RHEOLOGICAL PROPERTIES OF FLUID FRUIT AND VEGETABLE PUREE PRODUCTS: COMPILATION OF LITERATURE DATA

Figures & data

Table 1. Literature for Viscosity Data of Fluid Food Materials

Fruits

Apple

Ibarz et al., 1987, Bayindirli et al., 1992, Cepeda et al., 1999, Bayindirli et al., 1992, Rao et al., 1993, Saravacos, 1968, Saravacos, 1970

Apricot

Saravacos & Moyer, 1967, Saravacos, 1970, Harper, 1960

Peach

Saravacos, 1970, Harper, 1960, Ibarz et al., 1992a

Pineapple

Manohar et al., 1991, Crandall et al., 1982

Raspberry

Manohar et al., 1991

Pear

Ibarz et al., 1987, Saravacos, 1968, Harper, 1960, McCarthy & Seymour, 1994

Orange

Manohar et al., 1991, Crandall et al., 1982, Vitali & Rao, 1984a, Hermandez et al., 1995

Currant Black

Ibarz et al., 1992b

Guava

Brekke & Myers, 1978, Rao, 1977

Mango

Rao, 1977, Garcia et al., 1974, Gunjal & Waghmare, 1987, Manohar et al., 1991, Rao et al., 1985

Tamarind

Manohar et al., 1991, Bhattacharya et al., 1991

Valencia

Crandall et al., 1982

Vegetables

Tomato

Rao et al., 1993, McCarthy & Seymour, 1994, Alviar et al., 1990, Fito et al., 1983, Harper & El-Sahrigi, 1965, Harper & Leberman, 1962

Table 2. Range of Shear Rate, K and n Values of Fluid Foods Versus Concentration, and Temperature

Material	γmin (s^−1)	γmax (s^−1)	T (°C)	C (% solids)	K (Pa s^n)	n	Reference
Apple	100	2000	25.0	18.2	20.2	0.4	Barbosa-Canovas & Peleg, 1983
	5	50	29.2	63.2	0.2	1.0	Ibarz et al., 1987
	100	2000	29.6	52.8	40.1	0.9	Rao et al., 1993
	5	50	82.0	8.1	9.0	0.3	Saravacos & Moyer, 1967
	100	2000	27.0	8.1	12.7	0.3	Saravacos, 1968
	5	50	30	8.09	11.6	0.3	Saravacos, 1970
Apricot	5	50	27	1.9	167.5	0.3	Harper, 1960
	5	50	30	5.3	6.8	0.3	Saravacos & Moyer, 1967
	5	50	27	6.3	7.2	0.4	Saravacos, 1970
Currant black			32.5	49.9	0.0	1	Ibarz et al., 1992b
Guava	100	10000	24	15.4	5.3	0.8	Brekke & Myers, 1978
	100	10000	23.4	10.3	3.9	0.5	Rao, 1977
Mango	20	250	25	16.0	12.3	0.3	Garcia et al., 1974
	20	250	25	17.0	27.8	0.3	Gunjal & Waghmare, 1987
	20	250	50	18.7	4.3	0.4	Manohar et al., 1991
	20	250	25	16.0	10.0	0.3	Rao et al., 1985
	20	250	24.2	9.3	2.1	0.3	Rao, 1977
Naval			1.5	65.1	9.2	0.7	Rozema & Beverloo, 1974
Orange	0	500	7.5	39.9	0.4	0.8	Crandall et al., 1982
	100	600	36.4	28.8	0.4	0.8	Manohar et al., 1991
	100	500	0.9	65.1	16.5	0.7	Vitali & Rao, 1984a
Peach	5	50	27.0	2.8	85.6	0.4	Harper, 1960
	50	700	26.9	54.9	0.1	1.0	Ibarz et al., 1992a
	5	50	30.0	7.6	7.2	0.3	Saravacos, 1970
Pear	1	2000	26.4	36.1	81.4	0.4	Harper, 1960
	100	1000	26.3	60.3	0.2	1.0	Ibarz et al., 1987
	0.1	2600	55.4	28.8	10.4	0.5	McCarthy & Seymour, 1994
	100	2000	27.0	14.6	5.3	0.4	Saravacos, 1968
Pineapple	0	500	7.5	41.1	0.8	0.8	Crandall et al., 1982
	100	600	37.5	21.7	0.1	0.9	Manohar et al., 1991
Raspberry	3	2000	30	27.7	0.5	0.9	Manohar et al., 1991
Tamarind	3	130	24.0	21.8	0.0	0.8	Bhattacharya et al., 1991
	10	400	46.9	35.7	1.2	0.7	Manohar et al., 1991
Tomato	4	576	25.0	21.1	91.6	0.3	Alviar et al., 1990
			40.7	18.7	19.7	0.3	Fito et al., 1983
	500	800	55.6	15.5	3.9	0.4	Harper & El-Sahrigi, 1965
	500	800	57.3	30.0	13.4	0.4	Harper & Leberman, 1962
	0	10	20.0	8.1	5.7	0.4	McCarthy & Seymour, 1994
	4	576	33.6	24.7	98.6	0.4	Rao et al., 1993
Valencia	0	500	7.5	42.5	1.0	0.7	Crandall et al., 1982

Figure 1. Histogram of variation of consistency coefficient and flow behaviour index in food materials.

Figure 2. Average values of consistency coefficient and flow behaviour index in food materials.

Figure 3. Histogram of observed values of consistency coefficient and flow behaviour index in food materials.

Figure 4. Consistency coefficient data for all foods at various concentrations and temperatures.

Figure 5. Flow behaviour index data for all foods at various concentrations and temperatures.

Table 3. K and n Values of Fluid Foods Versus Concentration and Temperature. Variation Range of Available Data

	K (Pas^n)		n (–)		Concentration (% solids)		Temperature (°C)
Material	min	max	min	max	min	max	min	max
Fruits	0.005	540	0.27	1.78	0.69	71.7	−18.3	82.2
Apple	0.001	200	0.28	1.00	8.09	71.7	5.00	82.0
Apricot	0.054	540	0.29	0.41	0.69	6.25	27.0	30.0
Peach	0.004	440	0.28	1.00	0.71	69.0	5.00	60.0
Pineapple	0.020	3.64	0.53	1.19	7.00	41.8	−10.0	45.0
Pear	0.003	205	0.33	1.00	14.6	70.0	5.00	82.2
Orange	0.020	110	0.55	1.06	13.0	66.5	−18.3	75.0
Raspberry	0.002	6.25	0.59	1.02	15.0	41.0	5.00	60.0
Currant black	0.002	0.50	1.00	1.00	35.0	64.5	5.00	60.0
Guava	0.100	41.0	0.32	1.00	7.20	31.4	23.4	24.0
Mango	0.800	27.8	0.27	0.99	9.30	30.0	24.2	70.0
Tamarind	0.005	9.07	0.61	1.00	7.00	62.0	24.0	70.0
Valencia	0.120	4.14	0.54	0.92	41.9	43.1	−10.0	25.
Vegetables	0.120	297	0.21	0.59	5.80	35.7	15.0	82.2
Tomato	0.120	297	0.21	0.59	5.80	35.7	15.0	82.2

Table 4. K and n Average Values of Fluid Foods Versus Concentration and Temperature

Material	K (Pa s^n)	n (–)	Concentration (% solids)	Temperature (°C)
Fruits	7.60	0.8	40.9	31.0
Apple	3.14	1.0	47.9	37.9
Apricot	132	0.3	2.73	27.3
Peach	13.0	0.9	46.3	26.9
Pineapple	0.58	0.8	35.7	15.7
Pear	22.9	0.6	40.9	38.3
Orange	7.01	0.8	55.4	18.0
Raspberry	0.52	0.9	27.6	30.0
Currant black	0.03	1.0	49.9	32.5
Guava	5.13	0.8	14.9	23.9
Mango	4.98	0.4	18.3	48.1
Tamarind	1.08	0.7	33.9	44.1
Valencia	1.03	0.7	42.5	7.5
Vegetables	29.66	0.35	19.0	40.0
Tomato	29.66	0.35	19.0	40.0

Table 5. Estimated Values of the Parameters of Consistency Coefficient and Flow Behavior Index

Material	Ko (Pa s^n)	B	E (kJ/mol)	no	b
Vegetables
Tomato	1.27	0.149	15.8	0.400	0.002
Fruits
Pear	2.15	0.087	16.1	0.348	0
Mango	1.85	0.089	32.1	0.332	0.001
Apple	1.37	0.035	37.1	1	0
Orange	9.28	0.077	35.0	0.950	0.003
Average fruit	6.91	0.090	23.5	0.820	0.001

Figure 6. Rheological data of tomato juice and concentrates.

Figure 7. Rheological data for mango pulp concentrates.

Figure 8. Rheological data of pear juice and concentrates.

Figure 9. Rheological data for orange pulp concentrates.

Figure 10. Rheological data of apple juice and concentrates.

Figure 11. Rheological data of fruits juice and concentrates.