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Experimental Measurement of Temperature-Dependent Thermo-optical Parameters of Different Types of Olive Oil Using Terahertz Time-Domain Spectroscopy

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Abstract

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.

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Acknowledgments

M. Mumtaz acknowledges his Ph.D scholarship from Higher Education Commission (HEC), Pakistan.

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Authors and Affiliations

  1. National Institute of Lasers & Optronics College (NILOP-C), Islamabad, Pakistan

    Muhammad Mumtaz, M. Ahsan Mahmood, Arslan Shahzad, Sabih D Khan, M. Aslam Zia, Mushtaq Ahmed & Izhar Ahmad

  2. Pakistan Institute of Engineering & Applied Sciences, Islamabad, Pakistan

    Muhammad Mumtaz & M. Ahsan Mahmood

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  1. Muhammad Mumtaz
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  2. M. Ahsan Mahmood
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  3. Arslan Shahzad
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Correspondence to Izhar Ahmad.

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Mumtaz, M., Mahmood, M.A., Shahzad, A. et al. Experimental Measurement of Temperature-Dependent Thermo-optical Parameters of Different Types of Olive Oil Using Terahertz Time-Domain Spectroscopy. J Infrared Milli Terahz Waves 41, 1181–1188 (2020). https://doi.org/10.1007/s10762-020-00713-2

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  • DOI: https://doi.org/10.1007/s10762-020-00713-2

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