Experimental Study and Numerical Modeling of Rheological and Flow Behavior of Xanthan Gum Solutions Using Artificial Neural Network

This study investigated effect of temperature, concentration, and shear rate on rheological properties of xanthan gum aqueous solutions using a Couette viscometer at temperatures between 25 degrees C and 55 degrees C and concentrations of 0.25 wt% to 1.0 wt%. The Herschel-Bulkley model described very well the non-Newtonian behavior of xanthan gum solutions. Shear rate, temperature, and concentration affected apparent viscosity and an equation was proposed for the temperature and concentration effect valid for each shear rate. This article also presents an artificial neural network (ANN) model to predict apparent viscosity. Based on statistical analysis, the ANN method estimated viscosity with high accuracy and low error.