Table 3.
Contact angle for different model liquids on SSP and ELP with and without deposits.
| Surface | Water | Ethylene Glycol |
Glycerol | Raw Milk |
|---|---|---|---|---|
| SSP | 52.7 ± 1.1 a | 59.9 ± 0.6 a | 66.5 ± 0.6 b | 48.2 ± 0.9 a |
| Type A | 24.2 ± 0.9 b | 40.6 ± 1.2 b | 66.2 ± 1.8 b | 23.4 ± 1.7 b |
| Type B | 23.1 ± 1.2 b | 46.2 ± 0.3 b | 74.2 ± 1.6 a | 26.1 ± 0.9 b |
| ELP | 76.2 ± 0.9 a | 51.0± 0.4 a | 76.6± 0.4 a | 67.3 ± 0.5 a |
| Type A | 25.5± 1.8 c | 42.1± 1.1 b | 72.2 ± 0.8 b | 22.6 ± 1.2 c |
| Type B | 38.2 ± 1.2 b | 47.6± 0.8 b | 77.7 ± 0.9 a | 41.9 ± 1.4 b |
Columns with different letters (a–c), indicate significant difference relative to plates without deposits (p < 0.05).