环境温湿度变化对木片气味等级影响的分析

Influence of Ambient Temperature and Humidity on Wood Chips'Odor Grade

通过在实验室的气候箱中模拟工厂所在地一年四季的温度和相对湿度变化,探究松木片和杂木片在不同温湿度条件下的气味等级变化情况。结果表明,木片在不同的季节气味等级有所不同,松木片气味等级按照从大到小排序依次为夏季>秋季>春季>冬季,松木片在夏季气味等级下降速度最快,第21天可达到最小值2.6,在秋季气味等级下降速度最慢,需要42天达到最小值2.4。杂木片气味等级按照从大到小排序依次为夏季>春季>秋季>冬季,杂木片在夏季气味等级下降速度最快,第21天可达到最小值2.7,在冬季气味等级下降速度最慢,需要42天达到最小值1.6。木片随着储存天数的增加,气味等级呈现先下降后上升的趋势。随着环境温度的升高,气味等级降到最小值的储存天数逐渐缩短。随着相对湿度增大,木片降到最小气味等级的储存天数基本不变。

This study investigates the impact of ambient temperature and humidity on the odor grade of wood chips.By simulating seasonal temperature and humidity variations in a controlled climate box,we analyzed the odor levels of pine and mixed wood chips under different conditions.Results showed varying odor levels across seasons:for pine chips,the order of odor levels was summer>autumn>spring>winter.The decline rate was fastest in summer,reaching a minimum of 2.6 on the 21st day,and slowest in autumn,taking about 42 days to reach 2.4.Miscellaneous wood chips followed the order:summer>spring>autumn>winter.Odor grade decreased fastest in summer(reaching 2.7 on the 21st day)and slowest in winter(reaching 1.6 after 42 days).Over time,the odor grade initially decreased and then increased.Higher ambient temperatures reduced the time to reach the lowest odor level,while relative humidity had minimal impact.