Online non-destructive monitoring of meat drying using microwave spectroscopy

The aim of this investigation is to monitor the meat drying process and analyze the change in electromagnetic (EM) signature from a bespoke sensor during the process. The sensor has been modelled using High Frequency Structure Simulation Software (HFSS) and then constructed and tested. Experimental work was conducted, involving measurement of meat weight and EM signature (namely the reflected signal in the 1–6GHz frequency range) over a period of one week (it takes approx. 1 week to lose 40% of weight and then the measuring is stopped as the general weight loss of dry-cured meat is 30–35 % in the final product), with measurements recorded once per hour. The change in EM signature and weight loss has been analyzed and correlations drawn from the resultant data. The results demonstrate a strong relationship between the reflection coefficient and weight loss of the meat sample, and it is proposed that this could be used as the basis for future industrial application for measuring the quality of meat products during drying processes, such as those used in curing.