固化(化学)
材料科学
复合材料
极限抗拉强度
环氧树脂
微波食品加热
双酚A
研究对象
物理
地理
量子力学
区域科学
作者
Wang Chun-wen,Qin Zhang,Chang Xinlong,Hu Kuan,Youhong Zhang,Ma Renli
标识
DOI:10.1088/1742-6596/1684/1/012154
摘要
Abstract Taking the bisphenol A epoxy resin system as the research object, the thermal curing and microwave curing experiments were carried out. The relationship between the curing degree and the hardness of the product after thermal curing and microwave curing was analyzed. The thermally cured product and microwave cured product were tested for tensile properties and infrared spectroscopy respectively. The results show that there is a positive correlation between the degree of curing of the product and the surface hardness. Compared with thermal curing, microwave curing can save 50% of the time, and the microwave cured product does not generate a new structure. The tensile strength of the microwave cured product is about that of thermal curing. 88% of the tensile strength of the product.
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