Effect temperature in chemical sensing using triple stage microring resonator

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dc.contributor.authorMohamad, Azam
dc.contributor.authorBahadoran, Mahdi
dc.contributor.authorAziz, Safwan
dc.contributor.authorChaudary, Kashif
dc.contributor.authorJalil, Muhammad Arif
dc.contributor.authorAli, Jalil
dc.contributor.authorYupapin, Preecha
dc.date.accessioned2026-08-06T10:10:40Z
dc.date.available2026-08-06T10:10:40Z
dc.date.issued2015-01-01
dc.description.abstractThe 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.
dc.identifier.citationJurnal Teknologi, 76(13), 75-79, 2015
dc.identifier.doi10.11113/jt.v76.5829
dc.identifier.issn01279696
dc.identifier.other2-s2.0-84944563107
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/6007
dc.sourceJurnal Teknologi
dc.subjectOptical sensor
dc.subjectOptical soliton
dc.subjectTemperature sensor
dc.subjectTriple stage ring resonator
dc.titleEffect temperature in chemical sensing using triple stage microring resonator
dc.typeArticle

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