An overview of how to study the kinetics of cooking rubber mixtures using different methods and devices

It is important to study the kinetics of rubber cooking in order to know the speed and time of cooking the mixture, as well as phenomena such as fragmentation and reversal. The rupture of the rubber compound during storage and before the main cooking operation causes major problems. The phenomenon of reversal also occurs in some tires that are prone to the destruction of sulfur bonds, and ultimately reduces the quality of the part produced. In this paper, after the general introduction of the cooking curve, which is necessary to determine the cooking parameters, how to measure the constant speed of the cooking reaction that depends on the reaction temperature and also the activation energy to start this reaction using oscilloscope disk )ODR( rheometers, Animated disc or die-casting )MDR( and rubber process analyzer )RPA( as well as Differential Scale Thermometer )DSC( are examined by referring to various researches.