Sorbet produced without aeration is a dispersion of ice crystals distributed randomly in a freeze-concentrated liquid phase. The rheological properties of this suspension will be affected by the viscosity of the continuous liquid phase and the volume fraction of ice crystals. The knowledge of the viscosity of sorbet is essential for the improvement of product quality, the selection of process equipment, and for the optimal design of piping systems. This work aimed firstly, at studying the influence of the ice volume fraction (determined by the product temperature) on the apparent viscosity of a commercial sorbet, and secondly, to propose a rheological model that describes the evolution of the viscosity of the product as a function of the ice volume fraction. The rheology of sorbet was measured in situ by means of a pipe rheometer connected at the outlet of a continuous scraped surface heat exchanger (SSHE). The pipe rheometer was composed of a series of pipes in PVC of different diameters, making it possible to apply a range of apparent shear rate from 4 to 430 s(-1). The flow behaviour index of sorbet decreased as the temperature of the product decreased, the effect of which indicates that the product becomes more shear thinning as the freezing of sorbet occurs. The consistency coefficient and therefore the magnitude of the apparent viscosity of sorbet increased with the decrease in product temperature and with the increase of the ice volume fraction. Results also showed that the rheological model described the experimental data within a 20% error. (C) 2013 Published by Elsevier Ltd.