Analysis on performance deterioration of optical fiber joints with mixture of refractive index matching material and air-filled gaps

机译：折射率匹配材料与气隙混合的光纤接头性能下降分析

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《Conference on Optical Fiber Communication - incudes post deadline papers;OFC 2009》|2009年|1-3|共3页
会议地点 San Diego, CA(US);San Diego, CA(US)
作者
Kihara, M.; Nagano, R.; Uchino, M.; Yuki, Y.; Sonoda, H.; Onose, H.; Izumita, H.; Kuwaki, N.;
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Tech. Assistance & Support Center Nippon Telegraph & Telephone East Corp. Tokyo;

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optical fibre losses; refractive index; air-filled gaps; insertion loss; optical fiber joints; performance deterioration analysis; refractive index matching material; (060.0060) Fiber optics and optical communications; (060.2340) Fiber optics;

机译：光纤损耗；折射率气隙插入损耗光纤接头；性能恶化分析；折射率匹配材料；（060.0060）光纤和光通信；（060.2340）光纤;

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1. Analyzing Deterioration in Optical Performance of Fiber Connections with Refractive Index Matching Material Using Incorrectly Cleaved Fiber Ends [J] . Mitsuru KIHARA, Yuichi YAJIMA, Hiroshi WATANABE IEICE Transactions on Communications . 2013,第9期

机译：使用不正确切割的光纤端头分析折射率匹配材料的光纤连接的光学性能的恶化
2. Unusual fault detection and loss analysis in optical fiber connections with refractive index matching material [J] . Mitsuru Kihara, Ryuichiro Nagano, Hisashi Izumita, Optical fiber technology . 2012,第3期

机译：使用折射率匹配材料的光纤连接中异常的故障检测和损耗分析
3. Temperature dependence of return loss for optical fiber connectors with refractive index-matching material [J] . Kihara M., Nagasawa S. IEEE Photonics Technology Letters . 1995,第7期

机译：具有折射率匹配材料的光纤连接器回波损耗的温度依赖性
4. Analysis on performance deterioration of optical fiber joints with mixture of refractive index matching material and air-filled gaps [C] . Mitsuru Kihara, Ryuichiro Nagano, Morikazu Uchino, Conference on Optical Fiber Communication . 2009

机译：折射率匹配材料混合和充气间隙的光纤接头性能劣化分析
5. Deterioration modeling and rehabilitation decision analysis for assessing the performance of bridge deck expansion joints. [D] . Lee, Yao-Jong. 2002

机译：劣化建模和修复决策分析，用于评估桥面伸缩缝的性能。
6. High Sensitive Temperature Sensor Using a Liquid-core Optical Fiber with Small Refractive Index Difference Between Core and Cladding Materials [O] . Yonghao Xu, Xianfeng Chen, Yu Zhu 2008

机译：使用液芯光纤的高灵敏度温度传感器纤芯和包层材料之间的折射率差很小
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

Analysis on performance deterioration of optical fiber joints with mixture of refractive index matching material and air-filled gaps

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