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The authors of this study (purchase required) propose a radio frequency (RF)-based sensing method that operates in the 6.22 GHz frequency range as a method to authenticate edible oils. In order to obtain a return loss below -10 dB within the desired frequency range, their sensor makes use of a microstrip patch antenna with triangular slots and a microfluidic channel that has been adapted by parametric variations.

They tested the concept with in-house preparations of olive oil which were then adulterated with increasing quantities of coconut and mustard oils.  Results were correlated with GC-MS.  They report that the sensor's measured sensitivity for identifying oil adulteration is 0.18, and conclude that this demonstrates proof of concept for using an RF sensor as a quick method of verifying vegetable edible oils.

This review (open access) provides an evaluation of microwave‐based systems (MW) in food applications, integrating both theoretical foundations and practical implementations. The fundamental principles of MW technology, including its theoretical background, sensing mechanisms, and imaging techniques, are discussed. The review then explores the applications of MW sensing and imaging in food analysis, encompassing contamination detection, moisture content evaluation, adulteration detection, quality control, and compositional assessment.

The advantages and limitations of MW systems for food applications are critically analyzed, along with an overview of commercial MW‐based technologies, relevant patent developments, and ongoing international research initiatives.

Finally, the future potential of MWS and MWI in the food industry is discussed, emphasizing their role in advancing real‐time, non‐invasive quality monitoring and strengthening food integrity.