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

Research output: Contribution to journalConference articlepeer-review

3 Citations (Scopus)


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 languageEnglish
Pages (from-to)407-411
Number of pages5
JournalProceedings of the International Conference on Sensing Technology, ICST
Publication statusPublished - 2014
Externally publishedYes
Event8th International Conference on Sensing Technology, ICST 2014 - Liverpool, United Kingdom
Duration: 2 Sept 20144 Sept 2014


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


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