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dc.contributor.author
Reynoso, Matias Miguel
dc.contributor.author
Deus, Florencia Andrea
dc.date.available
2024-03-14T11:40:33Z
dc.date.issued
2023-09
dc.identifier.citation
Reynoso, Matias Miguel; Deus, Florencia Andrea; Flavor composition of neutrinos from choked gamma-ray bursts; EDP Sciences; Astronomy and Astrophysics; 677; 9-2023; 1-23
dc.identifier.issn
1432-0746
dc.identifier.uri
http://hdl.handle.net/11336/230497
dc.description.abstract
The nature of the astrophysical sources responsible for producing the observed high energy neutrinos have yet to be unveiled. Choked gamma-ray bursts (CGRBs) are sources that have been proposed as being capable of generating the flux detected by IceCube, since no accompanying gamma-ray signal is expected from them, as required by observations. We focus on obtaining the neutrino flux and flavor composition corresponding to CGRBs under different assumptions for the target photon density and the magnetic field of the emission region. We consider the injection of both electrons and protons into the internal shocks of CGRBs, and using a steady-state transport equation, we account for all the relevant cooling processes. In particular, we include as a target for pγ interactions the usually adopted background of soft photons, which is a fraction of the thermalized emission originated at the shocked jet head. Additionally, we consider the synchrotron photons emitted by the electrons co-accelerated with the protons at the internal shocks in the jet. We also obtain the distribution of charged pions, kaons, and muons using the transport equation to account for the cooling effects due not only to synchrotron emission but also interactions with the soft photons in the ambient. We integrate the total diffuse flux of neutrinos of different flavors and compute the flavor ratios to be observed on Earth. As a consequence of the losses suffered mainly by pions and muons, we find these ratios to be dependent on the energy: for energies above ∼(105 - 106) GeV (depending on the magnetic field, proton-to-electron ratio, and jet power), we find that the electron flavor ratio decreases and the muon flavor ratio increases, while the tau flavor ratio increases only moderately. Our results are sensitive to the mentioned key physical parameters of the emitting region of CGRBs. Hence, the obtained flavor ratios are to be contrasted with cumulative data from ongoing and future neutrino instruments in order to assess the contribution of these sources to the diffuse flux of astrophysical neutrinos.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
EDP Sciences
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
ASTROPARTICLE PHYSICS
dc.subject
GAMMA-RAY BURST: GENERAL
dc.subject
NEUTRINOS
dc.subject.classification
Astronomía
dc.subject.classification
Ciencias Físicas
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
dc.title
Flavor composition of neutrinos from choked gamma-ray bursts
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2024-03-13T14:12:08Z
dc.journal.volume
677
dc.journal.pagination
1-23
dc.journal.pais
Francia
dc.description.fil
Fil: Reynoso, Matias Miguel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones Físicas de Mar del Plata. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Instituto de Investigaciones Físicas de Mar del Plata; Argentina
dc.description.fil
Fil: Deus, Florencia Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones Físicas de Mar del Plata. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Instituto de Investigaciones Físicas de Mar del Plata; Argentina
dc.journal.title
Astronomy and Astrophysics
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1051/0004-6361/202345958
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