date:Jun 09, 2014
Two synchronised video cameras simultaneously measured the angle of contact, as well as the velocity, of the water droplet as it spread over the surface of the sugar layer. The absorption and diffusion of the water in the sugarcoating were also measured by analyzing the colour changes of reflected light. This study shows for the first time that the manner in which a water droplet spreads over a non-crystalline substrate, such as maltodextrin, strongly depends on the amount of water absorbed and