EFFECT OF TEMPERATURE, GUM CONCENTRATION AND GUM RATIO ON CREEP-RECOVERY BEHAVIOUR OF CARBOXYMETHYL CELLULOSE-GUAR GUM MIXTURES: MODELING WITH RSM AND ANN

Date

2016-01-01

Author

UZUNER, SİBEL
Tezel, G. Bengusu
KEKLİKCİOĞLU ÇAKMAK, NEŞE

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In the present study, the effects of temperature (15, 25, 35 degrees C), gum concentration (1.5, 2.0 and 2.5 %) and gum ratio (25:75, 50:50, 75:25) on the creep-recovery rheological properties of carboxymethyl cellulose (CMC)-guar gum (GG) mixtures were investigated. Within the studied range of experimental design, recovery index (Delta J) value of CMC-GG gum solution was analyzed based on the design factors. Experimental recovery index responses were modelled using RSM (R-2=0.9711) and ANN (R-2=0.9829).

Subject Keywords

Artificial intelligence, Creep and recovery test, Response surface methodologyyrheological properties

URI

https://hdl.handle.net/11511/67110

Journal

ITALIAN JOURNAL OF FOOD SCIENCE

Collections

Department of Chemical Engineering, Article

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Citation Formats

S. UZUNER, G. B. Tezel, and N. KEKLİKCİOĞLU ÇAKMAK, “EFFECT OF TEMPERATURE, GUM CONCENTRATION AND GUM RATIO ON CREEP-RECOVERY BEHAVIOUR OF CARBOXYMETHYL CELLULOSE-GUAR GUM MIXTURES: MODELING WITH RSM AND ANN,” ITALIAN JOURNAL OF FOOD SCIENCE, pp. 271–286, 2016, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/67110.