APPLICABILITY AND COMPARISON OF VARIOUS TECHNIQUES FOR MEASUREMENT OF WETTABILITY AND CONTACT ANGLES BETWEEN OIL-BASED LIQUID AND STARCH-BASED SOLID FOOD MATERIALS

Date

1993-01-01

Author

HICSASMAZ, Z
CLAYTON, JT

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Contact angles of various oils and chocolate syrup were estimated on a commercial brand of white sandwich bread and a commercial brand of butter cookies using three different methods sessile drop geometry, sedimentation volume and immersion techniques. It was concluded that estimation of contact angles from the sessile drop geometry by photographic techniques is not possible for oils due to absorption into the starch-based solid In such cases, the sedimentation volume and immersion techniques were found to be practical methods for rough estimates of contact angles when needed. For the non-Newtonian chocolate syrup, estimation of contact angles with the starch-based solids by sedimentation volume was not possible due to the yield stress of chocolate syrup However, in this case, contact angles could be estimated from sessile drop geometry.

Subject Keywords

Food Science

URI

https://hdl.handle.net/11511/65435

Collections

Department of Food Engineering, Article