G. Bengusu Tezel, Sibel Uzuner, Nese Keklikcioglu Cakmak

CMC-GUAR GAM POLİMER AĞI İÇİN BURGER MODELİNE AİT PARAMETRELERİN MODELLENMESİ

Karboksimetil selüloz (CMC)-guar gam (GG) karışımlarının sünme-geri dönüş ölçümlerine dayanan Burger model parametreleri farklı gam konsantrasyonları (%1.5, 2.0, 2.5) ve hacimsel gam karışım oranları (25:75, 50:50, 75:25), farklı sıcaklıklarda (15, 25, 35 °C) yanıt yüzey yaklaşımı kullanılarak analiz edilmiştir. Dört bileşenli burger model ve deneysel sünme-geri dönüş özelliklerinden yaralanarak (J0, J1, t1, η0, Jr0, Jr1 and tr1) gam karışımlarının viskoelastikiyeti karakterize edilmiştir ve gam karışımlarının sünme-geri dönüş özelliklerinin belirlenmesinde bu model (R2= 0.82-0.99) tatmin edici bulunmuştur. Özellikle düşük sıcaklıklarda, yüksek GG içeren konsantre gam karışımları CMC ile karşılaştırıldığı zaman karışımın elastisitesini ve mukavemetini arttırmıştır. Öte yandan, yüksek sıcaklıkta karışımın viskoz özelliği baskındır. Burger model regresyon parametrelerinin hacimsel CMC-GG karışım oranı ve konsantrasyonuna kıyasla daha çok sıcaklığa bağlı olduğu bulunmuştur.

Anahtar Kelimeler:

Burger modeli, sünme-geri dönüş yanıtları, CMC-GG karışım, viskoelastikiyet, reoloji, yanıt yüzey yöntemi

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

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 (J0, J1, t1, η0, Jr0, Jr1 and tr1) and it was found to be satisfactory (R2= 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.

Keywords:

Burger model, creep-recovery responses, CMC-GG mixture, viscoelasticity, rheology, response surface methodolog,

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