Copy For Citation
KARASU S., DOĞAN M.
The 9th Annual European Rheology Conference (AERC 2014), Karlsruhe, Germany, 6 - 12 April 2014
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Publication Type:
Conference Paper / Summary Text
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City:
Karlsruhe
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Country:
Germany
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Erciyes University Affiliated:
Yes
Abstract
In this study, the effects of two different oil types (soybean and olive oil) and three different gums (xanthan gum, sodium alginate, locust bean gum and their blends) on the rheological properties of the mellorine mix were investigated. Mellorine mix samples showed Ostwald de Waele flow behaviour (R2>0.9915). The gum and oil typessignificantly affected rheological properties of mellorine samples. The mellorine samples including xanthan gum and locust bean gum had the highest K and η50 value and this value was the lowest for the sample including alginate.Viscous synergy index value of the xanthan and locust bean gum combination was found to be approximately 1.80. Effects of different gums on the apparent viscosity values at 50 s−1(η50) were satisfactorily modelled by modified power law model. ANFIS model was also found to be sufficient to predict apparent viscosity values based on the oil type, gum concentrations and shear rate (R2=0.9121). According to the combined design, the optimum gum concentration was determined as 56.3% xanthan gum and 43.7% locust bean gum.