X-Band Metamaterial-Based Resonant Sensor for Food Quality Monitoring

Fahmiruddin Esa, Nurdiana Anis Ibrahim, Huda A Majid, Man Seng Sim, Kok Yeow You

Abstract

This paper presents a highly sensitive metamaterial-based resonant sensor operating at X-band for rapid and non-destructive monitoring of food quality. The sensor incorporates an I-beam and C-shaped resonator configuration, with quality assessment achieved through resonant frequency shift and resonance broadening, reflected in the quality factor (Q-factor). The structure was designed and optimized using Computer Simulation Technology (CST) Microwave Studio Suite and experimentally validated using a network analyzer with an X-band rectangular waveguide. The unloaded X-band waveguide-integrated resonator exhibited a high Q-factor of 36.463, suitable for powder characterization. For semi-liquid and liquid samples, a custom 3D-printed cuvette was introduced to improve handling and measurement stability, increasing the Q-factor to 43.498 due to higher moisture sensitivity. The sensor’s applicability was demonstrated on cooking powder, oil, and honey. It successfully differentiated soup powder and curry powder with a minimal moisture difference of 0.3%, where increasing moisture content reduced the Q-factor due to enhanced microwave absorption. For honey samples, the Q-factor showed strong correlation with sugar concentration, decreasing with higher glucose and fructose content as reduced free water and increased density altered dielectric properties. Viscosity trends reflect not only sugar concentration but also the influence of bioactive compounds such as polyphenols and flavonoids. In cooking oil analysis, the sensor clearly distinguished fresh and used oil through slight resonant frequency shifts and Q-factor variations, even when FTIR spectroscopy showed limited quantifiable color-related changes caused by oxidation and triglyceride polymerization. Rheological measurements indicated higher viscosity in fresh oil (2.2–2.7 mPa·s) compared to used oil (1.3–1.5 mPa·s), consistent with thermal degradation effects. Overall, the proposed metamaterial sensor demonstrates enhanced sensitivity, compactness, and versatility, confirming its strong potential for real-time industrial food quality monitoring.

Keywords

References

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DOI: 10.14416/j.asep.2026.06.011

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