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Plant-based food materials (PBFM) are complex in nature as they encompass porous, hygroscopic, and amorphous properties. Accurate measurement and determination of mechanical properties are required for proper handling of PBFM during harvesting, post-harvesting, transportation, packaging, and storing. Properties are also essential as input parameters for the mathematical modelling of food processing such as drying and cooking. In addition, the quality and texture of PBFM are strongly related to their mechanical properties. The mechanical properties including Young modulus, Poisson’s ratio, creep, and shear modulus are related to the load-deformation behaviour of PBFM and are dependent on many factors that have not been properly investigated in the prior research. Porosity, moisture content, structural heterogeneity, pectin network, and the dimension of cells of PBFM are the main factors that can quantify the required level of mechanical properties for food processing. The effects of all these factors on food preservation, processing, transportation, and packaging have not been shown in previous research works. This review critically assesses the structural properties that can affect the mechanical properties of PBFM. It also presents the factors that influence changes in the properties and food microstructure, while processing of PBFM. An enhanced understanding of the relationships between mechanical properties and their influencing factors can guide to design (modelling) of appropriate handling processes and equipment during harvesting, post-harvesting, transporting, processing, and preservation operations. The establishment of possible relations between structural and mechanical properties can enhance the accuracy of the design and specification of the unit operations.

The Relationships Between Structural Properties and Mechanical Properties of Plant-Based Food Materials: A Critical Review