Journal of the Korean Wood Science and Technology

The Korean Society of Wood Science & Technology (한국목재공학회)
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Mechanical Performances of Boards Made from Carbonized Rice Husk and Sawdust: The Effect of Resin and Sawdust Addition Ratio

왕겨숯과 톱밥을 이용하여 제조한 보드의 역학적 성능: 수지 및 톱밥첨가량의 영향

  • HWANG, Jung-Woo (Department of Wood Science & Technology, Jeonbuk National University) ;
  • OH, Seung-Won (Department of Wood Science & Technology, Jeonbuk National University)
  • Received : 2020.07.30
  • Accepted : 2020.08.30
  • Published : 2020.09.25
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Abstract

A board was manufactured for each resin and sawdust addition using the chaff made by carbonizing the chaff charcoal, an agricultural by-product that emerge during the rice pounding process, and sawdust. And effects of the additions of resin and sawdust on coefficients of dynamic and static modulus of elasticity, modulus of rupture, as well as the relationship between the dynamic modulus of elasticity, statis modulus of elasticity, and modulus of rupture were investigated. As phenol resin addition of chaff charcoal-sawdust compound board increases to 10~25%, the bending performance has increased. This suggests that resin addition largely effects the bending performance. Although the bending performance was gradually increased with the increase in sawdust addition, since the coefficients of determination (R2) between the sawdust addition with the coefficients of dynamic, static modulus of elasticity, and modulus of rupture were 0.4012, 0.0809, and 0.1971, respectively. Thus, it showed a relatively lower correlation, and the effect of sawdust on bending performance was small. Since a high correlation was confirmed between dynamic and static modulus of elasticity, and modulus of rupture of chaff charcoal-sawdust compound board, it was confirmed that prediction of static modulus of elasticity and modulus of rupture can be made in a nondestructive way from the dynamic modulus of elasticity.

쌀의 도정과정에서 발생되는 농업부산물인 왕겨를 탄화시켜 만든 왕겨숯과 톱밥을 이용하여 수지 첨가율, 톱밥 첨가율별로 보드를 제조하고 수지와 톱밥 첨가율이 동적·정적탄성계수 및 휨강도에 미치는 영향과 동적탄성계수와 정적탄성계수 및 휨강도 사이의 관계를 조사하였다. 왕겨숯-톱밥 혼합보드의 페놀수지 첨가율이 10~25%로 증가할수록 휨성능이 증가하여 수지 첨가율이 휨성능에 크게 영향을 주었다. 톱밥 첨가율이 증가할수록 휨성능도 완만하게 증가하였지만, 톱밥첨가율과 휨강도, 동적 및 정적 휨 탄성계수 사이는 결정계수의 값(R2)은 0.4012, 0.0809, 0.1971로써 다소 낮은 상관관계를 나타내 톱밥 첨가율이 휨성능에 미치는 영향이 미비하였다. 왕겨숯-톱밥 혼합보드의 동적탄성계수와 정적탄성계수 및 휨강도 사이에 높은 상관관계가 확인되어 동적탄성계수로부터 비파괴적으로 정적탄성계수와 휨강도의 예측이 가능한 것으로 확인되었다.

Keywords

References

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