Microwave-sensor-node integrated into a short-range wireless sensor network.

This paper presents the first microwave-sensor-node integrated into a short-range wireless sensor network based on ZigBee technology. The node includes an analog front-end circuit, a Frequency Modulated Continuous Wave generator, an Analog-to-Digital-Converter module, a transceiver, a power unit, a processing unit and a new one-port dielectric permittivity sensor which is able to measuring the separation of structural cracks by the reflection coefficient measured in microwave frequencies. The analog front-end is composed of a pair of power dividers, an isolator and a mixer. The dielectric permittivity sensor is based on a patch antenna of variable length. The processing unit and transceiver are implemented with an Arduino UNO and an XBee module respectively. Additionally, the methodology for data processing is presented and the results of the measurement of a synthetic crack are presented. The results show that the system was successfully implemented with a sensitivity of 0.07 GHz/mm, for an opening range of between 0 and 5 mm and for a frequency range ranging from 2.782 GHz to 3.131 GHz. It is important to mention that the measurement was done remotely, placing the sensor 3 m from the client PC.

Methodology for the determination of human respiration rate by using Doppler radar and Empirical Modal Decomposition.

In this work, a methodology is presented for the determination of the respiration rate of a person under test (PUT), the detection of movements, as well as the elimination of the spurious effects produced by the movements of the PUT. The methodology is based on Empirical Modal Decomposition (EMD) applied to the phase signal obtained by means of a quadrature Doppler radar operating in S band. The EMD allows to automatically eliminate the continuos component (CC) which is present in the phase signal since one of the main characteristics of the modes generated by the EMD is that its mean is equal to zero. On the other hand, the first mode of the EMD is used for the detection of movements while the sum of the second and third modes are used for the elimination of the CC drift caused by the DC drift and the high frequency components produced by the movements of the PUT. The proposed methodology was successfully tested in a PUT at rest and performing movements of the head, arm and combination of head, arm, and torso. The average respiration rate measured was 20.78 breaths / min with a standard deviation of 2.53 breaths/min.

Microstrip sensor and methodology for the determination of complex anisotropic permittivity using perturbation techniques.

In this work, a sensor in microstrip technology and a methodology for measuring the real part and the imaginary part of the complex uniaxial permittivity of solid anisotropic samples are presented. The sensor is based on a pair of parallel lines coupled resonators and a cleft arranged in the coupling region which allows to hold the samples under test (SUTs). The proposed methodology relates the change in the even/odd resonance frequency with the real part of the permittivity in the vertical/horizontal direction, and the change in the Q factor of the even/odd mode with the imaginary part of the permittivity in the vertical/horizontal direction. The methodology was successfully verified with the characterization, at 2.43 GHz of anisotropic samples of printed PLA, Diclad 880, and RO4350B using the knowns materials: RT5870, PTFE and RO4003.

Dielectric characterization of vegetable oils during a heating cycle.

The knowledge of the dielectric properties of oils is of great importance for several industrial applications, such as microwave-assisted oil frying for foods and high voltage electric power transmission. In this paper, we present the complex permittivity of vegetable oils (canola, olive, soybean, coconut) at 2.50 GHz using the cavity perturbation technique from 28 to 200 °C (temperature close to the smoking point of oils). The measurements were taken with a cylindrical cavity operating at the TE111 mode with an unloaded Q of 4950. In addition, free fatty acids, peroxide index and color were measured before and after heating.

Dielectric properties of fresh rabbit meat in the microwave range.

Dielectric properties (DPs) of fresh rabbit meat in the microwave range (0.5 to 20 GHz) were determined. Three different muscles (Biceps femoris, Tensor fasciae latae, and Longissimus thoracis) from California rabbits (male and female) were measured with the open-ended coaxial probe method at temperatures of 20, 40, and 60 °C. To assess the possible effect of age, females of 100 and 180 days old were analyzed. DPs were affected by frequency, muscle type, age, gender, and temperature (p < 0.05). Dielectric constant decreased with increasing frequency. Loss factor decreased from 0.5 to 2.5 GHz due to ionic conduction, followed by an increase up to 20 GHz, dominated by dipolar relaxation. PRACTICAL APPLICATION: These results are key parameters for further quality sensing applications and for heating processes of meat rabbit using microwaves. Longer penetration depths were achieved at 915 MHz; this frequency is recommended for further applications. Besides, dielectric properties have potential to be a tool for identification of gender and age for slaughtered rabbits.

Dielectric properties of Mexican sauces for microwave-assisted pasteurization process.

The dielectric properties and specifically the complex relative permittivity of foods are key elements for the design of pasteurization processes with high frequency electromagnetic waves. Mexican sauces are recognized worldwide for their flavor and nutritional properties. In this work, the complex permittivity of four of the most representative sauces of Mexican cuisine (chipotle chili, habanero chili, red and green sauce) is presented. The permittivity was measured with the open coaxial probe method at temperatures of 25, 40, 55, 70, 85 °C and in the frequency range of 500 MHz to 6 GHz. Additionally, moisture content, specific heat, viscosity, water activity, density and electrical conductivity are reported, these last three at 25 °C. Dielectric properties were affected by the sauce formulation. The loss factor of each sauce sample at any temperature presents significant changes in relation to the frequency. At 915 and 2,450 MHz, d ε ' ' d T > 0 , which would cause a thermal runaway effect or the uncontrolled rise in temperature in the sauces during the microwave pasteurization. At 5,800 MHz, d ε ' ' d T < 0 , which would give better control for microwave heating than at 915 and 2,450 MHz. At 915 MHz, the loss factor of all sauces is higher than at 2,450 and 5,800 MHz, therefore, more rapid heating can be produced. Moreover, at 915 MHz, microwaves exhibit higher penetration depth than at 2,450 and 5,800 MHz; therefore, at 915 MHz, the greatest uniform microwave dielectric heating would be achieved. Thus, 915 MHz is the frequency recommended for the studied sauces pasteurization. PRACTICAL APPLICATION: This work provides the dielectric properties of Mexican sauces at different temperatures and their penetration depths in the microwave range, which are key information for further microwave-assisted pasteurization process and for getting safer sauces for consumers. Moreover, this research supplies suggestions about what frequency for ISM (Industrial, Scientific and Medical) applications is the best for microwave-assisted pasteurization according to the penetration depth of the electromagnetic wave in the sauces and microwave dielectric heating speed of the sauces.

Dielectric Properties of Beverages (Tamarind and Green) Relevant to Microwave-Assisted Pasteurization.

Dielectric properties (DPs) of two beverages, tamarind and a green drink (based on mix fruits of pineapple, guava, lemon, and nopal), were studied. The DPs were determined using the open-ended coaxial probe method in the frequency range from 0.25 to 25 GHz at 10, 30, 50, and 70 °C. The dielectric constant decreased when both frequency and temperature increased above 1000 MHz. For both beverages, the dielectric loss factor increased with increasing frequency and increasing temperature. In addition, dielectric constant values ranged from 59.7 to 82.5, and the dielectric loss factors were between 5.8 and 31.1. The penetration depth (dp ) of electromagnetic waves in the beverages increased proportionally to temperature at frequencies above 1000 MHz; dp values ranged from 0.2 to 7.5 cm. Because of its complexity and the amount of ingredients and the interactions between them, the green drink showed higher values of dielectric constants in comparison with the tamarind beverage. PRACTICAL APPLICATION: The dielectric properties of the studied beverages, how they behave at different temperatures, and the penetration depth reached by microwave at the allocated frequencies, provide important parameters for further heating treatments, such as heating (microwave-assisted pasteurization) and for modeling/simulation purposes.

Dielectric characterization of raw and packed soy milks from 0.5 to 20 GHz at temperatures from 20 to 70 ºC.

For microwave heating pasteurization processes, knowledge of the dielectric characteristics of foods are very important. In this paper, we present the dielectric properties of raw soy milk and commercial packed soy milk of four different flavors (light, natural, chocolate and pecan) from 500 MHz to 20 GHz, covering most of the assigned frequencies by the Federal Communications Commission for heating purposes. Experiments were performed using an open-ended-coaxial probe and a vector network analyzer. This characterization was carried out for temperatures ranging from 20 to 70 °C in steps of 10 °C. The dielectric constant of soy milks decreased with increasing frequency, while increasing temperature resulted in decreasing of the values. The dielectric loss factor presents a U shape behavior, where the loss started decreasing from 500 MHz to about 3 GHz and then, it increased again up to 20 GHz. In addition, higher temperatures decreased the dielectric loss. Applying the higher order Debye´s equation, two relaxation times were calculated for the soymilks, with good agreement with the measured properties. Deeper penetration of microwaves were obtained for raw soy milk at 915 MHz, making it suitable for microwave pasteurization.

Dielectric properties of cereals at frequencies useful for processes with microwave heating.

Dielectric properties of barley, corn (white and yellow), sorghum, and wheat at microwave frequencies for heating purpose were analyzed. Properties were determined at 915, 2450 and 5800 MHz with the free space transmission method in the cereals at 20, 30, 40, 50 and 60 °C. ε´ and ε"of all the cereals decreased with increasing frequency. ε´ slightly increased with temperature, while ε "remained practically constant for all the cereals in the temperature range from 20 to 60 °C. Penetration depth decreased with increasing frequency for all the samples, and increased with increasing temperature at 915 MHz, except for barley. These results are useful for further microwave heating applications for the studies on cereals.

Complex permittivity measurements using cavity perturbation technique with substrate integrated waveguide cavities.

Cavity perturbation technique is widely used in the measurements of complex dielectric permittivity of materials due to its accuracy and ease of configuration. This paper presents the theoretical formulas for the evaluation of complex permittivity of materials using cavity perturbation technique with substrate integrated cavity resonators. With the proposed formulas, the use of various planar cavities is possible by taking into account the dielectric characteristics of the substrate in which the cavity is implemented. Simulations and measurements are performed on various dielectric samples to validate the proposed theory. The maximum deviation in the measured dielectric permittivity values is below 6% compared to the literature values. The implemented substrate integrated cavity is then analyzed in terms of sensitivity, showing a good performance.