Effect of Impact and Sample Holding Methods on the Acoustic Responses of Brinjal

Among the numerous non-destructive methods of food quality evaluation, acoustic resonance technique based on indigenous knowledge is used for evaluating the internal quality and properties of several food products. In this study, the effect of impact and sample holding methodson the acoustic responses (resonance frequency) of brinjal were studied. Results will be of significance to design engineers for the development of prospective batch/continuous-type sorting units.