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Microfabrication of re-entrant surface with hydrophobicity/oleophobicity for liquid foods
Re-entrant texturing may potentially improve the hydrophobicity and oleophobicity of a surface. The food industry requires a microfabrication method to keep surfaces clean without leaving a packaging residue for applications such as food bottles, food containers, and preservation bags. The goal of t...
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Nature Publishing Group UK
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7010658/ https://www.ncbi.nlm.nih.gov/pubmed/32042014 http://dx.doi.org/10.1038/s41598-020-59149-2 |
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author | Yamaguchi, Masaki |
author_facet | Yamaguchi, Masaki |
author_sort | Yamaguchi, Masaki |
collection | PubMed |
description | Re-entrant texturing may potentially improve the hydrophobicity and oleophobicity of a surface. The food industry requires a microfabrication method to keep surfaces clean without leaving a packaging residue for applications such as food bottles, food containers, and preservation bags. The goal of this study is thus to establish a microfabrication method for re-entrant texturing with spherical curvature to produce hydrophobic/oleophobic surfaces for liquid foods, such as soy sauce and canola oil. Samples with a spherical curvature are created from an ultra-violet-cure (UV-cure) resin and poly (tetrafluoroethylene) (PTFE) microbeads with diameters between 2.26 to 1,353 microns by spin coating on a glass substrate. The resin thickness, the mass and diameter of the microbeads, and the spin coater rotation speed are used as the microfabrication parameters. A side view of samples showing the spherical curvature reveals that a re-entrant texture indeed forms. Distilled water, soy sauce, and canola oil are dropped softly onto the re-entrant surface, however, the droplets cannot be placed stably. For appropriate microbead diameters, the apparent contact angles of soy sauce and canola oil showed 130.2 and 119.4 degrees, respectively. This facile fabrication method for re-entrant surfaces could prove useful for generating hydrophobic/oleophobic surfaces for Newtonian liquid foods. |
format | Online Article Text |
id | pubmed-7010658 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | Nature Publishing Group UK |
record_format | MEDLINE/PubMed |
spelling | pubmed-70106582020-02-21 Microfabrication of re-entrant surface with hydrophobicity/oleophobicity for liquid foods Yamaguchi, Masaki Sci Rep Article Re-entrant texturing may potentially improve the hydrophobicity and oleophobicity of a surface. The food industry requires a microfabrication method to keep surfaces clean without leaving a packaging residue for applications such as food bottles, food containers, and preservation bags. The goal of this study is thus to establish a microfabrication method for re-entrant texturing with spherical curvature to produce hydrophobic/oleophobic surfaces for liquid foods, such as soy sauce and canola oil. Samples with a spherical curvature are created from an ultra-violet-cure (UV-cure) resin and poly (tetrafluoroethylene) (PTFE) microbeads with diameters between 2.26 to 1,353 microns by spin coating on a glass substrate. The resin thickness, the mass and diameter of the microbeads, and the spin coater rotation speed are used as the microfabrication parameters. A side view of samples showing the spherical curvature reveals that a re-entrant texture indeed forms. Distilled water, soy sauce, and canola oil are dropped softly onto the re-entrant surface, however, the droplets cannot be placed stably. For appropriate microbead diameters, the apparent contact angles of soy sauce and canola oil showed 130.2 and 119.4 degrees, respectively. This facile fabrication method for re-entrant surfaces could prove useful for generating hydrophobic/oleophobic surfaces for Newtonian liquid foods. Nature Publishing Group UK 2020-02-10 /pmc/articles/PMC7010658/ /pubmed/32042014 http://dx.doi.org/10.1038/s41598-020-59149-2 Text en © The Author(s) 2020 Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/. |
spellingShingle | Article Yamaguchi, Masaki Microfabrication of re-entrant surface with hydrophobicity/oleophobicity for liquid foods |
title | Microfabrication of re-entrant surface with hydrophobicity/oleophobicity for liquid foods |
title_full | Microfabrication of re-entrant surface with hydrophobicity/oleophobicity for liquid foods |
title_fullStr | Microfabrication of re-entrant surface with hydrophobicity/oleophobicity for liquid foods |
title_full_unstemmed | Microfabrication of re-entrant surface with hydrophobicity/oleophobicity for liquid foods |
title_short | Microfabrication of re-entrant surface with hydrophobicity/oleophobicity for liquid foods |
title_sort | microfabrication of re-entrant surface with hydrophobicity/oleophobicity for liquid foods |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7010658/ https://www.ncbi.nlm.nih.gov/pubmed/32042014 http://dx.doi.org/10.1038/s41598-020-59149-2 |
work_keys_str_mv | AT yamaguchimasaki microfabricationofreentrantsurfacewithhydrophobicityoleophobicityforliquidfoods |