Laser Processing Technique of Stainless Steel Surface Nanotexture

2011 ◽  
Vol 4 (3) ◽  
pp. 891-894 ◽  
Author(s):  
Haifeng Yang ◽  
Yanqing Wang ◽  
Liang Fang ◽  
Shirong Ge
Keyword(s):  
Stainless Steel ◽  
Laser Processing ◽  
Steel Surface ◽  
Processing Technique ◽  
Stainless Steel Surface

Biomimetic super hydrophobic structured graphene on stainless steel surface by laser processing and transfer technology

2017 ◽  
Vol 328 ◽  
pp. 152-160 ◽  
Author(s):  
Yunyun Song ◽  
Yan Liu ◽  
Haobo Jiang ◽  
Yonglai Zhang ◽  
Zhiwu Han ◽  
...  
Keyword(s):  
Stainless Steel ◽  
Laser Processing ◽  
Steel Surface ◽  
Stainless Steel Surface

scholarly journals SUPERHYDROPHOBIC STAINLESS STEEL SURFACE BY TWO-STEP NS LASER PROCESSING

2019 ◽  
Vol 2019 (05) ◽  
pp. 3647-3651
Author(s):  
Petr Hauschwitz ◽  
◽  
Radka Bicistova ◽  
Jagdheesh Radhakrishnan ◽  
Jan Brajer ◽  
...  
Keyword(s):  
Stainless Steel ◽  
Laser Processing ◽  
Steel Surface ◽  
Stainless Steel Surface

scholarly journals Study on the effect of Weber Number to heat transfer of multiple droplets on hot stainless steel surface

2018 ◽  
Vol 154 ◽  
pp. 01114 ◽  
Author(s):  
Aria Riswanda ◽  
Indro Pranoto ◽  
Deendarlianto ◽  
Indarto ◽  
Teguh Wibowo
Keyword(s):  
Stainless Steel ◽  
Surface Temperature ◽  
Weber Number ◽  
Steel Surface ◽  
Cooling System ◽  
Spray Cooling ◽  
Stainless Steel Surface ◽  
Temperature Decrease ◽  
Evaporation Time ◽  
Decrease Rate

Multiple droplets are drops of water that continuously dropped onto a surface. Spray cooling is an application of the use of droplet on a cooling system. Spray cooling is usually used in a cooling system of electronic devices, and material quenching. In this study, correlations between Weber number and surface temperature decrease rate during multiple droplets impingement are investigated and analyzed. Visualization process is used to help determine the evaporation time of droplets impingement by using high speed camera. Induction stove is used to maintain a stainless steel surface temperature at 120°C, 140°C, and 160°C. The Weber number was varied at 15, and 52.5 to simulate low and medium Weber number. The result of this study shows that increase in Weber number does not increase the temperature decrease rate noticeably. Whereas the Weber number decrease the time required for surface temperature to reach its lowest surface temperature. It was also found that for low and medium Weber number, Weber number affect the evaporation time of multiple droplets after impingement.

Adhesion characteristics of whole milk powder to a stainless steel surface

1998 ◽  
Vol 97 (3) ◽  
pp. 191-199 ◽  
Author(s):  
Paul R. Rennie ◽  
X.D. Chen ◽  
Antony R. Mackereth
Keyword(s):  
Stainless Steel ◽  
Steel Surface ◽  
Milk Powder ◽  
Stainless Steel Surface ◽  
Whole Milk ◽  
Whole Milk Powder
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