Microwave sensing of honey composition: a triplexer-based approach for sucrose and proline measurement

Abstract In this study, a novel triplexer structure is presented for the first time, used as a microwave sensor to detect and quantify sucrose and proline levels in natural honey. The compact design of the proposed sensor, measuring only 150.54 mm 2 , incorporates four distinct filters. These filters are designed using the c^goupling matrix method, which plays a crucial role in optimizing the interactions between the resonators. This method ensures precise tuning of the resonant frequencies and strong isolation between the passbands, significantly enhancing the sensor’s performance. The sensor was tested using twelve different honey samples, including Eucalyptus, Acacia, Orange Blossom, Thyme, and others. The sensor demonstrated a sensitivity of 343.13 MHz for sucrose and 12.43 (MHz kg) mg −1 for proline, confirming its effectiveness in detecting these critical components of honey. The non-linear relationship between the dielectric properties of honey and the shifts in the sensor’s central frequencies allows for highly accurate detection of sucrose and proline concentrations. This innovative sensor marks a significant advancement in honey quality assessment, offering a fast, reliable, and non-invasive method for determining honey authenticity. With its high sensitivity, repeatability, and compact size, the sensor is well-suited for both laboratory and on-site applications in the food industry.