• L.S. Meraz-Torres Escuela Nacional de Ciencias Biológicas del Instituto Politécnico Nacional
  • M.X. Quintanilla-Carvajal Escuela Nacional de Ciencias Biológicas del Instituto Politécnico Nacional
  • H. Hernández-Sánchez Escuela Nacional de Ciencias Biológicas del Instituto Politécnico Nacional
  • D.I. Téllez-Medina Escuela Nacional de Ciencias Biológicas del Instituto Politécnico Nacional
  • L. Alamilla-Beltrán Escuela Nacional de Ciencias Biológicas del Instituto Politécnico Nacional
  • G.F. Gutiérrez-López Escuela Nacional de Ciencias Biológicas del Instituto Politécnico Nacional
Keywords: wetting, contact angle, agglomerates, maltodextrin, image analysis


The wetting phenomenon of thick agglomerates was studied using tablets produced from 8 different fractions obtained from sieving of maltodextrin (DE 15) powder. The fractions ranged in size from 38 to 150 µm. The tablets were produced by applying compression force equivalent to 2 tons by means of a hydraulic press. Wetting kinetics was followed, after deposition of a water droplet on the surface of the tablets, by measuring the changes in contact angle. After an initial descent, the curve showed oscillations due to droplet recoiling phenomenon. Surface texture was rougher for tablet than for the wetting mark as evaluated by Fractal Dimension of Texture and Angular Second Moment. No clear tendency of the effect of particle size on these parameters was observed.


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How to Cite
Meraz-Torres, L., Quintanilla-Carvajal, M., Hernández-Sánchez, H., Téllez-Medina, D., Alamilla-Beltrán, L., & Gutiérrez-López, G. (2020). ASSESSMENT OF THE KINETICS OF CONTACT ANGLE DURING THE WETTING OF MALTODEXTRIN AGGLOMERATES. Revista Mexicana De Ingeniería Química, 10(2), 273-279. Retrieved from
Food Engineering

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