The effects of bio-inspired micro/nano scale structures on anti-icing properties
The rough structure of the surface-caused reduction of the solid–liquid contact area, which caused a reduction in the heat transfer and probability of icing.
Keyword(s):
Keyword(s):
1983 ◽
Vol 10
(3)
◽
pp. 173-181
◽
Keyword(s):
Keyword(s):