Infusing Silicone and Camellia Seed Oils into Micro-/Nanostructures for Developing Novel Anti-Icing/Frosting Surfaces for Food Freezing Applications
Zhiwei Zhu, Hui Liang, Da‐Wen Sun
Abstract
High Resolution Image Download MS PowerPoint Slide Undesired ice/frost formation and accretion often occur on food freezing facility surfaces, lowering freezing efficiency. In the current study, two slippery liquid-infused porous surfaces (SLIPS) were fabricated by spraying hexadecyltrimethoxysilane (HDTMS) and stearic acid (SA)-modified SiO 2 nanoparticles (NPs) suspensions, separately onto aluminum (Al) substrates coated with epoxy resin to obtain two superhydrophobic surfaces (SHS), and then infusing food-safe silicone and camellia seed oils into the SHS, respectively, achieving anti-frosting/icing performance. In comparison with bare Al, SLIPS not only exhibited excellent frost resistance and defrost properties but also showed ice adhesion strength much lower than that of SHS. In addition, pork and potato were frozen on SLIPS, showing an extremely low adhesion strength of <10 kPa, and after 10 icing/deicing cycles, the final ice adhesion strength of 29.07 kPa was still much lower than that of SHS (112.13 kPa). Therefore, the SLIPS showed great potential for developing into robust anti-icing/frosting materials for the freezing industry.