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Contactless monitoring of food drying and freezing processes with millimeter waves

机译：用毫米波对食品干燥和冷冻过程进行非接触式监控

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摘要

Millimeter (mm) waves are of interests to monitor the properties of interest (POIs) of food products which are opaque for optical and infrared frequencies as they not suffer from all the atomic and intermolecular absorption processes situated in the latter bands of the Electromagnetic (EM) spectrum. They also offer a higher penetration depth into water containing products than the IR domain. With respect to the microwave domain, they are less perturbed by ionic contributions of food products, hydration shell effects and finally they offer a higher spatial resolution compared to microwaves. In the considered mm wave frequency range, the dipole moment of free water molecules plays a dominant role compared to the other constituents, hence the electromagnetic interaction depends mainly on the amount and phase state of free water present in food products. These features make mm-wave based sensors an appealing alternative for monitoring and quality control of food processes. However, the effectiveness of mm-wave sensing solutions has not yet been explored in the food industry. In this paper, we present a real time, contactless and non-destructive sensor methodology based on mm-waves to monitor food processes. An analytical model is developed to estimate the dielectric properties of food products with varying POIs and to establish the relation between the mm-wave sensor's output and the POIs. A drying and freezing process of potato slabs are monitored by measuring the transmission and reflection coefficients by means of mm-wave sensors. The theoretical and experimental results are compared and validated. It will be proven that mm-wave based sensors are a promising real time, contactless and non-destructive monitoring tool for food quality control. (C) 2018 Elsevier Ltd. All rights reserved.
机译：毫米波对于监视食品的感兴趣特性（POI）十分重要，因为这些食品不受光学和红外频率的影响，因为它们不受电磁（EM）后面带中的所有原子和分子间吸收过程的影响）频谱。与IR领域相比，它们在水中的渗透深度也更高。在微波领域，它们受食品的离子贡献，水合壳效应的干扰较小，并且与微波相比，它们具有更高的空间分辨率。在所考虑的毫米波频率范围内，与其他成分相比，游离水分子的偶极矩起主导作用，因此电磁相互作用主要取决于食品中存在的游离水的量和相态。这些功能使基于毫米波的传感器成为食品过程监控和质量控制的理想选择。但是，毫米波传感解决方案的有效性尚未在食品行业中得到探索。在本文中，我们提出了一种基于毫米波的实时，非接触式和无损传感器方法，以监控食品加工过程。建立了一个分析模型，以估计具有不同POI的食品的介电性能，并建立毫米波传感器的输出与POI之间的关系。通过毫米波传感器测量透射和反射系数，可以监测马铃薯板的干燥和冷冻过程。对理论和实验结果进行了比较和验证。事实证明，基于毫米波的传感器是用于食品质量控制的有前途的实时，无接触且无损的监测工具。 （C）2018 Elsevier Ltd.保留所有权利。

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  • 来源
    《Journal of food engineering》 |2018年第6期|1-8|共8页
  • 作者

    Pandey Gokarna; Vandermeiren Werner; Dimiccoli Luca; Stiens Johan;

  • 作者单位

    Vrije Univ Brussel, Dept Elect & Informat ETRO, Pl Laan 2, B-1050 Brussels, Belgium;

    Vrije Univ Brussel, Dept Elect & Informat ETRO, Pl Laan 2, B-1050 Brussels, Belgium;

    Vrije Univ Brussel, Dept Elect & Informat ETRO, Pl Laan 2, B-1050 Brussels, Belgium;

    Vrije Univ Brussel, Dept Elect & Informat ETRO, Pl Laan 2, B-1050 Brussels, Belgium;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
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