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

After 10 deicing cycles, the ice adhesion strength on the TSN1-1 and SHN1-1 increased to 36.5 ± 3.5 and 29.1 ± 3.7 kPa ( Figure 7 C), respectively, showing an increasing trend, mainly caused by the loss of the lubrication layer on the surfaces during repeated shearing, exposing the micro/nano rough structure of SLIPS ( Figure 7 D).

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