Ovenware and liquid crystalline polyester resin composition for molding ovenware
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Solution Overview
Problem
Ovenware materials can generate odorous components like nonanal and decanal when heated, which can impair the flavor of food, necessitating a solution to minimize odor generation.
Innovation Solution
A resin composition for ovenware comprising a liquid crystalline polyester resin, an inorganic filler, and a fatty acid compound, where the concentration of nonanal and decanal is kept at 1 vol ppb or less when heated to 250°C, with specific ratios and types of components to reduce odor emission.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If a liquid crystalline polyester resin is used for ovenware, then heat resistance is improved, but odorous components are generated when heated
Solution Approach 1:
The patent changes the chemical composition parameters of the resin system by incorporating specific fatty acid compounds (0.01-5 parts by mass per 100 parts polyester resin) and controlling the ratio of aromatic hydroxycarboxylic acid units. This compositional adjustment reduces odorous component generation while preserving heat resistance at 250°C
Solution Approach 2:
The patent creates a composite resin system combining liquid crystalline polyester resin with specific fatty acid compounds and inorganic fillers. This composite approach maintains the excellent heat resistance of the liquid crystalline polyester while the fatty acid compounds suppress odor generation through chemical interaction
2Object-generated harmful factors
If the amount of fatty acid compound is increased to reduce odorous components, then odor generation is suppressed, but mechanical strength may be affected
Solution Approach 1:
The patent optimizes the concentration parameter of fatty acid compounds within a specific range (0.01-5 parts by mass per 100 parts polyester resin). This controlled parameter adjustment achieves sufficient odor suppression while maintaining mechanical strength by avoiding excessive additive content that would compromise structural integrity
3Ease of operation
If the ovenware is heated at high temperature to ensure cooking performance, then cooking function is improved, but odorous components are generated
Solution Approach 1:
The patent applies preliminary anti-action by incorporating fatty acid compounds into the resin composition before use. These compounds pre-establish a chemical environment that prevents or reduces odorous component generation during subsequent high-temperature heating, allowing cooking function to be performed without odor problems
Data Source
AI summary
An ovenware is a molded article of a resin composition containing a liquid crystalline polyester resin, an inorganic filler, and a fatty acid compound, in which, when the ovenware is heated at 250° C., a total generated concentration of notional and decanal derived from the fatty acid compound is 1 vol ppb or less.