Abstract: Fluid rheology can provide relevant data for the design of processing and identify the effect of product composition and processing parameters on rheological properties. The rheological properties of concentrated blueberry juices (60°Brix) were studied using AR1000 rheometer in the temperature range of 20⁶0℃ . Regression analysis showed that the rh eological behaviour of the concentrated blueberry juice was Newtonian. The relationship between temperature and viscosity of blueberry juice could be expressed as Arrhenius equation (Arrhenius) , and the relationship between concentration and viscosity could be expressed as an index equation.An equation for the combined effects of concentrated blueberry juice viscosity and concentration was obtained, and the chemical composition of blueberry juice was compared before and after concentrating process.