Infusing Silicone and Camellia Seed Oils into Micro-/Nanostructures for Developing Novel Anti-Icing/Frosting Surfaces for Food Freezing Applications.

ABSTRACT: 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 SiO₂ 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

SUBMITTER: Zhu Z 

PROVIDER: S-EPMC10037244 | biostudies-literature | 2023 Mar

REPOSITORIES: biostudies-literature