Publication detail

Sensor of back-scattered light polarization in body cells

TOMÁNEK, P. MIKLÁŠ, J. BAJGAR, A. GRMELA, L. DOBIS, P. BRÜSTLOVÁ, J.

Original Title

Sensor of back-scattered light polarization in body cells

Czech Title

Sensor zpětně rozptýleného polarizačního stavu světla v tkáňových buňkách

English Title

Sensor of back-scattered light polarization in body cells

Type

conference paper

Language

en

Original Abstract

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.

Czech abstract

Biologické tkáně sestávají z buněk o rozměrech větších než je vlnová délka viditelného světla. Při dopadu světla na tkáň dochází k Mieovu rozptylu prošlého i odraženého světla. Zpět rozptýlené polarizované světlo vykazuje mnohonásobný rozptyl jednak na povrchu a zejména z podpovrchových vrstev vzorku. Tento jev je odlišný v případě, kdy tkáňové buňky jsou živé nebo mrtvé. V příapdě vzorků vepřového masa vznikají časové a dynamické změně nejen jako důsledek chemických procesů, ale i geometrických deformací způsobených odpařováním vody z intracelulárních a extracelulárních míst. I když násobný rozptyl v tkáních způsobuje náhodný charakter dopadající polarizace světla, posuv maxima polarizace jasně ukazuje, že závisí na orientaci vláken a době stárnutí vzorku. Časové změny způsobené mnohonásobným rozptylem umožňují měřit čerstvost zpracovaného masa.

English abstract

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.

Keywords

biological tissue, backscattering, Mie scattering, polarization degree, aging, pork meat, measurement

RIV year

2009

Released

18.05.2009

Publisher

SPIE

Location

Bellingham, USA

Pages from

7356281

Pages to

7356289

Pages count

9

BibTex


@inproceedings{BUT31790,
  author="Pavel {Tománek} and Jan {Mikláš} and Aleš {Bajgar} and Lubomír {Grmela} and Pavel {Dobis} and Jitka {Brüstlová}",
  title="Sensor of back-scattered light polarization in body cells",
  annote="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.",
  address="SPIE",
  booktitle="Optical sensors 2009, Francesco Baldini, Jiri Homola, Robert A. Lieberman (Eds)., SPIE Proceedings, vol. 7356",
  chapter="31790",
  howpublished="print",
  institution="SPIE",
  journal="Proceedings of SPIE",
  year="2009",
  month="may",
  pages="7356281--7356289",
  publisher="SPIE",
  type="conference paper"
}