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The rheological properties of yeast slurry fit in ___________

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in Fermentation Technology by (72.1k points)
The rheological properties of yeast slurry fit in ___________

(a) Bingham pseudoplastic rheology

(b) Dilatant rheology

(c) Casson body rheology

(d) Pseudoplastic rheology

The question was asked in my homework.

Enquiry is from Yeast Handling in Brewery topic in chapter Yeast Management & Microbiology of Fermentation Technology

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Best answer
Right answer is (a) Bingham pseudoplastic rheology

The best I can explain: The rheological properties of yeast slurries fit in Bingham pseudoplastic fluid rheology. It was concluded by Lentini et al. in 1992. The apparent viscosity decreases with the agitation rate.

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