Effect of temperature change on refractive index of an egg white and yolk: a preliminary study


  • Patryk Sokołowski Department of Metrology and Optoelectronics, Faculty of Electronics, Telecommunications and Informatics, Gdańsk Tech, 11/12 Narutowicza Street, 80-233 Gdańsk, Poland http://orcid.org/0000-0002-3524-4836




refractive index, fabry-perot interferometer, eggs


In this article, the refractive index of an egg white and yolk depending on temperature in range 30 - 47 °C over 1550 nm was determined. The measurement head was constructed as fiber optic Fabry-Perot interferometer with interference between polished fiber end-face and aluminum weighing dish. The measurement setup has been made of an optical spectrum analyzer, a superluminescent diode with a central wevelength of 1550 nm, 2:1 fiber coupler and heat plate.

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How to Cite

P. Sokołowski, “Effect of temperature change on refractive index of an egg white and yolk: a preliminary study”, Photonics Lett. Pol., vol. 14, no. 2, pp. 16–18, Jul. 2022.