Cmc-guar gam polimer ağı için burger modeline ait parametrelerin modellenmesi
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Dosyalar
Tarih
2017
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Karboksimetil selüloz (CMC)-guar gam (GG) karıflımlarının sünme-geri dönüfl ölçümlerine dayananBurger model parametreleri farklı gam konsantrasyonları (%1.5, 2.0, 2.5) ve hacimsel gam karıflımoranları (25:75, 50:50, 75:25), farklı sıcaklıklarda (15, 25, 35 °C) yanıt yüzey yaklaflımı kullanılarakanaliz edilmifltir. Dört bileflenli burger model ve deneysel sünme-geri dönüfl özelliklerinden yaralanarak(J0, J1, t1, ?0, Jr0, Jr1ve tr1) gam karıflımlarının viskoelastikiyeti karakterize edilmifltir ve gam karıflımlarınınsünme-geri dönüfl özelliklerinin belirlenmesinde bu model (R2= 0.82-0.99) tatmin edici bulunmufltur.Özellikle düflük sıcaklıklarda, yüksek GG içeren konsantre gam karıflımları CMC ile karflılafltırıldığızaman karıflımın elastisitesini ve mukavemetini arttırmıfltır. Öte yandan, yüksek sıcaklıkta karıflımınviskoz özelliği baskındır. Burger model regresyon parametrelerinin hacimsel CMC-GG karıflım oranı vekonsantrasyonuna kıyasla daha çok sıcaklığa bağlı olduğu bulunmufltur
Different gum concentrations of carboxymethyl cellulose (CMC)-guar gum (GG) mixtures (1.5, 2.0,2.5%) and their volumetric mixing ratio (25:75, 50:50, 75:25) were analyzed for Burger model parametersby using response surface design approach based on creep-recovery measurements at 15, 25, 35 °C. Fourcomponent Burger model was used to characterize viscoelasticity of gum mixtures with experimentalcreep-recovery responses (J0, J1, t1, ?0, Jr0, Jr1and tr1) and it was found to be satisfactory (R2= 0.82-0.99) forthe determination of the creep-recovery properties of gum mixtures. The high ratio of GG in concentratedCMC-GG mixture provided an increase in the elasticity in the strong or stiffer structure of gum mixturesat especially low temperatures when it was compared to CMC. However, at high temperature viscousproperty of the CMC-GG mixture was dominant. It was found that regressed parameters from Burger modelwere highly dependent to temperature with respect to both volumetric mixing ratio and concentration.
Different gum concentrations of carboxymethyl cellulose (CMC)-guar gum (GG) mixtures (1.5, 2.0,2.5%) and their volumetric mixing ratio (25:75, 50:50, 75:25) were analyzed for Burger model parametersby using response surface design approach based on creep-recovery measurements at 15, 25, 35 °C. Fourcomponent Burger model was used to characterize viscoelasticity of gum mixtures with experimentalcreep-recovery responses (J0, J1, t1, ?0, Jr0, Jr1and tr1) and it was found to be satisfactory (R2= 0.82-0.99) forthe determination of the creep-recovery properties of gum mixtures. The high ratio of GG in concentratedCMC-GG mixture provided an increase in the elasticity in the strong or stiffer structure of gum mixturesat especially low temperatures when it was compared to CMC. However, at high temperature viscousproperty of the CMC-GG mixture was dominant. It was found that regressed parameters from Burger modelwere highly dependent to temperature with respect to both volumetric mixing ratio and concentration.
Açıklama
Anahtar Kelimeler
Burger Model, Creep-Recovery Responses, CMC-GG Mixture, Viscoelasticity, Rheology, Response Surface Methodology, Burger Modeli, Sünme-Geri Dönüş Yanıtları, CMC-GG Karışım, Viskoelastikiyet, Reoloji, Yanıt Yüzey Yöntemi
Kaynak
GIDA
WoS Q Değeri
Scopus Q Değeri
Cilt
42
Sayı
4
