Radiation is broken down into frequency, wavelength, and energy.
#Electromagnetic spectrum skin#
Radio waves are emitted by radio stations and picked up by a radio.The Electromagnetic (EM) Spectrum is made up of seven main sections: In fact, the human body itself emits a form of radiation, which is emitted constantly as ambient heat, also known as body heat. Radiation is a form of energy that can be found all around us. However, radiation actually takes many forms, not all of which are dangerous.
Many parents will lather your visible skin with sunblock if you’re going to be outside in the sun for a long period of time to protect you from the sun’s rays, which can damage the skin with a sunburn or skin cancer.
As a result, it will become obvious that there are mostly three different usages of EM radiation in the food industry: preserving, characterizing, and heating.Radiation is something most people have heard a few times in their lifetime, and it’s usually accompanied by the dangers it can cause. Knowledge of their structure is a prerequisite to understand, first, the generation of EM radiation and, second, also its interaction with matter. This leads to respective quantum mechanical explanations of the microscopic structure of matter in the form of atoms, molecules, and nuclei. photons, but also to the particles which build up matter, in particular electrons, which also need to be described as waves. This wave–particle duality does apply not only to EM waves, i.e. Understanding the attenuation of EM radiation in matter requires knowledge of the particle properties of electromagnetic waves, most easily summarized by the concept of photons which carry energy as well as momentum. The interaction of EM radiation with matter reveals that the wave description alone is insufficient to explain all observed phenomena. Using visible light as starting point, electromagnetic waves in other wavelength regimes are discussed. In order to explain all uses of these waves in the food industry, the chapter begins with a general discussion of properties of waves and their description with wavelength frequency, speed of propagation, and also energy transport. Electromagnetic (EM) waves, spanning about 15 orders of magnitude of wavelength (or frequency or energy) from radio waves via microwaves, infrared radiation, visible light, ultraviolet radiation, and X-rays to the highly energetic γ-rays, are utilized in food processing.