TY - JOUR
T1 - Water droplet spreading and recoiling upon contact with thick-compact maltodextrin agglomerates
AU - Meraz-Torres, Lesvia Sofía
AU - Quintanilla-Carvajal, María Ximena
AU - Téllez-Medina, Darío I.
AU - Hernández-Sánchez, Humberto
AU - Alamilla-Beltrán, Liliana
AU - Gutiérrez-López, Gustavo F.
PY - 2011/11
Y1 - 2011/11
N2 - Background: The food and pharmaceutical industries handle a number of compounds in the form of agglomerates which must be put into contact with water for rehydration purposes. In this work, liquid-solid interaction between water and maltodextrin thick-compact agglomerates was studied at different constituent particle sizes for two compression forces (75 and 225 MPa). Results: Rapid droplet spreading was observed which was similar in radius to the expected one for ideal, flat surfaces. Contact angle determinations reported oscillations of this parameter throughout the experiments, being indicative of droplet recoiling on top of the agglomerate. Recoiling was more frequent in samples obtained at 225 MPa for agglomerate formation. Agglomerates obtained at 75 MPa exhibited more penetration of the water. Competition between dissolution of maltodextrin and penetration of the water was, probably, the main mechanism involved in droplet recoiling. Micrographs of the wetting marks were characterized by means of image analysis and the measurements suggested more symmetry of the wetting mark at higher compression force. Conclusion: Differences found in the evaluated parameters for agglomerates were mainly due to compaction force used. No significant effect of particle size in recoiling, penetration of water into the agglomerate, surface texture and symmetry was observed.
AB - Background: The food and pharmaceutical industries handle a number of compounds in the form of agglomerates which must be put into contact with water for rehydration purposes. In this work, liquid-solid interaction between water and maltodextrin thick-compact agglomerates was studied at different constituent particle sizes for two compression forces (75 and 225 MPa). Results: Rapid droplet spreading was observed which was similar in radius to the expected one for ideal, flat surfaces. Contact angle determinations reported oscillations of this parameter throughout the experiments, being indicative of droplet recoiling on top of the agglomerate. Recoiling was more frequent in samples obtained at 225 MPa for agglomerate formation. Agglomerates obtained at 75 MPa exhibited more penetration of the water. Competition between dissolution of maltodextrin and penetration of the water was, probably, the main mechanism involved in droplet recoiling. Micrographs of the wetting marks were characterized by means of image analysis and the measurements suggested more symmetry of the wetting mark at higher compression force. Conclusion: Differences found in the evaluated parameters for agglomerates were mainly due to compaction force used. No significant effect of particle size in recoiling, penetration of water into the agglomerate, surface texture and symmetry was observed.
KW - Compact agglomerates
KW - Droplet spreading
KW - Fractal dimension
KW - Lacunarity
KW - Recoiling
KW - Wetting mark
UR - http://www.scopus.com/inward/record.url?scp=80053912859&partnerID=8YFLogxK
U2 - 10.1002/jsfa.4631
DO - 10.1002/jsfa.4631
M3 - Artículo
SN - 0022-5142
VL - 91
SP - 2594
EP - 2600
JO - Journal of the Science of Food and Agriculture
JF - Journal of the Science of Food and Agriculture
IS - 14
ER -