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

Step 1: Sort the four names by what they represent.
Newton's model, Maxwell's model, and Saint-Venant's model are all mechanical analogues, dashpots, springs, and sliders combined to mimic how a food deforms under load.
These three are the standard building blocks used in rheology to represent viscous, viscoelastic, and plastic behaviour.

Step 2: Check what Liebman's method actually is.
Liebman's method is an iterative numerical technique, a form of Gauss-Seidel relaxation, used to solve partial differential equations such as steady heat conduction problems.
It has nothing to do with representing stress-strain or stress-time behaviour of a material.

Final Answer:
Liebman's method is the odd one out, not a rheological model. \[ \boxed{\text{Liebman's method}} \]