Quality Check of Cooking Ingredients using CSRR and ANN

This article discusses the design of a Complimentary Split Ring Resonator (CSRR) for the characterization of various cooking ingredients, including oil, water, and curd. The transmission data (<tex xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink">$S_{21}$</tex>) are measured with drops of curd, oil, and water on the CSRR. The measured <tex xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink">$S_{21}$</tex> is used with artificial neural network (ANN) for classification of the ingredients.