<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>The objective of this investigation is to monitor the meat drying process and try to analyse the changes of the electromagnetic (EM) signature from a patch antenna during the process. The antenna has been modelled using High Frequency Structure Simulation Software (HFSS) and then constructed. The experimental work carried out by placing a meat sample on a scale inside the fridge and recording reflection coefficient (S<sub>11</sub>) and weight measurements 24 times (every hour) a day during one month at the frequency range of 1GHz-6GHz. Then, the change in EM signature and weight loss is correlated and analysed. The results demonstrate a relationship between the reflection coefficient and weight loss of the meat sample. The weight of the sample drops down dramatically first week and then keeps steadily decreasing. Likewise, an amplitude shift is greater at the beginning of the drying process and then the shift stabilises.</p></abstract>

The objective of this investigation is to monitor the meat drying process and try to analyse the changes of the electromagnetic (EM) signature from a patch antenna during the process. The antenna has been modelled using High Frequency Structure Simulation Software (HFSS) and then constructed. The experimental work carried out by placing a meat sample on a scale inside the fridge and recording reflection coefficient (S11) and weight measurements 24 times (every hour) a day during one month at the frequency range of 1GHz-6GHz. Then, the change in EM signature and weight loss is correlated and analysed. The results demonstrate a relationship between the reflection coefficient and weight loss of the meat sample. The weight of the sample drops down dramatically first week and then keeps steadily decreasing. Likewise, an amplitude shift is greater at the beginning of the drying process and then the shift stabilises.

Real-time monitoring of meat drying process using microwave spectroscopy

International Journal on Smart Sensing and Intelligent Systems

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

{"article-title":"Real-time monitoring of meat drying process using microwave spectroscopy"}

The objective of this investigation is to monitor the meat drying process and try to analyse the changes of the electromagnetic (EM) signature from a patch...

Real-time monitoring of meat drying process using microwave spectroscopy

Online veröffentlicht: 15. Feb. 2020

Seitenbereich: 1 - 5

DOI: https://doi.org/10.21307/ijssis-2019-133

Schlüsselwörter
component, dry-curing, microwave sensor, non- invasive sensor, real-time meat analysis

© 2019 Authors., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Real-time monitoring of meat drying process using microwave spectroscopy

Online veröffentlicht: 15. Feb. 2020

Seitenbereich: 1 - 5

DOI: https://doi.org/10.21307/ijssis-2019-133

Schlüsselwörtercomponent, dry-curing, microwave sensor, non- invasive sensor, real-time meat analysis

© 2019 Authors., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Schlüsselwörter
component, dry-curing, microwave sensor, non- invasive sensor, real-time meat analysis