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Typically the grating period is the same size as the Bragg wavelength, as shown above. For a grating that reflects at 1,500 nm, the grating period is 500 nm, using a refractive index of 1.5. Longer periods can be used to achieve much broader responses than are possible with a standard FBG. These gratings are called long-period fiber grating ...
The concept of addressed fiber Bragg structures was introduced in 2018 by Airat Sakhabutdinov [1] and developed in collaboration with his scientific adviser, Oleg Morozov. . The idea emerged from the earlier works of Morozov and his colleagues, [2] [3] where the double-frequency optical radiation from an electro-optic modulator was used for the definition of the FBG central wavelength based on ...
Time-resolved simulation of a pulse reflecting from a Bragg mirror. A distributed Bragg reflector (DBR) is a reflector used in waveguides, such as optical fibers.It is a structure formed from multiple layers of alternating materials with different refractive index, or by periodic variation of some characteristic (such as height) of a dielectric waveguide, resulting in periodic variation in the ...
A distributed Bragg reflector laser (DBR) is a type of single frequency laser diode. Other practical types of single frequency laser diodes include DFB lasers and external cavity diode lasers. A fourth type, the cleaved-coupled-cavity laser has not proven to be commercially viable. VCSELs are also single frequency devices. [1]
Modified atmosphere packaging (MAP) is the practice of modifying the composition of the internal atmosphere of a package (commonly food packages, drugs, etc.) in order to improve the shelf life. [ 1 ] [ 2 ] The need for this technology for food arises from the short shelf life of food products such as meat, fish, poultry, and dairy in the ...
Pascalization, bridgmanization, high pressure processing (HPP) [1] or high hydrostatic pressure (HHP) processing [2] is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food. [3]