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Abstract
Recently published values of rheological properties of fluid fruit and vegetable puree products were retrieved from the literature and analyzed. The results of more than 10 materials are presented, concerning the reported ranges of variation of Consistency Coefficient and Flow Behavior Index, together with the corresponding ranges of variation of concentration and temperature. The related literature sources are presented for each material. Empirical models, relating both Consistency Coefficient and Flow Behavior Index to concentration and temperature, are proposed and fitted to all retrieved data for each material. The data were screened carefully, using residual analysis techniques.