Rheological properties of thermally or non‐thermally treated juice/nectar/puree: A review

Journal of Food Processing and PreservationVolume 46, Issue 11 e17075 REVIEW ARTICLE Rheological properties of thermally or non-thermally treated juice/nectar/puree: A review Burcu Dundar Kirit, Corresponding Author Burcu Dundar Kirit bdundar@cu.edu.tr orcid.org/0000-0002-9919-5711 Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey Correspondence Burcu Dundar Kirit, Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey. Email: bdundar@cu.edu.trSearch for more papers by this authorAsiye Akyıldız, Asiye Akyıldız Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, TurkeySearch for more papers by this author Burcu Dundar Kirit, Corresponding Author Burcu Dundar Kirit bdundar@cu.edu.tr orcid.org/0000-0002-9919-5711 Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey Correspondence Burcu Dundar Kirit, Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey. Email: bdundar@cu.edu.trSearch for more papers by this authorAsiye Akyıldız, Asiye Akyıldız Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, TurkeySearch for more papers by this author First published: 26 August 2022 https://doi.org/10.1111/jfpp.17075Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract Determining and controlling the changes in rheological properties are essential for estimating the quality characteristics of the final product and production cost. The effects of different treatments (conventional-thermal, microwave, ohmic heating, pressure-based-treatments, pulsed electric field, ultrasound, gamma irradiation, UV-light, addition of components, and ozone application) applied to fruit juice/nectar/puree on some rheological properties of products were systematically summarized with this review. Also, the general effect of each individual thermal or non-thermal thermal technology on rheological properties and the causes of these changes were discussed. The effect of ultrasound on the rheological properties changes during treatment time in many juices, while viscosities of juices increase after most pressure based treatments. Although the matrix or even fruit cultivar significantly effects the change of rheological parameters after the treatments, some treatments have affected the particular rheological properties of fruit juice/nectar/puree similarly to pressure-based treatments. Novelty Impact Statement The review reveals the relationship between thermal/non-thermal processing and rheological properties of different fruit/vegetable products (juice, nectar, puree), and gives ideas, especially to process designers, and also points out the chance to reduce cost of processing. While the viscosity changes during the ultrasound process, the effect of ultrasound on juice/puree viscosity after treatment cannot be generalized to all fruits and vegetables. On the oher hand, pressure-based technologies generally increase the viscosity of juice. CONFLICT OF INTEREST The authors report no conflict of interest. Open Research DATA AVAILABILITY STATEMENT Data sharing is not applicable to this article as no new data were created or analyzed in this study. Volume46, Issue11November 2022e17075 RelatedInformation