Effects of Hydrolytic Aging on Constitutive Behavior of Silicone Adhesives in Seawater and Distilled Water

Shaafaey, Mamoon; Miao, W.; Bahrololoumi, Amir; Nabinejad, O.; Dargazany, Roozbeh

doi:10.1007/s11340-022-00902-1

Cited by 4 publications

(1 citation statement)

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“…When SR was exposed to steam at 155 or 220°C, hydrolysis became dominant, SR lost molecular weight, and the surface became brittle (Kaneko et al., 2019). During hydrolytic aging, the gradual increase in water absorption of SR leads to an increase in its elongation at break and a decrease in its tensile strength, whereas the increase in elongation at break is due to the continuous expansion of the plasticizing phenomenon (Shaafaey et al., 2023). In the case of aging for 30 days, they observed a higher loss of cross‐link density for SR aged in distilled water than in seawater.…”

Section: Silicone Rubber Agingmentioning

confidence: 99%

Progress in research on the safety of silicone rubber products in food processing

Liu

Wang

2023

Comp Rev Food Sci Food Safe

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Silicone rubber (SR) is widely used in the food processing industry due to its excellent physical and chemical properties. However, due to the differences in SR product production formulas and processes, the quality of commercially available SR products varies greatly, with chemical and biological hazard potentials.Residual chemicals in SR, such as siloxane oligomers and 2,4-dichlorobenzoic acid, are non-intentionally added substances, which may migrate into food during processing so the safe use of SR must be guaranteed. Simultaneously, SR in contact with food is susceptible to pathogenic bacteria growing and biofilm formation, like Cronobacter sakazakii, Staphylococcus aureus, Salmonella enteritidis, and Listeria monocytogenes, posing a food safety risk. Under severe usage scenarios such as high-temperature, high-pressure, microwave, and freezing environments with long-term use, SR products are more prone to aging, and their degradation products may pose potential food safety hazards. Based on the goal of ensuring food quality and safety to the greatest extent possible, this review suggests that enterprises need to prepare high-quality food-contact SR products by optimizing the manufacturing formula and production process, and developing products with antibacterial and antiaging properties. The government departments should establish quality standards for food-contact SR products and conduct effective supervision. Besides, the reusable SR products should be cleaned by consumers immediately after use, and the deteriorated products should be replaced as soon as possible.

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Section: Silicone Rubber Agingmentioning

confidence: 99%