The effect of two vegetable oils, linseed oil and peanut oil, in natural rubber (NR) compositions was available. A conventional system of vulcanization was chosen and, after the mixtures the rheometer parameters (Mℓ, Mh, t s1 e t90) were analyzed. The vulcanization kinetics was also studied through the simplified model. The constant rate (k) was determined at 160 °C, 170 °C and 180 °C, and the global activation energy (Ea) of the process was estimated. Experimental results show that oils alone or combined are capable of acting as activators and, together with the other components, vulcanize rubber. However, an adequate crosslinking density is only reached when stearic acid is present.
Natural rubber; vulcanization; vegetable oils
