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

被引：0
|
作者：
Uzuner, Sibel [1 ]
Tezel, G. Bengusu [2 ]
Cakmak, Nese K. [3 ]
机构：
[1] Abant Izzet Baysal Univ, Fac Engn & Architecture, Dept Food Engn, TR-14280 Bolu, Turkey
[2] Middle E Tech Univ, Dept Chem Engn, TR-06800 Ankara, Turkey
[3] Cumhuriyet Univ, Fac Engn, Dept Chem Engn, TR-58140 Sivas, Turkey
来源：
ITALIAN JOURNAL OF FOOD SCIENCE | 2016年 / 28卷 / 02期
关键词：
artificial intelligence; creep and recovery test; response surface methodologyyrheological properties;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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).
引用
收藏
页码：271 / 286
页数：16
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