Abstract
Eggplant, potato, radish and sweet-potato were used as the samples. A vegetable model is constructed in order to evaluate an apparent absorption coefficient of a vegetable, which is calculated with that of the dry material and water in consideration of the water content and the void fraction. The damping curves of radiative power within the vegetable model irradiated by far-infrared (FIR) radiation are estimated by using the apparent absorption coefficient of the model and the irradiation power. It is thinkable that the radiative power absorbed by the vegetable model is damped to 1 % of the initial value at a depth of several deci-millimeters.
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