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Real-time monitoring of meat drying process using microwave spectroscopy

Muradov, M, Cullen, J, Abdullah, B, Ateeq, M, Mason, A, Shaw, A and Al-Shamma'a, A (2020) Real-time monitoring of meat drying process using microwave spectroscopy. International Journal on Smart Sensing and Intelligent Systems, 7 (5). pp. 1-5. ISSN 1178-5608

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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.

Item Type: Article
Uncontrolled Keywords: 1007 Nanotechnology
Subjects: T Technology > TX Home economics > TX341 Nutrition. Foods and food supply
T Technology > T Technology (General)
Divisions: Built Environment
Civil Engineering
Electronics & Electrical Engineering
Publisher: Exeley Inc
Date Deposited: 19 Feb 2020 11:23
Last Modified: 19 Feb 2020 11:30
DOI or Identification number: 10.21307/ijssis-2019-133
URI: http://researchonline.ljmu.ac.uk/id/eprint/12290

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