ASSESSMENT OF THE KINETICS OF CONTACT ANGLE DURING THE WETTING OF MALTODEXTRIN AGGLOMERATES
Keywords:
wetting, contact angle, agglomerates, maltodextrin, image analysis
Abstract
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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Barbosa-Cánovas, G.V., Ortega, R.E., Juliano, P. and Yan, H. (2010). Food Powders: Physical Properties, Processing and Functionality. Springer, New York.
Chantraine, F., Viana, M., Cazalbou, S., Brielles, N., Mondain-Monvai, O., Pouget, C., Branlard, P., Rubinstein, G. and Chulia, D. (2007). From compressibility to structural investigation of sodium dodecyl sulphate. Part 1: powder and tablet physicochemical characteristics. Powder Technology 177, 34-40.
Chen, W., Yuan, S., Hsiao, H. and Hsieh, C. (2003). Algorithms to estimating fractal dimension of texture images. IEEE International Conference on Acoustics, Speech and Signal Processing 3,1541-1544. Chibowski, E. and Perea, C.R. (2001). A novel method for surface free-energy determination on powdered solids. Journal of Colloid and Interface Science 240, 473-479.
Elkhyat, A, Courderot, M.C., Mac, M.S., Courau, S., Gharbi, T. and Humbert, P. (2004). Assesment of spray application of Saint Gervais R water effects on skin wettability by contact angle measurement comparison with bidistilled water. Skin Research and Technology 10, 283-286
Garzón, M. de L., Tecante, A., Ramírez-Gilly, M. and Palacios, J. (2009). Viscoelastic behavior of solutions and hydrated tablets of individual hydroxypropylmethylcellulose, sodium carboxymethylcellulose and their mixtures. Revista Mexicana de Ingeniería Química 8, 307-318.
Fernández, L., Castillero, C., and Aguilera, J.M. (2005). An application of image analysis to dehydration of apple discs. Journal of Food Engineering 67, 185-193.
Haralick, R.M., Shammugam, K., and Dinstein, I. (1973). Textural features for image classification. IEEE Transactions on Systems, Man and Cybernetics, SMC-3(6), 610-621.
Lazghab, M., Saleh, K., Perzron, I., Guignon, P. and Komunjer, L. (2005). Wettability assesment of finely divided solids. Powder Technology 157, 79-91.
Li, R., Ashgriz, N., Chandra, S. and Andrews, J. (2008). Shape and surface texture of molten droplets deposited on cold surfaces. Surface and Coatings Technology 202, 3960-3966.
Manservisi, S. and Scardovelli, R. (2009). A variational approach to the contact angle dynamics of spreadings droplets. Computers & Fluids 38, 406-424.
Meiron, T., Mamur, A. and Saguy, I. (2004). Contact angle measurements on rough surfaces. Journal of Colloid and Interface Science 274, 637-644. Meiron, T. and Saguy, I. (2007). Wetting properties of food packaging. Food Research International 40, 653-659.
Palzer, S. (2005). The effect of glass transition on the desired and undesired agglomeration of amorphous food powders. Chemical Engineering Science 60, 3959-3968.
Pedreschi, F., Mery, D., Mendoza, F., Aguilera, J.M., 2004. Classification of potato chips using pattern recognition. Journal of Food Science 69, E1-E7
Perez-Alonso, C., Fabela-Morón, M.F., Guadarrama-Lezama, A.Y., Barrera-Pichardo, J.F., Alamilla-Beltran, L. and Rodríguez-Huezo, M.E. (2009). Interrelationship between the structural features and rehydration properties of spray dried manzano chilli sauce microcapsules. Revista Mexicana de Ingeniería Química 8, 187-196.
Prabhu, K.N., Fernandes, P. and Kumar, G. (2009). Effect of substrate surface roughness on wetting behaviour of vegetable oils. Materials and Design 30, 297-305.
Ravi, V., Jog, M.A. and Manglik, R.M. (2010). Effects of interfacial and viscous properties of liquids on drop spread dynamics. ILASS Americas, 22nd Annual Conference on Liquid Atomization and Spray Systems, Cincinnati, pp 1-8.
Santacruz-Vázquez, V., Santacruz-Vázquez, C., Welti-Chanes, J., Farrera-Rebollo, R.R., Alamilla-Beltrán, L., Chanona-Pérez, J. and Gutiérrez-López, G.F. (2008). Effects of airdrying on the shrinkage, surface temperatures and structural features of apples slabs by means of fractal analysis. Revista Mexicana de Ingeniería Química 7, 55-63.
Schubert H. (1980). Processesing and properties of instant powdered foods. In Food Processing Engineering, Vol. 1, (P. Link, Y. Milky, J. Lockup and J. Laminar, eds.), Pp 675-684. Applied Science Publishers, London.
Sun, C. (2005). Critical roles of porosity in tableting properties characterization and solids formulation development. American Pharmaceutical Review 8, 105-108.
USP XXIV (2000). The United States Pharmacopeial Convention, Inc.: Rockville, MD, Pp 1773-1774.
van Veen, B., Pajander, J., Zuurman, K., Lappalainen, R., Poso, A., Frijlink, H.W. and Ketolainen, J. (2005). The effect of powder blend and tablet structure on drug release mechanisms of hydrophobic starch acetate matrix tablets. European Journal of Pharmaceutics and Biopharmaceutics 61, 149- 157.
Published
2020-05-06
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 http://www.rmiq.org/ojs311/index.php/rmiq/article/view/1671
Section
Food Engineering
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