Efeito do Óleo de Linhaça e do Óleo de Amendoim sobre a Vulcanização da Borracha Natural (NR). Parte II: Modelo Detalhado

Abstract

The effect of the total or partial replacement of stearic acid with vegetable oils of linseed and peanut has been investigated in natural rubber (NR) compositions. A conventional vulcanization system has been chosen and kinetic studies have been done in the temperatures of 160 °C, 170 °C and 180 °C. The detailed kinetic model has allowed studying the different stages of vulcanization and verifying that in the formation of the crosslink precursor (A → B) there were significant differences between stearic acid and the vegetable oils. This result has been attributed to the high concentration of unsaturated fat acids in the chemical composition of the vegetable oils (mainly, oleic and linolenic acids), which allowed unexpected side reactions and, consequently, diminished the final yield of crosslinking in the vulcanizates.