Advertisement

Infrared Radiation

  • Ionel Rosenthal
Part of the Advanced Series in Agricultural Sciences book series (AGRICULTURAL, volume 19)

Abstract

Infrared radiation refers broadly to that part of the electromagnetic spectrum between the visible and microwave regions, extending approximately over the wavelength range 0.5–100 µm, where 1 µm = 10−6 m. The first scientific report on the heating effect of infrared radiation is believed to belong to Herschel (1800). Knowing that a lens will focus the sun and burn paper, Herschel (the same German-born, English-by-choice astronomer who discovered the planet Uranus in 1781) placed a thermometer in the various colors of the solar spectrum resolved by passing daylight through a prism. He noticed an unusual large heating effect in the region immediately beyond the red end of the visible spectrum (Herschel 1800). This invisible part of the spectrum was naturally called infrared and it was defined by subsequent measurements between wavelengths of 0.76 and 350 µm.

Keywords

Infrared Radiation Black Body Infrared Heating Infrared Absorption Band Overtone Band 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Copyright information

© Springer-Verlag Berlin Heidelberg 1992

Authors and Affiliations

  • Ionel Rosenthal
    • 1
  1. 1.Department of Food ScienceAgricultural Research Organization, The Volcani CenterBet DaganIsrael

Personalised recommendations