Delay in the Freezing of Supercooled Water Drops on Superhydrophobic Surfaces of Silicone Rubber at Negative Temperatures


Cite item

Full Text

Open Access Open Access
Restricted Access Access granted
Restricted Access Subscription Access

Abstract

A method is proposed for fabricating textured superhydrophobic surfaces of silicone rubber with mechanical resistance toward liquid or freezing aqueous solutions. The anti-icing characteristics of silicone rubber samples that differ in the wetting characteristics and mechanical stability of their micro- and nanotextures are derived by analyzing the delays in the freezing of supercooled sessile water drops deposited on the sample surface. The longest delay in freezings are observed for sessile water drops on superhydrophobic surfaces prepared by laser texturing with subsequent application of a layer of a hydrophobic agent to consolidate the textural elements. Delay in freezings can be as long as tens of hours on such surfaces at T = −18°C. The prepared superhydrophobic surfaces exhibit greater anti-icing ability with respect to aqueous salt solutions than to deionized water.

About the authors

A. A. Bezdomnikov

Frumkin Institute of Physical Chemistry and Electrochemistry; Moscow Institute of Fine Chemical Technology

Email: ame@phyche.ac.ru
Russian Federation, Moscow, 199071; Moscow, 117571

A. M. Emel’yanenko

Frumkin Institute of Physical Chemistry and Electrochemistry; Mendeleev University of Chemical Technology

Email: ame@phyche.ac.ru
Russian Federation, Moscow, 199071; Moscow, 125047

K. A. Emel’yanenko

Frumkin Institute of Physical Chemistry and Electrochemistry

Author for correspondence.
Email: ame@phyche.ac.ru
Russian Federation, Moscow, 199071

L. B. Boinovich

Frumkin Institute of Physical Chemistry and Electrochemistry; Mendeleev University of Chemical Technology

Email: ame@phyche.ac.ru
Russian Federation, Moscow, 199071; Moscow, 125047


Copyright (c) 2018 Pleiades Publishing, Ltd.

This website uses cookies

You consent to our cookies if you continue to use our website.

About Cookies