Mechanical model/method NOT related to rheological behaviour of food products is known as
Options:
(A) Liebman’s method
(B) Newton’s model
(C) Maxwell’s model
(D) Saint-Venant’s model
Official Answer Key:
A
Step-by-Step Solution & Explanation
Three of the four options are standard mechanical analogue elements/models used to describe food rheology:
- Newton’s model — a viscous dashpot; represents ideal viscous (Newtonian) flow.
- Maxwell’s model — a spring and dashpot in series; represents viscoelastic stress relaxation.
- Saint-Venant’s model — a friction slider; represents ideal plastic behaviour with a yield stress.
Liebman’s method is an iterative numerical relaxation technique for solving Laplace-type elliptic partial differential equations (used in seepage and heat-conduction field problems). It has no connection to rheology — hence it is the odd one out.
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