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This paper introduces a high-sensitivity microwave sensor incorporating a complementary split-ring resonator (CSRR) for characterizing edible oils. The CSRR is integrated into a rectangular microstrip radiation patch fabricated on a Rogers RT/Duroid 5880 substrate. The adoption of the CSRR configuration substantially boosts both the sensitivity and quality factor (Q-factor) of the sensor. The design process involved simulation and optimization via the High Frequency Structure Simulator (HFSS). A pronounced resonance occurs at 8.506 GHz, with a Q-factor reaching 5670. Electric field distribution simulations indicate that the sensing region is localized near the CSRR. When various oils are introduced into this region, a notable shift in the resonance frequency is observed. The sensor was further employed to evaluate the quality of thermally treated peanut oil. As heating duration increases, the resonance frequency shifts progressively, demonstrating a sensitivity enhancement of up to 7.76%. The proposed device is characterized by high sensitivity, user-friendly operation, and a compact form factor, rendering it highly suitable for edible oil identification and quality monitoring.

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Design and Analysis of an Ultra-High Sensitivity Microwave Antenna Sensor for Advanced Liquid Sensing Applications

  • 会议论文

  • 发表日期：

    2026年

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  • Xingyun Zhang,
  • Fang Liu,
  • Jingxuan Yang,
  • Yang Bai

摘要

This paper introduces a high-sensitivity microwave sensor incorporating a complementary split-ring resonator (CSRR) for characterizing edible oils. The CSRR is integrated into a rectangular microstrip radiation patch fabricated on a Rogers RT/Duroid 5880 substrate. The adoption of the CSRR configuration substantially boosts both the sensitivity and quality factor (Q-factor) of the sensor. The design process involved simulation and optimization via the High Frequency Structure Simulator (HFSS). A pronounced resonance occurs at 8.506 GHz, with a Q-factor reaching 5670. Electric field distribution simulations indicate that the sensing region is localized near the CSRR. When various oils are introduced into this region, a notable shift in the resonance frequency is observed. The sensor was further employed to evaluate the quality of thermally treated peanut oil. As heating duration increases, the resonance frequency shifts progressively, demonstrating a sensitivity enhancement of up to 7.76%. The proposed device is characterized by high sensitivity, user-friendly operation, and a compact form factor, rendering it highly suitable for edible oil identification and quality monitoring.