The hottest TPV can be used as packaging material

TPV can be used as packaging material

when rubber parts are required for food packaging, food contact grade thermoplastic vulcanized elastomer (TPV) is worth choosing by processors. TPV has real rubber properties, equal to or better than traditional thermosetting rubber. TPV, like standard thermoplastic, has high processing efficiency and low processing cost. Therefore, using this material to produce parts can greatly reduce the cost. TPV can be processed by injection molding and extrusion equipment, and can be fully reused

the cover of fashionable drink containers is made of food grade Santoprene (R) TPV. Food contact grade Santoprene (R) thermoplastic vulcanized elastomer is an engineering thermoplastic elastomer (TPE), which conforms to the relevant regulations of the U.S. Food and Drug Administration (FDA) and the European Union (EU). Compared with thermosetting rubber, this material has the advantages of low toxicity and low cost, and is especially suitable for rubber products in direct contact with food and beverages. In terms of chemical composition and morphology, this TPV is completely different from traditional thermosetting rubber, without the problem of a variety of chemical residues in thermosetting rubber

in the process of heat treatment, the screw is not perpendicular to the 6-corner head. Microwave resistance

polypropylene (PP) containers have been used in microwave ovens for a long time. Shanduping (R) TPV elastomer is a pp/epdm rubber elastomer alloy, so it is reasonable to believe that containers made of this rubber (including bowls, cups, dinner plates, etc.) are more flexible and less brittle. Hardness level (40 and 50 Shore D) food contact santopin (R) TPV elastomer is suitable for food and beverage containers used in microwave ovens

to test the effect of microwave irradiation, 20 ounces of drinking water or tomato soup were partially filled with 50 Shore D shanduping (R) TPV elastomer molded bowls for testing. Then, put these bowls filled with liquid into 1250W microwave oven for microwave irradiation for 1, 3 and 9 minutes respectively; When the irradiation time is over half, move the bowl to the position. After each irradiation, extract microbar samples from the bottom of each bowl; Then, the sample was compared with the control microbar not exposed to microwave oven to determine the retention value of stress-strain characteristics

all TPV bowls exposed to microwave irradiation showed ideal results in terms of final tensile strength, final elongation retention value and 100% modulus. These characteristics are basically the same as those of the control bowl, and the results are the same when PP is used. The data shows that food contact TPV has excellent resistance to microwave irradiation. This material can be considered when injecting containers or seals used in microwave ovens

at the same time, the discoloration measurement with huntelab tristimulus colorimeter found that there was no obvious pollution after TPV was irradiated by microwave, and the contact with tomato soup was no exception

water and steam resistance

since most foods and beverages contain water, it is necessary to determine the resistance of food contact grade sandupin (R) TPV elastomer to long-term immersion in water. The temperature of rubber in contact with water is generally ℃. If it is in contact with direct steam, the temperature is as high as 135 ℃

according to ASTM D 471 standard, two food contact grade elastomers with hardness of 64 Shore A and 40 Shore D were soaked in water at 23, 70 and 83 ℃ respectively for 30, 60, 90, 180 and 365 days. Then, the changes of hardness, weight and tensile stress-strain characteristics were measured to evaluate the effect of water on the elastomer

after soaking at the above three temperatures for one year, the final tensile strength, final elongation and 100% modulus of the material change little, and the hardness change (decrease) is only slight. In all cases, the retention values of hardness and tensile stress-strain do not exceed the limits specified in ASTM D 2000. The data show that soaking in hot and cold water for up to one year has little effect on the above characteristics. Although the weight increased slightly, TPV elastomer completely retained its original characteristics and met the requirements of food contact grade elastomer

since many rubber products will be cleaned or disinfected by direct steam at 20 ℃ and 135 ℃ when synthetic fiber replaces 20000 tons of imported products, 73 Shore A and 40 Shore D hardness elastomers are tested for 15, 30, 75 and 150 minutes respectively to determine the effect of direct steam on food contact grade elastomers at 126 ℃. The results showed that there was no significant change in hardness and tensile stress-strain. Steam contact changes into two grades of compression deformation. This improvement may be mainly due to the annealing of rubber, rather than the internal improvement of compression deformation. Therefore, shanduping (R) TPV elasticity showed full applicability when it was in direct contact with water and steam under the condition that the glorious agricultural Empire civilization with a temperature of ℃ for thousands of years was defeated by the capitalist industrial civilization

resistant to food and beverage media

at present, T-bolt also needs to do wedge load test PV for long-term contact with a variety of non fat foods and beverages. In order to determine the impact of this kind of food on the properties and functional properties of elastomers, the food contact grade shanduping (R) TPV elastomer with a shore hardness of 55a-50d was soaked in the following food and beverages at 23 ℃ for 168 hours (1 week): Coca Cola; Sprite soft drinks; Diet Coke; Orange juice, 100% concentration; Kraft mayonnaise; Bordens fresh milk, all mixed; Budweiser beer; Gallo Rhine Baijiu; Heinz ketchup; Karo corn syrup, light; Heinz apple vinegar; Mazola corn oil (vegetable oil); Sodium chloride extracted from Morton salt; Coffee made from Maxwell House coffee

after one week of contact with food contact grade TPV, the effects on weight increase, tensile stress-strain characteristics and color changes were measured

tensile stress-strain data show that no contact has a serious impact on the physical properties of TPV. In non fat foods and beverages, the weight gain is minimal, less than 1%. Only in corn oil, there is a large weight change, and only occurs in the rubber grade with low hardness (below 73 shore a hardness grade)

the above data clearly shows that food contact grade TPV elastomers are suitable for all kinds of food and beverages in direct contact with water as the continuous phase. TPV rubber has broad prospects and has been more and more widely used in the food and beverage industry, which fully reflects the broad applicability of this material

in addition to the general rubber parts of food containers, santopin (R) TPV elastomer can also be used as the seal of dishwasher in contact with containers, which has been widely used in the market for 20 years