Suitability of 2.4 GHz and 5 GHz wireless communications in production processes

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F19%3A79330" target="_blank" >RIV/60460709:41310/19:79330 - isvavai.cz</a>

Výsledek na webu

<a href="https://dspace.emu.ee/xmlui/handle/10492/4782" target="_blank" >https://dspace.emu.ee/xmlui/handle/10492/4782</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.15159/ar.19.091" target="_blank" >10.15159/ar.19.091</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Suitability of 2.4 GHz and 5 GHz wireless communications in production processes

Popis výsledku v původním jazyce

Today, it is increasingly modern to use wireless transmissions in production. It is possible to send information messages, control messages and it is often possible to access the technologies as IoT (the Internet of Things). The aim of this work was to find out which of the selected Wi-Fi frequencies is more suitable for use in syrup processing equipment. The evaluation was performed on the basis of attenuation and download speed at each frequency (2,4 GHz and 5 GHz bandwidth). These frequencies have been chosen due to their massive deployment for wi-fi networks that currently dominate wireless communications. Measurements were made downloading files on different frequency bands. Mean and maximum data throughput and signal strengths were also measured. By measuring, it has been found that when using 2,4 GHz wireless Wi-Fi technology, you can very often encounter strong interference effects. Despite the theoretically worse 5 GHz frequency spread, you can achieve up to 30% better data throughput on ave

Název v anglickém jazyce

Suitability of 2.4 GHz and 5 GHz wireless communications in production processes

Popis výsledku anglicky

Today, it is increasingly modern to use wireless transmissions in production. It is possible to send information messages, control messages and it is often possible to access the technologies as IoT (the Internet of Things). The aim of this work was to find out which of the selected Wi-Fi frequencies is more suitable for use in syrup processing equipment. The evaluation was performed on the basis of attenuation and download speed at each frequency (2,4 GHz and 5 GHz bandwidth). These frequencies have been chosen due to their massive deployment for wi-fi networks that currently dominate wireless communications. Measurements were made downloading files on different frequency bands. Mean and maximum data throughput and signal strengths were also measured. By measuring, it has been found that when using 2,4 GHz wireless Wi-Fi technology, you can very often encounter strong interference effects. Despite the theoretically worse 5 GHz frequency spread, you can achieve up to 30% better data throughput on ave

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

—

OECD FORD obor

20202 - Communication engineering and systems

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2019

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Agronomy Research

ISSN

1406-894X

e-ISSN

1406-894X

Svazek periodika

17

Číslo periodika v rámci svazku

Special Issue I

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

6

Strana od-do

987-992

Kód UT WoS článku

—

EID výsledku v databázi Scopus

2-s2.0-85067275176