MODELING OF BURGER PARAMETERS FOR CMC-GUAR GUM BASED POLYMER NETWORK

G. Bengusu Tezel, Sibel Uzuner, Nese Keklikcioglu Cakmak
2017 Gıda  
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 parameters by using response surface design approach based on creep-recovery measurements at 15, 25, 35 °C. Four component Burger model was used to characterize viscoelasticity of gum mixtures with experimental creep-recovery responses (J 0 , J 1 , t 1 , η 0 , Jr 0 , Jr 1 and tr 1 ) and it was found to be
more » ... was found to be satisfactory (R 2 = 0.82-0.99) for the determination of the creep-recovery properties of gum mixtures. The high ratio of GG in concentrated CMC-GG mixture provided an increase in the elasticity in the strong or stiffer structure of gum mixtures at especially low temperatures when it was compared to CMC. However, at high temperature viscous property of the CMC-GG mixture was dominant. It was found that regressed parameters from Burger model were highly dependent to temperature with respect to both volumetric mixing ratio and concentration. CMC-GUAR GAM POLİMER AĞI İÇİN BURGER MODELİNE AİT PARAMETRELERİN MODELLENMESİ Öz Karboksimetil selüloz (CMC)-guar gam (GG) kar›fl›mlar›n›n sünme-geri dönüfl ölçümlerine dayanan Burger model parametreleri farkl› gam konsantrasyonlar› (%1.5, 2.0, 2.5) ve hacimsel gam kar›fl›m oranlar› (25:75, 50:50, 75:25), farkl› s›cakl›klarda (15, 25, 35 °C) yan›t yüzey yaklafl›m› kullan›larak analiz edilmifltir. Dört bileflenli burger model ve deneysel sünme-geri dönüfl özelliklerinden yaralanarak (J 0 , J 1 , t 1 , η 0 , Jr 0 , Jr 1 ve tr 1 ) gam kar›fl›mlar›n›n viskoelastikiyeti karakterize edilmifltir ve gam kar›fl›mlar›n›n sünme-geri dönüfl özelliklerinin belirlenmesinde bu model (R 2 = 0.82-0.99) tatmin edici bulunmufltur. Özellikle düflük s›cakl›klarda, yüksek GG içeren konsantre gam kar›fl›mlar› CMC ile karfl›laflt›r›ld›¤› zaman kar›fl›m›n elastisitesini ve mukavemetini artt›rm›flt›r. Öte yandan, yüksek s›cakl›kta kar›fl›m›n viskoz özelli¤i bask›nd›r. Burger model regresyon parametrelerinin hacimsel CMC-GG kar›fl›m oran› ve konsantrasyonuna k›yasla daha çok s›cakl›¤a ba¤l› oldu¤u bulunmufltur. Anahtar kelimeler: Burger modeli, sünme-geri dönüfl yan›tlar›, CMC-GG kar›fl›m, viskoelastikiyet, reoloji, yan›t yüzey yöntemi
doi:10.15237/gida.gd16111 fatcat:atzscohnxfbadk4lz2gcr6535a