Version 1
: Received: 2 September 2021 / Approved: 6 September 2021 / Online: 6 September 2021 (15:43:34 CEST)
How to cite:
Punyanity, S.; Koonawoot, R.; Raksanti, A.; Thiansem, S.; Thamsutiwat, S.; Kulltham, S.; Sirisoam, T. Effect of Co-Surfactants and Pasteurization for Preservation of Natural Rubber. Preprints2021, 2021090107. https://doi.org/10.20944/preprints202109.0107.v1
Punyanity, S.; Koonawoot, R.; Raksanti, A.; Thiansem, S.; Thamsutiwat, S.; Kulltham, S.; Sirisoam, T. Effect of Co-Surfactants and Pasteurization for Preservation of Natural Rubber. Preprints 2021, 2021090107. https://doi.org/10.20944/preprints202109.0107.v1
Punyanity, S.; Koonawoot, R.; Raksanti, A.; Thiansem, S.; Thamsutiwat, S.; Kulltham, S.; Sirisoam, T. Effect of Co-Surfactants and Pasteurization for Preservation of Natural Rubber. Preprints2021, 2021090107. https://doi.org/10.20944/preprints202109.0107.v1
APA Style
Punyanity, S., Koonawoot, R., Raksanti, A., Thiansem, S., Thamsutiwat, S., Kulltham, S., & Sirisoam, T. (2021). Effect of Co-Surfactants and Pasteurization for Preservation of Natural Rubber. Preprints. https://doi.org/10.20944/preprints202109.0107.v1
Chicago/Turabian Style
Punyanity, S., Surapattapong Kulltham and Tiwasawat Sirisoam. 2021 "Effect of Co-Surfactants and Pasteurization for Preservation of Natural Rubber" Preprints. https://doi.org/10.20944/preprints202109.0107.v1
Abstract
This research was a study of the effect of addition linear alkylbenzene sulfonates (LAS), NaHCO3, and NaCl and pasteurization on the preservation of natural rubber (NR). The samples were collected from rubber plantations of Chiang Rai province which were added with three surfactants in samples already. Physical and chemical properties were evaluated using pH, deterioration, viscosity, color, and odor. Then, the samples were stored at 28-30°C periods times of 0, 15, 30, 45, and 60 days. The experiment found that the color, viscosity, odor, and texture of NR samples were not spoiled after being preserved for 30 days but after 45 and 60 days found some coagulation of NR. In the case of non-preserved NR was found that spoiled NR in every period time range of 15-60 days. The pH testing found that increasing period times affect decreased pH value and increased viscosity due to salt of sulfate, carbonate, chloride, and thermal treatment of pasteurization which kill microorganisms and evaporated water. It concluded that the reagents were the process of cosurfactants with heat and frozen for increased effectiveness of anti-acid-producing bacteria and can use as short and long-term preservation of NR under the planting area condition of Thailand.
Chemistry and Materials Science, Polymers and Plastics
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
,
,
,
,
