Darsh T. Wasan Lectureship

Wasan Group Techniques

Our group has developed many advanced techniques for physical measurements in the areas of interfacial and colloidal phenomena, foams, emulsions and dispersions, and food and environmental technologies.

IIT Film Tensiometer


The Foam Film Tensiometer is designed to measure the rheology of the curved foam lamella, particularly its film dilatational elasticity. E, the foam lamella equilibrium, and dynamic tension.

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Capillary Force Balance

Capillary force balance technique developed in our laboratory is used to study the dynamics of thin liquid film thinning, to measure the size of the particles (if there is any) and to characterize the nature of particles (hydrophilic/hydrophobic) present in the film.

Digitized Image Analysis Technique
Advanced digitized imaging technique in our laboratory is used to study the microstructure and the texture of food emulsions and texture of the aerated food products. The texture of the food emulsion is characterized by the size distribution of the oil droplets and the microstructure of the emulsion is determined by the radial distribution function and structure factor. Similarly, the texture of the aerated food products is determined by the size distribution of the dispersed bubbles. Size distribution of droplets/bubbles gibes information about the stability of the emulsion/aerated products. The radial distribution function is estimated by measuring the inter-droplet distances and the size distribution of the droplet/bubble is estimated by measuring substantial number of droplet/bubble (900-1200) magnified image

Kossel Diffraction
We used a nondestructive Kossel diffraction technique based on the principle of backlight scattering to characterize the structure formation in colloidal suspensions and concentrated model food emulsions. We also measured the effects of temperature, shear, casein micelles and gum on the fat particle packing structure in such systems. Through this technique, we demonstrated the effects of casein micelles on the pair potential of fat particle interactions and shelf life of such systems. We carried out theoretical calculations using a statistical mechanics approach by numerically solving the Ornstein-Zernike equation with Percus-Yevick closure for a bidisperse system consisting of fat particles and micelles, and showed that the experimental results were consistent with the theoretical simulations.

Other Techniques used in the Group



Surface Tension Measurement









© 2011 Darsh Wasan Research Group
Chemical and Biological Engineering, Armour College of Engineering
Illinois Institute of Technology, Perlstein Hall, 10 W. 33rd Street Chicago, IL 60616
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