The use of Raman spectroscopy in food processes: A review

	The use of Raman spectroscopy in food processes: A review
	Jin, H. Z.; Q. P. Lu; X. D. Chen; H. Q. Ding; H. Z. Gao and S. Z. Jin
	2016
发表期刊	Applied Spectroscopy Reviews
卷号	51 期号:1
摘要	Scintillation is one of the most important properties of light propagating through random media. The scintillation index of plane and spherical light waves as well as of a Gaussian beam propagating in the turbulent biological tissue is developed. Expressions of average intensity of Gaussian beams through turbulent tissue are also derived. Effects of the biological tissue turbulence on the average intensity and scintillation index are discussed in the numerical simulations. An analysis of the threshold between the weak and strong regimes of biological tissue turbulence is made with the variation of outer scale of turbulence. The results are of utmost importance for any applications involved light beam propagation through tissues, especially the cases where the average intensity and spreading properties of the light field should be taken into account to evaluate the system performance and investigations in the structures of biological tissue. (C) 2016 Elsevier GmbH. All rights reserved.
文章类型	期刊
收录类别	SCI ; EI
语种	英语
文献类型	期刊论文
条目标识符	http://ir.ciomp.ac.cn/handle/181722/56993
专题	中科院长春光机所知识产出
推荐引用方式 GB/T 7714	Jin, H. Z.,Q. P. Lu,X. D. Chen,et al. The use of Raman spectroscopy in food processes: A review[J]. Applied Spectroscopy Reviews,2016,51(1).
APA	Jin, H. Z.,Q. P. Lu,X. D. Chen,H. Q. Ding,&H. Z. Gao and S. Z. Jin.(2016).The use of Raman spectroscopy in food processes: A review.Applied Spectroscopy Reviews,51(1).
MLA	Jin, H. Z.,et al."The use of Raman spectroscopy in food processes: A review".Applied Spectroscopy Reviews 51.1(2016).

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