Change of the resonance frequency of a quartz crystal microbalance in contact with an aqueous dispersion of solid particles

Study of the evaporation of colloidal suspension droplets with the quartz crystal microbalance

In this Article, we report the application of the quartz crystal microbalance (QCM) to study the evaporation of colloidal suspension droplets. Droplets of alumina particle suspensions with varying particle size and solid concentration have been investigated. Characteristic responses of the resonance frequency of the QCM associated with the different evaporation stages have been established. Quantitative analysis of the experimental results has been performed by the proposed QCM models. An interesting finding is that frequency increase after complete drying has been observed in some cases. Interpretation of the frequency increase has been developed in terms of the contact stiffness. The possible physical mechanisms are also discussed and quantified in terms of various interparticle forces.

Monitoring of acidified milk gel formation by ultrasonic shear wave measurements. High-frequency viscoelastic moduli of milk and acidified milk gel

In the present paper we describe the application of the thickness shear mode resonator technique for the measurement of viscoelastic parameters of milk and acidified milk gels in the megahertz frequency range. The technique provides information on the viscoelasticity of milk and milk gels in the time scale of 10(-8) to 10(-7) s. The length scale of the measurements, determined by the depth of penetration and the wavelength of the shear wave, falls between the submicron and micron range. In milk acidified by glucono-delta-lactone we observed an increase in the high- and low-frequency loss modulus, G", below pH 5.1, indicating aggregation of casein particles into clusters. There was a sharp rise in high- and low-frequency storage (G') and loss (G") moduli between pH 4.85 and 4.7, as a result of gel network formation in acidified milk. Both G" and G' of milk gel in the megahertz frequency range are several orders higher than those we obtained at low frequencies (0.02 to 10 Hz) using dynamic rheology. The high-frequency (5 to 25 MHz) viscosity of milk was found to be the same as at low frequencies. Overall, our results demonstrate the high sensitivity of the ultrasonic shear wave measurements to the changes in the rheological parameters in acidified milk during gelation.

Ultrasonic shear wave rheology of weak particle gels

Weak particle gels have attracted increasing attention in the last decade. These gels have a very short region of deformation over which their viscoelastic parameters are constant. They can be broken easily in response to external forces. Therefore the rheological measurements in these systems must be performed at very small deformations, which may frequently be below the accuracy limits of conventional rheological instruments. In the present paper we discuss the application of the thickness shear mode resonator technique for the measurement of viscoelastic parameters of weak particle gels in the MHz frequency range. The technique provides information on the viscoelasticity of weak gels in the time scale 10(-7)-10(-9) s. The length scale of the measurements, determined by the depth of penetration and the wavelength of the shear wave, falls in the submicron and micron range. The displacements in the shear deformations generated in this technique are extremely small, in the order of Angstroms, and the shear strain, approximately 10(-3), corresponds to the low limits in the classical dynamic rheology measurements. Only small volumes, down to 0.1 ml, of sample are required and this is another advantage of this technique. The measurements of the storage, G', and the loss, G'', moduli can be carried out non-invasively and continuously at various frequencies in the same sample during the whole length of the process of gelation. General and specific aspects of the measurements and interpretation of experimental results are discussed in the present paper.