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Effect temperature in chemical sensing using triple stage microring resonator
Author(s)
Mohamad, Azam
Bahadoran, Mahdi
Aziz, Safwan
Chaudary, Kashif
Jalil, Muhammad Arif
Ali, Jalil
Yupapin, Preecha
Date Issued
January 1, 2015
Type
Article
Abstract
The split-step Fourier technique is used to study the effect of temperature in triple stage microring resonating sensor (TSMRRS). The optical bright soliton beam is used as the probe pulse into the TSMRRS and the effect of temperature variations on various concentrations of glucose in deionize water is investigated. The detection of glucose is measured by intensity variations of output signals from through and drop ports of TSMRRS. The temperature variations cause an exact intensity reduction of glucose concentration in deionize water when the temperature increased by 1 °C. The performance of TSMRRS glucose sensor is improved for temperature range similar with standard room temperature which shows that TSMRRS is suitable candidate for chemical sensing application.
Citation
Jurnal Teknologi, 76(13), 75-79, 2015