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INTERFACIAL CHARACTERIZATION OF COFFEE MIX USING DYNAMIC SURFACE TENSIOMETER
Author(s) -
MUHAMMAD LATIF,
CHOI SHIN SIK,
KIM HERN
Publication year - 2013
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2011.00666.x
Subject(s) - wetting , instant , sugar , tensiometer (surface tension) , chemistry , food science , materials science , surface tension , thermodynamics , composite material , physics
Instant coffee with different blends and various trades is available all over the world. The brands vary in their composition because of the concentration of basic ingredients, i.e., coffee, sugar and cream. Coffee and other beverages are explained on the basis of three basic properties: taste, foaming and wetting. By using dynamic surface tensiometric analysis, the effects of the basic ingredients are examined by experiments. Different brands and instant coffee sticks were experimented and results were compared. PRACTICAL APPLICATIONS Dynamic surface tensiometry is an important technology to evaluate the changes in the surface of liquid solutions: stagnant and flowing fluids. This technique is also applied to characterize the biological liquids, waste water treatment and beverages with large and complex molecular weight components.