Scholarlink

<p>A modified Hexagonal D-shape-SPR based Photonic Crystal Fiber (MH-D-shape-PCF) sensor is proposed that uses the Surface Plasmon Resonance (SPR) effect to detect adulteration in edible oils, particularly palm, groundnut, soybean, sunflower and mustard oil by assessing refractive index of pure oils over the terahertz (THz) range. The finite element method is used to systematically evaluate the sensor’s operational efficiency. According to the simulation results, the sensor offered maximum wavelength sensitivity of 13,333.33&#xa0;nm/RIU for the pair of soybean-sunflower oils and 11,667&#xa0;nm/RIU for palm-groundnut and sunflower-mustard oils. A thorough simulation of the proposed sensor shows lowest confinement loss of 18 dB/cm for palm oil among all tested oils at their resonance frequency and very low effective material loss of 0.00379&#xa0;cm<sup>− 1</sup> for groundnut-soybean oil pair. Furthermore, reported maximum amplitude sensitivity and Figure of Merit is 7600 dB/cm/RIU and 277.8 RIU<sup>− 1</sup> respectively, proving the sensor’s ability to detect even the slightest variation in refractive index. These results show that the sensor is numerically demonstrated to be effective in assessing the quality of edible oil in food safety and quality applications, with potential for detecting purity and adulteration in real-world scenarios.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Design and Analysis of Modified Hexagonal D-Shape-SPR based Photonic Crystal Fiber Sensor for Quality Assessment of Edible Oils in the Terahertz Regime

  • 期刊论文

  • 发表日期：

    2026年8月4日

查看全文
  • Sandip Das,
  • Katta China Naga Raju,
  • Venkatrao Palacharla,
  • Sandip Swarnakar

摘要

A modified Hexagonal D-shape-SPR based Photonic Crystal Fiber (MH-D-shape-PCF) sensor is proposed that uses the Surface Plasmon Resonance (SPR) effect to detect adulteration in edible oils, particularly palm, groundnut, soybean, sunflower and mustard oil by assessing refractive index of pure oils over the terahertz (THz) range. The finite element method is used to systematically evaluate the sensor’s operational efficiency. According to the simulation results, the sensor offered maximum wavelength sensitivity of 13,333.33 nm/RIU for the pair of soybean-sunflower oils and 11,667 nm/RIU for palm-groundnut and sunflower-mustard oils. A thorough simulation of the proposed sensor shows lowest confinement loss of 18 dB/cm for palm oil among all tested oils at their resonance frequency and very low effective material loss of 0.00379 cm− 1 for groundnut-soybean oil pair. Furthermore, reported maximum amplitude sensitivity and Figure of Merit is 7600 dB/cm/RIU and 277.8 RIU− 1 respectively, proving the sensor’s ability to detect even the slightest variation in refractive index. These results show that the sensor is numerically demonstrated to be effective in assessing the quality of edible oil in food safety and quality applications, with potential for detecting purity and adulteration in real-world scenarios.