The interfacial properties unit is a part of the Central Laboratory of the Physical and Chemical Testing of Foods of the Department of Food Technology in ATEI of Thessaloniki. It is a laboratory deveoted to interfacail properties determiantion. Special focus is given in food and biological systems.
Interfacial properties unit responsible: Dr. Eleni P. Kalogianni
Measurements involve:
- Equilibrium, Static and Dynamic interfaical tension of water/air and ater/oil interfaces
- Determination of critical micelle concentration (CMC)
- Static, advancing and receding contact angle
- Dilatational rheology of interfaces
- Shear rheology of interfaces (- Elastic (storage) modulus, G’ – Viscous (loss) modulus, G’’ – Dynamic interfacial viscosity, μs*- relaxation time τ ; measurements as a function of frequency, time, strain, temperature or surface pressure)
- Studies of the properties of molecules in monolayers
- Visualization of monolayers using Brewster Angle Microscopy (Monolayer/film homogeneity under different subphase conditons, monitoring and detection of adsorption of surface active materials such as proteins and nanoparticles
- Surface free energy
- Powder wettability
- Adsorption
- Wettability
- Cleanliness
- Density
Available instruments:
CAM 200, KSV with pulsating drop module for dilatational rheological measurements
ISR2 (Interfacial Shear Rheometer), Biolin Scientific
Langmuir troughs and balance for liquid/liquid and liquid/air interfaces
Brewster Angle Microscope, Biolin Scientific
Force Tensiometer, Sigma 700, Attension