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, cilt.28, sa.2, ss.271-286, 2016 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 28 Sayı: 2
- Basım Tarihi: 2016
- Dergi Adı: ITALIAN JOURNAL OF FOOD SCIENCE
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.271-286
- Anahtar Kelimeler: artificial intelligence, creep and recovery test, response surface methodologyyrheological properties
- Sivas Cumhuriyet Üniversitesi Adresli: Evet
Özet
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).