Allied & ICAR Exam Bank • ALLIED_0999 NAT • 2 Marks

Section 7: Dairy and Food Engineering

Food Rheology and Texture

Subtopic: Food Rheology and Texture

Question Statement:

In a Maxwell model representation of bread dough, dashpot viscosity is $\eta = 5000\text{ Pa}\cdot\text{s}$ and spring modulus is $E = 1000\text{ Pa}$. The relaxation time $\lambda = \eta / E = 5000 / 1000$ in seconds is:

Answer Key:

5.0

Step-by-Step Solution & Explanation

$\lambda = 5000 / 1000 = 5.0\text{ s}$.
← Previous (ALLIED_0998) Next (ALLIED_1000) →

Practice In Authentic CBT Exam Interface

Test your skills under authentic timed conditions with live scoring and AIR percentile ranking.

Launch CBT Mock Test