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) | 407-411 |
| Number of pages | 5 |
| Journal | Proceedings of the International Conference on Sensing Technology, ICST |
| Volume | 2014-January |
| Publication status | Published - 2014 |
| Externally published | Yes |
| Event | 8th International Conference on Sensing Technology, ICST 2014 - Liverpool, United Kingdom Duration: 2 Sept 2014 → 4 Sept 2014 |
Keywords
- Component
- Dry-curing
- Microwave sensor
- Noninvasive sensor
- Real-time meat analysis