Abstract
ABSTRACTA measurable parameter related to solid surface energy has recently been suggested to provide an index of contact material interactability with components of fluid food. Employing contact angle methods, two series of aqueous solutions were used to evaluate this parameter for a variety of food contact surfaces. Results were independent of which series of diagnostic liquid was used. This supports the identity of the parameter as a true surface property, unique for a given material, and related to the polar character of its surface. Direction is provided toward a means for contact surface characterization which may aid the development and use of models describing food particle behavior at interfaces.
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