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Superhydrophobic surfaces for reducing liquid adhesion and contact time

by Lewis Marinoff Boyd

Institution: Colorado State University
Department:
Degree:
Year: 2017
Keywords: Liquid adhesion; Contact Time; Superhydrophobic
Posted: 2/1/2018 12:00:00 AM
Record ID: 2206619
Full text PDF: http://hdl.handle.net/10217/184008


Abstract

Superhydrophobic surfaces are extremely repellent to water and aqueous liquids. Water droplets can bead up, bounce and easily roll off from superhydrophobic surfaces. Consequently, superhydrophobic surfaces can be used to reduce liquid adhesion to food containers and manufacturing equipment which is a significant problem for food packaging and agricultural industries. In this work, in order to reduce liquid waste in food containers, a novel superhydrophobic coating made with natural, edible materials was developed and fabricated. The superhydrophobic coatings made with edible materials virtually eliminate liquid waste in food containers. Systematic experiments were conducted on superhydrophobic coatings and non-textured, low adhesion films to evaluate the performance of the coatings and films in reducing liquid adhesion to manufacturing equipment. In high shear environments such as manufacturing equipment, non-textured, low adhesion films perform better than superhydrophobic coatings due to their improved durability. Further, superhydrophobic surfaces can be used to reduce the time an impacting liquid droplet is in contact with the surface (contact time), which in turn is useful for anti-icing applications. In this work, superhydrophobic surfaces with and without macroscale texture were design, fabricated and evaluated for their contact time with water droplets. The contact time was significantly lower on macroscale textured superhydrophobic surfaces (i.e., better for anti-icing) compared with superhydrophobic surfaces without macroscale texture.Advisors/Committee Members: Kota, Arun K. (advisor), Popat, Ketul (committee member), Reynolds, Melissa (committee member).

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