What is it about?
This study examines how discarded blueberries change in texture when pretreated with osmotic dehydration and mechanical modification. Researchers used mathematical models to describe the viscoelastic properties—how the berries stretch, compress, and recover—after these treatments.
Featured Image
Photo by Joanna Kosinska on Unsplash
Why is it important?
Food waste is a global challenge. By studying how treatments affect the properties of discarded blueberries, scientists can find new ways to reuse them in food products. Understanding viscoelastic behavior helps improve texture, stability, and processing efficiency, turning waste into valuable ingredients.
Perspectives
This research shows how combining food science with mathematical modeling can unlock new uses for by‑products. Future work could explore applications in jams, fillings, or functional foods, where texture and stability are key. It also highlights the role of innovative processing in reducing waste and supporting sustainability.
Meliza Rojas
Universidad Privada del Norte
Read the Original
This page is a summary of: Mathematical description of the viscoelastic properties of discarded blueberries pretreated with osmotic dehydration and mechanical modification, January 2025, LACCEI (Latin American and Caribbean Consortium of Engineering Institutions),
DOI: 10.18687/laccei2025.1.1.660.
You can read the full text:
Contributors
The following have contributed to this page
