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

Jilani, M.T. and Rehman, M.Z.U. and Khan, A.M. and Chughtai, O. and Abbas, M.A. and Khan, M.T. (2018) An implementation of IoT-based microwave sensing system for the evaluation of tissues moisture. Microelectronics Journal .

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Official URL: https://www.scopus.com/inward/record.uri?eid=2-s2....

Abstract

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. © 2018

Item Type:Article
Impact Factor:cited By 0; Article in Press
Uncontrolled Keywords:Bluetooth; Dielectric spectroscopy; Histology; Microwave sensors; Microwaves; Moisture; Moisture control; Moisture determination; Supply chains; Tissue, Bluetooth low energies (BTLE); Heterogeneous devices; Internet of Things (IOT); Meat quality; Microwave sensing; Real time monitoring; Resonance frequencies; Water holding capacity, Internet of things
ID Code:21369
Deposited By: Ahmad Suhairi
Deposited On:25 Sep 2018 06:36
Last Modified:25 Sep 2018 06:36

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