Rheological properties of pure´es made from small fruits like blueberries are important for application in handling and thermal
processing where their physical and/or chemical attributes can be altered. Flow of pure´es made from highbush blueberry (Vaccinium
corymbosum L.) was investigated in the 10–1000 s1 shear rate range with the objective of determining the influence of temperature and
solids content on the rheological properties. The rheological behavior was well described by the three-parameter Sisko model. The
activation energy of flow (Ea) calculated with respect to apparent viscosity at 100 s1 increased from 11.4 to 17.1 kJ/mol for pure´e with
10% and 25% total soluble solids, respectively. When evaluated in terms of consistency coefficient, the activation energy varied between
10.7 and 21.7 kJ/mol within the same range of solid contents. For the conditions investigated, a mathematical model that is suitable for
describing the influence of temperature and dissolved solids on the apparent viscosity of blueberry pure´e was obtained. The rheological
behavior of 10–20 Brix blueberry pure´e was well predicted (R2 ¼ 0:99). Further investigation is needed to improve the model to cover a
wider Brix range