Sensitivite Microwave Sensor for Adulteration Detection in Olive Oil

Year 2024, Volume: 1 Issue: 2, 27 - 37, 27.11.2024

Hüseyin Korkmaz , Uğurcem Hasar

Abstract

A novel reflection-based microwave sensor that is reproducible, feasible, and sensitive to changes in dielectric parameters has been specifically developed, fabricated, and analyzed to detect sunflower oil mixed with olive oil. The proposed sensor is built on an FR-4 dielectric substrate and shows a magnitude of -47.19 dB at a resonance frequency of 9.48 GHz. An electric field distribution analysis of the sensor was performed, and it was determined that the electric field was significantly concentrated in the upper regions of the resonator. Olive oil was mixed with sunflower oil at the rates of 10%, 20% and 30%. The prepared samples were placed directly on the sensor and the performance of the sensor in simulation and experimental environments was tested. Based on the measured dielectric constants, the results of the experiments and simulations were observed to be consistent. The proposed sensor demonstrated superior performance compared to other sensors proposed in the literature in experimental measurements with a Q-factor of 4635, normalized sensitivity value of 3.62%, a Figure of Merit of 6581, and resonance frequency shift of 62 MHz occurred between the pure olive oil and the 10% sunflower oil adulterated olive oil sample. The proposed sensor can be preferred in industrial and liquid chemical detection applications due to its high sensitivity, high-quality factor, low cost, and small amount of sample required.

Keywords

Microwave sensing, Dielectric constant, Quality factor, Figure of merit, Low cost

Thanks

The author H. Korkmaz acknowledges the Scientific and Technological Research Council of Turkey (TUBITAK) BIDEB 2211/C and Council of Higher Education (YOK) 100/2000 Doctoral Scholarship program for supporting his studies.

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