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Statements

Subject Item
n2:RIV%2F00216305%3A26220%2F09%3APU80258%21RIV10-MSM-26220___
rdf:type
n16:Vysledek skos:Concept
dcterms:description
The biological tissues consist of cells which dimensions are bigger than a wavelength of visible light. Therefore a Mie scattering of transmitted and reflected light occurs and different polarization states arise. The back-scattered polarized laser light exhibits multiple scattering from the surface and subsurface layers of the sample. Notwithstanding this phenomenon is different if the cellular tissues are live or dead. In the case of porcine meat, there are temporal and dynamic changes not only as a result of chemical process, but also geometric deformations due to the water evaporation from intracellular and extracellular sites. Although multiple scattering in tissue randomizes incident polarization states, the shift of polarization can be clearly observed in diffusive scattering pattern due to the muscle orientation and meat aging. Accordingly, these temporal changes due to the multiple scattering of backscattered light allow measure the freshness of processed meat. The biological tissues consist of cells which dimensions are bigger than a wavelength of visible light. Therefore a Mie scattering of transmitted and reflected light occurs and different polarization states arise. The back-scattered polarized laser light exhibits multiple scattering from the surface and subsurface layers of the sample. Notwithstanding this phenomenon is different if the cellular tissues are live or dead. In the case of porcine meat, there are temporal and dynamic changes not only as a result of chemical process, but also geometric deformations due to the water evaporation from intracellular and extracellular sites. Although multiple scattering in tissue randomizes incident polarization states, the shift of polarization can be clearly observed in diffusive scattering pattern due to the muscle orientation and meat aging. Accordingly, these temporal changes due to the multiple scattering of backscattered light allow measure the freshness of processed meat.
dcterms:title
Sensor of back-scattered light polarization in body cells Sensor of back-scattered light polarization in body cells
skos:prefLabel
Sensor of back-scattered light polarization in body cells Sensor of back-scattered light polarization in body cells
skos:notation
RIV/00216305:26220/09:PU80258!RIV10-MSM-26220___
n3:aktivita
n7:Z n7:P
n3:aktivity
P(GA102/08/1474), Z(MSM0021630503)
n3:dodaniDat
n6:2010
n3:domaciTvurceVysledku
n9:6493645 n9:6001041 n9:2762854 n9:9613064 n9:2108585 n9:5960320
n3:druhVysledku
n15:D
n3:duvernostUdaju
n4:S
n3:entitaPredkladatele
n19:predkladatel
n3:idSjednocenehoVysledku
340813
n3:idVysledku
RIV/00216305:26220/09:PU80258
n3:jazykVysledku
n17:eng
n3:klicovaSlova
biological tissue, backscattering, Mie scattering, polarization degree, aging, pork meat, measurement
n3:klicoveSlovo
n11:polarization%20degree n11:backscattering n11:measurement n11:aging n11:Mie%20scattering n11:pork%20meat n11:biological%20tissue
n3:kontrolniKodProRIV
[5583159C0003]
n3:mistoKonaniAkce
Praha
n3:mistoVydani
Bellingham, USA
n3:nazevZdroje
Optical sensors 2009, Francesco Baldini, Jiri Homola, Robert A. Lieberman (Eds)., SPIE Proceedings, vol. 7356
n3:obor
n5:JA
n3:pocetDomacichTvurcuVysledku
6
n3:pocetTvurcuVysledku
6
n3:projekt
n21:GA102%2F08%2F1474
n3:rokUplatneniVysledku
n6:2009
n3:tvurceVysledku
Bajgar, Aleš Tománek, Pavel Brüstlová, Jitka Grmela, Lubomír Dobis, Pavel Mikláš, Jan
n3:typAkce
n13:WRD
n3:zahajeniAkce
2009-04-20+02:00
n3:zamer
n20:MSM0021630503
s:issn
0277-786X
s:numberOfPages
9
n14:hasPublisher
SPIE
n10:organizacniJednotka
26220