Analysis of Walnut Freshness: Preliminary Study

Emre Kizilay*, Cemanur Aydinalp, Mehmet Nuri Akinci

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Özet

With shifting lifestyles, the food industry has adopted fast food as a solution to keep up with the pace of the age. However, as the demand for healthier alternatives grows, snacks enriched with healthy fats such as almonds, pistachio and walnuts have emerged as some of the most favored choices. In this study, three different walnut samples (empty, fresh and rancid) were simulated to investigate the freshness of walnuts. For each sample type, three different sizes were designed to obtain the transmission coefficients (TCs) from pyramidal horn antennas between 6.8-12.4 GHz. The Root Mean Square Error (RMSE) value of between walnut samples (empty-healthy, rancid-healthy and empty-rancid) for the three sample sets was calculated. The results indicate a significant difference in the transmission coefficient (TC) for the fresh walnuts, enabling the assessment of walnut freshness through the inherent microwave properties.

Orijinal dilİngilizce
Ana bilgisayar yayını başlığıProceedings - 10th International Conference on Wireless Networks and Mobile Communications, WINCOM 2023
EditörlerKhalil Ibrahimi, Mohamed El Kamili, Abdellatif Kobbane, Ibraheem Shayea
YayınlayanInstitute of Electrical and Electronics Engineers Inc.
ISBN (Elektronik)9798350329674
DOI'lar
Yayın durumuYayınlandı - 2023
Etkinlik10th International Conference on Wireless Networks and Mobile Communications, WINCOM 2023 - Istanbul, Turkey
Süre: 26 Eki 202328 Eki 2023

Yayın serisi

AdıProceedings - 10th International Conference on Wireless Networks and Mobile Communications, WINCOM 2023

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???event.eventtypes.event.conference???10th International Conference on Wireless Networks and Mobile Communications, WINCOM 2023
Ülke/BölgeTurkey
ŞehirIstanbul
Periyot26/10/2328/10/23

Bibliyografik not

Publisher Copyright:
© 2023 IEEE.

Finansman

This study is supported by ITU BAP under project 44657.

FinansörlerFinansör numarası
Bilimsel Araştırma Projeleri Birimi, İstanbul Teknik Üniversitesi44657

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