Microwave-based Quality Control for Bread Production

Le résumé fourni par la source

This paper explores how microwave techniques can be leveraged to develop fast, non-destructive monitoring to the bread industry. We discuss a set of approaches that combine dielectric spectroscopy and microwave sensor design, and examine their relevance to modern bakery industry, reporting case studies related to traditional and gluten-free food products. Broadband spectroscopy from 0.2 to 20GHz has been used to characterize both Carasau and gluten-free doughs, with permittivity variations linked to water, salt and yeast content through three-pole Cole-Cole models showing errors below one percent. On the sensor side, we review solutions such as a hybrid Particle Swarm Optimization–Nonlinear Regression corrected coaxial fixture for in situ permittivity measurements (0.5 to 3GHz), and a 5.8GHz wireless patch antenna for non contact moisture tracking, with sensitivity of 1.25dB per percent water. The paper illustrates how combining advanced dielectric analysis with suitable sensor design enables real-time quality control and supports Industry 4.0 transformation in the bread sector.

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