Synthesis and characterization of crosslinked silicone nanocomposites and their potential application in food industry
Manjenčić, Darko | Mićić, Vladan | Manjenčić, Anja
Food-grade siloxanes are inert and therefore do not emit dangerous substances. Due to these properties, it is completely harmless, unlike technical silicone. FTIR spectroscopy was used to confirm the assumed mechanism of the crosslinking reaction of siloxane. The addition of highly active silicon (IV) oxide leads to an increase in hardness and tensile strength and affects the final properties of the cross-linked materials. The analysis of the thermal properties of the synthesized siloxane materials and their nanocomposites with the addition of hydrophilic and hydrophobic particles of silicon (IV) oxide was performed using a DSC device, which showed that the increase in the proportion of nanofillers significantly affects the values of the melting temperatures of silicone elastomer materials.
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出版者 Faculty of Agronomy , Čačak (Serbia)