Surface characterization for prediction of food particle behavior at interfaces: Theoretical considerations and limitations

Currently there is no universally accepted, reproducible method for characterization of solid surfaces in contact with liquid foods, i.e. quantitative evaluation of surface thermodynamic properties. Two methods used at present for evaluation of solid surface energetics are presented as inadequate. A modified sessile drop technique is described and its use is defended as having a sound basis in surface chemical theory. Quantitative analysis of preliminary results suggests the existence of a measurable surface property related to the previously unmeasurable polar component of contact surface energy. Direction is provided toward a means for rapid, unambiguous surface characterization which may aid the development and use of models describing food contact behavior at interfaces.