Abstract
An investigation has been carried out to determine the relationship of the physico-chemical properties of durian meat (Durio zibethinus Murr): the firmness and the sugar content with its ultrasonic properties. For this purpose, a measurement system based on the ultrasonic method was developed and controlled by a PC computer. The objective of the research is to develop a nondestructive method for the quality evaluation of whole intact durian by the ultrasonic method.Three kinds of ultrasonic transducer (1 MHz, 500 kHz, and 50 kHz) were tested for measuring the transmission characteristics of the durian meat. The test results revealed that the ultrasonic wave capable to be transmitted into the durian meat was the one with 50 kHz. There was a significant relationship between the ultrasonic wave transmission at 50 kHz with the meat firmness, as well as with the meat sugar content.
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