Microfabrication of re-entrant surface with hydrophobicity/oleophobicity for liquid foods

Abstract

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.