摘要
在竹产品加工过程中,为改变色泽,竹坯材需在不同介质中加热处理,并因此引起竹材在强度性能上的差异。本研究针对毛竹(phyllostachs pubescens)在生产工艺中经不同介质中加热处理后的主要强度作了测试与变异分析,发现竹材经漂煮工艺后其密度和力学性能有所提高,经碳化工艺后则有所下降。
In order to change the colour of bamboo product, 2 heat-treatment methods, bleaching and cooking( bleached and cooked in pH9.5-11,80-90℃ H2O2-contained water 4 -5h) and 'carbonizing' (placed into 0.4-0.5MPa saturated steam 1-2h)are adopted which lead to strength variation of the treated bamboo material. Density and strength variation of bamboo specimen cooked and'carbonized'are studied respectively. The results show that compare to original bamboo specimen, the density and strength of the cooked bamboo are increased,however those of the carbonized one are decreased.
出处
《林产工业》
北大核心
2003年第3期26-29,共4页
China Forest Products Industry
关键词
毛竹
热处理
不同介质
强度变异
Bamboo
Heat-treatment
Different medium
Strength variance
