Rheology and texture analysis MCQs Food science

1. What does rheology study?

a) Heat transfer
b) Mass transfer
c) Flow and deformation of materials
d) Chemical reactions
Answer: c) Flow and deformation of materials

2. Which property measures a material’s resistance to deformation under stress?

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

3. What is the term for a material that behaves as both a liquid and a solid?

a) Newtonian fluid
b) Non-Newtonian fluid
c) Ideal fluid
d) Perfect gas
Answer: b) Non-Newtonian fluid

4. Which instrument is commonly used to measure viscosity?

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

5. Which property describes a material’s ability to return to its original shape after deformation?

a) Elasticity
b) Plasticity
c) Toughness
d) Hardness
Answer: a) Elasticity

6. What is the term for a fluid whose viscosity changes with the rate of shear?

a) Newtonian fluid
b) Shear-thickening fluid
c) Shear-thinning fluid
d) Incompressible fluid
Answer: c) Shear-thinning fluid

7. Which of the following materials is considered a Newtonian fluid?

a) Honey
b) Ketchup
c) Water
d) Cornstarch slurry
Answer: c) Water

8. In texture analysis, what does the term “hardness” refer to?

a) The resistance to deformation by compression
b) The resistance to shear forces
c) The ability to return to original shape
d) The resistance to abrasion
Answer: a) The resistance to deformation by compression

9. Which rheological property is measured by a texture analyzer during a compression test?

a) Viscosity
b) Elastic modulus
c) Shear stress
d) Hardness
Answer: d) Hardness

10. What type of texture analysis test measures a food’s ability to resist deformation under a specific force?

a) Tensile test
b) Shear test
c) Compression test
d) Fracture test
Answer: c) Compression test

11. Which parameter indicates the rate at which a material returns to its original shape after deformation?

a) Elastic modulus
b) Viscosity
c) Resilience
d) Toughness
Answer: c) Resilience

12. Which rheological property describes the time-dependent deformation of materials under stress?

a) Elasticity
b) Plasticity
c) Viscoelasticity
d) Hardness
Answer: c) Viscoelasticity

13. In rheology, what does the term “thixotropy” refer to?

a) The increase in viscosity over time
b) The decrease in viscosity over time
c) The resistance to flow
d) The ability to return to the original viscosity after shear
Answer: b) The decrease in viscosity over time

14. Which texture attribute describes the property of a food that affects how it breaks or crumbles?

a) Cohesiveness
b) Brittleness
c) Elasticity
d) Firmness
Answer: b) Brittleness

15. What instrument is used to measure the texture profile of a food product?

a) Spectrometer
b) Rheometer
c) Texture analyzer
d) Mass spectrometer
Answer: c) Texture analyzer

16. In texture analysis, what does the term “cohesiveness” refer to?

a) The degree to which a food can withstand deformation without breaking
b) The extent to which a food product sticks together
c) The resistance of a food to compression
d) The ability of a food to return to its original shape
Answer: b) The extent to which a food product sticks together

17. Which rheological property measures a material’s ability to flow under applied stress?

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

18. Which rheological property is commonly measured using a rotational viscometer?

a) Hardness
b) Elastic modulus
c) Viscosity
d) Shear stress
Answer: c) Viscosity

19. What is the term for a food’s resistance to deformation when subjected to a compressive force?

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

20. Which test measures the force required to push a probe through a food product?

a) Compression test
b) Tension test
c) Shear test
d) Penetrometer test
Answer: d) Penetrometer test

21. In texture analysis, what does the term “firmness” refer to?

a) The resistance to deformation by shear forces
b) The ability to maintain shape under compressive forces
c) The ability to return to the original shape after deformation
d) The extent to which a food sticks together
Answer: b) The ability to maintain shape under compressive forces

22. Which parameter is used to describe the texture of a food product based on its resistance to deformation and its return to shape?

a) Elastic modulus
b) Hardness
c) Viscosity
d) Cohesiveness
Answer: a) Elastic modulus

23. Which type of rheological behavior is exhibited by ketchup?

a) Newtonian
b) Shear-thinning
c) Shear-thickening
d) Bingham plastic
Answer: b) Shear-thinning

24. What does the term “gel strength” refer to in rheology?

a) The ability of a gel to resist shear forces
b) The gel’s ability to return to its original shape after deformation
c) The gel’s ability to flow under applied stress
d) The gel’s ability to resist compression
Answer: a) The ability of a gel to resist shear forces

25. Which rheological test measures a food’s resistance to deformation when a probe is inserted?

a) Tensile test
b) Compression test
c) Shear test
d) Penetration test
Answer: d) Penetration test

26. What is the primary parameter used to describe the flow behavior of non-Newtonian fluids?

a) Viscosity
b) Elastic modulus
c) Yield stress
d) Hardness
Answer: c) Yield stress

27. Which texture analysis attribute describes a food’s ability to resist deformation without breaking?

a) Cohesiveness
b) Firmness
c) Brittleness
d) Elasticity
Answer: b) Firmness

28. What does “texture profile analysis” measure in food science?

a) Color changes in food products
b) Flavor intensity
c) Mechanical properties related to texture
d) Nutritional content
Answer: c) Mechanical properties related to texture

29. Which rheological model describes a fluid that exhibits both viscous and elastic properties?

a) Newtonian model
b) Bingham plastic model
c) Maxwell model
d) Herschel-Bulkley model
Answer: c) Maxwell model

30. In texture analysis, what does the term “elastic modulus” refer to?

a) The resistance to deformation under applied stress
b) The ability to return to its original shape after deformation
c) The rate at which a material flows under stress
d) The resistance to fracture
Answer: b) The ability to return to its original shape after deformation

31. Which instrument measures the shear stress and shear rate of a material?

a) Penetrometer
b) Texturometer
c) Rheometer
d) Viscometer
Answer: c) Rheometer

32. What type of texture analysis measures the force required to compress a food product until it fractures?

a) Tensile test
b) Compression test
c) Shear test
d) Fracture test
Answer: d) Fracture test

33. Which rheological property describes the change in viscosity with the rate of shear?

a) Yield stress
b) Thixotropy
c) Viscosity
d) Elastic modulus
Answer: b) Thixotropy

34. What does the term “plastic viscosity” refer to in rheology?

a) The viscosity of a fluid that does not flow until a certain stress is applied
b) The ability of a fluid to return to its original viscosity after shear
c) The resistance of a fluid to shear forces
d) The flow behavior of Newtonian fluids
Answer: a) The viscosity of a fluid that does not flow until a certain stress is applied

35. Which texture attribute measures the degree to which a food can withstand deformation without breaking?

a) Hardness
b) Firmness
c) Elasticity
d) Brittleness
Answer: b) Firmness

36. What is the term for the ability of a material to return to its original shape after stress is removed?

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

37. Which rheological property is associated with the measurement of flow behavior in a fluid?

a) Elastic modulus
b) Viscosity
c) Hardness
d) Toughness
Answer: b) Viscosity

38. In texture analysis, what does the term “cohesiveness” refer to?

a) The ability of a food product to resist deformation
b) The extent to which a food product sticks together
c) The resistance of a food product to shear forces
d) The ability of a food product to return to its original shape
Answer: b) The extent to which a food product sticks together

39. Which instrument is used to determine the hardness and consistency of a food product?

a) Spectrometer
b) Rheometer
c) Texture analyzer
d) Mass spectrometer
Answer: c) Texture analyzer

40. What does “shear-thickening” mean in the context of non-Newtonian fluids?

a) The fluid’s viscosity decreases with increasing shear rate
b) The fluid’s viscosity remains constant with increasing shear rate
c) The fluid’s viscosity increases with increasing shear rate
d) The fluid’s viscosity is independent of shear rate
Answer: c) The fluid’s viscosity increases with increasing shear rate

41. Which texture analysis attribute measures the extent to which a food can be deformed before breaking?

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

42. What is the primary measurement used to describe the resistance of a material to flow in rheology?

a) Elastic modulus
b) Shear stress
c) Viscosity
d) Hardness
Answer: c) Viscosity

43. Which texture attribute refers to a food’s ability to resist deformation without breaking?

a) Brittleness
b) Toughness
c) Elasticity
d) Firmness
Answer: d) Firmness

44. In rheology, what does “yield stress” refer to?

a) The stress required to initiate flow in a material
b) The stress at which a material returns to its original shape
c) The maximum stress a material can withstand without breaking
d) The stress at which a material becomes elastic
Answer: a) The stress required to initiate flow in a material

45. Which of the following is an example of a shear-thickening material?

a) Water
b) Cornstarch suspension
c) Honey
d) Ketchup
Answer: b) Cornstarch suspension

46. What type of rheological behavior is exhibited by a material that exhibits both elastic and viscous properties?

a) Newtonian behavior
b) Plastic behavior
c) Viscoelastic behavior
d) Shear-thickening behavior
Answer: c) Viscoelastic behavior

47. Which parameter measures a food’s resistance to deformation by compressive forces?

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

48. What does “textural profile analysis” measure in food science?

a) Nutritional content
b) Sensory attributes
c) Mechanical texture properties
d) Chemical composition
Answer: c) Mechanical texture properties

49. In rheology, what does the term “viscoelasticity” refer to?

a) The combination of viscosity and elasticity in a material
b) The ability of a material to flow under stress
c) The resistance of a material to shear forces
d) The ability of a material to return to its original shape after deformation
Answer: a) The combination of viscosity and elasticity in a material

50. Which test measures the force needed to compress a food sample until it reaches a certain deformation?

a) Tensile test
b) Shear test
c) Compression test
d) Fracture test
Answer: c) Compression test

Rheology and texture analysis MCQs Food science

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