| Fruit-vegetable-seed or mixture | Solids Brix (%, w/w) | K (Pa·sn) | n (-) | T (˚C) | Ea kJ/mol (kcal/g mol) | Reference |
| Blueberry | 10 - 25 | 0.7 - 7.2 | 0.64 - 0.49 | 25 - 60 | 10.7 - 21.7 | Nindo et al. (2007) |
| Raspberry | - | 3.33 - 6.41 | 0.307 - 0.322 | 20 - 40 | - | Maceiras et al. (2006) |
| Strawberry | - | 6.96 - 8.64 | 0.222 - 0.238 | 20 - 40 | - | |
| Prune | - | 5.07 - 9.33 | 0.260 - 0.305 | 20 - 40 | - | |
| Peach | - | 11.50 - 15.39 | 0.251 - 0.268 | 20 - 40 | - | |
| Zapote | 29.26 | 637 - 3800 | 0.027 - 0.133 | 10 - 65 | 23.95 | Andrade et al. (2010) |
| Papaya | 11.86 | 3.15 - 25.61 | 0.30 - 0.40 | 5 - 100 | - | El-Mansy et al. (2005) |
| Papaya/Mango blend P/M: 50/50 (w/w) | 11.86/16.20 | 3.74 - 4.98 | 0.08 - 0.12 | 5 - 100 | 2.068 | |
| Ginger paste (Herschel-Bulkley equation) | - | 29.3 - 269.8 | 0.515 - 0.663 | 25 - 65 | 46.2 | Ahmed (2004) |
| Milled maize and soy in water | 33.4 | 7.81 - 22.11 | 0.12 - 0.28 | 80 - 160 | - | Fraiha et al. (2011) |
| Tomato (Carreau model) | 30.61 | ἠo = 2.8 × 106 Pa·s | lo = 8 × 10−5 s−1 | 25 | - | Sanchez et al. (2009) |
| Fruit/vegetable mixture in water *Solids as a percentage of the original puree | (80)* | 0.844 - 1.314 | 0.177 - 0.237 | 20 - 60 | 15.98 | This work |
| (60)* | 0.286 - 0.440 | 0.267 - 0.279 | 20 - 60 | 14.89 | ||
| (40)* | 0.082 - 0.106 | 0.436 - 0.487 | 20 - 60 | 20.96 | ||
| (30)* | 0.036 - 0.0404 | 0.694 - 0.796 | 20 - 60 | NC |