2011 年 23 巻 1 号 p. 41-47
The compression molding silicone rubbers cured by four kinds of organic peroxides were submitted to the post-processing treatments. The processed rubbers were evaluated in the viewpoint for inertness of taste for the industrial beverage use. The treatments, including the postcure at 220°C for up to 16h and the following twice times of hot water-soaking at 95°C for 45min, provided the silicone rubbers with no unpleasant taste. The silicone rubber molded by dicumyl peroxide (C3) was sampled and soaked in water at every stage of treatment. The soaked water was then submitted to the GC/MS analysis for detection of the compounds eluted from the treated rubber. As the results, the eluted compounds as candidates of the unpleasant taste were changed in quality and quantity depending to the conditions of postcure. The unpleasant taste were completely removed by means of combination of the optimized time of postcure with the following hot water-soaking. The post-processed rubbers were found to have sufficient physicochemical properties to work as the functional parts of the industrial beverage equipments.
