LVDV-III + type rheometer was used to study the rheological characteristics of crabapple juice at different temperatures and Gabriel sugar content. Results showed that the apparent viscosity and shear stress of crabapple juice increased with the increase of shear rate. Along with the increase of the shear rate, a slightly upward trends in apparent viscosity was found. Crabapple juice showed the basic fluid rheological properties of inflation plastic. Fittly the experimental curves with Herschel-Bulkley equation showed that the R2 values was above 0.99.
