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Comparative Study on the Properties of Smoke Sheet Rubber Produced by Different Solidification Methods.

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  • 1Faculty of Metallurgy and Energy Engineering, Kunming University of Science and Technology, Kunming 650093, China.

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|July 15, 2026
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Summary

This study shows that natural rubber coagulation methods significantly impact its microstructure and processing behavior. Pineapple juice and biological coagulants offer promising alternatives for green rubber processing.

Keywords:
coagulation methodmechanical propertiesnatural rubbernon-adhesive componentspineapple juice

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Area of Science:

  • Materials Science
  • Polymer Chemistry
  • Biotechnology

Background:

  • Sheet rubber production relies on coagulation methods that influence final product properties.
  • Traditional coagulants like acetic and formic acid may have environmental implications.
  • Exploring natural and biological coagulants is crucial for sustainable rubber processing.

Purpose of the Study:

  • To evaluate the impact of various natural rubber coagulation methods on material structure and properties.
  • To compare the efficacy of acetic acid, formic acid, biological coagulants, and pineapple juice.
  • To provide insights into using bio-coagulants for green rubber production.

Main Methods:

  • Natural rubber was prepared using acetic acid, formic acid, biological coagulants, and pineapple juice.
  • Analysis included non-rubber components, gel content, molecular weight distribution (GPC), rheology, and mechanical properties.
  • Vulcanized rubber properties were assessed for hardness, tensile strength, and tear resistance.

Main Results:

  • Coagulant type significantly altered protein, phospholipid, and gel content.
  • Pineapple juice and bio-gel showed the lowest residual protein, indicating effective non-rubber component removal.
  • Pineapple juice and bio-gel exhibited broad molecular weight distribution and enhanced high-temperature viscoelasticity.
  • Vulcanized mechanical properties (hardness, tensile strength, tear resistance) were similar across samples.

Conclusions:

  • The coagulation method primarily influences rubber microstructure and processing characteristics, not final vulcanized mechanical properties.
  • Pineapple juice and biological coagulants effectively reduce non-rubber components and enhance viscoelasticity.
  • This research supports the use of bio-coagulants for developing greener rubber processing techniques.