A metamaterial based sensor for moisture and density of cereal flours

• Published in: Sustainable Food Technology 2024-01, Vol.2 (1), p.22-29
• Main Authors: , Sebastian, Anju, Varghese, Lulu, Andrews, Jolly
• Format: Article
• Language: English
• ISSN: 2753-8095; 2753-8095
• DOI: 10.1039/d3fb00126a

The dielectric properties of cereal grain flours are studied by varying the moisture content and density, using a novel metamaterial Wire Split Ring Resonator (WSRR) based sensor working in the microwave frequency range at room temperature. Four types of cereal grains ground into fine powders are used as the test samples. The WSRR sensor is kept in the electromagnetic field that exists between two monopole antennas connected to the receiving and transmitting ports of a Vector Network Analyzer (VNA) which serves as the measuring device. The LC resonance behavior of the WSRR on interacting with the electromagnetic field and the shift in its resonance frequency in response to any changes in the dielectric environment around it form the basis of sensing. The variation in the moisture content and density of cereal flour samples will cause corresponding changes in the capacitive environment of the sensor which is reflected as the resonance frequency shift. From the resonance-density calibration plot, the maximum packing density of cereal grain powders is found which is useful in determining the efficient use of the available packing space. The moisture content, an essential requirement in ensuring the shelf life of cereal grain powders, is analyzed from the resonance-moisture calibration plot. This simple and accurate metamaterial-inspired measuring technique may find wide applications in the food industry in optimizing the shelf life and packing space of cereal grain powder products. The dielectric properties of cereal grain flours are studied by varying the moisture content and density, using a novel metamaterial Wire Split Ring Resonator (WSRR) based sensor working in the microwave frequency range at room temperature.