Journal
MATERIALS
Volume 13, Issue 15, Pages -Publisher
MDPI
DOI: 10.3390/ma13153308
Keywords
non-wettable coating; edible; soybean wax; residue
Categories
Funding
- Key Scientific and Technological Project of Henan Province [202102210024, 152102210099]
- Key Scientific Research Project of Henan Provincial Education Department [20A150018]
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Liquid food adhesion on containers has increased food waste and pollution, which could be effectively alleviated with a superhydrophobic surface. In this research, the superhydrophobic coating was fabricated with edible soybean wax on different substrates by a spraying method. The coated surface showed excellent superhydrophobicity due to its microstructure formed by self-roughening, which could repel a variety of viscous liquid food with the apparent contact angle of 159 +/- 2 degrees. The coated surface was still liquid-repellent after hot water immersion (45 degrees C), abrasion test with sandpaper, water impact, finger touch and immersion into yogurt. The liquid-repellent coating with soybean wax, which is natural and green, is promising for application in the food industry to reduce waste.
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