%

Microwave-Based Sensor Dedicated to the Characterization of Meat Freshness

Calvet-Chautard

Gonzalez

Véronèse

et al. 2020

2020 IEEE MTT-S International Microwave Biomedical Conference (IMBioC)

View full text Add to dashboard Cite

This paper presents a microwave sensor designed to dielectrically characterize tissues of animal origin (duck in our case) in the frequency range of 0.1 to 6 GHz for meat freshness evaluation. This contact sensor is used as a transmit-and-receive sensor. Its validity is firstly verified with reference liquids. A dielectric characterization is then performed on a duck breast at different maturation days. In each case, repeatability of the measurements was checked. The obtained dielectric response of the duck breast changes over time. This result enables the future use of the sensor and the measurement technique in various applications and for the agroindustry notably for the monitoring of the meat freshness.

show abstract

Study of Maturity Fruit Assessment using Permittivity and Microwave Reflectivity Measurements for Quality Classification

Cited by 9 publications

References 7 publications

Millifluidic Sensor Dedicated to the Microwave Dielectric Spectroscopy of Liquids

Millifluidic Sensor Dedicated to the Microwave Dielectric Spectroscopy of Liquids

Dielectric properties of calamansi (Citrus microcarpa) under high‐temperature treatment

Microwave-Based Sensor Dedicated to the Characterization of Meat Freshness

Contact Info

Product

Resources

About