High hydrostatic pressure is a novel food processing technology with the most promising perspective of industrial utilization,which can meet the consumer demand of food for more natural flavor and color with high nutritional quality.Red raspberry (Rubus idaeus L.) is an important berry crop with a high free radical scavenging capacity and it contains numerous bioactive compounds with potential health benefits.The objective of the present work was to study the effect of high-hydrostatic pressure on the rheological characteristics as well as other properties such as pH value,particle size distribution and turbidity,which are factors affecting the theological model of the raspberry juice.