Abstract: The rheological properties of tomato purees determined at four temperatures,30,40,50 and 60℃ ,and four different concentrations,15,18,20and 24° Brix showed that the systems exhibited pseudoplastic behavior with large magnitudes of Casson yield stresses(40－ 140Pa).Two models,K=K0exp(Ea/RT) and K=Aexp(BC),could be used to describe the effect of temperature and concentration on the consistency coefficient of tomato purees respectively.by regression analysis.The results have also showed that those two models were fitted to the experimental data well within the experimental conditions used in this study.Some equations that described the effects of temperature and concentration on the viscosities of tomato purees at the same time were derived.And these equations could be utilized to predict the viscosities of tomato purees processed at different temperatures and different concentrations.

Key words: Tomato puree Concentration Temperature Rheological properties