| 新陈稻草性能的差异研究(简报) |
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| 引用本文： | 李晓平,周定国.新陈稻草性能的差异研究(简报)[J].农业工程学报,2008,24(5). |
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| 作者姓名： | 李晓平 周定国 |
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| 作者单位： | 南京林业大学木材工业学院，南京 210037;南京林业大学木材工业学院，南京 210037 |
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| 基金项目： | 国家“863”计划木材（竹材）/农业剩余物纤维复合材料制造技术（2002AA245181） |
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| 摘 要： | 该文研究储存时间对稻草物理化学性能的影响，分析了储存时间对稻草用于制造人造板产生的不利因素。利用广角X-射线仪、红外光谱仪和热重天平(TG)研究稻草的相对结晶度、化学组成和热解特性的变化，比较新稻草和陈稻草的性能差异。结果表明陈稻草与新稻草相比结晶度下降25.6%、二氧化硅（SiO2）和羟基（—OH）含量增多，糖类物质和木素发生了变化，这些变化都不利于稻草人造板的生产。
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| 关 键 词： | 稻草 结晶度 物理化学特性 人造板 储存时间 |
| 收稿时间： | 6/8/2007 12:00:00 AM |
| 修稿时间： | 2008/3/10 0:00:00 |
Difference between new rice straw and stale rice straw |
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| Abstract: | The influences of the presvering time on the physical and chemical properties of the rice-straw were investigated and the disadvantageous factors to make the man-made board with the rice-straw due to presvering time were analyzed. It compared different properties including crystallinity, chemical composition and pyrogenation characteristics between the old rice-straw and new rice-straw by the wide-angle X-ray densitometer, the infrared spectrometry instrument and the thermo-gravimetric analysis (TG). The results show that the crystal degree of the old rice-straw is 25.6 percent lower than the crystal degree of the new rice-straw, the chemical composition and the pyrogenation characteristics of the old rice-straw are different from the new rice-straw. And these changes are disadvantageous to produce the man-made-board with the rice-straw. |
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| Keywords: | rice-straw crystal degree physicochemical properties man-made board preserving time |
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