Carbon Black and Antioxidant Additives for Polyolefin Deodorization
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current methods for reducing taste and odor in polyolefin compositions, such as using adsorbing substances or specific zeolites, are complex and costly, and while they provide some reduction, they do not adequately address the issue while maintaining superior mechanical properties and simplicity in production.
Innovation Solution
A combination of at least two components: carbon black and two types of antioxidants, specifically defined by their chemical structures, which are added to the polyolefin composition to significantly reduce taste and odor, with the antioxidants being present in specific concentrations to ensure effectiveness.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If adsorbing substances (silica gel, activated aluminium oxide, diatomaceous earth, zeolites) are used to remove taste and odour, then taste and odour are reduced, but the processing becomes complex and costly
Solution Approach 1:
The patent combines carbon black with antioxidants (phenolic and aromatic sulfonic acid types) to create a composite additive system that simultaneously reduces taste and odour while maintaining processing simplicity. This composite approach leverages the synergistic effects of different materials to achieve better performance than individual additives alone.
Solution Approach 2:
The patent specifies precise concentration ranges for carbon black (0.1-5 wt%) and antioxidants (0.01-1 wt% each type) to optimize the balance between taste/odour reduction and processing ease. By controlling these parameters, the system achieves effective deodorization without requiring complex processing conditions.
2Object-affected harmful factors
If sophisticated additives (hydrophobic aluminium silicate molecular sieve with specific pore diameter and Si/Al ratio) are used, then taste and odour are eliminated, but the additive combination becomes complex and costly
Solution Approach 1:
The patent creates a composite additive system combining carbon black particles with two types of antioxidants, where each component contributes to the overall taste and odour reduction. This composite formulation achieves sophisticated performance through simple material combinations rather than requiring complex molecular sieves with specific structural parameters.
Solution Approach 2:
The patent employs readily available, inexpensive materials (carbon black and common antioxidants) instead of expensive specialized additives like hydrophobic aluminium silicate molecular sieves. These conventional materials achieve comparable or superior results when used in the specified combination and proportions.
3Object-affected harmful factors
If multiple sophisticated additives are combined, then taste and odour reduction is achieved, but production cost increases
Solution Approach 1:
The patent substitutes expensive specialized additives with inexpensive, readily available materials. Carbon black is a common, low-cost material used in various industries, and the antioxidants are standard polymer additives. This substitution dramatically reduces production costs while maintaining effective taste and odour reduction.
Solution Approach 2:
The synergistic combination of carbon black and two types of antioxidants creates a cost-effective additive system. The composite formulation achieves enhanced taste and odour reduction through the interaction of simple, inexpensive components rather than requiring expensive single-component solutions.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The combination effectively eliminates undesired taste and odor substances, providing improved taste and odor reduction while maintaining desirable mechanical properties and simplifying the production process, making the polyolefin composition suitable for applications like water pipes.
Implementation Method 1
remove undesired taste and odour by means of adsorbing substances
Implementation Method 2
antioxidant (A) according to formula (I)... antioxidant (B) according to formula (II)
Data Source
AI summary
The present invention relates to the use of a combination of additives comprising at least two of the following compounds: - an antioxidant (A) according to formula (I): wherein R1, R2, R3, R4 and R5 independently are H, or non-substituted or substituted aliphatic or aromatic hydrocarbyl radicals which may comprise heteroatoms, - an antioxidant (B) according to formula (II): wherein o R6, R7 and R8 independently are non-substituted or substituted aliphatic or aromatic hydrocarbyl radicals which may comprise OH-groups; ○ X1, X2, and X3 independently are H or OH, with the provisio that at least one of X1, X2 and X3 is OH; and o the entire molecule does not comprise an ester group; and, - carbon black; for reducing taste and/or odour in a polyolefin composition.