奥克榄木材软化处理特性与工艺研究

Study on softening pretreatment of Aucoumea klaineana wood

以奥克榄木材为研究对象,采用水煮、高温汽蒸、水煮+微波联合三种方法对其进行软化处理,系统研究了处理温度、时间等因素对木材顺纹压缩屈服强度、压缩量和压缩回弹率的影响规律,获得了优化的软化处理方法和工艺参数,以期为实际生产中奥克榄的软化和弯曲成型提供依据。研究结果表明:通过软化预处理,可以明显降低奥克榄木材的屈服强度,改善其弯曲性能,其中水煮+微波联合处理软化效果优于水煮和高温汽蒸处理;影响水煮,饱和蒸汽汽蒸处理和水煮+微波处理效果的主要因素分别是处理时间,汽蒸温度,微波功率;同种软化处理条件下,奥克榄的顺纹压缩回弹率与含水率成正相关。在生产中建议采用水煮2 h,微波功率800 W,时间18 s为优化条件的水煮+微波联合方法进行软化处理。

In order to provide basis for the softening and bending in practical production, the effects of boiling, steaming and boiling-microwave combined treatment on the longitudinal compression yield strength, compression quantity and compression resilience ratio of Aucoumea klaineana were studied systematically, and the optimized softening treatment method and process parameters were obtained. Results showed that significantly reduced yield strength and improved flexural properties of A. klaineana wood after softening pretreatment were observed, and the softening effect of boiling- microwave combined treatment was better than that of boiling and steaming. The main parameters affecting the effects of boiling, steaming, and boiling-microwave combined treatment were processing time, steam temperature and microwave power respectively. The compression resilience ratio of treated wood under the same conditions was positively related to the moisture content. The boiling-microwave combined treatment with a boiling time of 2 h, a microwave power of 800 W and a heating time of 18 s was recommended as the optimal method for softening A. klaineana wood.