Abstract Ultra-high frequency (UHF) radio frequency (RF) labelling is considered to be one of the most promising techniques for automatic identification through all food supply chain phases. However, the efficacy of RF IDentification (RFID) systems has proven critical for some food products. In this paper the role of the composition and the temperature of the food product and of the mutual label-reader orientation on identification performances is investigated. For this purpose, basic food constituents, prepared as solutions (salts, sugars, organic acids and ethanol) at different concentrations and temperatures, were considered and then the identification results were compared to those obtained from whole food products. The results show how the reading performances of UHF RFID systems are influenced by the considered parameters. The reading ranges for the identification of critical food products by UHF RFID systems can be estimated and then improved by considering the composition of the food product directly from the design phase.

中文翻译：

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食品成分和标签方向对 UHF 射频识别的影响

摘要 超高频 (UHF) 射频 (RF) 标签被认为是在食品供应链的所有阶段进行自动识别的最有前途的技术之一。然而，射频识别 (RFID) 系统的功效已被证明对某些食品至关重要。在本文中，研究了食品的成分和温度以及相互标签-阅读器方向对识别性能的影响。为此，考虑了以不同浓度和温度制成溶液（盐、糖、有机酸和乙醇）的基本食品成分，然后将鉴定结果与从全食品中获得的结果进行比较。结果显示了 UHF RFID 系统的读取性能如何受所考虑参数的影响。