EFFECT OF STIRRING SPEED ON THE PREPARATION OF UREA-FORMALDEHYDE MICROCAPSULES FILLED WITH ROSE OIL BY INTERFACIAL IN SITU POLYMERIZATION METHOD
DOI:
https://doi.org/10.59957/jctm.v60.i4.2025.2Keywords:
Microencapsulation, in situ polymerization, rose oil, urea, formaldehyde, mono methylol urea, di methylol urea, pre-polymer, emulsification step, first sub-step (stage A), second sub-step (stage B), stirring speed, microdroplet, synthesis.Abstract
In this paper, rose oil was microencapsulated by the chemical process of in situ interfacial polymerization using urea and formaldehyde as monomers serving as the capsule wall building material. As was found, in the process of microencapsulation by in situ polymerization, the emulsification step is one of the most important, which is why the authors pay special attention to it. Based on their preliminary studies, they divided this step into two sub-steps, considering the influence of reaction conditions separately in each one of them. The presented work examines the influence of stirring speed in the emulsification step (sub-step A and sub-step B), on the process efficiency, yield and quality of the obtained microcapsules, thus the authors hope to contribute to the optimization of the conditions for obtaining better quality microcapsules and with a higher yield.
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