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Experimental studyand numerical modelling of rheological and flow behaviour of xanthan gum solutions using artificialneural network

Razi Meisam Mirarab, Kelesidis Vasilis, Maglione Roberto, Ghiass Majid , Ghayyem Mohammad Ali

Πλήρης Εγγραφή

URI: http://purl.tuc.gr/dl/dias/CB569857-B5F2-4C03-A7F2-DA473D508E60
Έτος 2014
Τύπος Δημοσίευση σε Περιοδικό με Κριτές
Άδεια Χρήσης
Λεπτομέρειες
Βιβλιογραφική Αναφορά M. Mirarab Razi, V.C. Kelessidis, R. Maglione, M. Ghiass, M.A. Ghayyem, "Experimental study and numerical modelling of rheological and flow behaviour of xanthan gum solutions using artificial neural network," Journal of Dispersion Science and Technology, vol. 35, no. 12, pp. 1793-1800, 2014. doi: 10.1080/01932691.2013.809505 https://doi.org/10.1080/01932691.2013.809505
Εμφανίζεται στις Συλλογές
Δημοσιεύσεις σε Περιοδικά στην Κοινότητα Σχολή Μηχανικών Ορυκτών Πόρων

Περίληψη

This study investigated effect of temperature, concentration, and shear rate on rheological properties of xanthan gum aqueous solutions using a Couette viscometer at temperatures between 25°C and 55°C and concentrations of 0.25 wt% to 1.0 wt%. The Herschel–Bulkley model described very well the non-Newtonian behavior of xanthan gum solutions. Shear rate, temperature, and concentration affected apparent viscosity and an equation was proposed for the temperature and concentration effect valid for each shear rate. This article also presents an artificial neural network (ANN) model to predict apparent viscosity. Based on statistical analysis, the ANN method estimated viscosity with high accuracy and low error.

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