期刊
JOURNAL OF ALLOYS AND COMPOUNDS
卷 894, 期 -, 页码 -出版社
ELSEVIER SCIENCE SA
DOI: 10.1016/j.jallcom.2021.162494
关键词
Optical thermometry; Fluorescence intensity ratio; Thermally coupled levels; Non-thermally coupled levels; Sensitivity
资金
- National Natural Science Foundation of China [51972065, 51802045]
- Special Fund for Scientific and Technological Innovation Strategy of Guangdong Province [2018A030310539]
- Guangzhou Basic and Applied Basic Research Project [202102020871]
This review covers the recent advancements in optical thermometry, focusing on non-contact temperature measurement using fluorescence intensity ratio (FIR) technique. The relationship between energy level pairs, temperature sensitivity, and new strategies to enhance temperature measurement performance are discussed.
The development of current technology imposes more and more requirements for measurement techniques, where one of the most important is temperature measurement. In recent years, non-contact optical thermometry based on fluorescence intensity ratio (FIR) technique has received tremendous attention in inorganic compounds for its promising applications in the electromagnetic field, micro-temperature field and thermally harsh environments. In this work, the current advancement of optical thermometry is reviewed in detail. Herein, the FIR thermometers are classified into two types: thermally coupled levels (TCLs) and non-TCLs based on the different energy level pairs. We investigate the relationship between the absolute sensitivity S-a and relative sensitivity S-r, temperature T and energy difference increment E based on the TCLs of lanthanide ions. The most important results obtained in each case are summarized, which indicates that some new strategies can extend the temperature operating range, improve the sensitivity and enhance signal discriminability. It is expected that this review will provide important guidance in exploring novel FIR optical thermometry with excellent properties in the future. (C) 2021 Elsevier B.V. All rights reserved.
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