Anti-Icing Performance of Superhydrophobic Texture Surfaces Depending on Reference Environments
Anti-Icing Performance of Superhydrophobic Texture Surfaces Depending on Reference Environments
复制标题
超疏水纹理表面的防冰性能取决于参考环境
DOI：
10.1002/admi.201700836
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发表时间：
2017-11-23
影响因子：
5.4
通讯作者：
Chen, Zhong
中科院分区：
文献类型：
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作者：
Shen, Yizhou;Wang, Guanyu;Chen, Zhong
类似于荷叶表面形貌的层次化微纳米结构装饰的材料被认为具有实质性的防冰功能，表现出延缓结冰和低结冰能力。在这里，本工作的目的是验证在含有过冷气流的实际结冰环境中的抗冰能力。因此，本研究开发了层次化微纳米结构和单一纳米结构超疏水表面的制备方法，并首次基于实验室的常规测量策略对其抗结冰能力进行了评估。为进一步指导防冰材料表面结构的合理设计，对其潜在的应用环境进行了建模，并用于验证其抗冰性能。由于双尺度效应，分级微纳米结构可以诱导更多的气囊，基于较大的参考液滴(直径2 mm)和甚至静态水，产生更高的疏水性和抗结冰能力。然而，在潜在的应用环境中的验证结果表明，与单一的纳米结构相比，分级微纳米结构表现出较差的抗结冰性能。单个纳米结构表面的结冰面积几乎是分级微纳米结构表面的一半，结冰质量也减少了约26g。
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.