Food Rheology and Texture MCQs

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1. What does food rheology primarily study?





2. Which of the following terms refers to the resistance of a food to flow?





3. What is the SI unit of viscosity?





4. Which type of rheological behavior is characterized by constant viscosity regardless of shear rate?





5. What is the term for the property of a material to return to its original shape after deformation?





6. Which rheological model describes a material that behaves like a solid until a critical stress is reached, then flows like a liquid?





7. What is the term for the resistance of a food to deformation or rupture when subjected to mechanical forces?





8. Which instrument is commonly used to measure the viscosity of food products?





9. What is the rheological behavior of a material that shows an increase in viscosity with increasing shear rate?





10. Which factor does not influence the viscosity of a food product?





11. Which rheological model is often used to describe the flow behavior of mayonnaise and ketchup?





12. What is the unit of measurement for hardness in food texture analysis?





13. Which instrument is commonly used to measure the texture profile of foods?





14. What is the term for the measure of how easily a material breaks or crumbles under pressure?





15. Which type of texture is described as the degree of resistance encountered when chewing a food?





16. What is the term for the ability of a food to return to its original shape after being compressed or deformed?





17. Which rheological behavior is characterized by decreasing viscosity with increasing shear rate?





18. What does the consistency index (K) represent in the power law model of rheology?





19. Which rheological model describes a material that requires a certain stress to initiate flow, then flows like a Newtonian fluid?





20. What is the term for the ability of a material to adhere to surfaces?





21. Which factor primarily affects the hardness of a food product?





22. Which instrument measures the firmness of a food product by indenting a probe into it?





23. What does the flow behavior index (n) represent in the power law model of rheology?





24. Which type of texture is described as the ability of a food to return to its original shape after being compressed?





25. What is the term for the tendency of a material to resist being stretched or deformed?





26. Which rheological model is often used to describe the flow behavior of chocolate and mayonnaise?





27. What is the term for the stickiness or tackiness of a food product?





28. Which instrument is used to measure the force required to compress a food sample to a specified distance?





29. What does the consistency index (n) represent in the power law model of rheology?





30. Which type of texture is described as the ability of a food to recover its original shape after deformation?





31. What does the flow behavior index (K) represent in the power law model of rheology?





32. Which instrument is used to measure the firmness of a food product by cutting through it with a blade?





33. What is the term for the measure of how a material springs back after deformation?





34. Which rheological model is often used to describe the flow behavior of toothpaste and tomato sauce?





35. What is the term for the measure of the force required to break a material?





36. Which type of texture is described as the ability of a food to return to its original shape after being stretched?





37. What does the consistency index (K) represent in the power law model of rheology?





38. Which type of texture is described as the degree of firmness, cohesiveness, and springiness of a food?





39. What is the term for the property of a material to resist flow under applied stress?





40. Which rheological model describes a material that exhibits both solid and liquid properties depending on the applied stress?





41. What is the term for the degree of stickiness of a food product?





42. Which instrument is used to measure the force required to compress a food sample to a specified distance and then release the compression?





43. What is the term for the measure of how easily a material flows when subjected to shear stress?





44. Which rheological model is often used to describe the flow behavior of mayonnaise and toothpaste?





45. What is the term for the measure of the force required to break a material when it is pulled apart?





46. Which type of texture is described as the degree of firmness, elasticity, and chewiness of a food?





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