The Washburn capillary rise method is a standard technique for determining the wettability of powders expressed as a contact angle. The method requires the preparation of two identical beds of powder. One of these beds is used to follow the capillary rise with a perfectly wetting liquid (contact angle = 0) giving access to a bed structure parameter. The other bed is used with the liquid of interest (contact angle not = 0) and the capillary rise data is analysed using the previously determined structure parameter to obtain the contact angle. In the experiments reported here we have used a centrifugal packing technique to prepare beds of powder. This gives reproducible packings and also allows a certain degree of control of the bed porosity. In addition the air permeability of the beds is also determined prior to the capillary rise experiments. The results show that the value of the contact angle of a powder determined by the Washburn method depends on the porosity of the powder bed, and that the structure parameter can be determined from the air permeability using the Kozeny-Carman expression.

7th Intenatioanal Symposium on Agglomeration, ALBI, FRANCE, MAY 29-31, 2001International audienceThe hydration of semolina particles is an essential step in couscous processing which leads to binding between particles for the formation of agglomerates. Despite this importance, the hydration properties of such food products are rarely studied and in particular, durum wheat semolina has never been investigated. Here we present,a study of the hydration properties of durum wheat semolina by determination of water sorption isotherms, and other characterisation techniques to obtain a better understanding of hydration mechanisms. Equilibrium and dynamic sorption properties, have been measured as a function of relative humidity by means of a controlled atmosphere microbalance. It is found that durum wheat semolina presents a type II isotherm [F. Rouquerol, J. Rouquerol, K. Sing, Adsorption by Powders and Porous Solids-Principles Methodology and Applications, Academic Press, 1999] indicative of multi-layer adsorption. The Guggenheim-Anderson-de Boer (GAB) model is used to describe the isotherm and obtain a better understanding of hydration mechanisms and liquid/solid interactions. The effects observed are related to physical properties of the semolina. In particular, the size of the semolina particles is found mainly to influence sorption kinetics: the finer the particles, the faster their sorption kinetics. Increasing temperature in the range 25-45 degreesC accelerates sorption kinetics. Furthermore, hydration causes no irreversible transformation of semolina components. Thus, absorption kinetics seem to be influenced by physical mechanisms, while the biochemical composition determines the amount of water sorbed. (C) 2003 Elsevier Science B.V. All rights reserved