Question Statement:
According to the power-law (Ostwald-de Waele) fluid model $\tau = K \dot{\gamma}^n$, which of the following statements is/are correct regarding the rheological classification of fluid foods?
Options:
- (A) A flow behavior index $n < 1$ characterizes pseudoplastic (shear-thinning) fluid behavior.
- (B) A flow behavior index $n > 1$ indicates dilatant (shear-thickening) fluid behavior.
- (C) For a Newtonian fluid, $n = 1$ and the consistency coefficient $K$ equals dynamic viscosity $\mu$.
- (D) Pureed fruit pulps, applesauce, and tomato puree typically exhibit shear-thickening behavior ($n > 1$).