Real-time monitoring of meat drying process using microwave spectroscopy

Magomed Muradov; Jeff D. Cullen; Badr Abdullah; Muhammad Ateeq; Alex Mason; Andy Shaw; Ahmed I. Al-Shamma'a

doi:10.21307/IJSSIS-2019-133

Real-time monitoring of meat drying process using microwave spectroscopy

Magomed Muradov^*, Jeff D. Cullen, Badr Abdullah, Muhammad Ateeq, Alex Mason, Andy Shaw, Ahmed I. Al-Shamma'a

^*Corresponding author for this work

Liverpool John Moores University

Research output: Contribution to journal › Article › peer-review

2 Citations (Scopus)

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.

Original language	English
Pages (from-to)	1-5
Number of pages	5
Journal	International Journal on Smart Sensing and Intelligent Systems
Volume	7
Issue number	5
DOIs	https://doi.org/10.21307/IJSSIS-2019-133
Publication status	Published - 1 Dec 2014
Externally published	Yes

Keywords

Component
Dry-curing
Microwave sensor
Noninvasive sensor
Real-time meat analysis

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10.21307/IJSSIS-2019-133

Cite this

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title = "Real-time monitoring of meat drying process using microwave spectroscopy",

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.",

keywords = "Component, Dry-curing, Microwave sensor, Noninvasive sensor, Real-time meat analysis",

author = "Magomed Muradov and Cullen, {Jeff D.} and Badr Abdullah and Muhammad Ateeq and Alex Mason and Andy Shaw and Al-Shamma'a, {Ahmed I.}",

note = "Funding Information: The authors thank Chechen Ministry of Education and Science and Chechen Government for their support during the PhD research. Furthermore, the authors thank the members of the INFORMED EUREKA project consortium for their continued support of LJMU researchers in this application of their sensor technology. Publisher Copyright: {\textcopyright} 2018, Exeley Inc.",

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doi = "10.21307/IJSSIS-2019-133",

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AU - Muradov, Magomed

AU - Cullen, Jeff D.

AU - Abdullah, Badr

AU - Ateeq, Muhammad

AU - Mason, Alex

AU - Shaw, Andy

AU - Al-Shamma'a, Ahmed I.

N1 - Funding Information: The authors thank Chechen Ministry of Education and Science and Chechen Government for their support during the PhD research. Furthermore, the authors thank the members of the INFORMED EUREKA project consortium for their continued support of LJMU researchers in this application of their sensor technology. Publisher Copyright: © 2018, Exeley Inc.

PY - 2014/12/1

Y1 - 2014/12/1

N2 - 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.

AB - 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.

KW - Component

KW - Dry-curing

KW - Microwave sensor

KW - Noninvasive sensor

KW - Real-time meat analysis

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Real-time monitoring of meat drying process using microwave spectroscopy

Abstract

Keywords

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