Suitability of 2.4 GHz and 5 GHz wireless communications in production processes
Czech University of Life Sciences Prague, Faculty of Engineering, Department of Technological Equipment of Buildings, Kamýcká 129, CZ165 00 Prague, Czech Republic
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 average. The results show the suitability of 2.4 and 5 GHz Wi-Fi technology. The main finding is that, despite the worse frequency spread of 5 GHz, it is more appropriate. Not only due to speed but also in the future due to better transmission capacities and future channel expansion.