Journal of Biology and Nature

The structural behaviour of fruit pulp during processing is intrinsically associated with its firmness, consistency, and internal bonding characteristics. These rheological and textural properties play a critical role in determining the flow behaviour of the pulp within processing systems. Variations in such properties may alter the circulation patterns of the pulp inside processing equipment, thereby affecting fluid dynamics and mixing efficiency. Consequently, these changes can influence heat transfer performance during thermal processing operations, with potential implications for process efficiency, product quality, and thermal uniformity. The present study evaluated the rheo-textural characteristics of fresh Kesar mango pulp using a back-extrusion test to establish baseline structural data for process and equipment design applications. Texture measurements were performed using a TA-XT Plus texture analyser equipped with a back-extrusion rig probe under controlled compression-withdrawal conditions. The back-extrusion parameters obtained were firmness, consistency, cohesiveness and work of cohesion. Fresh Kesar mango pulp showed firmness of 775.59 ± 5.93 g, consistency of 784.95 ± 231.23 g·s, cohesiveness of −359.80 ± 23.67 g and work of cohesion of −173.48 ± 11.09 g·s. The results indicated that the pulp had moderate firmness, appreciable internal structural bonding and balanced adhesive and flow-related characteristics due to the combined effects of pectin network, soluble solids and suspended fibrous particles. Future work should include useful baseline rheo-textural information for optimisation of agitation, pumping and thermal processing operations involving mango pulp, particularly in agitation-assisted ohmic heating and related unit operations.