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

UZUNER S., Tezel G. B., Cakmak N.

ITALIAN JOURNAL OF FOOD SCIENCE, cilt.28, sa.2, ss.271-286, 2016 (SCI-Expanded) identifier identifier

  • 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).