Ultrasonic waves can propagate through materials, and the texture and structural properties of the materials influence their propagation characteristics.

When an ultrasonic wave is transmitted into a fruit, it travels through the material until it reaches the opposite surface, where it is reflected to the transmitter. The time it takes for the wave to travel through the fruit and back to the transmitter is recorded. This time is used to calculate the velocity of the wave. The velocity of the wave is related to the density and elasticity of the fruit tissue, which are indicators of fruit quality.

There are different types of ultrasonic sensors that you can use. They are contact and non-contact sensors. Contact sensors are placed on the surface of the fruit, while non-contact sensors emit waves from a distance. The advantage of non-contact sensors is that they do not deform the fruit and can be used to measure the texture of delicate fruits without causing damage.

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