Method for a non-destructive determination of quality parameters in fresh produce

• US 5,589,209 A
• Filed: 04/24/1995
• Issued: 12/31/1996
• Est. Priority Date: 04/24/1994
• Status: Expired due to Fees

• Current Assignee: State of Israel, Ministry of Agriculture
• Original Assignee: State of Israel, Ministry of Agriculture
• Inventors: Galili, Naftali, Mizrach, Amos, Rosenhouse, Giora
• Primary Examiner(s): Yeung, George
• Application Number:
  US08/427,219
• Time in Patent Office: 617 Days
• Field of Search: 426/231, 426/238, 426/615, 73/599
• US Class Current: 426/231
• CPC Class Codes: G01N 2291/102 one emitter, one receiver
• CPC Class Codes: G01N 2291/265 Spherical objects
• CPC Class Codes: G01N 29/07 by measuring propagation velocity or propagation time of acoustic waves
• CPC Class Codes: G01N 29/11 by measuring attenuation of acoustic waves
• CPC Class Codes: G01N 33/025 Fruits or vegetables

Abstract

A method and a system for a non-destructive determination of quality parameters in fresh produce. Ultrasonic sound waves are transmitted into the produce from a transducer and are received by a nearby transducer, both gripped via special arrangement cage, allowing local ultrasonic tests on the produce. Various acoustical parameters such as wave velocity and signal attenuation of the detected sound waves are analyzed in conjunction with the maturity of the sample.

Claims

1. A method of determining quality parameter of fresh produce using ultrasonic sound waves, which comprises:

arranging a sample of fresh produce of an unknown maturity stage in an ultrasonic sound path;

transmitting ultrasonic sound waves along the sound path through the sample of the fresh produce;

detecting and receiving said sound waves after said sound waves pass through the fresh produce sample; and

calculating values of acoustical parameters, including at least wave velocity and signal attenuation of the detected sound waves, to analyze said values which are indicative of quality of the fresh produce sample.

2. The method according to claim 1 wherein said ultrasonic sound waves are transmitted from ultrasonic transducers include the step of transmitting ultrasound from and to at least one of crystal transducers and piezoelectric transducers.

3. The method according to claim 2 wherein the transmittance of the ultrasonic sound waves is from two or more of at least one of separated transducers and coupled transducers.

4. The method according to claim 3 wherein the step of transmitting ultrasonic sound waves is changed by changing the load of the transducers on the fresh produce by varying at least one of angles of transducers used to transmit ultrasound, distances between the transducers and associated receivers, edge shape of the transducers and intensity of the sound waves.

5. A method according to claim 1 for a non-destructive determination of quality parameters in fresh produce which comprises:

(a) connecting the fresh produce of unknown maturity to two ultrasonic energy concentrators in a predetermined angle between their axes wherein one concentrator is connected to a source transducer and the other to a receiving transducer;

(b) transmitting into the produce ultrasonic sound waves from the source transducer and its energy concentrator;

(c) receiving said ultrasonic sound waves travelling through the produce by the receiving transducer connected to the energy concentrator;

(d) converting said received sound waves to electronic signals and applying said electrical signals to a pulser receiver;

(e) applying the electronic signals received in the pulser receiver to a microprocessor controlled serial interface for digitizing the electronic signal to produce a digital readout, then, analyzing the digital read out received from the microprocessor by a computer to calculate the velocity and attenuation of the ultrasonic waves in the fresh produce sample and comparing the calculated acoustical parameters to known acoustical parameters indicating known quality parameters of said fresh produce.

6. A method for determining quality parameters of fresh produce according to claim 5 wherein the fresh produce are fruits or vegetables.

7. A method for determining quality parameters of fresh produce according to claim 6 wherein the fresh produce is a whole fruit or vegetable, or tissue sample or peel of said fruit or vegetable.

8. A method for determining quality parameters of fresh produce according to claim 7 wherein the fresh produce is avocado.

9. A method for determining quality parameters of fresh produce according to claim 5 wherein the quality parameters are the firmness, ripeness, crispness and maturity.

10. A method for determining quality parameters of fresh produce according to claim 5 wherein the pulser receiver generates an electrical pulse at a frequency of about 50 kilohertz.

11. A method for determining quality parameters of fresh produce according to claim 5 wherein the electronic signals generated by the pulser receiver activate the source transducer for the production of ultrasonic waves.

12. A method for determining quality parameters of fresh produce according to claim 5 wherein the two ultrasonic energy concentrators are identical.

13. A method for determining quality parameters of fresh produce according to claim 5 wherein the two ultrasonic energy concentrators are positioned apart at a distance of approximately 5 mm and thus create the predetermined angle between them.

14. A method for determining quality parameters of fresh produce according to claim 5 wherein a cylindrical edge of the ultrasonic energy concentrators touching the sample is about 5-6 mm in diameter.

15. A method for determining quality parameters off fresh produce according to claim 5 wherein the electronic signals to be analyzed by the computers are also applied to any conventional recorder.

16. A method for determining quality parameters of fresh produce according to claim 5 wherein the electronic signals to be analyzed by the computer and compared to known acoustical parameters in graphs and models of the specific produce are to be analyzed during a maturity process of the fresh produce.

17. A method according to claim 1 wherein two or more receiving transducers are positioned at different predetermined distances for detecting the acoustical parameters.