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Comparison and investigation of edible hydrophobic coatings on beeswax and carnauba wax oil gels
- 1 Wuhan University of Science And Technology
* Author to whom correspondence should be addressed.
Abstract
In our daily life, it often uses all kinds of liquid food, such as cola, fruit juice and other drinks. Whenever you finish using these, you will find that there will inevitably be residual liquid at the bottom of the bottle that cannot be poured out, resulting in a considerable waste. However, in recent years, the emergence of lubricant infused surface (LIS) can be used to solve this problem. In this research, LIS is prepared by forming an oleogel with shellac and linseed oil, which has the advantage that the experimental raw materials require low cost, the materials are easily available, and do not cause health hazards to human beings. To gain a deeper understanding of the mechanism of LIS antifouling, the effects of optimal Brazilian carnauba wax content and beeswax content on the surface morphology, water contact angle and sliding angle, chemical functional groups, transmittance, and oil-holding rate of LIS were investigated, and the effects of liquid foodstuffs antifouling were tested with optimal Brazilian carnauba wax and beeswax content, respectively.
Keywords
Lubricant Infused Surface, Antifouling, Application
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Cite this article
Zhang,Z. (2024). Comparison and investigation of edible hydrophobic coatings on beeswax and carnauba wax oil gels. Applied and Computational Engineering,58,237-242.
Data availability
The datasets used and/or analyzed during the current study will be available from the authors upon reasonable request.
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Volume title: Proceedings of the 4th International Conference on Materials Chemistry and Environmental Engineering
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