An implementation of IoT-based microwave sensing system for the evaluation of tissues moisture

被引：22

作者：

Jilani, Muhammad Taha ^{[1
]}

Rehman, Muhammad Zaka Ur ^{[2
]}

Khan, Abid Muhmmad ^{[2
]}

Chughtai, Omer ^{[3
]}

Abbas, Muhammad Azeem ^{[2
]}

Khan, Muhammad Talha ^{[2
]}

机构：

[1] Karachi Inst Econ & Technol, Karachi, Sindh, Pakistan

[2] Univ Teknol PETRONAS, Seri Iskandar, Perak, Malaysia

[3] COMSATS Inst Informat Technol, Islamabad, Islamabad Capit, Pakistan

来源：

MICROELECTRONICS JOURNAL | 2019年 / 88卷

关键词：

Internet of Things; Microwave sensor; Tissue moisture content; Dielectric spectroscopy; Meat quality monitoring; Water holding capacity; Bluetooth low energy; MEAT; INTERNET; THINGS; SPECTROSCOPY; SENSOR; PALE; SOFT;

D O I：

10.1016/j.mejo.2018.03.006

中图分类号：

TM [电工技术]; TN [电子技术、通信技术];

学科分类号：

0808 ; 0809 ;

摘要：

Internet-of-Things (IoT) is no longer just a buzzword. "Things" that are immensely connecting to the Internet, are now creating "Smart" systems. However, heterogeneous devices and the dominance of propriety protocols are still the major challenges for practical application of such systems. This research work presents a practical application of a real-time microwave sensing system for the evaluation of tissues moisture. The work addresses two major challenges; first, the use of a highly sensitive microwave sensor to determine tissue moisture; second, to share the measurement with the remote users through an IoT-based system over the Bluetooth low-energy radio using open standards and protocols. The prototype shows significant changes in its resonance frequency, return loss and bandwidth (5.5%-26%) for the measured moisture content, which is also validated. This implementation demonstrates the feasibility of real-time monitoring of food quality. It also enables data-analytics that may help the industries to improve product quality, supply-chain and predicts demand in a more effective manner.

引用

页码：117 / 127

页数：11

共 42 条

[31] Skeletal muscle calcium channel ryanodine and the development of pale, soft, and exudative meat in poultry [J].

Paiao, F. G. ;

Ferracin, L. M. ;

Pedrao, M. ;

Kato, T. ;

Shimokomaki, M. .

GENETICS AND MOLECULAR RESEARCH, 2013, 12 (03) :3017-3027

[32] Color variation and characterization of broiler breast meat during processing in Italy [J].

Petracci, M ;

Betti, M ;

Bianchi, M ;

Cavani, C .

POULTRY SCIENCE, 2004, 83 (12) :2086-2092

[33] Muscle Growth and Poultry Meat Quality Issues [J].

Petracci, Massimiliano ;

Cavani, Claudio .

NUTRIENTS, 2012, 4 (01) :1-12

[34]

Pimentel M. P. David, 2003, AM J CLIN NUTR, V78

[35] Simulation of a non-invasive glucometer based on a microwave resonator sensor [J].

Pimentel, Santiago ;

Agueero, Pablo Daniel ;

Uriz, Alejandro Jose ;

Bonadero, Juan Carlos ;

Liberatori, Monica ;

Moreira, Jorge Castineira .

19TH ARGENTINEAN BIOENGINEERING SOCIETY CONGRESS (SABI 2013), 2013, 477

[36]

Roelvink J., 2013, PLANAR TRANSMISSION

[37]

SIG B., 2014, SPECIFICATION BLUETO

[38] Broadband characterisation of engineered dielectric fluids using microstrip ring resonator technique [J].

Stegeman, T. ;

Pfeiffenberger, A. H. ;

Bailey, J. P. ;

Hamilton, M. C. .

ELECTRONICS LETTERS, 2014, 50 (08) :576-577

[39] Facilitating the creation of IoT applications through conditional observations in CoAP [J].

Teklemariam, Girum Ketema ;

Hoebeke, Jeroen ;

Moerman, Ingrid ;

Demeester, Piet .

EURASIP JOURNAL ON WIRELESS COMMUNICATIONS AND NETWORKING, 2013,

[40]

VENKATESH M. S., 2005, J CANADIAN SOC BIOEN, V47

← 1 2 3 4 5 →