Effect of Temperature, Gum Concentration and Gum Ratio on Creep-Recovery Behaviour of Carboxymethyl Cellulose -Guar Gum Mixtures: modelling with RSM and ANN

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Guler Bengusu Tezel


Rhelogical properties, artificial intelligence, creep and recovery test, response surface methodology


In the present study, the effects of temperature (15, 25, 35 oC), 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 (?J) value of CMC-GG gum solution was analyzed based on the design factors. Experimental recovery index responses were modelled using RSM (R2= 0.9711) and ANN (R2= 0.9829). Therefore, CMC-GG mixtures can be considered for use in instant beverages such as lemonade to enhance mouhtfeel and texture.

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