Mechanical Properties of Wood in an Unstable State due to Temperature Changes, and Analysis of the Relevant Mechanism V. Effects of thermal expansion and decomposition on destabilization of wood

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  • Wang Yue
    Research Division of Agriculture, Graduate School of Kyoto Prefectural University
  • Koma Sayaka
    Research Division of Agriculture, Graduate School of Kyoto Prefectural University
  • Iida Ikuho
    Research Division of Agriculture, Graduate School of Kyoto Prefectural University

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Other Title
  • 温度変化に起因する不安定状態下の木材の力学物性とその機構解明（第５報）木材構成成分の熱膨張，及び熱分解の影響
  • オンド ヘンカ ニ キインスル フアンテイ ジョウタイカ ノ モクザイ ノ リキガク ブッセイ ト ソノ キコウ カイメイ ダイ 5ホウ モクザイ コウセイ セイブン ノ ネツ ボウチョウ オヨビ ネツ ブンカイ ノ エイキョウ
  • Mechanical Properties of Wood in an Unstable State due to Temperature Changes, and Analysis of the Relevant Mechanism V.
  • Effects of thermal expansion and decomposition on destabilization of wood
  • 木材構成成分の熱膨張，及び熱分解の影響

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Abstract

In order to define the effects of thermal expansion and thermal decomposition on the destabilization of quenched wood, we measured the stress relaxation of steam-treated wood and oven-dried wood under control and quenching conditions, respectively. The degree of destabilization was evaluated by the fluidity (1-Et/E0) and its increase in relation to the control wood. The fluidity (1-Et/E0) of oven-dried wood clearly did not change after quenching. This meant that the reason for destabilization was not closely related with the thermal expansion of components. For steam-treated wood preheated below 120°C, the destabilization of the quenched sample was of the same degree as the control sample and was not related to the preheating time ; however, when the preheating temperature was over 120°C, the degree of destabilization for the quenched sample was reduced with increasing preheating time. At the same time, for steam-treated wood preheated over 120°C, the change in lignin content was slight while the holocellulose content was greatly reduced, so it was inferred that destabilization had a close relationship with the holocellulose content. Moreover, it was indicated that changes in the hygroscopicity of wood due to holocellulose reduction affected destabilization.

Journal

  • Mokuzai Gakkaishi

    Mokuzai Gakkaishi 53 (4), 201-205, 2007

    The Japan Wood Research Society

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