The effect of ultra high pressure (UHP) treatment (holding under high hydrostatic pressure varied from 100 MPa to 600 MPa for 15 rain) was carried out on the rheologieal properties of raspberry juice via a dynamic rheometer (AR 550,TA Instruments,USA).The viscosity of raspberry juice was measured with steady state flow mode at 25℃ by the concentric cylinder geometry.The results showed that it matched well with the Herschel-Buley model.The viscosity of 100 MPa,200 MPa and 300 MPa treated samples was lower than the native sample.