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     Advance Journal of Food Science and Technology


Preparation of High-temperature Silicone Rubber Mold and its Application in Food Industry

Yuefei Zhang
Automobile, Mechanical and Electronic Engineering, Zhejiang Industry and Trade Polytechnic, Wenzhou 325003, China
Advance Journal of Food Science and Technology  2016  3:145-149
http://dx.doi.org/10.19026/ajfst.12.2871  |  © The Author(s) 2016
Received: ‎September ‎22, ‎2015  |  Accepted: November ‎4, ‎2015  |  Published: September 25, 2016

Abstract

This study aims to aid and use a new kind of multi-functional control agent by synthesis, preparation good adhesive properties and resistance to yellowing performance. Volatile low, health indicators to meet EU hygiene standards in food contact materials food grade high temperature vulcanized silicone rubber, expand the scope of application of silicone rubber. Liquid Silicone Rubber (LSR) is a new type of silicone rubber products, which is developing rapidly in recent years. In addition to holding a number of typical silicone rubber inherent advantages, LSR also has manufacturing simple process, high production efficiency, excellent overall performance, low cost, energy-saving and other features. LSR is mainly used pacifiers, bottles and other daily necessities production. Safe non-toxic silicone rubber has excellent chemical inertness, high level of hygiene, nitrosamine and other harmful substances, making it the first choice for baby supplies. In addition, the use of its good permeability characteristics can also be made of fruits and vegetables fresh atmosphere film. Tableware products in the industry, silicone rubber tableware products was a new kitchen utensils, with soft, does not damage the non-stick coating. Silicone rubber cutlery most common is silicone rubber nylon composite type tableware.

Keywords:

Food e-commerce, health indicators, high temperature silicone rubber, volatile,


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Competing interests

The authors have no competing interests.

Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Copyright

The authors have no competing interests.

ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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