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Performance Study of Coconut Coir Pyra-Shape Absorber Design

Juliana Md Sharif, Dayana Kamarul Bahrin, Rohaiza Baharudin, Asmalia Zanal, Ida Rahayu Mohamed Noordin, Mas Izzati Fazin, and Hasnain Abdullah
Faculty of Electrical Engineering, Universiti Teknologi MARA Cawangan Pulau Pinang, Malaysia

Abstract—Agriculture waste has huge potential to be used as an alternative material for constructing microwave absorber which is typically used in an anechoic chamber. The existing microwave absorbers are normally manufactured from chemical substances. This project is proposing the use of a new composite biomass material namely coconut coir, for constructing microwave absorbers. Generally, pyramidal shape is chosen since it is commonly used in the industry. The major part of this project involves an intense study in designing and developing the best techniques to construct pyramidal shape microwave absorber. The frequency range investigated in this work is between 1GHz to 12GHz. Referring to the commercial absorber as the standard, the reflectivity performance of this coconut coir pyramidal absorber was thoroughly investigated in this research. It is then proven that the biomass material used in this study is found to have a significant impact on the microwave absorber performance.

 
Index Terms—Microwave absorber, coconut coir, pyramidal, free space arch method

Cite: Juliana Md Sharif, Dayana Kamarul Bahrin, Rohaiza Baharudin, Asmalia Zanal, Ida Rahayu Mohamed Noordin, Mas Izzati Fazin, and Hasnain Abdullah, "Performance Study of Coconut Coir Pyra-Shape Absorber Design," International Journal of Electrical and Electronic Engineering & Telecommunications, Vol. 9, No. 6, pp. 409-413, November 2020. Doi: 10.18178/ijeetc.9.6.409-413

Copyright © 2020 by the authors. This is an open access article distributed under the Creative Commons Attribution License (CC BY-NC-ND 4.0), which permits use, distribution and reproduction in any medium, provided that the article is properly cited, the use is non-commercial and no modifications or adaptations are made.