The effects of particle concentration and carrier fluid temperature on rheological behavior of model food suspensions consisting of 1.5% CMC solution and green peas (15-30% v/v) were investigated using a tube viscometer. The flow behavior of the suspensions was represented by the power law model. The suspension consistency coefficient (m *) increased with particle concentration and decreased with temperature, whereas the opposite trends were observed for the suspension flow behavior index (n *). Among various theoretical, semi-empirical, and empirical equations tested for suspension apparent viscosity (mu *) estimation, the third order expansion of Einstein equation, which was derived via the hydrodynamic approach, provided the best estimates for mu *. Of equations tested for m * estimation, those in which n * was included offered better estimates of experimental values, with an empirical equation obtained based on the Einstein equation and the incorporation of n * term providing the best m * estimation. These findings suggest that, for concentrated coarse suspensions subjected to conditions presented here, the dependence between m * and n * is of importance and should be considered in order to achieve a better m * estimation. Besides, better representations for power law parameters of such suspensions may be obtained based on a theoretical expression derived for mu * via the hydrodynamic approach. The study presented here provides a much-needed insight toward the flow behavior of concentrated coarse food suspensions at high temperature, information of which is vital for various food processes. (C) 2004 Elsevier Ltd. All rights reserved.