Composite material from natural rubber and sticky rice flour

Abstract

Composite foam made from natural rubber (NR) and sticky rice flour blends has been investigated to establish a relationship between the structure and physical properties. The blens of NR, sticky rice flour and other ingredients were prepared by mixing on a two-roll mill. Subsequently, foam structures of the blends were obtained by compression molding. The foam structure was inspected with an optical and also a scanning electron microscopy for the distribution and average cell size. The physical properties studied were density, water absorption, oil absorption and cure characteristics. Results indicated the influences of foaming process variables, i.e. sticky rice flour loading, cross-linking agent loading, molding temperature and other ingredients added. It was found that density decreases with increasing flour loading, molding temperature and low cross-linking agent loading. Water absorption decreases with decreasing flour loading, molding temperature and cross-linking agent loading. Oil absorption decrease with decreasing molding temperature, cross-linking agent loading, and with flour loading less than 40%. A suitable physical properties can thus be achieved for particular applications of the composite material.