In the field of lunar surface content analysis, spectral characteristics of the 2.2~3.2 μm waveband can provide a strong basis for analyzing and identifying specific compositions. For lunar soil, an object’s spectrum in this band includes not only reflective solar radiance, but also emissive radiance from the temperature characteristics of the object itself. These form a mixed spectrum, which complicates the spectral analysis for this band. Based on a mixed spectral model, considering both reflective and emissive radiance on the lunar surface, spectral characteristics for a 2.2~3.2 μm waveband are simulated and relationships are analyzed between reflective/emissive spectra and factors such as temperature, light, an object’s physical composition, etc. Moreover, a simulative platform (incorporating a spectrometer, light source, temperature controller, and simulative object) is developed according to lunar surface conditions, so as to further validate the mixed spectral model, which may provide a reference for lunar surface spectral analysis and the development of spectrometers.
In this study, we introduce a new spectroscopy analysis instrument, along with applied research based on the near-infrared spectroscopy (NIRS) of the major components of milk. Firstly, we analyzed and compared the characteristics of existing near-infrared spectrometers. Then, according to the major component spectra of milk, the spectral range, spectral resolution, and other parameters of the analysis instrument were determined, followed by the construction of a spectroscopy-analysis instrument based on acousto-optic tunable filters (AOTFs). Secondly, on the basis of application requirements, we obtained spectral information from a variety of test samples. Finally, qualitative and quantitative testing of the major components of the milk samples was carried out via typical analysis methods and a mathematical model of NIRS. Thus, this study provides a technical reference for the development of spectroscopy instruments and their applied research.
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