4.6 Article

Sound Wave Absorption Coefficient and Sound Velocity in Thermally Modified Wood

Journal

APPLIED SCIENCES-BASEL
Volume 13, Issue 14, Pages -

Publisher

MDPI
DOI: 10.3390/app13148136

Keywords

wood; sound absorption coefficient; sound velocity; dynamic modulus of elasticity; heat treatment

Ask authors/readers for more resources

This study analyzes the absorption coefficient and speed of sound propagation in thermally modified wood. It finds that while the broad physical properties of this material, such as high resistance to weathering and fungi, and better dimensional stability, are well known, there is a lack of analyses on its acoustic characteristics. Pine wood showed the most rapid increase in sound absorption coefficient, reaching the highest value among all wood species. The highest value of the examined parameter was obtained for beech wood and pine wood, which were 0.213 (at frequency 3 kHz) and 0.183 (at 6.3 kHz), respectively. The sound velocity decreased only in the tangential direction for all species.
The present work analyses the absorption coefficient of sound waves and the speed of sound propagation in thermally modified wood. The high resistance to weathering, fungi, and better dimensional stability, and therefore the broad physical properties of this material, are well known. However, the literature lacks numerous analyses of its acoustic characteristics. During the study, high-density species, such as oak, red oak, and beech were used, in contrast to pine. Pine wood during this test was characterised by a most rapid increase in the sound absorption coefficient value, in the range of 1000-6300 Hz, and reached the highest value from all wood species. Among all species, the highest value of the examined parameter was obtained for beech wood and pine wood, which were 0.213 (at frequency 3 kHz) and 0.183 (at 6.3 kHz), respectively. The sound velocity decreased for all species only in the tangential direction.

Authors

I am an author on this paper
Click your name to claim this paper and add it to your profile.

Reviews

Primary Rating

4.6
Not enough ratings

Secondary Ratings

Novelty
-
Significance
-
Scientific rigor
-
Rate this paper

Recommended

No Data Available
No Data Available