Moisture-Based Doneness Assessment of Chicken Meat Using Complimentary Split-Ring Resonator - A Preliminary Study

• Published in: Proceedings of MARSS 2023 - 6th International Conference on Manipulation, Automation, and Robotics at Small Scales
• Main Author: S Zulkeflee M.F.; Sapuri M.F.; Mohd Kasran F.A.; Zakaria N.A.Z.; Enche Ab Rahim S.A.
• Format: Conference paper
• Language: English
• Published: Institute of Electrical and Electronics Engineers Inc. 2023
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85178098225&doi=10.1109%2fMARSS58567.2023.10294115&partnerID=40&md5=61b2e1cd650696e5c4908760ff63f039

Microwave sensing offers an attractive and promising solution for food security applications as it is non-destructive testing and hygienic. Therefore, this paper presents a preliminary study on the capability of a complementary splitring resonator (CSRR) to assess the different doneness of chicken meat. It was designed at 3 GHz on FR4-substrate with a dielectric constant of 4.3. The proposed CSRR was first simulated with different amounts of distilled water by varying the thickness of the water layer. Simulated results show that the resonant frequency of the CSRR shifts to the lower frequency when the thickness increases. Then, an experimental CSRR was realized, and related S-parameters, particularly the amplitude of the transmission coefficient mathrm{S}-{21}, were measured when loaded with three samples of chicken meat: well-done, medium-cooked, and raw. Measurement results show that the resonant frequency shifted from 3.055 GHz to 2.873 GHz (well-done), 2.804 GHz (medium cooked), and 2.492 GHz (raw), and thus, the highest frequency shift of 0.562 GHz was obtained with the raw sample, which has the highest moisture in the meat. © 2023 IEEE.