Influences of coagulum maturation time of rubber latex coagulated with formic acid and microorganism on the effective storage time of natural rubber

Zhang B. L., . and Wang Y. Z., . and Huang H. H., . Influences of coagulum maturation time of rubber latex coagulated with formic acid and microorganism on the effective storage time of natural rubber. pp. 233-244. ISSN 1511-1768

Fresh NR latex was coagulated using formic acid and microorganism. The resulting coagula were matured at various conditions followed by creping size reduction and drying at 115C for 5 hours. The dried coagula were then scanned using differential scanning calorimetry (DSC) and aged at various ageing times at 70C. The effective storage time (i.e. storage life) of the coagula was evaluated through heat accelerated storage ageing combined with the Doyle-Ozawa equation and the heat ageing life equation. The results showed that the effective storage time of natural rubber prepared by the coagulum of fresh latex coagulated with formic acid and matured for 6 12 18 and 24 h respectively increased to 45.6 years from 23.2 years at 30C and increased to 100.5 years from 46.7 years at 25C. The effective storage time of natural rubber prepared by the coagulum of fresh latex coagulated with microorganisms and matured for 6 12 18 and 24 h respectively increased to 83.3 years from 57.7 years at 30C and increased to 206.3 years from 132.8 years at 25C. Both effective storage time of natural rubbers coagulated with formic acid and microorganism increased with the prolonging of coagulum maturation time. The effective storage time of NR from the coagulum matured for 612 h increased fast the effective storage time of NR prepared by the coagulum matured for 1218 h increase slowly and the increase in the effective storage time of NR prepared by the coagulum matured for 1824 h tend to be flat. The effective storage time of natural rubber coagulated with microorganisms is obviously longer than that of natural rubber coagulated with formic acid in the same storage conditions.

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Abstract

Fresh NR latex was coagulated using formic acid and microorganism. The resulting coagula were matured at various conditions followed by creping size reduction and drying at 115C for 5 hours. The dried coagula were then scanned using differential scanning calorimetry (DSC) and aged at various ageing times at 70C. The effective storage time (i.e. storage life) of the coagula was evaluated through heat accelerated storage ageing combined with the Doyle-Ozawa equation and the heat ageing life equation. The results showed that the effective storage time of natural rubber prepared by the coagulum of fresh latex coagulated with formic acid and matured for 6 12 18 and 24 h respectively increased to 45.6 years from 23.2 years at 30C and increased to 100.5 years from 46.7 years at 25C. The effective storage time of natural rubber prepared by the coagulum of fresh latex coagulated with microorganisms and matured for 6 12 18 and 24 h respectively increased to 83.3 years from 57.7 years at 30C and increased to 206.3 years from 132.8 years at 25C. Both effective storage time of natural rubbers coagulated with formic acid and microorganism increased with the prolonging of coagulum maturation time. The effective storage time of NR from the coagulum matured for 612 h increased fast the effective storage time of NR prepared by the coagulum matured for 1218 h increase slowly and the increase in the effective storage time of NR prepared by the coagulum matured for 1824 h tend to be flat. The effective storage time of natural rubber coagulated with microorganisms is obviously longer than that of natural rubber coagulated with formic acid in the same storage conditions.

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Item Type:	Article
AGROVOC Term:	Latex
AGROVOC Term:	Rubber
AGROVOC Term:	Formic acid
AGROVOC Term:	Storage
AGROVOC Term:	Microorganisms
AGROVOC Term:	Coagulation
AGROVOC Term:	Drying
AGROVOC Term:	Ageing
AGROVOC Term:	Microorganisms
AGROVOC Term:	Maturation
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/22964

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