An aluminum foil with a rough surface was first prepared by anodic treatment in a neutral aqueous solution with the help of pitting corrosion of chlorides. First, the hydrophobic Al surface (contact angle around 79 degrees) became superhydrophilic (contact angle smaller than 5 degrees) after the anodizing process. Secondly, the superhydrophilic Al surface became superhydrophobic (contact angle larger than 150 degrees) after being modified by oleic acid. Finally, the icing property of superhydrophilic, untreated, and superhydrophobic Al foils were investigated in a refrigerated cabinet at -12 degrees C. The mean total times to freeze a water droplet (6 mu L) on the three foils were 17 s, 158 s and 1604 s, respectively. Thus, the superhydrophilic surface accelerates the icing process, while the superhydrophobic surface delays the process. The main reason for this transition might mainly result from the difference of the contact area of the water droplet with Al substrate: the increase in contact area with Al substrate will accelerate the heat conduct process, as well as the icing process; the decrease in contact area with Al substrate will delay the heat conduct process, as well as the icing process. Compared to the untreated Al foil, the contact area of the water droplet with the Al substrate was higher on superhydrophilic surface and smaller on the superhydrophobic surface, which led to the difference of the heat transfer time as well as the icing time. (c) 2013 Elsevier B.V. All rights reserved.