A company specializing in the design, manufacture and sale of blow molding equipment.

张家港市王道机械有限公司
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Food Bottle

2019-03-14
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Food Bottle
Detailed introduction:

Many companies now use plastic products more or less, and they all require long-term use. And plastic products are life-cycled. After using plastic boxes or plastic trays for a few years, customers will find hardening, brittleness, light color, even cracks and performance degradation. This is the formation of plastic products. . Therefore, it is very necessary to fundamentally improve the anti-aging property and then extend the life span of products that require long-term use and use frequently. Here Xiaobian provides you with some measures to effectively improve the anti-aging properties of plastic products for your reference.

From the point of view of the user, the aging of plastic products is the result of the inductive influence of the elements in the table. Externally, under the effect of light and heat for a long time, the intrinsic molecular weight changes, the modifier component volatilizes, and then becomes brittle and easily cracked. When using it, it should be protected from the sun and heat in the sun for a long time; when it is left in the shade, it should be placed in a cool place; if it has to be placed in an open space, you can use a cloth to hide it. This can effectively prevent plastic products from aging quickly and then extend their service life.

From the viewpoint of the producer, in the production process, it is possible to add a modification aid in the original guess. For example, the antioxidant can prevent the plastic from being yellowed and cracked by thermal oxidation in the high temperature application; the plasticizer can enhance the plastic. Plasticity and softness, reducing its brittleness; stabilizers can prevent the synthetic resin from being differentiated and damaged under the effect of light and heat; the proper formula can significantly improve the anti-aging performance of plastic products and extend its service life.


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