Determination of Fruit and Vegetable Properties by Ultrasonic Excitation

Abstract

ABSTRACT Problems involved in non-desctructive quality determination of fresh food products through sonic and ultrasonic excitation were discussed. An experimental setup for basic measurements of acoustic properties of fruits and vegetables was described. Preliminary tests were made with tissue specimens of some fruit and vegetables; the velocity of wave propagation, the attenuation rate, and the reflection properties of these products were calculated. The results demonstrate the feasibility of low frequency ultrasonic testing of agricultural products.