TEXTURE AND VISCOSITY

1. The measure of a fluid's resistance to flow is called:

• 1. a) Rheology

• 1. b) Rheometer

• 1. c) Storage modulus

• 1. d) Viscosity

1. Which term describes fluids that follow Newton's law of viscosity?

• 1. a) Rheology

• 1. b) Rheometer

• 1. c) Newtonian fluids

• 1. d) Non-Newtonian fluids

1. Which fluid behavior describes a decrease in viscosity with increasing shear rate?

• 1. a) Shear thinning

• 1. b) Shear thickening

• 1. c) Newtonian

• d) viscous-like behaviour

1. Which of the following statements is true about Newtonian fluids?

• 1. a) Their viscosity remains constant regardless of the shear rate.

• 1. b) Their viscosity changes with the shear rate.

• 1. c) They have high elasticity.

• 1. d) They exhibit shear thinning behavior.

1. Non-Newtonian fluids can exhibit which of the following behaviors?

• 1. a) Shear thinning

• 1. b) Shear thickening

• 1. c) Pseudoplastic

• 1. d) All of the above

18. Which instrument is commonly used to measure the viscosity of a fluid?

• 18. a) Rheometer

• 18. b) Viscometer

• 18. c) Tensiometer

• 18. d) Spectrophotometer

1. The principle of a texture analyzer is based on:

• 1. a) Assessing the taste perception of food products

• 1. b) Measuring the firmness of food products

• 1. c) Analyzing the aroma of food products

• 1. d) Determining the nutritional value of food products

1. Which type of force is commonly applied in a texture analyzer for measuring the firmness of food products?

• 1. a) Tensile force

• 1. b) Shear force

• 1. c) Compressive force

• 1. d) Torque force

19. The hardness of a food product is a measure of its:

• 19. a) Resistance to shear

• 19. b) Resistance to compression

• 19. c) Resistance to tension

• 19. d) Resistance to bending

A. Our body then drives our finger into the apple in a controlled manner until the target unit is reached.

B. Our finger first travels to the apple surface and registers an initial resistance known as a TRIGGER FORCE.

C.The test is now complete, and we are able to analyse the information obtained.

D. Our finger then returns to its starting position above the sample surface.

Arrange the step in texture analyser accordingly.

• A,B,C,D

• B,A,D,C

• D,A,B,C

• B,D,A,C