“…There are a variety of non‐sensor methods to determine ingredients in foods such as milk to exhibit their relative quality. The methods such as chromatography and spectroscopy are the two most commonly in the field (Zhu & Guo, 2020), but in the sensors field, they are designed by kinds of procedures such as microwave (Agranovich et al., 2016), optical sensor (Zhu et al., 2016), resonance cavity sensor (Ribas et al., 2021), biosensor (Portaccio & Lepore, 2017), photoelectric sensor (Zhu et al., 2018), microwave photonic sensors (Wang et al., 2020; Yao, 2020), micro‐electromechanical system sensors (Li et al., 2020, 2021), antenna array sensors (Goswami & Goswami, 2020; Lee & Son, 2021), metasurface‐based absorber sensor (Abdelsallam et al., 2021) and phase‐variation microwave sensor (Su et al., 2021). The sensors can sense a material such as solids (Abbasi et al., 2020), fluids (Kiani et al., 2020) or gas (Alharbiab et al., 2020).…”