Influence of the composition of a polyisoperene-polybutadiene blend on the rheological kinetics of crosslinking

摘要

There is a significant change in the rheological characteristics of polymers during processing. This is most noticeable in the formation of network structures. The state of a system during vulcanisation is assessed from the values of technological parameters reflecting the changes in mechanical properties of the rubber mix at different stages of the process (Mooney viscosity, torque measured on a Monsanto rheometer, shear modulus determined in a cure meter). These give important but simplified information which permits us to assess primarily the moment of completion of crosslinking. These methods do not give a precise idea of the beginning of formation of weak network structure, i.e. gel formation and the corresponding time taken to reach the gel point. This makes it difficult to assess the kinetics of crosslinking as a whole.