Objectives
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Dynamic interfacial tension and interfacial rheology (dilatational and shear): effect in colloidal food systems, foams and emulsions
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Solid/liquid contact angle
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Emulsions: control of droplets sizes, emulsification capability, interfacial phenomena
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Oil and water diffusion coefficients in one-phase and multi-phase system
- Capillary penetration: effect and transfer in complex food systems
Expertise
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Determination of dynamic interfacial tension at water/air and water/oil interfaces (pendant drop / axisymmetric drop shape analysis, plate method)
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Determination of dynamic interfacial rheological properties applying dilatational rheological methods and shear rheology methods (under way)
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Determination of equilibrium surface and interfacial tension (plate method)
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Determination of density and specific gravity
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Determination of ordered structures in interfaces by Brewster angle microscopy (under way)
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Control of droplet sizes in emulsions
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Emulsification processes
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Determination of oil and water diffusion coefficients in one-phase and multi-phase system via TD-NMR
- Determination of spin-spin and spin-lattice proton relaxation times in oil and water via TD NMR
Facilities/Equipment
- CAM 200, KSV with pulsating drop module for dilatational rheological measurements
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ISR2 (Interfacial Shear Rheometer), Biolin Scientific
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Langmuir troughs and balance for liquid/liquid and liquid/air interfaces
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Brewster Angle Microscope, Biolin Scientific
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Force Tensiometer, Sigma 700, Attention
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Time Domain NMR and ProFiler (TD-NMR for SFC, TFC, Droplet size in O/W & W/O emulsions, Diffusion Coefficient) (minispec mq20, Bruker)
