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Nowadays, silicone has entered our lives. The mobile phone cases we use are made of silicone, and the kitchen utensils are also made of silicone. We are of the kitchen utensil manufacturers in China for many years. Its frequency of use is very high, so the factors that affect the quality of all silicone kitchen utensils Which are there?
1. Factors affecting the quality of silicone kitchen utensils: hardness
The ability of a material to locally resist the pressing of a hard object into its surface is called hardness. Silicone rubber has a Shore hardness range of 10 to 80, which gives designers full freedom to choose the hardness required to best perform a specific function. Various intermediate hardness values can be achieved by mixing different proportions of polymer substrates, fillers and auxiliaries. Likewise, the time and temperature of heat curing can also change hardness without destroying other physical characteristics.
2. Factors affecting the quality of silicone kitchen utensils: tensile strength
Tensile strength refers to the force required per range unit to cause a sample of silicone cookware material to tear. The tensile strength of thermally vulcanized solid silicone rubber ranges from 4.0 to 12.5 MPa. The tensile strength of fluorosilicone rubber ranges from 8.7-12.1MPa. The tensile strength of liquid silicone rubber ranges from 3.6 to 11.0 MPa.
3. Factors affecting the quality of silicone kitchen utensils: tear strength
Resistance to the expansion of a cut or score when force is applied to a cut sample. Even if it is cut and placed under extremely high torsional stress, the thermally vulcanized solid silicone rubber can not be torn. The tear strength of thermally vulcanized solid silicone rubber ranges from 9 to 55 kN/m. The tear strength of fluorosilicone rubber ranges from 17.5-46.4 kN/m. Liquid silicone rubber has a tear strength range of 11.5-52 kN/m.
4. Factors affecting the quality of silicone kitchen utensils: elongation
Typically referred to as the "Ultimate Elongation at Break" or the percent increase relative to the original length when the sample breaks. Thermally vulcanized solid silicone rubber typically has an elongation range of 90 to 1120%. The general elongation of fluorosilicone rubber is between 159 and 699%. The general elongation of liquid silicone rubber is between 220 and 900%. Different processing methods and the choice of hardener can greatly change its elongation. The elongation of silicone kitchenware has a lot to do with temperature.
5. Factors affecting the quality of silicone kitchen utensils: operation time
The operating time is calculated from the moment the colloid is added to the vulcanizing agent. In fact, there is no complete boundary between this operation time and the latter vulcanization time. The colloid has already undergone the vulcanization reaction from the moment the vulcanizing agent is added. This operation time means that the 30 -minute vulcanization reaction of the product can not affect the quality of the finished product. Therefore, the more time is saved in the operation of silicone kitchenware, the more beneficial it is to the finished product.
6. Factors affecting the quality of silicone kitchenware: vulcanization time
Some places will say it is curing time. That is to say, after such a long time, the vulcanization reaction of silica gel is basically over. This basically means that the product is ready to use, but in fact there is still a small part of the curing reaction that has not ended. Therefore, products made of silicone rubber, such as heat resistant silicone kitchen utensils, are usually put into use for a period of time.
