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Vpliv časa masticiranja in koncentracije mehčal na reološke lastnosti zmesi, namenjene ekstrudiranju = Effect of mastication time and concentration of softeneres on the rheological properties of compounds designed for the process of extrusion
V delu je obravnavan učinek časa masticiranja naravnega kavčuka in koncentracije dveh vrst mehčal na reološke lastnosti kavčukovih zmesi, ki odločilno vplivajo na proces ekstrudiranja in na lastnosti ...ekstrudatov. Z naraščajočim časom masticiranja in naraščajočo koncentracijo mehčal se v zmeseh povečuje prosti volumen z neposrednim vplivom na viskoznost in prožnost, s tem pa tudi na deformacijsko breknenje zmesi. Učinek masticiranja in mehčal je bil preučevan s kapilarno viskozimetrijo in merjenjem dinamičnih mehanskih funkcij.
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