车门密封条气味性试验研究及工艺优化  

Experimental study and process optimization on the odor of door seal

作　　者：赵建才 郭强强 李狄 Zhao Jiancai;Guo Qiangqiang;Li Di(Jianxin Zhao's Technology Co.,Ltd.,Ningbo 315615,China)

机构地区：[1]建新赵氏科技股份有限公司,浙江宁波315615

出　　处：《汽车知识》2024年第2期38-40,共3页Auto Know

摘　　要：为了探索降低车门密封条的气味性的方法,本文对车门密封条的气味进行了试验研究.试验结果表明:原材料中的原胶、活性剂,一段胶中的硫磺、促进剂、发泡剂,二段胶的气味值较大,半成品在停放、烘烤后气味值有所降低,成品的气味值仍高于限值.在不降低产品性能、不提高生产成本的前提下,采取优化一段胶材料、生产工艺等措施,能有效降低密封条的气味.In order to reduce the odor of the door seal,experimental research on the odor of the door seal is conducted in this paper.The results show that the odor value of the raw material's gum and activator,the sulfur,accelerator and foaming agent of the first stage compound and the second stage compound was relatively high.The odor value of the semi-finished product decreased after parking and baking,and the odor value of the finished product was still above the limit value.The odor of the door seal can be effectively reduced by taking measures such as optimizing the material of the first stage compound,and production process without reducing product performance or increasing production costs.

关 键 词：车门密封条 气味试验 工艺优化 

分 类 号：U463.834[机械工程—车辆工程]