将硅油和茶籽油注入微/纳米结构中，用于开发新型食品冷冻应用的防结冰/结霜表面。
Infusing Silicone and Camellia Seed Oils into Micro-/Nanostructures for Developing Novel Anti-Icing/Frosting Surfaces for Food Freezing Applications.
作者信息
Zhu Zhiwei, Liang Hui, Sun Da-Wen
机构信息
School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China.
出版信息
ACS Appl Mater Interfaces. 2023 Mar 10;15(11):14874-83. doi: 10.1021/acsami.3c02342.
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 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.
在食品冷冻设备表面常常会出现不期望的结冰/结霜和积冰现象，这会降低冷冻效率。在本研究中，通过将十六烷基三甲氧基硅烷（HDTMS）和硬脂酸（SA）改性的二氧化硅纳米颗粒（NPs）悬浮液分别喷涂到涂有环氧树脂的铝（Al）基板上，制备了两种注入滑液的多孔表面（SLIPS），以获得两种超疏水表面（SHS），然后分别将食品级硅酮和山茶籽油注入SHS中，实现了防霜/防冰性能。与裸铝相比，SLIPS不仅表现出优异的抗冻性和除霜性能，而且其冰粘附强度也远低于SHS。此外，猪肉和土豆在SLIPS上冷冻时，显示出极低的粘附强度，<10 kPa，并且在10次结冰/除冰循环后，最终的冰粘附强度为29.07 kPa，仍远低于SHS（112.13 kPa）。因此，SLIPS在开发用于冷冻行业的坚固防冰/防霜材料方面具有巨大潜力。
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