4.7 Article

Investigations of the reasons for fungal durability of heat-treated beech wood

Journal

POLYMER DEGRADATION AND STABILITY
Volume 91, Issue 2, Pages 393-397

Publisher

ELSEVIER SCI LTD
DOI: 10.1016/j.polymdegradstab.2005.04.042

Keywords

Coriolus versicolor; durability; heat treatment; polymer degradation; wood

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It is generally accepted that thermal treatment of wood by mild pyrolysis (retification or torrefaction) improves its durability to fungal degradation. However, this property has recently been questioned in the literature and definitely needs further investigation. The increase in durability conferred by thermal treatment is generally explained by four hypotheses: the low affinity of heat-treated wood to water; the generation of toxic compounds during heating; the chemical modification of the main wood polymers and the degradation of hemicelluloses. This study was undertaken to understand the reasons for durability of heat-treated beech wood. In order to confirm or not the above mentioned hypotheses, the durability of heat-treated beech wood towards Coriolus versicolor was evaluated according to different parameters like mass loss. wettability or chemical composition. The heat treatment was carried out in a temperature range of 20-280 degrees C under inert atmosphere for 10 different temperatures. The results show clearly an important correlation between the temperature of treatment and the fungal durability. At the same time, there was insufficient evidence to support the hypothesis of improved decay resistance due to generation of fungicidal compounds or due to the hydrophobic character of wood. Finally, the most plausible hypothesis to explain improvement of wood durability concerns its chemical modifications. Indeed, degradation of hemicellulose associated with other chemical modifications appearing during treatment could be the origin of improved durability. There is a good correlation between decay resistance and mass loss measurements which are directly correlated to hemicellulose degradation. (c) 2005 Elsevier Ltd. All rights reserved.

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