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

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