Study of Material-Water Interactions Using the Wilhelmy Plate Method

Surface tension of different homogenized milk and cream, available in New Zealand, has been measured using the Capillary Rise method as well as the automated Wilhelmy Plate method. The measured values are slightly higher than the values reported in the literature. Increasing the fat content is found to have an inverse effect on the surface tension. This effect diminishes progressively for fat concentrations beyond 30%. Milk proteins, reported in the literature as surface-active components, are observed to have no effect on the surface tension.

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Multicycle Wilhelmy Plate Method for Wetting Properties, Swelling and Liquid Sorption of Wood

Langmuir ◽

10.1021/la402605q ◽

2013 ◽

Vol 29 (39) ◽

pp. 12145-12153 ◽

Cited By ~ 14

Author(s):

Maziar Sedighi Moghaddam ◽

Magnus E.P. Wålinder ◽

Per M. Claesson ◽

Agne Swerin

Keyword(s):

Plate Method ◽

Wetting Properties ◽

Wilhelmy Plate ◽

Wilhelmy Plate Method

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Mucoadhesion of both film-forming and non-film-forming polymeric materials as evaluated with the Wilhelmy plate method

International Journal of Pharmaceutics ◽

10.1016/0378-5173(92)90100-g ◽

1992 ◽

Vol 79 (1-3) ◽

pp. 97-105 ◽

Cited By ~ 16

Author(s):

A.P. Sam ◽

J.T.M. van den Heuij ◽

J.J. Tukker

Keyword(s):

Polymeric Materials ◽

Plate Method ◽

Wilhelmy Plate ◽

Film Forming ◽

Wilhelmy Plate Method

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Milks and Milk Concentrates: Surface Tension Measurement

International Journal of Food Engineering ◽

10.2202/1556-3758.1002 ◽

2005 ◽

Vol 1 (1) ◽

Cited By ~ 4

Author(s):

Anna M Williams ◽

J.R. Jones ◽

A.H.J. Paterson ◽

D.L. Pearce

Keyword(s):

Surface Tension ◽

Spray Drying ◽

Skim Milk ◽

Fat Content ◽

Surface Tension Measurement ◽

Plate Method ◽

Solids Concentration ◽

Whole Milk ◽

Wilhelmy Plate ◽

Wilhelmy Plate Method

Surface tension is an important property of milk concentrates because it affects atomisation in spray drying. A Krüss tensiometer and Wilhelmy plate were used to measure surface tension. Skim milk and whole milk were tested at a range of solids concentrations and were compared with the surface tension of standard and reconstituted milks. It was found that surface tension was affected more by temperature than by fat content or solids concentration. The surface tensions for concentrates correspond to published values for standard milks below 60°C, but above 60°C, the surface tension increases markedly, which can be attributed to changes in the milk chemistry. The difficulty associated with using the Wilhelmy plate method is the time taken to perform each measurement, which allows a skin to form and reduces the accuracy of the measurements.

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