Allied & ICAR Exam Bank • ALLIED_1326 MCQ • 1 Mark

Section 7: Dairy and Food Engineering

Food Rheology and Texture

Subtopic: Thixotropy vs Rheopexy

Question Statement:

A time-dependent non-Newtonian fluid whose apparent viscosity decreases with duration of shearing at a constant shear rate is termed:

Options:

  • (A) Thixotropic
  • (B) Rheopectic
  • (C) Dilatant
  • (D) Newtonian

Answer Key:

A

Step-by-Step Solution & Explanation

Thixotropic fluids (such as yogurt or tomato ketchup) undergo reversible structural breakdown under sustained shear, exhibiting lower apparent viscosity over shearing time until structure recovers at rest.
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