Abstract
Electromagnetic radiation is a form of energy released and absorbed by charged particles. This radiation has specific electrical and magnetic properties. The wavelength range corresponding to the electromagnetic radiation is termed the ‘electromagnetic spectrum.’ The way in which the electromagnetic spectrum interacts with any material can be used in qualitative and quantitative analysis of various materials. Therefore, the electromagnetic spectrum is often used to assess various physical and chemical properties of objects in food and agriculture.
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Sankaran, S., Ehsani, R. (2014). Introduction to the Electromagnetic Spectrum. In: Manickavasagan, A., Jayasuriya, H. (eds) Imaging with Electromagnetic Spectrum. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-54888-8_1
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