パーティクルボードの厚さ方向の密度構成(第2報) : 外部加熱法と内部加熱法によるボードの性能比較

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Particleboards were manufactured on a laboratory scale by both external heating method (hot-press method or conventional method) and internal heating method (microwave heating method). The transitional phenomena of heat and moisture in particle-mat during heating were explored, and then, the density distribution and the strength properties of these boards were compared. The results obtained are summarized as follows: (1) When particle-mat is heated by hot-press platen, the time required to reach a temperature of 110°C at the center of the mat thickness (20 mm) is about 25 min, while it only 2.5 min in the case of microwave heating (Fig.1). (2) In the case of microwave heating, the increasing rate of temperature and the decreasing rate of moisture content in the core layer of particle-mat are higher than those in the face layer during heating. These heat transfer and moisture movement in particle-mat are contrary to that in hot-press method (Fig. 2-4). And so, the density profils throughout the thickness of the boards by both heating method show a contrary inclination (Fig. 5). (3) As shown in Fig. 2 and 3, the boards by microwave heating method show higher strength values than the ones by hot-press method not only in internal bonding test but also in bending test. In these data, the values of modulus of rupture seem to be affected to some degree by internal shear strength of boards, as the span-depth ratio used bending test is not large enough. (4) In the case of microwave heating, the surface quality of the board is not so good as the one by hot-press method, because the face layer of particle-mat has been remained at relatively high moisture content at the end of heating time.
九州大学の論文

パーティクルボードの厚さ方向の密度構成(第2報) : 外部加熱法と内部加熱法によるボードの性能比較

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