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Non-mouillant et température : application aux revêtements culinaires

Abstract : Water flows inside a river due to extremely low slopes whereas a millimetric raindrop generally sticks on its substrate. This thesis investigates problematics induced by liquid-solid adhesion as regards the cooking device application. We study superhydrophobic substrate whose both chemistry and roughness promote anti-adhesion. We describe the anti-adhesive behaviour in temperature. First, because of condensation through the porous media, the adhesion rises with temperature before vapour bubbles nucleate below the drop. Then, the production of vapour generates a lack of contact. Thus, adhesion decreases until the liquid levitates on its own vapour. We describe this phenomenon known as the Leidenfrost effect. We especially discuss the critical Leidenfrost temperature and its origin. Superhydrophobic coatings promote Leidenfrost effect at remarkably low temperature close to cooking typical one. Finally, those results are compared to two strategies used in cooking: hydrophobic anti-adhesive coatings and lubrication by oil. Some lubricant-infused substrates are investigated.
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Philippe Bourrianne. Non-mouillant et température : application aux revêtements culinaires. Physique [physics]. Université Pierre et Marie Curie - Paris VI, 2016. Français. ⟨NNT : 2016PA066745⟩. ⟨tel-02023376⟩



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