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Reliability of the fat tissue channel for intra-body microwave communication
Uppsala University, Disciplinary Domain of Science and Technology, Technology, Department of Engineering Sciences, Solid State Electronics. (Microwave Group)ORCID iD: 0000-0002-6899-1424
Uppsala University, Disciplinary Domain of Science and Technology, Technology, Department of Engineering Sciences, Solid State Electronics.
Uppsala University, Disciplinary Domain of Science and Technology, Technology, Department of Engineering Sciences, Solid State Electronics.
Uppsala University, Disciplinary Domain of Science and Technology, Technology, Department of Engineering Sciences, Solid State Electronics.ORCID iD: 0000-0002-2876-223X
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2017 (English)In: 2017 IEEE Conference on Antenna Measurements & Applications (CAMA), IEEE, 2017, p. 310-313Conference paper, Published paper (Refereed)
Abstract [en]

Recently, the human fat tissue has been proposed as a microwave channel for intra-body sensor applications. In this work, we assess how disturbances can prevent reliable microwave propagation through the fat channel. Perturbants of different sizes are considered. The simulation and experimental results show that efficient communication through the fat channel is possible even in the presence of perturbants such as embedded muscle layers and blood vessels. We show that the communication channel is not affected by perturbants that are smaller than 15 mm cube.

Place, publisher, year, edition, pages
IEEE, 2017. p. 310-313
Series
IEEE Conference on Antenna Measurements & Applications, E-ISSN 2474-1760
Keyword [en]
microwaves, dielectric properties, fat channel, intra-body communication, phantom
National Category
Medical Engineering Computer Sciences
Identifiers
URN: urn:nbn:se:uu:diva-335483DOI: 10.1109/CAMA.2017.8273435ISI: 000425256200088ISBN: 978-1-5090-5028-4 (electronic)OAI: oai:DiVA.org:uu-335483DiVA, id: diva2:1163054
Conference
IEEE Conference on Antenna Measurements and Applications (CAMA), Tsukuba, Japan, December 04-06, 2017
Funder
VINNOVA, 2015-04159
Available from: 2017-12-05 Created: 2017-12-05 Last updated: 2018-05-17Bibliographically approved

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