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Author: search.filters.author.Limnararat, SunpasitSubject: search.filters.subject.Mixed filler

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    Effect of mixed filler on thermal properties of foodstuff conveyor belts compound using an industrial microwave pre-heating
    (2016-01-01)
    Limhengha, Suphatchakorn
    ;
    Limnararat, Sunpasit
    ;
    Sriseubsai, Wipoo
    This study presented the utilization of microwave power for heating of epoxidized natural rubber-50 compounding (ENR50c) with and without mixed filler in which the sulfur contents were 1.0, 1.5 and 2.0 parts per hundred parts of dried rubber by weight basis, respectively. The microwave power used was varied in a range of 340-1,700 W with a constant frequency of 2.45 GHz. The mixed filler significantly affected the relative dielectric constant, relative loss factor and loss tangent coefficient. The microwave power and time strongly influenced the temperature of the specimen. The longer time and higher microwave power resulted in higher temperature of the specimen. On the contrary, the thickness of specimen inversely affected the temperature of the specimen. The lower temperature was obtained from the thicker specimen.
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    Effect of ENR50/STR5L blends on properties of foodstuff conveyor belts compound
    (2016-01-01)
    Limhengha, Suphatchakorn
    ;
    Limnararat, Sunpasit
    ;
    Sriseubsai, Wipoo
    Natural rubber blending with nitrile rubber is the important raw material employed for the foodstuff conveyor belts formulation. This research involves the replacement of nitrile rubber with epoxidised natural rubber (ENR) aiming for food safety precaution and cost saving on the materials. This work included the investigation on the ratio of ENR with 50% epoxidation (ENR50) and natural rubber (Standard Thai Rubber 5L,STR5L). The ratios of ENR50:STR5L were 100:0, 75:25, 50:50, 25:75 and 0:100. The effect of fillers, i.e. silica (SiO<inf>2</inf>) and magnesium carbonate (MgCO<inf>3</inf>) on the properties of rubber blends was also investigated. The vulcanizing system was semi-efficient vulcanization (Semi-EV). The study was further focused on the morphological characterization and mechanical properties. It was found that increasing the proportion of ENR50 and STR5L at 50% produced better mechanical property, however, the elongation at break increased once the ENR50 was down at 25%. Thus, this enhanced the property of the foodstuff conveyor belts compound.