Skip to main content

Part of the book series: Advanced Series in Agricultural Sciences ((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.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

eBook
USD 16.99
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 109.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Author information

Authors and Affiliations

Authors

Rights and permissions

Reprints and permissions

Copyright information

© 1992 Springer-Verlag Berlin Heidelberg

About this chapter

Cite this chapter

Rosenthal, I. (1992). Infrared Radiation. In: Electromagnetic Radiations in Food Science. Advanced Series in Agricultural Sciences, vol 19. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-77106-4_4

Download citation

  • DOI: https://doi.org/10.1007/978-3-642-77106-4_4

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-642-77108-8

  • Online ISBN: 978-3-642-77106-4

  • eBook Packages: Springer Book Archive

Publish with us

Policies and ethics