加工工艺对生物凝固NR性能的影响  

Effects of Processing Technology on Properties of Biological Coagulation Natural Rubber

作　　者：张桂梅[1] 姜士宽[1] 徐荣[1] 郭刚军[1] 黄克昌[1] 邹建云[1] 

机构地区：[1]云南省热带作物科学研究所,云南景洪666100

出　　处：《热带农业科学》2013年第8期57-61,共5页Chinese Journal of Tropical Agriculture

基　　金：云南省科技创新强省计划项目"云南天然橡胶产业提升关键技术集成与应用"(No.2009AB001);国家科技支撑计划项目"云南天然橡胶产业提升关键技术研究与集成示范"(No.2011BAD30B01)

摘　　要：分别以鲜胶乳、凝块、绉片为原料形式,探讨加工工艺对生物凝固天然橡胶（NR）性能的影响。结果表明：以凝块和绉片为原料的产品P O稍大,PRI明显降低,但其硫化胶的拉伸强度较高;在胶厂进行鲜胶乳生物凝固,适宜的熟化时间为16~18 h;随储存时间的延长,以绉片为原料的产品P0、PRI值有下降的趋势,以凝块为原料的产品性能优于绉片;根据凝块、绉片原料的清洁度,压绉次数可以减少为3~6次。Effects of processing technology on properties of biological coagulation natural rubber with fresh latex, latex coagulum and lump crepe as raw material separately were studied in this paper. The results showed that the Po of NR prepared from latex coagulum and lump crepe was higher than that of NR directly made from fresh latex while the PRI decreased significantly, and the tensile strength was lager. The optimum aging time was 16-18 h when fresh latex was coagulated in factory. With the extension of storage time of latex coagulum and lump crepe, Po and PRI of NR from the latter decreased and properties of NR prepared using the former were better than the latter. Latex coagulum and lump crepe could be creped for 3-6 times when processed by gel technology.

关 键 词：加工工艺 生物凝固 性能 天然橡胶 

分 类 号：TQ331.2[化学工程—橡胶工业]