Indonesian
Journal
of
Electrical
Engineer
ing
and
Computer
Science
V
o
l. 10
, No
. 3, Jun
e
20
18
, pp
. 85
3
~
85
8
ISSN: 2502-4752,
DOI: 10.
11591/ij
eecs.v10
.i3.pp853-858
8
53
Jo
urn
a
l
h
o
me
pa
ge
: http://iaescore.c
om/jo
urnals/index.php/ijeecs
Correl
at
ion
bet
w
een
Refl
ecti
o
n
Coeffici
en
t,
Di
elect
r
ic
Prop
erti
es and B
r
ix Level
of
Malaysian
Oranges
at
Microwave
Frequencies
Rafidah
Rosm
an
1
,
Moham
a
d
Ngasri
Di
mon
2
,
Yo
u
Kok
Y
e
o
w
3
1
Facult
y of Ele
c
t
r
ica
l
Eng
ine
erin
g,
Univ
e
r
siti Te
knologi MARA (UiTM),
Ma
lay
s
ia
2,3
Faculty
of Electrical
En
g
i
neer
ing, Universiti Te
knologi Malay
s
ia, Malay
s
ia
Article
Info
A
BSTRAC
T
Article histo
r
y:
Received
Ja
n 22, 2018
R
e
vi
sed M
a
r
9,
2
0
1
8
Accepted
Mar 28, 2018
This paper pres
ents sweetness degree (
Br
ix) predic
tion of th
e Mala
ysia
n
oranges using
microwave technique.
Exper
imental measurement using
monopole sensor and reflectom
e
ter wa
s done
in order to cor
r
elate th
e
rela
tions
hip b
e
t
w
een m
eas
ured r
e
fle
c
tion
coef
fic
i
ent,
S
11
of th
e or
ange
and its
sweetness level.
Up to fifty
or
an
ge sa
mples were freshly
plu
c
ked
from local
grower’s farm and tested
. Th
e u
n
ique
design
of the monopole sen
s
or’s holder
is made of n
y
lo
n. Th
e exp
e
riment te
st bed was
set up based
on
the stand
a
rd
dimension of monopole sensor availa
b
l
e in
the market.
The oper
a
tin
g
frequenc
y is fo
cusing on 2.2 GHz as it shows significant sensitivi
t
y
for
determ
ining
Mal
a
y
s
i
a
n
loca
l or
an
ges sweetness
le
vel.
K
eyw
ords
:
Brix
lev
el
Dielectric properties
M
a
l
a
y
s
i
a
n ora
nge
s
Reflection c
o
efficient
Copyright ©
201
8 Institut
e
o
f
Ad
vanced
Engin
eer
ing and S
c
i
e
nce.
All rights re
se
rve
d
.
Co
rresp
ond
ing
Autho
r
:
Rafid
ah Ro
sm
an
,
Facu
lty of Electri
cal Engineering,
Un
i
v
ersiti Tekn
o
l
o
g
i
M
A
RA
(UiTM), Malaysia.
1.
INTRODUCTION
The M
a
l
a
y
s
i
a
n ora
nge
fr
ui
t
i
s
one
of l
o
cal
pr
od
uce t
h
at
co
nt
ri
b
u
t
e
d f
o
r t
h
e hi
g
h
m
a
rket
val
u
e am
on
g
t
h
e a
g
ri
cul
t
ura
l
pr
o
duce
i
n
M
a
l
a
y
s
i
a
. Ty
pi
cal
M
a
l
a
y
s
i
a
n l
o
cal
ora
n
ge
basi
cal
l
y
has
a ra
nge
of
di
a
m
et
er
bet
w
ee
n 5cm
to 7cm
[1]
and i
t
s
peel
t
h
i
c
kness aro
u
n
d
0
.7
m
m
t
o
1.3 m
m
. M
a
ny research an
d i
n
ves
t
i
g
at
i
o
n
has bee
n
d
one
t
o
war
d
s va
ri
et
i
e
s of frui
t
s
u
s
i
ng va
ri
o
u
s s
c
i
e
nt
i
fi
c
m
e
t
h
ods
. Num
e
ro
us m
e
t
hod
s ha
ve bee
n
d
e
v
e
l
o
p
e
d
am
o
n
g
research
ers in
recen
t
years to
i
n
v
e
s
tigate th
e in
tern
al an
d
ex
tern
al
fru
it qu
ality eith
e
r
dest
r
u
ct
i
v
el
y
o
r
no
n-
dest
r
u
ct
i
v
el
y
.
There a
r
e t
w
o
m
e
t
hods o
f
d
e
t
e
rm
i
n
i
ng sw
eet
ness o
f
fr
ui
t
, whi
c
h a
r
e t
h
e di
rect
m
e
t
h
od a
nd t
h
e
i
ndi
rect
m
e
t
h
o
d
.
Di
rect
m
e
t
hod
det
e
rm
i
n
e t
h
e s
w
eet
ness
b
y
con
v
e
n
t
i
onal
wet
chem
i
s
t
r
y
m
e
t
hods
[
2
]
,
whi
c
h
is th
e sweetn
e
ss lev
e
l
o
f
th
e fru
it is m
easu
r
ed d
e
st
ru
ctiv
ely b
a
sed on
its so
l
u
b
le so
lid
co
n
ten
t (SSC)
in
th
e
fruit. T
h
e
dire
ct m
e
thod is
the m
o
st accurate m
et
hod t
o
determ
ine the
fruit sweet
ness,
but it is
tim
e
con
s
um
i
ng. I
n
cont
rast
, i
n
di
re
ct
m
e
t
hod re
q
u
i
res t
h
e m
easurem
ent
of t
h
e
phy
si
cal
p
r
o
p
e
r
t
y
of t
h
e
fr
ui
t
usi
n
g
f
a
br
icated
i
n
st
r
u
m
e
n
t or
m
e
t
e
r
.
Th
e ch
ange in
ph
ysi
cal properties that
can be
di
rectly
correlated with a
chan
ge i
n
t
h
e a
c
t
u
al
su
gars
(s
ol
u
b
l
e
sol
i
d
s)
cont
e
n
t
o
f
t
h
e
f
r
ui
t
o
b
t
a
i
n
e
d
f
r
o
m
conve
nt
i
o
n
a
l
di
rect
m
e
t
hod [
2
]
.
Recently, the indi
rect m
e
thods becom
e
m
o
re popular tha
n
t
h
e di
rect m
e
thod
due to ra
pid test, high sens
itivity
an
d user
f
r
ien
dly f
eatu
r
es [3
],
[
4
].
The Nea
r
I
n
f
r
a
-R
ed S
p
ect
r
o
sco
p
y
(NIR
S)
i
s
t
h
e
m
o
st
com
m
on i
ndi
rec
t
m
e
t
hod t
o
de
t
e
rm
i
n
e t
h
e
sweet
nes
s
l
e
v
e
l
no
n-
dest
r
u
c
t
i
v
el
y
[2]
, [5]
-
[
7
]
. The m
e
asurem
ent
para
m
e
t
e
r usi
ng
o
p
t
i
cal
t
echni
q
u
es i
s
th
e
refractive index
, n,
which
v
a
lu
e is
determin
ed
b
a
sed
on
th
e
ch
ang
e
of lin
early
p
o
larized
ligh
t. Th
e
ref
r
act
i
v
e i
nde
x,
n, f
o
r sucr
o
s
e sol
u
t
i
o
ns o
f
vari
ous
perc
ent
a
ge by
m
a
ss has bee
n
m
easured a
n
d
t
a
bl
es
Evaluation Warning : The document was created with Spire.PDF for Python.
I
S
SN
:
2
502
-47
52
I
ndo
n
e
sian
J Elec Eng
& Com
p
Sci, V
o
l. 10
,
No
.
3
,
Jun
e
2
018
:
85
3 – 85
8
85
4
of
n
ve
rs
us de
g
r
ees
B
r
i
x
(°B
x
) pu
bl
i
s
he
d. T
h
e pa
ram
e
t
e
r
°B
x i
s
used t
o
m
eaure t
h
e su
gar c
ont
e
n
t
i
n
cert
a
i
n
sol
u
t
i
o
n.
O
n
e °
B
x
re
p
r
esent
s
1 gram
of suc
r
ose
i
n
10
0 gra
m
s
of
sol
u
t
i
o
n
.
In
t
h
i
s
pa
per,
a
m
i
crowa
v
e m
o
n
o
pol
e
was
u
s
ed as
a se
ns
or
y
devi
ce
t
o
cl
a
ssi
fy
t
h
e
sweet
ness l
e
vel
o
f
t
h
e M
a
l
a
y
s
i
a
n ora
n
ges. T
h
e i
n
t
e
ract
i
o
n bet
w
een a
g
ri
-f
o
o
d
s
sam
p
l
e
s usi
ng m
i
crowave c
a
n be
desc
ri
be
d by
t
h
e
relativ
e co
m
p
l
e
x
p
e
rm
ittiv
it
y
,
ε
r (
=
ε
r
ʹ
˗
j
ε
r
ʺ
) whe
r
e
t
h
e re
al
part,
ε
r
ʹ
is t
h
e
dielectric c
onsta
nt a
n
d imagina
r
y
part
,
ε
r
ʺ
is t
h
e
dielectric loss
f
acto
r
[8
],
[9
].
Th
e
ε
r
ʹ
influe
nces the electric fiel
d
d
istr
ibutio
n
an
d th
e
phase of
wave
s t
r
avel
i
n
g t
h
ro
u
gh t
h
e
sam
p
l
e
under
t
e
st
. In c
ont
r
a
st
, t
h
e
ε
r
ʺ
i
n
flue
nces the e
n
ergy abs
o
rpti
on
or
atten
u
ation
o
f
t
h
e sam
p
le.
The cha
n
ge of
ε
r for th
e oran
g
e
p
eel in
p
a
rticu
l
ar th
at can
b
e related
t
o
its stag
es o
f
matu
rity o
r
sweet
nes
s
. A
s
m
e
nt
i
oned a
b
ove
, t
h
e
NIR
S
t
echni
q
u
es
no
rm
all
y
refer t
o
t
h
e cha
nge i
n
refra
ct
i
v
e i
n
d
e
x,
n
param
e
t
e
r of t
h
e sam
p
l
e
. How
e
ver
, t
h
e
rel
a
t
i
ons
hi
p bet
w
ee
n n
an
d
ε
r i
s
gi
ven a
s
n
2
=
ε
r
[1
0]
. T
h
is m
e
an that,
in
prin
cip
l
e, m
i
crowav
e tech
niq
u
e
h
a
s twice
th
e po
wer
o
f
sen
s
itiv
ity in
d
e
termin
in
g
th
e
SSC as co
m
p
ared
t
o
NIRS techniques.
2.
PRI
NCI
PLE
OF
MEAS
U
R
E
MENT
No
rm
ally
, the cu
rre
nt fl
o
w
at th
e m
o
n
o
p
o
le en
d is assumed
to
b
e
zero
in ord
e
r t
o
si
m
p
lify th
e
analytical analysis. In
fact, t
h
e c
u
rr
en
ts
a
t
th
e
en
d of
th
e mo
n
o
p
o
l
e
ar
e no
t eq
u
a
l to
z
e
r
o du
e to
a
c
h
a
r
g
e
distributed on the end-ca
p. The accu
m
u
lated
charges on the
m
onopole end
will produce a
s
m
all
current
flow
to
th
e end
cap, wh
ich
will affect th
e lo
cal
electro
m
a
g
n
e
tic
field
s
(reflectio
n
of th
e electro
m
ag
n
e
tic field
s
),
especially for
m
onopole with thicker
ra
dius [11]. The
distri
bute
d
cha
r
ge at
the cap
-e
nd surface will produce a
fringing fields around
the
ca
p-end
a
r
ea as
sh
ow
n i
n
Fi
gu
re
1
(a).
(a)
(
b
)
Figure
1. (a
) Surface c
h
arge a
r
oun
d the
finit
e
end
of the m
o
nopole,
(b
) Th
e
fin
ite end
of th
e m
o
n
opo
le
t
e
rm
i
n
at
ed by
ora
n
ge sam
p
l
e
In this st
udy, t
h
e
ora
n
ge sam
p
le is
placed a
n
d
contacted a
t
the e
n
d
of t
h
e m
onopole
driven fro
m
coaxi
a
l
l
i
n
e as
sh
ow
n i
n
Fi
g
u
re
1
(b
). M
i
c
r
o
w
a
v
e i
n
ci
de
nt
si
g
n
al
s ha
v
e
bee
n
ge
ne
ra
t
e
d an
d t
r
a
n
s
m
i
t
t
e
d
th
ro
ugh
th
e coax
ial lin
e to
the end
of th
e mo
nop
o
le. If an
ora
n
ge sam
p
le is terminated a
t
the end s
u
rfa
ce, the
fring
ing
field
s
will b
e
i
n
terru
p
ted
an
d ch
an
g
e
d
.
Th
u
s
,
wh
en th
e am
o
unt o
f
brix
ch
ang
e
s in th
e
oran
g
e
, th
e
m
onopole sens
or
will
m
easure a cha
nge i
n
reflection coe
f
ficient, |
S
11
| (from
the change
in
ε
r
) t
h
at ca
n be
directly correlated with
a
chan
ge i
n
bri
x
l
e
vel
o
f
t
h
e
ora
n
ge,
whi
c
h
was
obt
ai
ne
d f
r
om
com
m
e
rci
a
l
refractom
eter previ
ously.
3.
E
X
PERI
MEN
T
AL
SET-
UP
3.1.
Re
flection
Coefficient
Measurement
An
ora
n
ge sa
m
p
le holder
was m
achined using
ny
lon m
a
terial which
has curve
d
surface with the
cross
-
sectional
sha
p
e of a
pa
rabola. T
h
e monopole
wa
s
dri
v
en
from
the cente
r posi
tion of the
holder as
shown in
Figure 2
(a). The orange sam
p
le was
placed in
t
o
the
holder, so that th
e tip
of t
h
e m
onopole will
t
ouc
h t
h
e o
u
t
e
r
ski
n
of t
h
e
or
ange as s
h
o
w
n
i
n
Fi
gu
re 2 (c
). The l
i
n
ea
r m
a
gni
t
u
de re
fl
ec
t
i
on coe
ffci
e
nt
,
|
S
11
|
of
t
h
e
o
ran
ge
s
a
m
p
l
e
was m
easure
d
by
c
o
nn
ect
i
ng t
h
e m
o
n
o
p
o
l
e
t
o
C
AB
AN
R
5
4
refl
ec
t
o
m
e
t
e
r as i
n
F
i
gu
re
2
(b
). B
e
f
o
re m
easurem
ent
ha
s been
d
one
,
a ful
l
o
n
e-
p
o
r
t
cal
i
b
rat
i
on t
echni
que
was
im
pl
em
ent
e
d t
o
t
h
e
reflectom
eter
using a commercial Keysight 85052D ca
lib
ration
k
it. The reflecto
m
ete
r
was con
t
ro
lled
and
m
oni
t
o
red u
s
i
ng
pers
o
n
al
co
m
put
er. The
m
easurem
ent
was car
ri
ed
ou
t
from
day
2 of t
h
e
ora
n
ge sam
p
l
e
s
(un
r
i
p
e) ob
tained
fro
m
lo
cal farm
u
n
til d
ay 14
(m
atu
r
e).
Ai
r Oran
ge
ε
r
S
11_
Sam
pl
e
Ai
r
S
11_
Air
Surfa
ce char
ge at c
ap-end
z
y
x
Evaluation Warning : The document was created with Spire.PDF for Python.
In
d
onesi
a
n
J
E
l
ec En
g &
C
o
m
p
Sci
ISS
N
:
2
5
0
2
-
47
52
Co
rrela
tion
b
e
tween
Reflectio
n
C
o
efficien
t
, Dielectric Prop
erties and
Bri
x
… (Ra
fid
ah
Ro
sman
)
85
5
3.2.
Rel
a
ti
ve
Com
p
lex
Per
mittivity
Me
asurement
Th
e
relativ
e com
p
lex
p
e
rm
it
ti
v
ity (
ε
r
=
ε
r
ʹ
˗
j
ε
r
ʺ
)
o
f
or
ange sam
p
les w
a
s m
easu
r
ed
u
s
i
n
g K
e
ysigh
t
85
0
7
0
E
di
el
ect
ri
c pr
obe at
r
o
om
t
e
m
p
erat
ur
e as sho
w
n i
n
Fi
gu
re 2
(a). P
r
o
b
e cal
i
b
rat
i
o
n i
s
per
f
o
r
m
e
d bef
o
r
e
di
el
ect
ri
c m
e
asurem
ent
has
been
d
one
. T
h
e pr
o
b
e cal
i
b
r
a
t
i
on c
onsi
s
t
s
of ai
r
, s
h
o
r
t
-
ci
rcui
t
s
a
nd
dei
oni
ze
d
water.
After t
h
e |S
11
|
was
m
e
asure
d
, t
h
e co
rr
esp
o
n
d
i
n
g o
r
a
nge sam
p
le wa
s peeled a
nd it
s juice
was ext
r
acted.
Du
rin
g
t
h
e
ε
r
measu
r
em
en
t, th
e
o
r
ang
e
j
u
ice is m
a
d
e
to
in
c
ontact
with t
h
e
ape
r
ture
of t
h
e
dielectric probe.
(
a
)
(
b
)
(c)
Fi
gu
re
2.
(a
) M
o
n
o
pol
e
sens
o
r
wi
t
h
sam
p
l
e
hol
de
r,
(b
) E
x
pe
ri
m
e
nt
al
-set
up.
(c)
|
S
11
| m
easurem
ent of the
ora
n
ge sam
p
l
e
3.3.
pH
Me
as
urements
The p
H
val
u
es
fo
r t
h
e t
h
e
ora
nge
s we
re m
e
asure
d
by
bu
ry
i
ng
HI
9
8
1
2
7
w
a
t
e
rpr
o
of
pH t
e
st
er i
n
t
o
t
h
e
ora
n
ge
jui
ce a
n
d
reco
rd
t
h
e m
easure
d
val
u
e
of
p
H
fr
om
t
h
e di
s
p
l
a
y
LC
D t
e
st
er as s
h
ow
n
i
n
Fi
g
u
r
e
3.
Fi
gu
re 3.
H
I 9
8
1
2
7
pH
se
nso
r
i
m
m
e
rsed
i
n
t
o
ora
n
ge jui
c
e
Sam
p
le holder
in p
a
r
a
bola shape
M
onopole
EM shielding
Sa
m
p
le cl
a
m
p
Or
ange sam
p
le
Orange juice
HI
98127 pH tester
Evaluation Warning : The document was created with Spire.PDF for Python.
I
S
SN
:
2
502
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52
I
ndo
n
e
sian
J Elec Eng
& Com
p
Sci, V
o
l. 10
,
No
.
3
,
Jun
e
2
018
:
85
3 – 85
8
85
6
3.4.
De
gree
B
r
ix
Me
as
urem
ent
The
val
u
e
f
o
r
B
r
i
x
m
easure
m
ent
was
d
one
by
e
x
t
r
act
i
n
g
jui
ces
f
r
om
t
h
e or
an
ges a
n
d t
h
e
di
spl
a
y
e
d
Brix
value
from
ATAGO PAL-1 poc
k
et re
fractom
et
er was
reco
rde
d
a
s
s
h
ow
n i
n
Fi
gu
re
4.
Fi
gu
re
4.
B
r
i
x
l
e
vel
m
easurem
ent
of
o
r
an
ge
j
u
i
ce u
s
i
n
g
A
T
AG
O
PA
L-
1
poc
ket
ref
r
act
o
m
et
er
3.5.
Moisture
Content
Me
as
urement
Th
e m
o
istu
re co
n
t
en
t,
m.
c.
of
all th
e o
r
ang
e
sa
m
p
le u
s
ed
were ob
tain
ed
b
y
th
e wet b
a
sic
ov
en-d
rying
m
e
thod. Fi
rst, weigh the corresponding dest
ructive
ora
n
ge
s (including orange s
k
in
) in the initial condi
tion at
roo
m
te
m
p
erat
u
r
e
u
s
i
n
g
d
i
g
i
t
a
l b
a
lan
ce, t
h
e in
itial
m
a
ss,
m
w
of the
orange sam
p
le was
recorded. T
h
e
ora
n
ge
sam
p
les were d
r
ied
in
a forced
-con
v
ection
ov
en
at 70
˚
C
f
o
r
24 h
o
u
rs t
o
re
duce t
h
e m
o
i
s
t
u
re c
ont
ai
ni
ng
i
n
t
h
e
ora
n
ge sam
p
le
s. Afte
r oven
drying, the m
a
ss,
m
d
o
f
t
h
e al
l
oran
ge sam
p
l
e
was re
-wei
ghe
d an
d rec
o
rde
d
,
respect
i
v
el
y
, a
s
so
on as i
t
ha
ve co
ol
ed t
o
r
oom
t
e
m
p
erat
ure
. Fi
nal
l
y
, t
h
e am
ount
of
m.
c.
(i
n %) i
n
si
de t
h
e
ora
n
ge sam
p
les we
re calculat
e
d as:
.
.
100%
wd
w
mm
mc
m
(1)
whe
r
e
m
w
and
m
d
i
s
a
m
a
ss (i
n g
r
am
) bef
o
re
dry
i
n
g
a
n
d
after d
r
ying
,
resp
ectiv
ely.
The val
u
e of
m
d
was
obt
ai
ne
d
2
4
ho
urs
i
n
o
v
en
u
n
t
i
l
t
h
e rea
d
i
n
g
o
f
m
a
ss are co
ns
t
a
nt
.
4.
RES
U
LTS
AN
D
A
NAL
Y
S
IS
B
r
i
x
l
e
vel
o
f
o
r
an
ge cha
n
ge
has cau
sed t
h
e
chan
ge o
f
ε
r
ʹ
val
u
e f
rom
45
t
o
15 a
n
d
ε
r
ʺ
is changing
with
in 2 to
18
, resp
ectiv
ely as shown in Figu
re 5 (a).
Obv
io
u
s
ly, m
icro
w
av
e tech
n
i
q
u
e
is v
e
ry sen
s
itive to
b
e
use
d
i
n
sol
ubl
e
sol
i
d
co
nt
ent
m
easurem
ent
. No
rm
al
ly
, frui
t
jui
ces
have
p
H
val
u
es ra
ngi
ng
fr
om
2.5 t
o
3.
5. I
n
fact
, s
uga
r
has
a p
H
val
u
e
of
alm
o
st
7. F
r
o
m
Fi
gure 5
(
b
)
, t
h
e
val
u
e
o
f
pH
i
n
crea
ses
wi
t
h
B
r
i
x
l
e
ve
l
. Thi
s
means that a
n
acidic (sour taste) conte
n
t is re
duce
d
a
nd the s
u
gar
content increa
ses in
the oranges
.
T
h
e
fre
que
ncy
fo
r m
easuri
n
g
|
S
11
| is r
a
ng
ing
f
r
om
8
5
MH
z to
5
.
4
G
H
z
.
For
t
h
is stud
y, it is
f
oun
d ou
t t
h
at
at 2
.
2
GHz,
sign
ifican
t
d
a
ta ob
tained
p
e
rtain
i
n
g
to
th
e re
flection coe
fficient
of the
ora
nges’
outer ski
n
. |
S
11
|
decrease
s with
increm
ent
of
Brix
lev
e
l.
It sh
ows th
at th
e su
g
a
r lev
e
l c
ont
ent does
effect
the
outer s
k
in
of the
o
r
ang
e
s prop
erties th
at ev
en
tu
ally changes t
h
e value
of |
S
11
|. Ov
erall, Brix
l
ev
el ch
an
g
e
s between
7
and
13
fo
r
al
l
oran
ge sam
p
l
e
s fr
om
day
2 (u
n
r
i
p
e
)
t
o
d
a
y
14 (m
at
ure)
. C
l
earl
y
, t
h
e si
gni
fi
ca
nt
vari
a
t
i
on o
f
ε
r
ʹ
a
n
d
ε
r
ʺ
in
ora
n
ge sam
p
l
e
i
s
m
o
st
pr
o
b
ab
l
e
due t
o
prese
n
ce
of s
o
l
u
bl
e
sol
i
d
c
ont
e
n
t
(
SSC
),
si
nce t
h
e m
o
i
s
t
u
re co
n
t
ent
fo
r
o
v
e
r
a
ll or
ang
e
sam
p
le ar
e appr
ox
im
ate
l
y same (
~ 88
%
m.c
)
as sh
ow
n
i
n
Fi
gu
re 5 (c)
.
ATAG
O PA
L-1
ref
r
acto
m
et
er
Evaluation Warning : The document was created with Spire.PDF for Python.
In
d
onesi
a
n
J
E
l
ec En
g &
C
o
m
p
Sci
ISS
N
:
2
5
0
2
-
47
52
Co
rrela
tion
b
e
tween
Reflectio
n
C
o
efficien
t
, Dielectric Prop
e
rties and
Bri
x… (Ra
fid
ah
Ro
sman
)
85
7
(a)
(b
)
(c)
Figu
re 5.
(a
)
ε
r
ʹ
and
ε
r
ʺ
vers
us
B
ri
x
l
e
vel
.
(b
)
|
S
11|
a
n
d
pH
v
e
rsus
B
ri
x
l
e
ve
l
.
(c)
M
o
i
s
t
u
re
cont
e
n
t
,
m.c
. of
th
e
ora
n
ge sam
p
l
e
vers
us B
r
i
x
l
e
v
e
l
4.
CO
NCL
USI
O
N
Int
e
r
n
al
at
t
r
i
b
u
t
es of o
r
a
nges
suc
h
as SSC
c
a
n be
det
e
rm
i
n
ed by
u
s
i
n
g n
o
nde
st
ruct
i
v
e m
e
t
h
o
d
w
h
i
c
h
i
n
t
h
i
s
case
,
b
y
usi
n
g a
m
onop
ol
e a
n
t
e
n
n
a
dri
v
en
by
a
re
fl
ect
om
et
er. I
t
s cor
r
el
at
i
o
n
bet
w
ee
n
dest
r
u
ct
i
v
e
m
e
t
hods
t
h
at
are B
r
i
x
,
p
H
and
m
o
i
s
t
u
re
cont
e
n
t
i
s
gat
h
ere
d
a
n
d m
e
asure
d
t
o
ju
st
i
f
y
t
h
at
t
h
i
s
m
i
cro
w
a
v
e
tech
n
i
qu
e is able to
pred
ict sweetn
e
ss lev
e
l
p
r
i
o
r
c
o
ns
um
i
n
g i
t
. T
h
e
fre
q
u
e
ncy
m
easurem
ent
ran
g
i
n
g
f
r
om
8
5
M
H
z t
o
5.
4 G
H
z i
s
obt
ai
ne
d but
2
.2
GHz i
s
chose
n
w
h
i
c
h
gi
ves s
ubst
a
nt
i
a
l
val
u
e t
h
at
rel
a
t
e
s |
S
11
|,
ε
r
ʹ
and
ε
r
ʺ
and
dest
ruct
i
v
e m
e
t
hod
. T
h
i
s
con
c
l
u
des t
h
at
m
i
crowa
v
e t
e
chni
que
can
be
use
d
t
o
pre
d
i
c
t
sweet
ness l
e
v
e
l
of
M
a
l
a
y
s
i
a
n
ora
nge
s.
ACKNOWLE
DGE
M
ENTS
Th
e au
tho
r
s wo
u
l
d
lik
e to ack
nowledg
e Rad
a
r
Labo
rat
o
ry
o
f
Un
iv
ersiti Tekn
o
l
o
g
i
Mal
aysia (UTM)
Sk
udai
f
o
r pr
o
v
i
d
i
n
g
us wi
t
h
hi
g
h
-e
n
d
eq
ui
p
m
ent
such
as
Vector Network Analy
zer (VNA) and E
N
A Series
of
Network Analyzer for
dielectri
c perm
ittivity
m
easurement. T
h
e ac
k
n
o
wl
e
dgm
ent
al
so
goe
s t
o
KP
T a
n
d
RM
I UiTM
f
o
r
fu
n
d
in
g th
e researc
h
with Fu
n
d
am
ental Research
Gra
n
t Sc
hem
e
600-RMI/FR
GS
5/3
(1
0
2/
2
01
5)
.
REFERE
NC
ES
[1]
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s
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u
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ra
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[2]
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e
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alm
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onitori
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i
cr
owav
e F
r
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