Optimization of Parameters in the Compression Moulding Process of Thermoset Products

Abstract

This article analyses the optimization of technological and machining parameters when processing thermosets. These parameters were optimized by various tests, e.g. cooking and pressure test. The reason for using the cooking test is that thermosets are low molecular weight compounds and this test provides a picture of their ability to absorb the liquid. The importance of optimizing the parameters is in the fact that after moulding of thermosets, it is not possible to melt and mould them again. Therefore, every moulded piece that does not satisfy the quality conditions is a reject and loss for the company [1,2]. The article shows limiting parameters and contains proposed optimizations for moulding in order to avoid rejects and damage to machines. The three main technological parameters of moulding are examined, namely compaction pressure, mould temperature and moulding time. The external parameter is thermoset temperature [3,4,5].