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dc.contributor.authorUzuner, Sibel
dc.contributor.authorTezel, G. Bengusu
dc.contributor.authorCakmak, Nese K.
dc.date.accessioned2019-07-27T12:10:23Z
dc.date.accessioned2019-07-28T09:46:45Z
dc.date.available2019-07-27T12:10:23Z
dc.date.available2019-07-28T09:46:45Z
dc.date.issued2016
dc.identifier.issn1120-1770
dc.identifier.issn2239-5687
dc.identifier.urihttps://hdl.handle.net/20.500.12418/7570
dc.descriptionWOS: 000377012900009en_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.language.isoengen_US
dc.publisherCHIRIOTTI EDITORIen_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
dc.relation.journalITALIAN JOURNAL OF FOOD SCIENCEen_US
dc.contributor.department[Uzuner, Sibel] Abant Izzet Baysal Univ, Fac Engn & Architecture, Dept Food Engn, TR-14280 Bolu, Turkey -- [Tezel, G. Bengusu] Middle E Tech Univ, Dept Chem Engn, TR-06800 Ankara, Turkey -- [Cakmak, Nese K.] Cumhuriyet Univ, Fac Engn, Dept Chem Engn, TR-58140 Sivas, Turkeyen_US
dc.identifier.volume28en_US
dc.identifier.issue2en_US
dc.identifier.endpage286en_US
dc.identifier.startpage271en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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