Stochastic Modeling of Microwave Oven Interference in WLANs
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Transcript of Stochastic Modeling of Microwave Oven Interference in WLANs
Stochastic Modeling of Microwave Oven Interference in WLANsMarcel Nassar and Brian Evans
The University of Texas at Austin, Austin, Texas USAEmail: [email protected], [email protected]
Xintian Eddie LinIntel Corporation, Santa Clara, California USA
Email: [email protected]
Microwaves and WLANs
• Microwave Ovens operating in the 2.4GHz unlicensed ISM band interfere with IEEE802.11b/g/n WLANS
• Microwave Interference leads disruptions of transmission or dramatic increase in bit error rates
• Leads to huge degradation in performance for delay sensitive applications such as streaming
Microwave Oven Interference Modeling
Spectral and Temporal Properties
• The proposed model captures the frequency dependence of the noise trace. Thus enabling channel-level simulations.
• The instantaneous statistics of the proposed model and real interference data shows that our model’s prediction provides the best fit.
• Max-hold power spectral density of microwave oven interference indicates that it spans all WLAN bands
Microwave oven interference model will have applications in:• System Simulations• Insight into PHY Layer receiver design• Tuning of MAC Layer parameters for
optimized performance for delay sensitive applications
• The on-time of the oven has also some time where the interference is low
• This is due to frequency drift phenomena
• The spectrogram shows the frequency drift phenomena
• Each WLAN channel observes different temporal noise properties
• The temporal traces exhibits variations as a function of frequency as well
Communication Performance
This research was supported by Intel Corporation
• Accurate modeling leads increase in available information rate
• The decrease in available capacity is significantly less than predicted by other models
• The accurate modeling leads to insights into receiver design and optimization of its parameters
• The available rate increases with distance between the receiver and the oven
• At lower distances, avoidance achieves the best available rate due to the high interference caused by the oven ON-time
• At higher distances, transmitting during the ON-time of the oven provides increase in rate because the pathloss attenuates the oven interference