| 油棕木密实化及其尺寸稳定性研究 |
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| 引用本文： | 陆全济,李家宁,曾宪海,蒋汇川,李晓文,刘钊,李民.油棕木密实化及其尺寸稳定性研究[J].热带作物学报,2019,40(11):2211-2216. |
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| 作者姓名： | 陆全济 李家宁 曾宪海 蒋汇川 李晓文 刘钊 李民 |
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| 作者单位： | 中国热带农业科学院橡胶研究所/农业农村部橡胶树生物学与遗传资源利用重点实验室/省部共建国家重点实验室培育基地-海南省热带作物栽培生理学重点实验室/农业农村部儋州油棕种质资源圃,海南儋州 571737 |
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| 基金项目： | 中央级公益性科研院所基本科研业务费专项(1630022018004);中央级公益性科研院所基本科研业务费专项(17CXTD-05);中央级公益性科研院所基本科研业务费专项(1630022018020) |
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| 摘 要： | 为提高油棕木材的密度和尺寸稳定性,本研究以油棕木为研究对象,采用软化后热压密实方法进行试验,研究初含水率和压缩温度对油棕压缩木密度和尺寸稳定性的影响。结果表明：不同初含水率（20%、35%、50%）和压缩温度（160、180、200 ℃）条件下,油棕压缩木压缩率为47.2%~48.8%,密度为0.79~0.88 g/cm 3,回弹率和压缩回弹恢复率均随着初含水率和压缩温度的增大而降低,24 h吸水率和平衡含水率同样随着初含水率和压缩温度的增大而降低,相比较于初含水率,压缩温度对压缩木尺寸稳定性的改善更明显。
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| 关 键 词： | 油棕木 压缩 尺寸稳定性 温度 含水率 |
| 收稿时间： | 2018-09-11 |
Dimensional Stability of Compressed Oil Palm Trunk |
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| LU Quanji,LI Jianing,ZENG Xianhai,JIANG Huichuan,LI Xiaowen,LIU Zhao,LI Min.Dimensional Stability of Compressed Oil Palm Trunk[J].Chinese Journal of Tropical Crops,2019,40(11):2211-2216. |
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| Authors: | LU Quanji LI Jianing ZENG Xianhai JIANG Huichuan LI Xiaowen LIU Zhao LI Min |
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| Institution: | Rubber Research Institute, Chinese Academy of Tropical Agricultural Sciences / Key Laboratory of Biology and Genetic Resources of Rubber Tree, Ministry of Agriculture and Rural Affairs / State Key Laboratory Incubation Base for Cultivation & Physiology of Tropical Crops / Germplasm Repository of Oil Palm, Ministry of Agriculture and Rural Afairs, Danzhou, Hainan 571737, China |
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| Abstract: | In order to increase the density of oil palm trunk and improve the dimensional stability, the study presents the effect of initial moisture content and compressed temperature on some properties of compressed oil palm trunk. Oil palm trunk was thermo-mechanically densified in the laboratory scale at 160, 180 and 200 ℃ for the initial moisture content of 20%, 35% and 50%. The results showed that the density of the compressed samples was 0.79-0.88 g/cm 3 at the compression-set of 47.2%-48.8%. The dimensional stability including spring-back, compression-set recovery, water absorption and equilibrium moisture content were improved with increasing hot compressed temperature and initial moisture content. The hot compressed temperature had a more significant effect than that of the initial moisture content. |
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| Keywords: | oil palm trunk compression dimensional stability temperature moisture content |
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