AbstractComplete characterization of flow of apricot puree is obtained by evaluation and quantification of thixotropy, measurement and calculation of yield stress, and application of selected mathematical models. Additionally, a structural model is tested. Apricot puree is slightly thixotropic, exhibiting a definite yield stress and obeying the Herschel‐Bulkley equation, Information related to structural characteristics is obtained by applying the Michaels and Bolger model to experimental rheological dat