Investigation on The Effect of Paraffin content, Press Time and temperature on Practical Properties Especially Surface Roughness of Particleboard
In this investigation, the effect of paraffin content and press time and temperature on practical properties especially surface roughness of particleboard is studied. The variables such as paraffin content at 0, 1& 2 percent, press temperature at 170° and 180° C and press time of 4 and 5 minutes...
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| Autores principales: | , , , |
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| Formato: | article |
| Lenguaje: | FA |
| Publicado: |
Regional Information Center for Science and Technology (RICeST)
2008
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/1aa3f2778d164e43b688885d2499bc1b |
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| Sumario: | In this investigation, the effect of paraffin content and press time and temperature on practical properties especially surface roughness of particleboard is studied. The variables such as paraffin content at 0, 1& 2 percent, press temperature at 170° and 180° C and press time of 4 and 5 minutes were investigated.
Modulus of rupture, modulus of elasticity, shear strength, water absorption and thickness swelling after 2& 24 hours soaking in water & surface roughness were measured.
The results indicate that there is no significant difference on the influence of paraffin content on either MOR & MOE of the particleboard. But increasing paraffin content decreased shear strength of panels.
However, addition of paraffin reduced water absorption and thickness swelling.
Press temperature had no significant influence on measured properties, but this variables increased surface roughness. Increasing press time, improved MOE, but showed no significant influence on other properties. |
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