4.5 Article

Anti-Icing Performance of Superhydrophobic Texture Surfaces Depending on Reference Environments

Journal

ADVANCED MATERIALS INTERFACES
Volume 4, Issue 22, Pages -

Publisher

WILEY
DOI: 10.1002/admi.201700836

Keywords

anti-icing; ice adhesion; icing-delay; superhydrophobicity; surface textures

Funding

  1. National Postdoctoral Program for Innovative Talents [BX201600073]
  2. China Postdoctoral Science Foundation [2017M610329]
  3. National Science Foundation of China [51671105, 51705244]
  4. Natural Science Foundation of Jiangsu Province [BK20170790]
  5. Priority Academic Program Development of Jiangsu Higher Education Institutions

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Materials decorated by the hierarchical micro-nanostructures similar to lotus leaf surface topographies are firmly considered to possess the substantial anti-icing functions, showing icing-delay and low ice adhesion. Here, the aim of this work is to verify the anti-icing capacity in the actual icing environment containing supercooled airflow. This study, therefore, develops both routes to fabricate the hierarchical micro-nanostructure and single nanostructure superhydrophobic surfaces, and first evaluates their anti-icing capacity based on the routine measuring strategies in laboratory. Also, the potential application environment is modeled and used to verify their anti-icing performance for further guiding rational design of surface structures of anti-icing materials. Due to the double-scale effect, the hierarchical micro-nanostructure can induce more air pockets to produce the higher hydrophobicity and anti-icing capacity based on the big reference droplets (diameter > 2 mm) and even static water. However, the verified results in the potential application environment demonstrate that the hierarchical micro-nanostructure exhibits the inferior anti-icing performance, comparing with the single nanostructure. The icing area on the single nanostructure surface is almost half of that on the hierarchical micro-nanostructure surface, also causing a reduction of approximate to 26 g in icing mass.

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