Boyd, Lewis Marinoff, authorKota, Arun K., advisorPopat, Ketul, committee memberReynolds, Melissa, committee member2017-09-142017-09-142017https://hdl.handle.net/10217/184008Superhydrophobic surfaces are extremely repellent to water and aqueous liquids. Water droplets can bead up, bounce and easily roll off from superhydrophobic surfaces. Consequently, superhydrophobic surfaces can be used to reduce liquid adhesion to food containers and manufacturing equipment which is a significant problem for food packaging and agricultural industries. In this work, in order to reduce liquid waste in food containers, a novel superhydrophobic coating made with natural, edible materials was developed and fabricated. The superhydrophobic coatings made with edible materials virtually eliminate liquid waste in food containers. Systematic experiments were conducted on superhydrophobic coatings and non-textured, low adhesion films to evaluate the performance of the coatings and films in reducing liquid adhesion to manufacturing equipment. In high shear environments such as manufacturing equipment, non-textured, low adhesion films perform better than superhydrophobic coatings due to their improved durability. Further, superhydrophobic surfaces can be used to reduce the time an impacting liquid droplet is in contact with the surface (contact time), which in turn is useful for anti-icing applications. In this work, superhydrophobic surfaces with and without macroscale texture were design, fabricated and evaluated for their contact time with water droplets. The contact time was significantly lower on macroscale textured superhydrophobic surfaces (i.e., better for anti-icing) compared with superhydrophobic surfaces without macroscale texture.born digitalmasters thesesengCopyright and other restrictions may apply. User is responsible for compliance with all applicable laws. For information about copyright law, please see https://libguides.colostate.edu/copyright.liquid adhesioncontact timesuperhydrophobicText