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uThaw: Ultra-wideband Wireless Solid-Liquid State Transition Sensor to Detect Thawing of Food
  • Rahul Bulusu,
  • Ashutosh Dhekne
Rahul Bulusu
Student Member, School of Computer Science, Georgia Institute of Technology

Corresponding Author:[email protected]

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Ashutosh Dhekne
School of Computer Science, Georgia Institute of Technology


This paper explores the potential use of ultra-wideband (UWB) wireless sensors in detecting the transition of food items from a frozen state to thawed state (or vice-versa), marking a significant advancement in monitoring the thawing process. By exploiting the drastic change in complex permittivity at microwave frequencies (we use frequencies close to 4GHz) during the solid-liquid state transition, this paper introduces a novel approach in ensuring frozen food safety, and in enhancing the efficiency of the frozen food industry and cold chain transportation. The developed system, capable of operating through food packaging, offers a non-invasive, cost-effective solution for real-time monitoring, addressing the limitations of conventional temperature-based and timing-based methods widely used today in household and professional cooking and in the food industry. Our findings from the raw UWB channel impulse responses (CIR) and computed similarity scores indeed show significant promise and validate the feasibility of the proposed system with various realworld applications.
06 May 2024Submitted to TechRxiv
09 May 2024Published in TechRxiv