Question

Mechanical model/method NOT related to rheological behaviour of food products is known as

• A. Liebman's method
• B. Newton's model
• C. Maxwell's model
• D. Saint-Venant's model

Hint:

Ask which of the four names is a numerical solution technique rather than a stress-strain model.

Answer 1

The Correct Option is A

Rheological models describe how food materials deform and flow under stress, and each named model or method has a specific role.

1. Liebman's method: a numerical relaxation technique used to solve heat conduction and other field equations, it has no link to describing stress-strain behaviour of food.
2. Newton's model: describes a Newtonian fluid where shear stress is directly proportional to shear rate, a basic rheological model.
3. Maxwell's model: a spring and dashpot in series that represents viscoelastic stress relaxation, a standard rheological model.
4. Saint-Venant's model: represents a plastic element with a yield stress, used to model plastic flow behaviour in rheology.

Since Liebman's method is a numerical solution technique and not a stress-strain model, option A is correct.