Effect of sample temperature on radiation characteristics of nanosecond laser-induced soil plasma

Wang, Li; Yu, Zhou; Fu, Yuan-xia; Xu, Long; Gong, Hao; Cheng, Rongjun

doi:10.1063/1674-0068/cjcp1901015

Cited by 3 publications

(2 citation statements)

References 6 publications

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“…These have been verified on a solid sample ( e.g. aluminum, aluminum alloy, steel, iron, slag, glass, silicon, soil, rock, gold, copper, brass, copper–zinc alloy, molybdenum–tungsten alloy, magnesium, germanium, titanium, inconel superalloys, nickel, tissue, and particles), 19,20,22,23,25–34,36,41–59 gas sample, 39 and liquid sample (water, molten metals, and molten salts) 60–65 by many researchers. For example, increasing the sample temperature results in a larger mass and volume of the laser ablation crater, stronger signal intensity and SNR, higher plasma temperature and electron density, and improved detection performance.…”

Section: Introductionmentioning

confidence: 80%

Effect of liquid aerosol temperature on the detection performance of LIBS for analysis of phosphorus element in water

Yang,

Wang,

et al. 2024

J. Anal. At. Spectrom.

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Section: Introductionmentioning

confidence: 80%

Effect of liquid aerosol temperature on the detection performance of LIBS for analysis of phosphorus element in water

Yang,

Wang,

et al. 2024

J. Anal. At. Spectrom.

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“…When performing a quantitative analysis of the experiment's results, the following were used: the Stark expansion method for determining the electron density of the plasma and the free calibration method [16].…”

Section: Laboratory Methodsmentioning

confidence: 99%

Spectroscopic assessment and quantitative analysis of the trace element composition of vegetable additives to meat products

Palamarchuk,

Yuanxia,

Zhuravel

et al. 2024

Potr. S. J. F. Sci.

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In this scientific work, using the method of laser-induced breakdown spectroscopy (LIBS), the spectra of beef samples and impurities in meat products, namely, banana, pineapple, kiwi, bergamot, poria coconut, Chinese angelica, chicken blood vine, were measured by using developed experimental devices. The purpose of the research was to evaluate the qualitative characteristics of additives to meat semi-finished products for the potential formation of the desired properties of the products due to the analysis of the received spectrograms of trace elements of the samples when applying the LIBS method, quantitative analysis for processing the received information. The determined values of the electron temperature of the plasma, the electron density of the used raw material samples, and the assessment of the local heat balance were used as evaluation criteria. When processing the obtained data, the characteristics of the laser-induced plasma surface of the presented samples were analyzed; the electron temperature and electron density were determined, and a quantitative analysis of trace elements was carried out. LIBS technology allows rapid real-time monitoring and qualitative analysis of trace elements online and over long distances. During the research, it turned out that quantitative analysis requires further study and optimisation of experimental conditions, such as pre-treatment of samples. These conditions optimise defocusing, double laser pulse, and sample temperature, which increases the signal/noise ratio of all spectral lines. The combination of fluorescence spectroscopy and Raman technology enables higher detection sensitivity and better molecule control, creating a quantitative analysis method model that can reduce matrix effects and overcome the self-absorption effect. Among the difficulties of using LIBS technology, several elements can be noted online simultaneously, compared to Raman. The combination of spectroscopy and fluorescence spectroscopy can obtain more comprehensive information about the composition of materials, which can become a potential platform for monitoring trace elements in food products.

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Electronic temperature characteristics of laser-induced Fe plasma in fruits

Wang

2020

Open Physics

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AbstractFruit is not only delicious, but it also contains iron, potassium, magnesium, and other microelements necessary for the human body. Banana, pineapple and kiwifruit were selected as samples for testing. A laser with a wavelength of 532 nm was focused on the samples’ surface to generate a plasma. The emission spectrum of the atoms and ions in the plasma were collected by optical receivers, and the optimal condition was confirmed by analyzing the signal-to-noise ratio. The electronic temperature characteristics of the Fe plasma were studied under optimal experimental conditions. The maximum electron temperature of the Fe plasma occurred after a time delay of 300 ns in bananas, after 400 ns in pineapples and after 400 ns in kiwifruit. The electronic temperature of the Fe plasma increased with the time delay before the maximum point was reached. However, the temperature decreased after the maximum point was reached. At the beginning of the decline, the plasma decreased rapidly, but later decreased slowly. The range of the variation of the electron temperature of the Fe plasma in bananas, pineapples, and kiwifruits was 12388.29–19958.3 K, 11994.21–16856.4 K, and 13388.2–19607.32 K, respectively.

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Effect of sample temperature on radiation characteristics of nanosecond laser-induced soil plasma

Cited by 3 publications

References 6 publications

Effect of liquid aerosol temperature on the detection performance of LIBS for analysis of phosphorus element in water

Effect of liquid aerosol temperature on the detection performance of LIBS for analysis of phosphorus element in water

Spectroscopic assessment and quantitative analysis of the trace element composition of vegetable additives to meat products

Electronic temperature characteristics of laser-induced Fe plasma in fruits

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