Physico-Mechanical Properties and Durability of Thermally Modified Malapapaya [Polyscias nodosa (Blume) Seem.] Wood
Juanito P. Jimenez, Jr.1,*, Menandro N. Acda2, Ramon A. Razal2,
and Ponciano S. Madamba3
1Forest Products Research and Development Institute,
Department of Science and Technology, College, 4031 Laguna
2Department of Forest Products and Paper Science, College of Forestry and Natural Resources, University of the Philippines, Los Baños, College, 4031 Laguna
3Agricultural Bio-Process Division, Institute of Agricultural Engineering,
College of Engineering and Agro-Industrial Technology,
University of the Philippines Los Baños, College, 4031 Laguna
corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it. / This email address is being protected from spambots. You need JavaScript enabled to view it.
ABSTRACT
The study investigated the use of thermal modification to improve physico-mechanical properties and decay resistance of Malapapaya [Polyscias nodosa (Blume) Seem.] wood. Results showed that wood properties were altered with exposure to high temperature and long treatment duration. Wood color changed from light yellowish brown to very dark brown with increasing treatment temperature. No defects due to heat treatments were observed. Treatments resulted in improved dimensional stability as indicated by the reduction in water absorption and thickness swelling of treated materials. Decay resistance against white rot [Fomes lividus (Kalchbr.) Sacc] and brown rot [Lenzites striata (Swartz ex Fries)] fungi improved significantly at the highest treatment combination of 220º C-120 minutes. Mechanical properties as measured by modulus of rupture and toughness were significantly reduced.
INTRODUCTION
In civil construction or in downstream processing such as wood joinery/moldings, furniture and handicraft making, wood is used with limited modifications in terms of properties. Being a hygroscopic and biodegradable material, wood in service shrinks and swells due to . . . . . . .
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