Millimetre-Wave Metamaterial-Based Sensor for Characterisation of Cooking Oils

نویسندگان

چکیده

The characterisation of the cooking oils presents a significant challenge due to minor changes in their dielectric behaviour. In this paper, new metamaterial-based sensor incorporating split-ring resonator (SRR) with microstrip transmission line is presented characterise oils. design demonstrates metamaterial characteristics negative permittivity and permeability simultaneously at resonance frequency. Furthermore, its operation range millimetre-wave frequencies can further enhance sensitivity, especially for liquid materials. sensor’s novelty that offers high shift coefficient while operating 30 GHz. performance analysis undertaken by using six MUTs constants ranging from 0.126 4.47. structure designed on 12 × 8 mm2 Rogers substrate sensitivity 1.12 GHz per unit change constant. phase's lower percentage error than amplitude linearly moves towards higher increase constant tangent loss MUT. be prominently useful detecting liquids' chemical chemistry medicine fields.

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ژورنال

عنوان ژورنال: International Journal of Antennas and Propagation

سال: 2021

ISSN: ['1687-5877', '1687-5869']

DOI: https://doi.org/10.1155/2021/5520268