Rheological Properties of Fruits and Vegetables: A Review

REFERENCES

• Rao, M. Rheology of Fluid and Semisolid Foods; Aspen Publication: Gaithersburg, MD, 1999.
   Google Scholar
• Abdulagatov, A.; Magerramov, M.; Abdulagatov, I.; Azizov, N. Effect of temperature, pressure and concentration on the viscosity of fruit juice: Experimental and modeling. In: Progress in Food Engineering Research and Development; Cantor, J.; Ed.; Nova Science Publishers, Inc.: New York, 2008; 61–130.
   Google Scholar
• Dogan, H.; Kokini, J. Rheological properties of foods. In: Handbook of Food Engineering; Heldman, D.; Lund, D.; Eds.; CRC Press/Taylor & Francis: Boca Raton, Florida, 2007; 1–124.
   Google Scholar
• Falguera, V.; Vélez-Ruiz, J.; Alins, V.; Ibarz, A. Rheological behaviour of concentrated mandarin juice at low temperatures. International Journal of Food Science and Technology 2010, 45 (10), 2194–2200.
   Web of Science ®Google Scholar
• Corrêa, R.; Haminiuk, C.; Sora, G.; Bergamasco, R.; Vieira, A. Antioxidant and rheological properties of guava jam with added concentrated grape juice. Journal of the Science of Food and Agriculture 2014, 94, 146–152.
   PubMed Web of Science ®Google Scholar
• Vandresen, S.; Quadri, M.; Souza, J.; Hotza, D. Temperature effect on the rheological behavior of carrot juices. Journal of Food Engineering 2009, 92 (3), 269–274.
   Web of Science ®Google Scholar
• Rao, M. Review: The structural approach to rheology of plant food dispersions. Revista Espanola de Viencia y Tecnologia de Alimentos 1992, 32 (1), 3–17.
   Web of Science ®Google Scholar
• Espinosa, L.; To, N.; Symoneaux, R.; Renard, C.; Biau, N.; Cuvelier, G. Effect of processing on rheological, structural and sensory properties of apple puree. Procedia Food Science 2011, 1, 513–520.
   Google Scholar
• Krokida, M.; Maroulis, Z.; Saravacos, G. Rheological properties of fluid fruit and vegetable puree products: Compilation of literature data. International Journal of Food Properties 2001, 4 (2), 179–200.
   Web of Science ®Google Scholar
• Steffe, J.; Mohamed, I.; Ford, E. Rheological properties of fluid foods: Data compilation. In: Physiclal and Chemical Properties of Food; Okos, M.; Ed.; American Society of Agricultural Engineers: St. Joseph, MI, 1986; 1–13.
   Google Scholar
• Singh, R.P.; Heldman, D.R. Introduction to Food Engineering, 4th Ed.; Academic Press: London, UK, 2008.
   Google Scholar
• Vitali, A.A.; Roa, M.A. Flow properties of low-pulp concentrated orange juice: Effect of temperature and concentration. Journal of Food Science 1984, 49 (3), 882–888.
   Web of Science ®Google Scholar
• Saravacos, G. Effect of temperature on viscosity of fruit juices and purees. Journal of Food Science 1970, 35 (2), 122–125.
   Web of Science ®Google Scholar
• Tonon, R.; Alexandre, D.; Hubinger, M.; Cunha, R. Steady and dynamic shear rheological properties of açai pulp (Euterpe oleraceae Mart.). Journal of Food Engineering 2009, 92 (4), 425–431.
   Google Scholar
• Haminiuk, C.; Sierakowski, M.; Izidoro, D.; Masson, M. Rheological characterization of blackberry pulp. Brazilian Journal of Food Technology 2006, 9 (4), 291–296.
   Google Scholar
• Antonio, G.C.; Faria, F.R.; Takeiti, C.Y.; Park, K.J. Rheological behavior of blueberry. Ciência e Tecnologia de Alimentos 2009, 29 (4), 732–737.
   Web of Science ®Google Scholar
• Sharoba, A.; Ramadan, M. Rheological behavior and physicochemical characteristics of goldenberry (Physalis Peruviana) juice as affected by enzymatic treatment. Journal of Food Processing and Preservation 2011, 35 (2), 201–219.
   Web of Science ®Google Scholar
• Maceiras, R.; Alvarez, E.; Cancela, M. Rheological properties of fruit purees: Effect of cooking. Journal of Food Engineering 2007, 80 (3), 763–769.
   Web of Science ®Google Scholar
• Ahmed, J.; Ramaswamy, H. Dynamic and steady shear rheology of fruit puree based baby foods. Journal of Food Science and Technology 2007, 44 (6), 579.
   Web of Science ®Google Scholar
• Juszczak, L.; Fortuna, T. Effect of temperature and soluble solids content on the viscosity of cherry juice concentrate. International Agrophysics 2004, 18 (1), 17–22.
   Google Scholar
• Bhattacharya, S.; Rastogi, N. Rheological properties of enzyme-treated mango pulp. Journal of Food Engineering 1998, 36 (3), 249–262.
   Web of Science ®Google Scholar
• Ahmed, J.; Ramaswamy, H.; Hiremath, N. The effect of high pressure treatment on rheological characteristics and colour of mango pulp. International Journal of Food Science and Technology 2005, 40 (8), 885–895.
   Web of Science ®Google Scholar
• Augusto, P.E.D.; Cristianini, M.; Ibarz, A. Effect of temperature on dynamic and steady-state shear rheological properties of siriguela (Spondias purpurea L.) pulp. Journal of Food Engineering 2012, 108 (2), 283–289.
   Web of Science ®Google Scholar
• Ibarz, A.; Garvin, A.; Costa, J. Rheological behaviour of sloe (Prunus spinosa) fruit juices. Journal of Food Engineering 1996, 27 (4), 423–430.
   Web of Science ®Google Scholar
• Pereira, E.; Brandão, E.; Borges, S.; Maia, M. Influence of concentration on the steady and oscillatory shear behavior of umbu pulp. Revista Brasileira de Engenharia Agrícola e Ambiental 2008, 12 (1), 87–90.
   Google Scholar
• Shamsudin, R.; Ling, C.; Adzahan, N.; Daud, W. Rheological properties of ultraviolet-irradiated and thermally pasteurized Yankee pineapple juice. Journal of Food Engineering 2013, 116 (2), 548–553
   Web of Science ®Google Scholar
• Augusto, P.; Ibarz, A.; Cristianini, M. Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear. Journal of Food Engineering 2012, 111 (4), 570–579.
   Web of Science ®Google Scholar
• Falguera, V.; Vicente, M.; Garvín, A.; Ibarz, A. Flow behaviour of clarified pear and apple juices at subzero temperatures. Journal of Food Processing and Preservation 2013, 37 (2), 133–138.
   Web of Science ®Google Scholar
• Ibarz, A.; Gonzalez, C.; Esplugas, S. Rheology of clarified passion fruit juices. Fruit Processing 1996, 6, 330–333.
   Google Scholar
• Chin, N.; Chan, S.; Yusof, Y.; Chuah, T.; Talib, R. Modelling of rheological behaviour of pummelo juice concentrates using master-curve. Journal of Food Engineering 2009, 93 (2), 134–140.
   Web of Science ®Google Scholar
• Juszcsak, L.; Witczak, M.; Fortuna, T.; Solarz, B. Effect of temperature and soluble solids content on the viscosity of beetroot (Beta vilgaris) juice concentrate. International Journal of Food Properties 2010, 13, 1364–1372.
   Web of Science ®Google Scholar
• Goula, A.; Adamopoulos, K. Rheological models of kiwifruit juice for processing applications. Journal of Food Processing and Technology 2011, 2, 106.
   Google Scholar
• Ditchfield, C.; Tadini, C.; Singh, R.; Toledo, R. Rheological properties of banana puree at high temperatures. International Journal of Food Properties 2004, 7 (3), 571–584.
   Web of Science ®Google Scholar
• Lopes, A.; Mattietto, R.; Menezes, H.; Silva, L.H.; Pena, R. Rheological behavior of Brazilian cherry (Eugenia uniflora L.) pulp at pasteurization temperatures. Food Science and Technology (Campinas) 2013, 33 (1), 26–31.
   Google Scholar
• Sánchez, C.; Blanco, D.; Oria, R.; Sánchez‐Gimeno, A. White guava fruit and purees: Textural and rheological properties and effect of the temperature. Journal of Texture Studies 2009, 40 (3), 334–345.
   Web of Science ®Google Scholar
• Sato, A.; Cunha, R. Effect of particle size on rheological properties of jaboticaba pulp. Journal of Food Engineering 2009, 91 (4), 566–570.
   Web of Science ®Google Scholar
• da Mota, R.; Lajolo, F.; Cordenunsi, B.; Ciacco, C. Composition and functional properties of banana flour from different varieties. Starch‐Stärke 2000, 52 (2–3), 63–68.
   Web of Science ®Google Scholar
• Vitali, A.; Rao, M. Flow behavior of guava puree as a function of temperature and concentration. Journal of Texture Studies 1982, 13 (3), 275–289.
   Web of Science ®Google Scholar
• Augusto, P.; Falguera, V.; Cristianini, M.; Ibarz, A. Rheological behavior of tomato juice: steady-state shear and time-dependent modeling. Food and Bioprocess Technology 2012, 5 (5), 1715–1723.
   Web of Science ®Google Scholar
• Rudra, S.; Sarkar, B.; Shivhare, U.; Basu, S. Rheological properties of coriander and mint leaf puree. Journal of Food Process Engineering 2008, 31 (1), 91–104.
   Web of Science ®Google Scholar
• Işıklı, N.; Karababa, E. Rheological characterization of fenugreek paste (çemen). Journal of Food Engineering 2005, 69 (2), 185–190.
   Web of Science ®Google Scholar
• Ahmed, J.; Ramaswamy, H.; Sashidhar, K. Rheological characteristics of tamarind (Tamarindus indica L.) juice concentrates. LWT–Food Science and Technology 2007, 40 (2), 225–231.
   Web of Science ®Google Scholar
• Koocheki, A.; Ghandi, A.; Razavi, S.; Mortazavi, S.; Vasiljevic, T. The rheological properties of ketchup as a function of different hydrocolloids and temperature. International Journal of Food Science and Technology 2009, 44 (3), 596–602.
   Web of Science ®Google Scholar
• Alcock, N.W.; Crout, D.H.G.; Gregorio, M.V.M.; Lee, E.; Pike, G.; Samuel, C.J. Stereochemistry of the 4-hydroxyisoleucine from Trigonella foenum-graecum. Phytochemistry 1989, 28 (7), 1835–1841.
   Web of Science ®Google Scholar