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 (R= 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.