Effect of temperature, gum concentration and gum ratio on creep-recovery behaviour of carboxymethyl cellulose-guar gum mixtures: modeling with rsm and ann
Yükleniyor...
Dosyalar
Tarih
2016
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Chiriotti Editori
Erişim Hakkı
info:eu-repo/semantics/openAccess
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).
Açıklama
Anahtar Kelimeler
Artificial Intelligence, Creep and Recovery Test, Response Surface Methodologyyrheological Properties
Kaynak
Italian Journal Of Food Science
WoS Q Değeri
Q4
Scopus Q Değeri
Q3
Cilt
28
Sayı
2
