Journal of the Korean Wood Science and Technology

The Korean Society of Wood Science & Technology (한국목재공학회)
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Bending Strength of Board Manufactured from Sawdust, Rice Husk and Charcoal

톱밥과 왕겨 및 숯을 이용하여 제조한 보드의 휨성능

  • HWANG, Jung-Woo (Department of Wood Science & Technology, Jeonbuk National University) ;
  • OH, Seung-Won (Department of Wood Science & Technology, Jeonbuk National University)
  • Received : 2020.12.23
  • Accepted : 2021.06.02
  • Published : 2021.07.25
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Abstract

Purpose of this study is reviewing the use method for the sawdust (sawmilling by-product) and rice husk (Agriculture by-product) by adding charcoal, an eco-friendly material. Mixed composite boards were manufactured with those materials with each density and mixing ratio, and bending performance was investigated. When the addition ratio of sawdust, rice husk and charcoal is 50:20:20 and the resin addition ratio is 10%, as the density of the prepared mixed board ranges from 0.5 g/cm3 to 0.7 g/cm3, the bending strength was 0.42~3.24 N/mm2, dynamic modulus of elasticity was 94.5~888.4 N/mm2, and the static modulus of elasticity was in the range of 31.4~220.7 N/mm2. As the density increased, the bending performance increased, indicating that the density had a significant effect on the bending performance. In a board prepared by setting the density of 0.6 g/cm3, the addition ratio of sawdust to 50%, and the addition ratio of rice husk and charcoal at different ratios, the bending performance showed a tendency to decrease as the addition ratio of charcoal increased. The relationship between the addition ratio of rice husk and charcoal, bending strength, resonance frequency, and dynamic and static bending modulus showed a rather low correlation with the values of the coefficient of determination (R2) of 0.4562, 0.4310, 0.4589, and 0.5847, respectively. Thus, we found that the effect of the addition ratio on the bending performance was small.

본 연구에서는 제재부산물인 톱밥과 농업부산물인 왕겨의 이용방안을 검토하고자 친환경재료인 숯을 첨가하여 밀도별, 혼합비율별로 혼합보드를 제조하고 휨성능을 조사하여 다음과 같은 결과를 얻었다. 톱밥과 왕겨 및 숯의 첨가율을 50:20:20, 수지첨가율을 10%로하여 밀도별로 제조한 혼합보드의 밀도가 0.5 g/cm3에서 0.7 g/cm3로 증가할수록 휨강도는 0.42~3.24 N/mm2, 동적탄성계수는 94.5~888.4 N/mm2 그리고 정적탄성계수는 31.4~220.7 N/mm2의 범위를 나타내, 밀도가 증가할수록 휨성능이 증가하여 밀도가 휨성능에 크게 영향을 끼쳤다. 밀도 0.6 g/cm3, 톱밥첨가율을 50%로 하고, 왕겨와 숯의 첨가율을 달리하여 제조한 보드에서 숯의 첨가율이 증가할수록 휨성능이 감소하는 경향을 나타냈다. 왕겨 및 숯의 첨가율과 휨강도, 공진주파수, 동적 및 정적 휨 탄성계수사이의 관계는 결정계수의 값(R2)은 각각 0.4562, 0.4310, 0.4589, 0.5847으로 다소 낮은 상관관계를 나타내 첨가율이 휨성능에 끼치는 영향은 적은 것을 알 수 있었다.

Keywords

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