The effect of mechanical and thermal stresses on the performance of lubricated icephobic coatings during cyclic icing/deicing tests

Donadei, Valentina; Koivuluoto, Heli; Sarlin, Essi; Niemelä-Anttonen, Henna; Varis, Tommi; Vuoristo, Petri

doi:10.1016/j.porgcoat.2021.106614

Cited by 15 publications

(7 citation statements)

References 57 publications

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“…In addition, by tailoring the cross-link density of different elastomeric coatings and by additionally embedding miscible polymeric chains, Golovin et al systematically designed interfacial slippage ice phobic surfaces in smooth and nonporous coatings . However, most of the ice phobic surfaces in these studies (Table ) lack durability tests, − and other studies either were conducted with only a few icing/deicing cycles or showed poor results after cycling. − More importantly, materials having fluorocarbon bonds are always used as the candidates for the fabrication of SHS and SLIPS due to their excellent low surface energy; ,, however, these materials often degrade to perfluorooctanesulfonate (PFOS), which is a persistent metabolite that accumulates in tissues of humans, , causing potentially harmful influence to human health, and thus significantly limiting their applications in food processing facilities and food packaging.…”

Section: Introductionmentioning

confidence: 99%

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

Zhu

Liang

Sun

2023

ACS Appl. Mater. Interfaces

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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.

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Section: Introductionmentioning

confidence: 99%

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

Zhu

Liang

Sun

2023

ACS Appl. Mater. Interfaces

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“…Furthermore, the often-highlighted parameter contact angle hysteresis (CAH), as a suitable correlating parameter for the icephobic performance [9,11,15], follows the same trend as the SFE. The identified findings might not be valid for superhydrophobic surfaces (e.g., [26][27][28][29][30]) or materials following or inspired by the slippery liquid-infused porous surfaces (SLIPS) approach (e.g., [24,[31][32][33]), as they can generate "extreme" values, constituting exceptions to the general rule. Moreover, the elastomeric properties of coating materials are discussed as relevant parameters for the ice adhesion strength [12] but should not be dominant in this study due to the low (<100 µm) and comparable material thicknesses.…”

Section: Discussionmentioning

confidence: 96%

Parameter Study for the Ice Adhesion Centrifuge Test

2022

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In this study, we assessed the effects of ice types, test parameters, and surface properties on measurement data of the ice adhesion centrifuge test. This method is often used for the evaluation of low ice adhesion surfaces, although no test standard has been defined yet. The aim of this paper is to improve the understanding of the relevant test parameter and identify crucial criteria to be considered in harmonization and standardization efforts. Results clearly indicate that the ice type (static vs. impact ice) has the greatest impact on the test results, with static ice delivering higher values in a broader data span. This is beneficial for material developers as it eases the evaluation process, but it contradicts the technical efforts to design tests that are as close as possible to realistic technical environments. Additionally, the selected ice type has a significant impact on the relevance of the surface properties (roughness, wettability). Despite the complexity of interactions, a trend was observed that the roughness is the determining surface parameter for high impact velocity ice (95 m/s). In contrast, for tests with static ice, the wettability of the test surface is of higher relevance, leading to the risk of overestimating the icephobic performance of structured surfaces. The results of this paper contribute to the demanding future tasks of defining well-founded test standards and support the development of icephobic surfaces.

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“…This can cause an expansion in ice volume and can cause ice cracks and the running of back ice [112]. These changes can affect the coating structure, whereby ice volume expansion can bring internal stresses to the surface roughness because of the mismatched thermal expansion between the ice and the polymer [113]. During CAT, the samples experience shear forces all along the rotation.…”

Section: Wetting Properties Of the Coatingsmentioning

confidence: 99%

Durable Icephobic Slippery Liquid-Infused Porous Surfaces (SLIPS) Using Flame- and Cold-Spraying

Khammas

Koivuluoto

2022

Sustainability

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Icing and ice accretion cause severe problems in different industrial sectors, e.g., in aircrafts, aviation traffic, ships, solar panels, and wind turbines. This can lead to enormous economic losses and serious safety issues. Surface engineering can tackle these problems by designing surface structures to work as icephobic coatings and, this way, act as passive anti-icing solutions. In this research, slippery liquid-infused porous structures were fabricated using flame- and cold-spraying to produce polymer (LDPE and PEEK) coatings, and impregnated with a silicone lubricant. Microstructural details, surface properties, wetting behavior, and cyclic icing–deicing behavior were evaluated via ice adhesion measurements, which show the potential performance of SLIPS designs. All these SLIPS showed low or medium-low ice adhesion after the first icing-deicing cycle and the best candidate showed stable performance even after several icing-deicing cycles.

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The effect of mechanical and thermal stresses on the performance of lubricated icephobic coatings during cyclic icing/deicing tests

Cited by 15 publications

References 57 publications

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

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

Parameter Study for the Ice Adhesion Centrifuge Test

Durable Icephobic Slippery Liquid-Infused Porous Surfaces (SLIPS) Using Flame- and Cold-Spraying

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