The Study On The Preparation And Properties Of Polydimethylsiloxane Facing The Foods Aplication

Diseases such as obesity and diabetes have become a common health problem with high incidence,in order to prevent these diseases,some low-energy and low-sugar and low-fat foods are urgently needed,but how to maintain the taste of low-energy and low-sugar and low-fat products is a key problem in the development of these products;and food evaluation system depends on the oral physiological environment interacted by oral soft tissues and foods.The physiological environment of the interacted oral cavity.In this paper,polydimethylsiloxane was used as the research object,its mechanical properties were studied and its application value in foods was discussed,and the research results will provide theoretical and technical basis for the research and development of functional foods.In this paper,polydimethylsiloxane was selected as the test material.The mechanical properties of polydimethylsiloxane were systematically studied by regulating the processing parameters,material parameters,load parameters,and viscoelastic mechanical model types.The results showed that the composite modulus of the material was more sensitive to the curing agent than to the curing temperature,while the composite modulus of the material with high mass fraction of curing agent was more sensitive to the change of the curing temperature;The deformation response of the thick material under the external load was greater;The material with flat surface was more responsive to deformation under external load,but the material with the micro-pillars was almost free from the deformation response of the external load in a certain range;The material showed smaller elastic properties under the small load than that under the large load;The number of elements and the type of viscoelastic models would affect viscoelastic behaviors of typical soft materials,and the 3-element model was proved to be the most suitable viscoelastic model for characterizing the viscoelastic behaviors of soft materials.In addition,the wettability of the material was related to the processing parameters(mass fraction of curing agent,curing temperature)and surface morphology of t he material.In order to explore the potential application of polydimethylsiloxane in foods,the research of friction properties of typical foods was systematically developed on the MFT-5000 friction-abrasion testing machine,that is by regulating the mass fraction of chocolate,sliding speed and load parameters,the friction properties of two kinds of friction pairs of ceramic ball / hard PDMS material vs soft PDMS with micro-pillars in the semisolid mixed b y chocolate and artificial saliva were studied.The results showed that with the decrease of mass fraction of chocolate,the coefficient of friction would reduce,the effect of the sliding speed and load on the friction properties of chocolate was related to the selection of friction pairs,but the effect of sliding speed on the coefficient of friction was more significant than the load.By changing the friction testing methods,the tribological properties of two kinds of friction pairs of steel ball / hard PDMS material vs soft PDMS material in pure milk fluid were studied.The results showed that the lubrication performance of pure milk fluid was related to the friction-pair materials and the friction testing methods.The coefficient of friction in one dimension sliding of steel ball vs soft PDMS material friction pair was greater than that of hard PDMS material vs soft PDMS material fric tion pair,but in the accelerated rotating friction test,the relationship between the both was opposite,and the comprehensive coefficient of friction in two dimension spiral sliding was larger than that in the unidirectional sliding.By controlling the sliding speed and load parameters,the tribological properties of two typical drinks of Sprite and reconstituted milk on the two kinds of friction pairs of steel ball vs soft PDMS material with flat surface / micro-pillars were compared respectively.The results showed that while sliding speed was low,the load was small,and the coefficient of friction was relatively large,and the friction coefficient of the material in Sprite was obviously greater than that in the restored milk in the same test condition,the Sprite had a similar influence on the tribological properties of the soft material with different surface morphology,but the effect of reconstituted milk on the friction properties of the soft material with micro-pillars was stronger than that with flat surface.