Naslov
The potential of silicone as a spring element in the food and pharmaceutical industries

Autori
Jambrek, Filip ; Pilipović, Ana

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
6th International Mediterranean SCIENCE AND ENGINEERING CONGRESS / Ozcanli, Mustafa ; Serin, Hasan ; Calik, Ahmet - Alanya, 2021, 203-206

Skup
6th International Mediterranean Science and Engineering Congress

Mjesto i datum
Alanya, Turska, 25.10.2021. - 27.10.2021

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Compression moulding, dynamic loading, metal spring, rubber, silicone, tensile properties

Sažetak
Metal and rubber springs have been used for many years in various industries, but when it comes to applications in the food or pharmaceutical industry where the processes are validated, many additional requirements such as use at elevated temperatures and the possibility of sterilization, exposure to various chemicals (alkaline and acidic), alcohol, active components and very small particles limit the use of many classic springs. In this case, silicone meets many requirements and also has a great advantage because it is characterized by resistance to high temperatures, more than 250 °C. However, the question of durability under dynamic loads arises, ie its mechanical properties after a long period of operation as a spring. The paper compares rubber and silicone material as a spring element dynamically loaded for 7 days at room temperature on tensile properties. Tests have shown that the tensile strength of rubber decreases, while that of silicone increases. However, with regard to obtaining even better properties, an attempt was made to make a spring consisting of a metal spring in which rubber is pressed inside and silicone on the outside so that it can be further sterilized and facilitate validation for the food and pharmaceutical industry.

Izvorni jezik
Engleski

Znanstvena područja
Strojarstvo

POVEZANOST RADA