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Characterization of interfacial properties

Basic Information

Name: Characterization of interfacial properties
Facility: Chair of Food Engineering
Partner: Technische Universität Dresden (TUD)

Description

Interfacial properties determine the stability of dispersed systems and a wide range of functional properties, such as those of powdered materials.
Interfacial tensions and wetting properties can be investigated using tensiometry (Wilhelmy plate, Du Nouy ring, and Washburn methods).
Interactions between product components and water are relevant in many processing operations. Free and bound water content can be analyzed using various methods. The oven-drying method and Karl Fischer titration are used as standard methods for moisture determination. The water activity of a material system is analyzed using a thermoconstant. Sorption behavior across a wide moisture range can be investigated using dynamic water vapor sorption. In this process, sorption isotherms and, where applicable, suitable sorption models are determined.

Points of Contact

Prof. Dr. rer. nat. Anja Maria Wagemans
Email:
Phone:
+49 (0) 351 463-32420
Fax:
+49 (0) 351 463-37761

Last Update

Last updated at: 11 June 2026 at 12:42:26