Effect of temperature, gum concentration and gum ratio on creep-recovery behaviour of carboxymethyl cellulose-guar gum mixtures: modeling with rsm and ann

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dc.authorid0000-0002-8634-9232en_US
dc.authorid0000-0003-1050-8206en_US
dc.authorid0000-0002-0671-208X
dc.contributor.authorUzuner, Sibel
dc.contributor.authorTezel, Güler Bengüsu
dc.contributor.authorÇakmak, Neşe Keklikcioğlu
dc.date.accessioned2021-06-23T19:44:31Z
dc.date.available2021-06-23T19:44:31Z
dc.date.issued2016
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractIn 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).en_US
dc.identifier.doi10.14674/1120-1770/ijfs.v245
dc.identifier.endpage286en_US
dc.identifier.issn1120-1770
dc.identifier.issn2239-5687
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-84969785247en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage271en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12491/8999
dc.identifier.urihttps://www.webofscience.com/wos/woscc/full-record/WOS:000377012900009
dc.identifier.urihttps://doi.org/10.14674/1120-1770/ijfs.v245
dc.identifier.volume28en_US
dc.identifier.wosWOS:000377012900009en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorUzuner, Sibel
dc.language.isoenen_US
dc.publisherChiriotti Editorien_US
dc.relation.ispartofItalian Journal Of Food Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectArtificial Intelligenceen_US
dc.subjectCreep and Recovery Testen_US
dc.subjectResponse Surface Methodologyyrheological Propertiesen_US
dc.titleEffect of temperature, gum concentration and gum ratio on creep-recovery behaviour of carboxymethyl cellulose-guar gum mixtures: modeling with rsm and annen_US
dc.typeArticleen_US

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