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Sensitive measurement of water content in dry material based on low-frequency terahertz time-domain spectroscopy

机译：基于低频太赫兹时域光谱的干物质中水分的灵敏测量

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We proposed sensitive measurement of water content in dry material using low-frequency THz-TDS method. Simultaneous use of bowtie-type photoconductive antennas as a THz emitter and a THz detector achieves specific sensitivity in sub-THz region of～0.3 THz, in which THz absorption of water is considerably decreased. Effectiveness of the proposed method is demonstrated through water content measurement in instant coffee powder in a glass bottle. The proposed system will be a powerful tool for extract quality control of water content in dry foods.

机译：我们建议使用低频THz-TDS方法对干燥物料中的水分进行灵敏测量。同时使用领结型光电导天线作为THz发射器和THz检测器，可以在约0.3 THz的亚THz范围内实现特定的灵敏度，从而显着降低了THz对水的吸收。通过测量玻璃瓶中速溶咖啡粉中的水分含量证明了该方法的有效性。拟议的系统将是用于控制干食品中水分含量的提取物质量控制的强大工具。

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来源
《ICO20: Optical Devices and Instruments》|2005年|P.60240A.1-60240A.6|共6页
会议地点 Changchun(CN)
作者
Takeshi Yasui; Tsutomu Araki;
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作者单位

Grad. Sch. Engg. Sci., Osaka Univ., 1-3 Machikaneyama, Toyonaka, Japan;

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会议组织
原文格式 PDF
正文语种 eng
中图分类光学仪器;
关键词
terahertz; THz-TDS; water content; femtosecond laser;

机译：太赫兹;太赫兹-TDS;水分;飞秒激光;

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1. Experimental measurements of water content in crude oil emulsions by terahertz time-domain spectroscopy [J] . Jin Wu-Jun, Zhao Kun, Yang Chen, 应用地球物理（英文版） . 2013,第004期

机译：太赫兹时域光谱法测量原油乳液中水的含量
2. Terahertz Time-Domain and Low-Frequency Raman Spectroscopy of Organic Materials [J] . Parrott Edward P. J., Zeitler J. Axel Applied Spectroscopy: Society for Applied Spectroscopy . 2015,第1期

机译：太赫兹时域和低频拉曼光谱的有机材料
3. Polarization sensitive terahertz time-domain spectroscopy for birefringent materials [J] . LiangLiang Zhang, Hua Zhong, Chao Deng, Applied Physicsletters . 2009,第21期

机译：偏振敏感太赫兹时域光谱仪，用于双折射材料
4. Sensitive measurement of water content in dry material based on low-frequency terahertz time-domain spectroscopy [C] . . 2005

机译：基于低频太赫兹时域光谱的干物质中水分的灵敏测量
5. On Ultrafast Time-Domain TeraHertz Spectroscopy in the Condensed Phase: Linear Spectroscopic Measurements of Hydrogen-Bond Dynamics of Astrochemical Ice Analogs and Nonlinear TeraHertz Kerr Effect Measurements of Vibrational Quantum Beats [D] . Allodi, Marco A. 2015

机译：凝聚相的超快时域太赫兹光谱：线性化学光谱法测量冰化学类似物的氢键动力学和非线性量子振动的太赫兹克尔效应测量
6. Terahertz time-domain spectroscopy for non-invasive assessment of water content in biological samples [O] . Mariia Borovkova, Mikhail Khodzitsky, Petr Demchenko, 2018

机译：太赫兹时域光谱技术用于非侵入性评估生物样品中的水分
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

Sensitive measurement of water content in dry material based on low-frequency terahertz time-domain spectroscopy

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