Non-destructive determination of coconut oil using microwave dielectric constant sensing

Abstract

Coconut oil demand for food, medical and cosmetic uses is increasing. Analyses of quality using non-destructive tools would be useful, and therefore, wireless sensing using high frequency to determine the percentage of coconut oil has been tested. The proposed sensing is based on the wireless power transmission and the penetration of the ultrahigh frequency wave. The system operates with the microwave transceiver that generates wireless power and receives the backscatter power from a sensor placed on a coconut. A transceiver at microwave frequency of 920-925 MHz with low power level was used to avoid affecting coconut quality. Wireless microwave dielectric constant sensing was used with reasonable accuracy to determine the percentage of the coconut oil.