4.7 Article

Dimensionally stable and highly durable bamboo material prepared through a simple surface furfurylation

期刊

CONSTRUCTION AND BUILDING MATERIALS
卷 276, 期 -, 页码 -

出版社

ELSEVIER SCI LTD
DOI: 10.1016/j.conbuildmat.2020.122156

关键词

Bamboo; Furfuryl alcohol; Surface furfurylation; Dimensional stability; Durable property

资金

  1. 13th Five Year National Key Research and Development Program of China [2017YFD0600803]
  2. National Science Foundation of China [3177030840]

向作者/读者索取更多资源

Surface furfurylation was found to be suitable for bamboo, improving its durability and dimensional stability. Through orthogonal experiments, an optimized process for pilot-scale production was proposed based on specific parameter combinations.
Furfurylation has long been adopted for wood modification, and found to be effective for bamboo as well. However, traditional full impregnation furfurylation would reduce the dimensional stability of bamboo although its biological durability was improved. Here, we found surface modification with furfuryl alcohol (surface furfurylation) was particularly suitable for bamboo, which is extremely hard to be treated due to its low transverse mass transportation. To optimize the surface furfurylation process for bamboo, an orthogonal experiment was designed with several key physical and mechanical properties tested, including weight percent gain (WPG), equilibrium moisture content (EMC), anti-swelling efficiency (ASE), modulus of rupture (MOR), modulus of elasticity (MOE). Using this process, dimensionally stable (ASE could reach as high as 50% by volume) and highly biological durable (strong resistance against mould, decay and termite) bamboo material with low consumption of furfuryl alcohol (FA) (average WPG lower than 15%) were prepared avoiding significant reduction in mechanical properties. Furthermore, a parameter combination of 70% FA concentration, 105 degrees C curing temperature, and 5 h curing time was proposed as an optimized process for pilot-scale production based on orthogonal experiments and range analysis. (C) 2020 Elsevier Ltd. All rights reserved.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据