of Process Sciences, Technical Univ. Berlin, Germany. Abstract The rheological behaviour of tomato juice, puree and paste were measured in shear rate range 0.0 to 100 s-1 and Oscillatory tests were studied at a wide range of temperatures (0 - 50 °C) using a Physica UDS 200 rheometer. The results indicated that these tomato juice, puree and paste behave as non-Newtonian fluids (pseudoplastic) and have a definite yield stress. The relationship between (ηeff) and temperature of tomato products under investigation was examined. Higher significantly correlation was found between (ηe ff) and temperature. The ηeff decrease with increase in temperature. Oscillatory test data revealed weak gel-like (dispersion structure) behaviour of the tomato products: magnitudes of G´ were higher than those of G´´, and both increased with oscillatory frequencies. The effect of temperature on their viscosity can be described by means of an Arrhenius-type equation. The flow activation energy for viscous flow depends on the chemical composition; the flow activation energy increases with the total solids contents. Chemical and physical tests for tomato products were made. Key words: Tomato juice puree and paste. Rheological parameters. Flow behaviour. Oscillatory test. Activation energy. Chemical composition