Food Rheology

A Bingham plastic fluid (e.g., tomato paste, chocolate) differs from a Newtonian fluid because it:

Options:

• (A) Requires a finite yield stress ($\tau_0$) to initiate flow before displaying linear stress-shear behavior ($\tau = \tau_0 + \mu_p \dot{\gamma}$)
• (B) Has zero viscosity
• (C) Cannot flow under any stress
• (D) Exhibits dilatant hardening only