Experimental study and numerical modelling of rheological and flow behaviour of xanthan gum solutions using artificial neural network Experimental study and numerical modelling of rheological and flow behaviour of xanthan gum solutions using artificial neural network Peer-Reviewed Journal Publication Δημοσίευση σε Περιοδικό με Κριτές 2015-10-302014enThis 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.Δημοσίευση σε επιστημονικό περιοδικό http://creativecommons.org/licenses/by/4.0/Journal of Dispersion Science and Technology12351793-1800 Razi Meisam Mirarab Kelesidis Vasilis Κελεσιδης Βασιλειος Maglione Roberto Ghiass Majid Ghayyem Mohammad Ali Taylor & Francis Artificial neural network drilling fluid Herschel–Bulkley rheological properties xanthan gum