45 + Interview Questions in Rheology in Dairy Engineering Page 1 InterviewSolution

1.	Herschel-Bulkley model is also called as ______(a) Low equation(b) Young’s equation(c) Power law equation(d) Rutherford equationThe question was asked in final exam.Asked question is from Measuring Equipment and Technique topic in division Rheology of Dairy Engineering
Answer» RIGHT option is (c) Power LAW equation To explain: Herschel-Bulkley model, ALSO called the generalized power law equation which in principle is an EXTENDED Ostwald MODE.

Discussion

2.	Which of the following satisfy n>1 (where n is flow behavior index)?(a) Pseudoplastic fluid(b) Thixotropic fluid(c) Newtonian fluid(d) Diliant fluidThis question was posed to me in final exam.The origin of the question is Measuring Equipment and Technique in chapter Rheology of Dairy Engineering
Answer» Right choice is (d) Diliant fluid To EXPLAIN I would say: The n>1 for SHEAR thickening (diliants) FLUIDS. Dilatant fluids, also known as shear thickening fluids, are liquids or solutions whose viscosity increases as STRESS is applied.

Discussion

3.	Which of the following satisfy n
Answer» Right answer is (a) Pseudoplastic fluid Easiest explanation: The n<1 for SHEAR thinning (pseudoplastic) fluids. Shear thinning is the non-Newtonian behavior of fluids whose viscosity DECREASES under shear strain. It is sometimes considered SYNONYMOUS for pseudo plastic behavior.

Discussion

4.	Which of the following satisfy n=1 (where n is flow behavior index)?(a) Pseudoplastic fluid(b) Thixotropic fluid(c) Newtonian fluid(d) Diliant fluidI got this question by my college director while I was bunking the class.This interesting question is from Measuring Equipment and Technique in chapter Rheology of Dairy Engineering
Answer»

Discussion

5.	Ostwald, Herschel-Bulkley, Steiger-Ory, Bingham, Ellis and Eyring. The following models are to study the flow behavior of?(a) Newtonian fluid(b) Non-Newtonian fluid(c) Dilated fluid(d) Ideal fluidI had been asked this question during an interview for a job.The doubt is from Measuring Equipment and Technique in division Rheology of Dairy Engineering
Answer» The correct option is (b) Non-Newtonian fluid Explanation: Several models are AVAILABLE for mathematical DESCRIPTION of the FLOW behavior of non-Newtonian SYSTEMS. EXAMPLES of such models are Ostwald, Herschel-Bulkley, Steiger-Ory, Bingham, Ellis and Eyring.

Discussion

6.	The flow meter which is replacing the differential pressure meters in its applications is _____________(a) Vortex-shedding flow meter(b) Electromagnetic flow meters(c) Ultrasonic flow meters(d) Displacemement meterI had been asked this question during an interview.The query is from Measuring Equipment and Technique topic in section Rheology of Dairy Engineering
Answer» Correct option is (a) Vortex-shedding flow meter The best I can explain: A vortex flow meter is a flow measurement device best suited for flow measurements where the introduction of MOVING parts presents problems. Vortex-shedding flow meter TOOK place of differential PRESSURE METERS in its applications.

Discussion

7.	Turbine meters are generally preferred for?(a) Low-viscosity and high flow measurements(b) High viscosity and low flow measurements(c) High viscosity and high flow measurements(d) Low viscosity and low flow measurementsThis question was posed to me in final exam.Enquiry is from Measuring Equipment and Technique in portion Rheology of Dairy Engineering
Answer» Correct option is (a) Low-viscosity and high flow MEASUREMENTS To ELABORATE: Turbine flow meters are used for the MEASUREMENT of NATURAL GAS and liquid flow. Turbine meters are used for low-viscosity and high flow measurements.

Discussion

8.	Example of positive displacement meter is _____________(a) Variable area flow meter(b) Turbine meters(c) Rotary piston meter(d) VenturiThe question was asked during an online exam.Query is from Measuring Equipment and Technique in section Rheology of Dairy Engineering
Answer» The CORRECT choice is (c) Rotary piston meter Explanation: A positive displacement meter is a type of FLOW meter that requires fluid to mechanically displace COMPONENTS in the meter in order for flow MEASUREMENT. Rotary piston meter is a positive displacement meter.

Discussion

9.	The instrument which is not suitable for the application in an automatic control scheme is _____________(a) Rotameters(b) Pitot static tube(c) Rotary piston meter(d) Orifice plateI have been asked this question in class test.This is a very interesting question from Measuring Equipment and Technique in portion Rheology of Dairy Engineering
Answer» The correct option is (a) Rotameters Explanation: In ROTAMETER, the FALLING and RISING action of a float in a tapered tube provide a measure of flow rateRotameter is not suitable in the AUTOMATIC control scheme.

Discussion

10.	For the measurement of flow, the cheapest device is _____________(a) Venturi(b) Dall flow tube(c) Flow nozzle(d) Pitot static tubeI have been asked this question in semester exam.The origin of the question is Measuring Equipment and Technique topic in chapter Rheology of Dairy Engineering
Answer» RIGHT OPTION is (c) Flow nozzle Best explanation: Flow nozzle is the most economical device for the MEASUREMENT of flow. Dall flow TUBE, Venturi andPitot STATIC tube are comparatively expensive.

Discussion

11.	The device which is used for making temporary measurements of flow is _____________(a) Venturi(b) Dull flow tube(c) Orifice plate(d) Pitot static tubeThe question was posed to me by my college professor while I was bunking the class.This intriguing question comes from Measuring Equipment and Technique in chapter Rheology of Dairy Engineering
Answer» The CORRECT CHOICE is (c) Orifice plate To explain I would SAY: An orifice plate is a DEVICE used for measuring flow rate, for reducing pressure or for restricting flow. It is also used to make temporary flow measurements.

Discussion

12.	The device cannot be used for flow obstruction is _____________(a) Orifice plate(b) Venturi tube(c) Flow nozzle and dall flow tube(d) sphereThis question was posed to me in a job interview.Question is from Measuring Equipment and Technique in chapter Rheology of Dairy Engineering
Answer» The CORRECT answer is (d) sphere Explanation: Orifice PLATE, VENTURE tube and FLOW nozzle all these devices are USED for flow obstruction. Sphere can’t be used for flow obstruction.

Discussion

13.	For the measurement of flow rate of liquid, the method used is _____________(a) Conveyor-based methods(b) Bourdon tube(c) Coriolis method(d) Thermal mass flow measurementI have been asked this question in an internship interview.My doubt stems from Measuring Equipment and Technique in division Rheology of Dairy Engineering
Answer» The correct option is (C) Coriolis method Explanation: Using the Coriolis Effect that causes a laterally vibrating tube to distort, a direct measurement of MASS flow can be obtained in a coriolis flow meter. Hence, coriolis method is used for the measuring LIQUID flow RATE.

Discussion

14.	Conveyor-based methods are used for the measurement of the flow of _____________(a) Solids(b) Liquid(c) Gas(d) GelI have been asked this question in final exam.Enquiry is from Measuring Equipment and Technique topic in portion Rheology of Dairy Engineering
Answer» RIGHT choice is (a) SOLIDS The best explanation: Conveyor-based method determines FLOW of solids. Liquid, gas. GEL flow characteristic cannot be determined by this method.

Discussion

15.	The rate at which milk flows through a closed pipe can be determined by _____________(a) Determining the mass flow rate(b) Determining the volume flow rate(c) Mass flow rate and volume flow rate(d) Fat contentI have been asked this question in a job interview.This key question is from Measuring Equipment and Technique in division Rheology of Dairy Engineering
Answer» Correct option is (c) MASS flow rate and volume flow rate To elaborate: Flow rate DETERMINES the flow rate of milk through a closed pipe. Volume flow rate also PLAYS a MAJOR ROLE in determining the flow rate.

Discussion

16.	Viscosity varied ________ with temperature and _______ with fat content of milk.(a) Linearly and exponentially(b) Exponentially and linearly(c) Exponentially and exponentially(d) Linearly and linearlyI have been asked this question in quiz.My query is from Flow Behaviour Models topic in section Rheology of Dairy Engineering
Answer» Correct answer is (b) Exponentially and linearly The BEST explanation: VISCOSITY varies exponentially with temperature and linearly with a fat content of milk. Viscosity for the fat and temperature RANGE measured varied from 1-60 centipoises.

Discussion

17.	Deformation force can be ______________(a) Static(b) Dynamic(c) Static and dynamic(d) ShortI have been asked this question in final exam.Question is from Flow Behaviour Models in division Rheology of Dairy Engineering
Answer» Correct option is (c) STATIC and dynamic Best explanation: The DEFORMATION FORCES which act on a solid body or a liquid can be Static: the force is acting constantly and its direction and magnitude are CONSTANT and dynamic: the magnitude and/or direction of the force(s) are variable as a FUNCTION of time.

Discussion

18.	Elasticity is___________(a) Breakage(b) Reversible deformation(c) Irreversible deformation(d) LiquidI have been asked this question in an online interview.I'm obligated to ask this question of Flow Behaviour Models in portion Rheology of Dairy Engineering
Answer» The CORRECT choice is (b) REVERSIBLE deformation For explanation: Elasticity is reversible deformation. Reversible deformation can be defined as a state when a MATTER is REVERTED to the original form after stress is REMOVED.

Discussion

19.	Flow is a kind of __________(a) Breakage(b) Reversible deformation(c) Irreversible deformation(d) LiquidThe question was posed to me in semester exam.My question comes from Flow Behaviour Models topic in section Rheology of Dairy Engineering
Answer» Right answer is (c) Irreversible deformation For explanation: FLOW is an irreversible deformation. Irreversible deformation can be defined as a state when a MATTER is not REVERTED to the original state when the FORCE is REMOVED.

Discussion

20.	The force required to maintain a relative velocity of 1cm/sec between two parallel planes placed 1 cm apart is called ________(a) acceleration(b) buoyancy force(c) viscosity(d) flowThe question was asked in an online quiz.Enquiry is from Flow Behaviour Models topic in division Rheology of Dairy Engineering
Answer» The correct OPTION is (a) acceleration The best I can explain: The force required to MAINTAIN a relative velocity of 1cm/sec between TWO parallel planes PLACED 1 cm apart is called viscosity. It has a UNIT of poise.

Discussion

21.	Lactose, whey proteins and milk salts have less contribution towards the viscosity of milk compared with the casein which alone is contributing substantially towards this property.(a) True(b) FalseI have been asked this question during an interview.The origin of the question is Flow Behaviour Models topic in division Rheology of Dairy Engineering
Answer» The correct CHOICE is (a) True The explanation is: The statement is true.Lactose, whey PROTEINS and milk salts CONTRIBUTE less TOWARDS the VISCOSITY. Casein contributes substantially towards this property.

Discussion

22.	The unit of viscosity is __________(a) Gamma(b) Pascal(c) Poise(d) BarThe question was posed to me in class test.Origin of the question is Flow Behaviour Models topic in section Rheology of Dairy Engineering
Answer» Right answer is (c) POISE To explain I would say: The unit of VISCOSITY is poise. Bar is the unit of PRESSURE. Pascal is ALSO a unit of pressure.

Discussion

23.	Which of the following factors does not affect the viscosity of milk?(a) State and concentration of proteins(b) State and concentration of Fat(c) Temperature and Age of Milk(d) SpoilageI got this question during an internship interview.Asked question is from Flow Behaviour Models topic in chapter Rheology of Dairy Engineering
Answer» The CORRECT answer is (d) Spoilage The best explanation: IMPORTANT factors that influence the viscosity of milk are State and concentration of protein.State and concentration of fat; Temperature of milk and AGE of the milk ALSO influence viscosity.

Discussion

24.	Cooled raw milk and cream exhibit which of the following flow behavior?(a) Newtonian(b) Non Newtonian(c) Sticky(d) NoneI have been asked this question in a job interview.This is a very interesting question from Flow Behaviour Models in portion Rheology of Dairy Engineering
Answer» The correct CHOICE is (B) Non Newtonian Explanation: Cooled raw milk and cream show non-Newtonian behavior in which the viscosity is dependent on the SHEAR RATE.

Discussion

25.	Temperatures above 65° C _______ viscosity of skim milk.(a) Parabolic decrease(b) Linear decrease(c) Constant(d) IncreaseI had been asked this question in exam.Origin of the question is Flow Behaviour Models in chapter Rheology of Dairy Engineering
Answer» Right option is (d) INCREASE Easy explanation: In SKIM milk, temperatures above 65° C increase viscosity. This is DUE to the denaturation of whey PROTEINS.

Discussion

26.	Decrease in temperature of milk leads to _______ in viscosity.(a) Parabolic decrease(b) Linear decrease(c) Constant(d) IncreaseThe question was posed to me in an online quiz.This question is from Flow Behaviour Models topic in portion Rheology of Dairy Engineering
Answer» Correct answer is (d) INCREASE The BEST explanation: Cooler temperatures increase viscosity. This can be DUE to the voluminosity of casein MICELLES.

Discussion

27.	Viscosity of Skim milk depends on __________(a) Temperature(b) pH(c) Temperature and pH(d) MoistureThe question was asked in exam.My question is based upon Flow Behaviour Models in division Rheology of Dairy Engineering
Answer»

Discussion

28.	Skim milk exhibit which of the following flow behavior?(a) Newtonian(b) Non Newtonian(c) Pseudo plastic(d) DiliantThis question was posed to me in an international level competition.The origin of the question is Flow Behaviour Models in portion Rheology of Dairy Engineering
Answer» The CORRECT option is (a) Newtonian To explain: Skim MILK has Newtonian behavior. It shows stress and STRAIN directly corresponding to each other.

Discussion

29.	Viscosity of milk and milk products is important in not determining __________(a) the rate of creaming(b) rates of mass and heat transfer(c) the flow conditions in dairy processes(d) spoilage rateThe question was posed to me during an online interview.This intriguing question originated from Flow Behaviour Models topic in division Rheology of Dairy Engineering
Answer» The correct choice is (d) spoilage rate To explain I would say: Viscosity of milk and milk products PLAYS an IMPORTANT ROLE in determining the rate of creaming. It also helps in determining rates of mass and heat transfer and flow conditions in the dairy PROCESS.

Discussion

30.	At 30℃, water has the viscosity of __________(a) 0.801(b) 1(c) 2(d) 6.29I got this question during an interview.This interesting question is from Flow Behaviour Models in section Rheology of Dairy Engineering
Answer» Right answer is (a) 0.801 The BEST I can explain: Water has the viscosity of 0.801 at the TEMPERATURE of 30℃. Water at 20.2^oC (68.4^oF) has the absolute viscosity of ONE – 1 – centipoises.

Discussion

31.	Which among the following is not the example of thixotropic fluid?(a) Yogurt(b) Ice cream(c) Mayonnaise(d) MilkI got this question in unit test.The doubt is from Definition and Basic in chapter Rheology of Dairy Engineering
Answer» The correct answer is (d) Milk Easiest explanation: Typical examples of THIXOTROPIC fluids are YOGHURT. Mayonnaise, MARGARINE, ice cream and BRUSH paint ALSO come in the same category.

Discussion

32.	Which of the following are now Newtonian materials which are time dependent?(a) Shear thickening(b) Rheo-pectic(c) Shear thinning(d) plasticI have been asked this question during an interview for a job.My question is taken from Definition and Basic topic in division Rheology of Dairy Engineering
Answer» Correct choice is (b) Rheo-pectic Explanation: Non-Newtonian materials that are time DEPENDENT are DEFINED as thixotropic. They can also be rheopectic or anti-thixotropic.

Discussion

33.	Which of the following are now Newtonian material which is time independent?(a) Thixotropic(b) Rheo-pectic(c) Anti-thixotropic(d) PlasticThis question was posed to me in class test.My question is taken from Definition and Basic topic in division Rheology of Dairy Engineering
Answer» The correct answer is (d) PLASTIC To EXPLAIN I would say: Non-Newtonian materials that are TIME independent are defined as shear THINNING. They can ALSO be shear thickening or plastic.

Discussion

34.	The diagram below is a graph of change in shear stress with respect to velocity gradient in a fluid. What is a type of the fluid?(a) Newtonian(b) Non Newtonian(c) Ideal(d) DilatedI have been asked this question in quiz.Enquiry is from Definition and Basic topic in portion Rheology of Dairy Engineering
Answer» Correct ANSWER is (a) Newtonian Easiest EXPLANATION: The above DIAGRAM REPRESENTS the RELATIONSHIP between Shear stress and velocity gradient of Non- Newtonian fluid. It is non-linear.

Discussion

35.	For non-Newtonian fluids, apparent viscosity is a function of __________(a) shear rate(b) flow rate(c) viscous rate(d) specific rateI have been asked this question in a national level competition.My doubt is from Definition and Basic topic in division Rheology of Dairy Engineering
Answer» The correct answer is (a) SHEAR RATE Easiest explanation: Non Newtonian FLUID apart from being shear rate dependent.T he viscosity of non-Newtonian fluids may also be time dependent.

Discussion

36.	Property of fluid that describes its internal resistance is known as __________(a) Viscosity(b) Friction(c) Resistance(d) Internal energyI had been asked this question in an online interview.Enquiry is from Definition and Basic in chapter Rheology of Dairy Engineering
Answer» CORRECT ANSWER is (a) Viscosity The explanation: Property of fluid that describes its internal resistance is called viscosity. Friction is the force RESISTING the relative motion of fluid LAYERS.

Discussion

37.	Stress strain relationship for a Newtonian fluid is __________(a) Hyperbolic(b) Parabolic(c) Linear(d) Inverse typeI got this question in final exam.This intriguing question comes from Definition and Basic topic in division Rheology of Dairy Engineering
Answer» The correct answer is (c) Linear Explanation: NEWTONIAN fluid has a linear stress STRAIN relationship. The INCREASE in stress DIRECTLY corresponds to increase in strain.

Discussion

38.	A Newtonian fluid is defined as the fluid which?(a) Obeys hook’s law(b) Is compressible(c) Obey Newton’s law of viscosity(d) Is incompressibleThis question was addressed to me in an interview for job.My question comes from Definition and Basic in chapter Rheology of Dairy Engineering
Answer» Right ANSWER is (c) Obey Newton’s law of viscosity Best explanation: NEWTONIAN fluid is defined as the fluid which obeys Newton’s law of viscosity for a Newtonian fluid. The viscosity curve, which is a plot of viscosity versus shear rate, will show a straight line at a CONSTANT value equal to H.

Discussion

39.	Which fluids are having a constant viscosity dependent on temperature but independent of the applied shear rate?(a) Non-Newtonian(b) Newtonian(c) Dry(d) WetI got this question in an interview for internship.Question is from Definition and Basic in section Rheology of Dairy Engineering
Answer» The correct answer is (b) Newtonian To explain: Newtonian FLUIDS are those having a CONSTANT viscosity dependent on TEMPERATURE but independent of the applied shear rate. DRY and wet are irrelevant.

Discussion

40.	Milk is a ______ fluid.(a) Viscous(b) Elastic(c) Visco-elastic(d) ExtraneousI got this question in quiz.I would like to ask this question from Definition and Basic in portion Rheology of Dairy Engineering
Answer» Right option is (a) Viscous To elaborate: GASES and liquids are normally DESCRIBED as viscous FLUIDS. An ideal viscous fluid is unable to STORE any DEFORMATION energy.

Discussion

41.	The time required to reduce stress in the material by flow is called __________(a) Peak time(b) Relaxation time(c) Stress time(d) No timeI got this question during an interview for a job.My question is based upon Definition and Basic topic in section Rheology of Dairy Engineering
Answer» Correct choice is (b) Relaxation TIME To explain I would say: One way of CHARACTERIZING a material is by its relaxation time, i.e. the time required to reduce stress in the material by flow. It is IMPORTANT to STUDY the flow behavior of the milk.

Discussion

42.	Rheology stands for viscosity measurements, characterisation of flow behavior and determination of material structure.(a) True(b) falseI had been asked this question during an interview.This interesting question is from Definition and Basic topic in chapter Rheology of Dairy Engineering
Answer» The correct option is (a) True To elaborate: Rheology INVOLVES viscosity measurements; it involves characterization of flow behavior and determination of material structure. BASIC KNOWLEDGE of these subjects is essential in PROCESS design and product quality evaluation.

Discussion

43.	Consistency can be described as ___________(a) Viscosity(b) Elasticity(c) Breakability(d) Viscosity and elasticityI had been asked this question during an internship interview.The question is from Definition and Basic in chapter Rheology of Dairy Engineering
Answer» Right answer is (d) Viscosity and ELASTICITY To elaborate: Rheologically the CONSISTENCY is described by two components, the viscosity (“thickness”, lack of slipperiness) and the elasticity (“STICKINESS”, STRUCTURE). Breakability is the quality of being easily damaged or destroyed.

Discussion

44.	The science of deformation and flow of matter is called _____(a) Welding(b) Bending(c) Tapping(d) RheologyThe question was asked in an interview for job.Query is from Definition and Basic in division Rheology of Dairy Engineering
Answer» Right choice is (d) Rheology Easiest explanation: Rheology is DEFINED as the science of DEFORMATION and flow of MATTER. Bending is ONE of the flow behaviors.

Discussion

45.	Why is it necessary to study flow behavior in dairy?(a) To design food processing plant(b) To prevent spoilage(c) To design food processing plant and prevent spoilage(d) For nutritionI got this question during an interview.The query is from Definition and Basic in chapter Rheology of Dairy Engineering
Answer» The correct option is (c) To DESIGN food processing plant and prevent spoilage The BEST I can explain: Study of flow BEHAVIOR is important for the designing of a food processing plant. In the dairy industry; in particular, there are cream and cultured MILK products WHOSE characteristics can be partially or completely spoiled if their flow behavior is not understood.

Discussion

Explore topic-wise InterviewSolutions in .

Herschel-Bulkley model is also called as ______(a) Low equation(b) Young’s equation(c) Power law equation(d) Rutherford equationThe question was asked in final exam.Asked question is from Measuring Equipment and Technique topic in division Rheology of Dairy Engineering

Which of the following satisfy n>1 (where n is flow behavior index)?(a) Pseudoplastic fluid(b) Thixotropic fluid(c) Newtonian fluid(d) Diliant fluidThis question was posed to me in final exam.The origin of the question is Measuring Equipment and Technique in chapter Rheology of Dairy Engineering

Which of the following satisfy n

Example of positive displacement meter is _____________(a) Variable area flow meter(b) Turbine meters(c) Rotary piston meter(d) VenturiThe question was asked during an online exam.Query is from Measuring Equipment and Technique in section Rheology of Dairy Engineering

For the measurement of flow, the cheapest device is _____________(a) Venturi(b) Dall flow tube(c) Flow nozzle(d) Pitot static tubeI have been asked this question in semester exam.The origin of the question is Measuring Equipment and Technique topic in chapter Rheology of Dairy Engineering

The device cannot be used for flow obstruction is _____________(a) Orifice plate(b) Venturi tube(c) Flow nozzle and dall flow tube(d) sphereThis question was posed to me in a job interview.Question is from Measuring Equipment and Technique in chapter Rheology of Dairy Engineering

Conveyor-based methods are used for the measurement of the flow of _____________(a) Solids(b) Liquid(c) Gas(d) GelI have been asked this question in final exam.Enquiry is from Measuring Equipment and Technique topic in portion Rheology of Dairy Engineering

Deformation force can be ______________(a) Static(b) Dynamic(c) Static and dynamic(d) ShortI have been asked this question in final exam.Question is from Flow Behaviour Models in division Rheology of Dairy Engineering

Elasticity is___________(a) Breakage(b) Reversible deformation(c) Irreversible deformation(d) LiquidI have been asked this question in an online interview.I'm obligated to ask this question of Flow Behaviour Models in portion Rheology of Dairy Engineering

Flow is a kind of __________(a) Breakage(b) Reversible deformation(c) Irreversible deformation(d) LiquidThe question was posed to me in semester exam.My question comes from Flow Behaviour Models topic in section Rheology of Dairy Engineering

The unit of viscosity is __________(a) Gamma(b) Pascal(c) Poise(d) BarThe question was posed to me in class test.Origin of the question is Flow Behaviour Models topic in section Rheology of Dairy Engineering

Cooled raw milk and cream exhibit which of the following flow behavior?(a) Newtonian(b) Non Newtonian(c) Sticky(d) NoneI have been asked this question in a job interview.This is a very interesting question from Flow Behaviour Models in portion Rheology of Dairy Engineering

Temperatures above 65° C _______ viscosity of skim milk.(a) Parabolic decrease(b) Linear decrease(c) Constant(d) IncreaseI had been asked this question in exam.Origin of the question is Flow Behaviour Models in chapter Rheology of Dairy Engineering

Decrease in temperature of milk leads to _______ in viscosity.(a) Parabolic decrease(b) Linear decrease(c) Constant(d) IncreaseThe question was posed to me in an online quiz.This question is from Flow Behaviour Models topic in portion Rheology of Dairy Engineering

Viscosity of Skim milk depends on __________(a) Temperature(b) pH(c) Temperature and pH(d) MoistureThe question was asked in exam.My question is based upon Flow Behaviour Models in division Rheology of Dairy Engineering

Skim milk exhibit which of the following flow behavior?(a) Newtonian(b) Non Newtonian(c) Pseudo plastic(d) DiliantThis question was posed to me in an international level competition.The origin of the question is Flow Behaviour Models in portion Rheology of Dairy Engineering

At 30℃, water has the viscosity of __________(a) 0.801(b) 1(c) 2(d) 6.29I got this question during an interview.This interesting question is from Flow Behaviour Models in section Rheology of Dairy Engineering

Which among the following is not the example of thixotropic fluid?(a) Yogurt(b) Ice cream(c) Mayonnaise(d) MilkI got this question in unit test.The doubt is from Definition and Basic in chapter Rheology of Dairy Engineering

Which of the following are now Newtonian materials which are time dependent?(a) Shear thickening(b) Rheo-pectic(c) Shear thinning(d) plasticI have been asked this question during an interview for a job.My question is taken from Definition and Basic topic in division Rheology of Dairy Engineering

Which of the following are now Newtonian material which is time independent?(a) Thixotropic(b) Rheo-pectic(c) Anti-thixotropic(d) PlasticThis question was posed to me in class test.My question is taken from Definition and Basic topic in division Rheology of Dairy Engineering

For non-Newtonian fluids, apparent viscosity is a function of __________(a) shear rate(b) flow rate(c) viscous rate(d) specific rateI have been asked this question in a national level competition.My doubt is from Definition and Basic topic in division Rheology of Dairy Engineering

Property of fluid that describes its internal resistance is known as __________(a) Viscosity(b) Friction(c) Resistance(d) Internal energyI had been asked this question in an online interview.Enquiry is from Definition and Basic in chapter Rheology of Dairy Engineering

Stress strain relationship for a Newtonian fluid is __________(a) Hyperbolic(b) Parabolic(c) Linear(d) Inverse typeI got this question in final exam.This intriguing question comes from Definition and Basic topic in division Rheology of Dairy Engineering

A Newtonian fluid is defined as the fluid which?(a) Obeys hook’s law(b) Is compressible(c) Obey Newton’s law of viscosity(d) Is incompressibleThis question was addressed to me in an interview for job.My question comes from Definition and Basic in chapter Rheology of Dairy Engineering

Which fluids are having a constant viscosity dependent on temperature but independent of the applied shear rate?(a) Non-Newtonian(b) Newtonian(c) Dry(d) WetI got this question in an interview for internship.Question is from Definition and Basic in section Rheology of Dairy Engineering

Milk is a ______ fluid.(a) Viscous(b) Elastic(c) Visco-elastic(d) ExtraneousI got this question in quiz.I would like to ask this question from Definition and Basic in portion Rheology of Dairy Engineering

The time required to reduce stress in the material by flow is called __________(a) Peak time(b) Relaxation time(c) Stress time(d) No timeI got this question during an interview for a job.My question is based upon Definition and Basic topic in section Rheology of Dairy Engineering

Rheology stands for viscosity measurements, characterisation of flow behavior and determination of material structure.(a) True(b) falseI had been asked this question during an interview.This interesting question is from Definition and Basic topic in chapter Rheology of Dairy Engineering

Consistency can be described as ___________(a) Viscosity(b) Elasticity(c) Breakability(d) Viscosity and elasticityI had been asked this question during an internship interview.The question is from Definition and Basic in chapter Rheology of Dairy Engineering

The science of deformation and flow of matter is called _____(a) Welding(b) Bending(c) Tapping(d) RheologyThe question was asked in an interview for job.Query is from Definition and Basic in division Rheology of Dairy Engineering