Experimental Measurement of Temperature-Dependent Thermo-optical Parameters of Different Types of Olive Oil Using Terahertz Time-Domain Spectroscopy
| Autor: | Muhammad Mumtaz, Izhar Ahmad, Sabih D. Khan, M. Aslam Zia, Arslan Shahzad, M. Ahsan Mahmood, Mushtaq Ahmed |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
010302 applied physics
Radiation Materials science Terahertz radiation Pomace Analytical chemistry Condensed Matter Physics 01 natural sciences Characterization (materials science) 010309 optics Attenuation coefficient 0103 physical sciences Electrical and Electronic Engineering Absorption (electromagnetic radiation) Terahertz time-domain spectroscopy Spectroscopy Instrumentation Refractive index |
| Zdroj: | Journal of Infrared, Millimeter, and Terahertz Waves. 41:1181-1188 |
| ISSN: | 1866-6906 1866-6892 |
| DOI: | 10.1007/s10762-020-00713-2 |
| Popis: | Terahertz time-domain spectroscopy has been used for the characterization of different types of olive oil, such as extra virgin, pure, extra light, and pomace olive oils. Temperature-dependent refractive indices and absorption coefficients have been measured in 0.2–1.6 THz spectral-frequency range. Temperature-dependent Sellmeier coefficients and thermo-optic coefficients of these oil samples have also been derived from the measured data. These results will benefit different oil-based optical devices requiring accurate knowledge of their refractive indices in THz range. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full text from SpringerLink