Research on the detection mechanism of dairy products basedon the magnetoelastic wireless sensor

Authors

WANG Hua, The Key Laboratory for Advanced Food Manufacturing Equipment Technology of Jiangsu Province, Wuxi, Jiangsu 214122, China; School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China;Key Laboratory of Nondestructive Testing ﹝Nanchang
CHEN Dewen, National Center of Quality Supervision and Inspection for Commodity, Yiwu, Zhejiang 322000, China
ZHOU Deqiang, The Key Laboratory for Advanced Food Manufacturing Equipment Technology of Jiangsu Province, Wuxi, Jiangsu 214122, China; School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China;Key Laboratory of Nondestructive Testing ﹝Nanchang
CAO Piyu, The Key Laboratory for Advanced Food Manufacturing Equipment Technology of Jiangsu Province, Wuxi, Jiangsu 214122, China; School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China

Abstract

In view of the possible inclusion of Staphylococcus aureus in dairy products, a magnetoelastic S. aureus wireless sensor was developed to study the detection the mechanism of its magnetoelastic sensor in dairy products. By comparing the magnetic resonance wireless sensor's resonance frequency shift and fluorescent experiment in bacteria and aseptic dairy liquids, the analysis results showed that the resonant frequency of the magnetoelastic sensor could better reflect the weight of the sensor. When the mass of the sensor decreases or the liquid increased, the resonance frequency of the sensor decreased. It was also confirmed that the viscosity of the liquid was significantly suppressed by the viscosity of the magnetoelastic sensor. Even though the viscosity changed only 0.15 mPa·s, the resonance frequency shift could reach 0.5 kHz.

Publication Date

11-28-2018

First Page

60

Last Page

63,81

DOI

10.13652/j.issn.1003-5788.2018.11.013

Recommended Citation

Hua, WANG; Dewen, CHEN; Deqiang, ZHOU; and Piyu, CAO (2018) "Research on the detection mechanism of dairy products basedon the magnetoelastic wireless sensor," Food and Machinery: Vol. 34: Iss. 11, Article 12.
DOI: 10.13652/j.issn.1003-5788.2018.11.013
Available at: https://www.ifoodmm.cn/journal/vol34/iss11/12

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