Microwave-Based Sensor Dedicated to the Characterization of Meat Freshness

Maréva Calvet-Chautard, Patricio Felipe Jaque Gonzalez, T. Véronèse, D. Dubuc, K. Grenier
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引用次数: 2

Abstract

This paper presents a microwave sensor designed to dielectrically characterize tissues of animal origin (duck in our case) in the frequency range of 0.1 to 6 GHz for meat freshness evaluation. This contact sensor is used as a transmit-and-receive sensor. Its validity is firstly verified with reference liquids. A dielectric characterization is then performed on a duck breast at different maturation days. In each case, repeatability of the measurements was checked. The obtained dielectric response of the duck breast changes over time. This result enables the future use of the sensor and the measurement technique in various applications and for the agroindustry notably for the monitoring of the meat freshness.
用于肉类新鲜度表征的微波传感器
本文设计了一种微波传感器,用于在0.1至6 GHz的频率范围内对动物源性组织(以鸭子为例)进行介电表征,用于肉类新鲜度评估。这种接触式传感器用作收发传感器。首先用参比液验证了其有效性。然后在不同成熟天数的鸭胸上进行介电特性分析。在每种情况下,都检查了测量的可重复性。所得鸭胸的介电响应随时间变化。这一结果使传感器和测量技术在各种应用和农业工业的未来使用,特别是用于肉类新鲜度的监测。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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