The GATE Grind

GATE 2026 AG – Question 31

Agricultural Process Engineering · Engineering Properties of Agricultural Produce · 1 mark · Multiple choice

Which model or method is NOT associated with food-product rheology?

  1. Liebman’s method
  2. Newton’s model
  3. Maxwell’s model
  4. Saint-Venant’s model

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Show answer and explanation

Correct answer: (A) Liebman’s method

Explanation

Newton’s viscous model relates shear stress to shear rate. Maxwell’s model combines a spring and dashpot to represent viscoelasticity. A Saint-Venant element models ideal plastic yielding. Liebman’s method is an iterative numerical solution method for field equations, rather than a rheological material model. Thus **A**.

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