Thermoplastic flow behavior of steamed wood flour under heat and compression
| Autor: | Takanori Sugimoto, Youji Kikata, Yasuo Takasu, Isoko Takahashi, Yasutoshi Sasaki |
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| Rok vydání: | 2009 |
| Předmět: |
chemistry.chemical_classification
Thermoplastic Materials science fungi Nozzle Flow (psychology) Steaming food and beverages Forestry Wood flour Plant Science Compression (physics) complex mixtures humanities Industrial and Manufacturing Engineering chemistry Thermal General Materials Science Composite material Water content |
| Zdroj: | Wood Science and Technology. 44:607-619 |
| ISSN: | 1432-5225 0043-7719 |
| DOI: | 10.1007/s00226-009-0297-7 |
| Popis: | In this study the thermoplastic flow behavior of steamed wood flour was investigated. First it was demonstrated that steamed Japanese beech flour flowed out of the nozzle under compression at high temperature in a thermal flow test with a capillary rheometer. The effects of the steaming temperature, steaming time, compressive pressure, and moisture content of wood flour on the thermal flow temperature were examined. It was shown that the higher the steaming temperature and compressive pressure, the lower the thermal flow temperature. Also, the thermal flow temperature of the sample steamed at 200°C for 20 min became lowest and increasingly higher over time. Furthermore, the thermal flow temperature became linearly low with increasing moisture content of the sample under 15%, whereas it became essentially constant over 15%. It is clarified that compressive pressure and moisture content as well as the steaming conditions profoundly affect the thermoplastic flow behavior of steamed wood flour. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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