Journal of the Korean Wood Science and Technology

The Korean Society of Wood Science & Technology (한국목재공학회)
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Evaluation of the Impact on Manufacturing Temperature and Time in the Production Process of Bio-composites

바이오복합재료 제조 공정시 제조온도 및 시간에 의한 영향 평가

  • Park, Sang-Yong (Wood and Paper Science, School of Forest Resources, Chunbuk National University) ;
  • Han, Gyu-Seong (Wood and Paper Science, School of Forest Resources, Chunbuk National University) ;
  • Kim, Hee-Soo (Lab. of Adhesion & Bio-composites, Dept. of Forest Products, College of Agriculture & Life Science, Seoul National University) ;
  • Yang, Han-Seung (Lab. of Adhesion & Bio-composites, Dept. of Forest Products, College of Agriculture & Life Science, Seoul National University) ;
  • Kim, Hyun-Joong (Lab. of Adhesion & Bio-composites, Dept. of Forest Products, College of Agriculture & Life Science, Seoul National University)
  • 박상용 (충북대학교 산림과학부 목재종이과학전공) ;
  • 한규성 (충북대학교 산림과학부 목재종이과학전공) ;
  • 김희수 (서울대학교 임산공학과) ;
  • 양한승 (서울대학교 임산공학과) ;
  • 김현중 (서울대학교 임산공학과)
  • Received : 2004.11.11
  • Accepted : 2004.12.01
  • Published : 2005.01.25
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Abstract

The main objective of this research was conducted to evaluate the impacts on the thermoplastic polymer which is a matrix polymer and the rice husk flour (RHF) which is a reinforcing filler relative to the manufacturing temperature and time when bio-composites were manufactured. In order to evaluate the impacts on the rice husk flour relative to the manufacturing temperature, the rice husk flour was persevered for 10 minutes to 2 hours period at $220^{\circ}C$ temperature which was then added with the polypropylene (PP) and low-density polyethylene (LDPE) to complete the manufacturing process of the bio-composites and measure the corresponding mechanical properties. As preserving time increased at $220^{\circ}C$, the tensile and impact strength were decreased due to the thermal degradation of the main components within the rice husk flour. The thermogravimetric analysis (TGA) was used to measure weight loss caused by the actual manufacturing temperature and the result was that the thermoplastic polymer had not scarcely occurred weight change, but there had been increasing rate of weight loss relative to time for the rice husk flour and the bio-composites under the consistent temperature of $220^{\circ}C$ for 2 hour time period. Therefore, the proper manufacturing temperature and time settings are significantly important features in order to prevent the reduction of mechanical properties which were induced throughout the manufacturing process under the high manufacturing temperature.

본 연구는 바이오복합재(bio-composites) 제조시 제조온도와 시간이 기질인 열가소성 고분자와 충전제인 왕겨분말에 미치는 영향을 평가하기 위하여 수행하였다. 제조온도가 왕겨분말에 미치는 영향에 대해 알아보기 위해 왕겨분말을 $220^{\circ}C$에서 10분부터 2시간 동안 처리한 후 열가소성 고분자인 polypropylene (PP)과 low-density polyethylene (LDPE)에 충전제로 첨가하여 바이오복합재를 제조한 후 기계적 성질을 측정하였다. $220^{\circ}C$에서 왕겨분말의 처리시간이 증가할수록 왕겨분말의 주요 구성성분이 열분해로 인하여 인장강도와 충격강도값이 감소하였다. 실제적인 제조온도에 의한 중량감소를 측정하기 위하여 열중량분석기(thermogravimetric analysis, TGA)를 이용하여 $220^{\circ}C$의 등온상태에서 2시간 동안 측정한 결과 열가소성고분자에서는 중량의 변화가 거의 발생하지 않았으며 충전제인 왕겨분말과 바이오복합재의 경우 시간이 증가할수록 열분해에 의한 중량감소량이 증가하는 것을 확인할 수 있었다. 그러므로 바이오복합재 제조시 높은 제조온도로 인한 물성의 저하를 방지하기 위해서는 적절한 온도와 제조시간을 결정하는 것이 중요하다고 볼 수 있다.

Keywords

Acknowledgement

Supported by : 한국과학재단

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