Open AccessThe Effect of Type of Vibration to the Quality of Concentrate Latex on the Creaming Process
Author(s) -
Maryanti,
F Delvitasari
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/1012/1/012078
Subject(s) - creaming , vibrator (electronic) , vibration , materials science , composite material , quality (philosophy) , acoustics , automotive engineering , engineering , physics , emulsion , chemical engineering , quantum mechanics
So far, the manufacture of concentrated latex still requires expensive equipment investment if using the centrifugation method and requires a long time if using the creaming method. Therefore, two prototypes of creaming equipment with orbital and horizontal vibrations have been designed, which are expected to produce concentrated latex with a fast creaming time using simple equipment. This study aimed to obtain a type of vibrator that can produce concentrated latex according to the ISO 2004 quality standard. The experimental design used a nonfactorial, Completely Randomized Design, namely the treatment of orbital vibrators and horizontal vibrators. This equipment worked at a speed of 114 rpm for 6 hours and a creaming time of 63 hours. The results showed that the concentrated latex produced using a horizontal vibration had a better quality when compared to using a linear vibration with a DRC value of 66.67%, pH 10.8, TSC 67, 61% and MST 1078, 2 seconds. This value has entered the ISO 2004 quality standard.