Table 2.

Comparison between recently proposed sensors for edible oil sensing with the proposed SSPP sensor.

Application	Design	Technology	Technology Complexity	Sample Volume	Sensitivity (MHz/${\mathit{\epsilon }}_{\mathit{r}}$)	Operating Frequency	Ref.
Adulteration detection	Double complementary SRR	PCB	Medium	Immersed	1133	11.56 GHz	[10]
Characterization of Cooking oils	Metamaterial—SRR	Designed	Medium	Estimated: 0.01 mL	1120	30 GHz	[14]
Determination of frying time	Transmission line—sensor 1	PCB	Medium	Immersed	Estimated 243	Estimated 5.45 GHz	[15]
Determination of frying time	Transmission line—sensor 2	PCB	Medium	Immersed	Estimated 270	Estimated 5.45 GHz	[15]
Identification of edible oils	Meta-surface absorber	PCB	Medium	Estimated <1 mL	500	9.887 GHz	[16]
Adulteration detection	EBG-inspired Patch resonator	PDMS	High	0.8 mL	205.1	2.592 GHz	[18]
Dielectric characterization	Double SRR	PCB	Medium	Immersed	74.37	1.85 GHz	[19]
Proposed sensor	SSPP	Hybrid	Simple	0.8 mL	850	6.32 GHz	-