Food Rheology and Texture MCQs

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1. What does food rheology primarily study?

a) Flavor profiles
b) Texture and flow properties
c) Nutritional content
d) Aroma compounds
Answer: b) Texture and flow properties

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

a) Viscosity
b) Elasticity
c) Cohesion
d) Adhesion
Answer: a) Viscosity

3. What is the SI unit of viscosity?

a) Newton
b) Pascal
c) Poise
d) Kelvin
Answer: c) Poise

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

a) Newtonian
b) Non-Newtonian
c) Pseudoplastic
d) Dilatant
Answer: a) Newtonian

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

a) Viscosity
b) Elasticity
c) Cohesion
d) Plasticity
Answer: b) Elasticity

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

a) Newtonian
b) Bingham plastic
c) Power law
d) Herschel-Bulkley
Answer: b) Bingham plastic

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

a) Elasticity
b) Viscosity
c) Cohesion
d) Hardness
Answer: d) Hardness

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

a) Thermometer
b) Viscometer
c) Spectrophotometer
d) Microscope
Answer: b) Viscometer

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

a) Thixotropic
b) Dilatant
c) Pseudoplastic
d) Newtonian
Answer: a) Thixotropic

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

a) Temperature
b) pH
c) Pressure
d) Color
Answer: d) Color

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

a) Newtonian
b) Bingham plastic
c) Power law
d) Herschel-Bulkley
Answer: d) Herschel-Bulkley

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

a) Pascal (Pa)
b) Newton (N)
c) Kilogram (kg)
d) Pound (lb)
Answer: a) Pascal (Pa)

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

a) Rheometer
b) Viscometer
c) Texture analyzer
d) Spectrophotometer
Answer: c) Texture analyzer

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

a) Cohesiveness
b) Hardness
c) Adhesiveness
d) Springiness
Answer: a) Cohesiveness

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

a) Hardness
b) Springiness
c) Chewiness
d) Cohesiveness
Answer: c) Chewiness

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

a) Viscosity
b) Elasticity
c) Cohesion
d) Adhesion
Answer: b) Elasticity

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

a) Pseudoplastic
b) Dilatant
c) Newtonian
d) Thixotropic
Answer: a) Pseudoplastic

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

a) Temperature dependence
b) Flow behavior index
c) Apparent viscosity at low shear rates
d) Flow consistency at high shear rates
Answer: c) Apparent viscosity at low shear rates

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

a) Bingham plastic
b) Power law
c) Herschel-Bulkley
d) Pseudoplastic
Answer: a) Bingham plastic

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

a) Hardness
b) Viscosity
c) Cohesion
d) Adhesion
Answer: d) Adhesion

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

a) pH
b) Temperature
c) Moisture content
d) Color
Answer: c) Moisture content

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

a) Rheometer
b) Viscometer
c) Texture analyzer
d) Spectrophotometer
Answer: c) Texture analyzer

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

a) Temperature dependence
b) Flow consistency at high shear rates
c) Apparent viscosity at low shear rates
d) Degree of pseudoplasticity or dilatancy
Answer: d) Degree of pseudoplasticity or dilatancy

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

a) Springiness
b) Cohesiveness
c) Hardness
d) Adhesiveness
Answer: a) Springiness

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

a) Elasticity
b) Viscosity
c) Cohesion
d) Hardness
Answer: a) Elasticity

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

a) Newtonian
b) Bingham plastic
c) Power law
d) Herschel-Bulkley
Answer: b) Bingham plastic

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

a) Cohesion
b) Adhesion
c) Hardness
d) Springiness
Answer: b) Adhesion

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

a) Rheometer
b) Viscometer
c) Texture analyzer
d) Spectrophotometer
Answer: c) Texture analyzer

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

a) Temperature dependence
b) Flow consistency at high shear rates
c) Apparent viscosity at low shear rates
d) Degree of pseudoplasticity or dilatancy
Answer: b) Flow consistency at high shear rates

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

a) Springiness
b) Cohesiveness
c) Hardness
d) Adhesiveness
Answer: a) Springiness

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

a) Temperature dependence
b) Flow behavior index
c) Apparent viscosity at low shear rates
d) Flow consistency at high shear rates
Answer: b) Flow behavior index

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

a) Rheometer
b) Texture analyzer
c) Viscometer
d) Spectrophotometer
Answer: b) Texture analyzer

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

a) Hardness
b) Viscosity
c) Elasticity
d) Adhesiveness
Answer: c) Elasticity

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

a) Newtonian
b) Bingham plastic
c) Power law
d) Herschel-Bulkley
Answer: b) Bingham plastic

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

a) Hardness
b) Cohesiveness
c) Adhesiveness
d) Brittleness
Answer: a) Hardness

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

a) Springiness
b) Cohesiveness
c) Hardness
d) Adhesiveness
Answer: a) Springiness

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

a) Temperature dependence
b) Flow behavior index
c) Apparent viscosity at low shear rates
d) Flow consistency at high shear rates
Answer: c) Apparent viscosity at low shear rates

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

a) Chewiness
b) Hardness
c) Elasticity
d) Cohesiveness
Answer: a) Chewiness

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

a) Viscosity
b) Elasticity
c) Cohesion
d) Plasticity
Answer: a) Viscosity

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

a) Newtonian
b) Bingham plastic
c) Power law
d) Herschel-Bulkley
Answer: d) Herschel-Bulkley

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

a) Cohesion
b) Adhesion
c) Hardness
d) Springiness
Answer: b) Adhesion

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

a) Rheometer
b) Viscometer
c) Texture analyzer
d) Spectrophotometer
Answer: c) Texture analyzer

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

a) Viscosity
b) Elasticity
c) Cohesion
d) Plasticity
Answer: a) Viscosity

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

a) Newtonian
b) Bingham plastic
c) Power law
d) Herschel-Bulkley
Answer: b) Bingham plastic

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

a) Hardness
b) Cohesiveness
c) Adhesiveness
d) Brittleness
Answer: d) Brittleness

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

a) Chewiness
b) Hardness
c) Elasticity
d) Cohesiveness
Answer: c) Elasticity

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