Use of vegetable oils as an alternate to naphthenic oil for extension of emulsion styrene butadiene rubber

Abstract

Various petroleum based mineral oils like Distillate Aromatic Extract (DAE), Treated Distillate Aromatic Extract (TDAE), Residual Aromatic Extract (RAE) and Naphthenic oils are used for extension of emulsion polymerized Styrene Butadiene Rubber (E-SBR). Vegetable oils are alternate to these petroleum oil from sustainability point of view as vegetable oils have no Polycyclic Aromatic (PCA) content. They improve abrasion resistance leads to less rubber particulates spread in the environment and reduce rolling resistance leads to lower fuel consumption. However, introduction of few vegetable oils leads to slow down the cure reaction due to high unsaturation to saturation ratio. Presence of high fatty acid content in vegetable oils help in better rubber-filler interaction. In the present research, vegetable origin oils as such without any modification (Decas, Palmolein, Groundnut, Soybean, Mustard and Coconut) extended Styrene Butadiene Rubber (OE-SBR) were characterized in standard American Society for Testing and Materials (ASTM) compound recipe for various processing, different vulcanizate and other performance properties. Curative’s dosages were adjusted in the recipe of vegetable oil extended SBR’s to achieve the 300% modulus value like naphthenic oil. Vegetable oil extended Emulsion Styrene Butadiene Rubber (E-SBR) grades (Prepared with Palmolein and Coconut oils) were showing comparable rheometric and stress-strain properties, high reinforcement index (around 5%), better rubber-filler interaction parameter (around 12%), better abrasion resistance (around 23%) and comparable tanδ value @0°, 30° and 60°C as compared to naphthenic oil extended SBR based compound.