RT info:eu-repo/semantics/article
T1 Effect of egg white protein and water content on the stabilization mechanisms of natural rubber latex foams obtained from microwave radiation
A1 Amezúa Arranz, Clara
A1 Oliveira Salmazo, Leandra
A1 López Gil, Alberto
A1 Rodríguez Pérez, Miguel Ángel
K1 2211 Física del Estado Sólido
AB The global plastic consumption, as one of the paramount concerns of our society, opens new paths of investigation in green materials. This study presents contribution to the field with the obtention of natural rubber latex foams (NRLF using egg white powder (EW) as the biostabilizing agent. The route followed to develop these samples is based on a two-step process, a previous aeration, followed by microwave dehydration. This synthesis route is greener and ecofriendlier than conventional ones due to the use of bio-based bulk materials, the utilization of microwave radiation which reduces the energy consumption in comparison with conventional heating methods, and the elimination of the vulcanization process typically used when producing latex foams. Herein, a deep study of the effect of EW on NRLF obtained at three water content levels (i.e., 40, 70, 90 phr) is carried out. The density and cellular structure parameters are measured for the formulations of liquid and solid foams to comprehend the stabilization mechanisms due to the presence of the EW and the effect of water content. It has been possible to produce open-cell natural rubber latex foams with densities as low as 53 kg m−3 and cell sizes as low as 114 μm.
PB Wiley
SN 1438-1656
YR 2024
FD 2024
LK https://uvadoc.uva.es/handle/10324/75175
UL https://uvadoc.uva.es/handle/10324/75175
LA eng
NO Advanced Engineering Materials, 2024, vol. 26, n. 15 (Special Section: Cellular Materials), 2301922
NO Producción Científica
DS UVaDOC
RD 10-abr-2025