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Effect of Particle Pre-treatment on Physical and Mechanical Properties of Particleboard Made from Oil Palm Trunk
Oil palm trunk can be used as raw material for particleboard. On the other hand, oil palm trunk contains many extractive substances, which can disturb the adhesion of particleboard. The objective of this research was to the effect of particle-pretreatment on particleboard properties made from oil pa...
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Published in: | IOP conference series. Earth and environmental science 2018-06, Vol.166 (1), p.12006 |
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Main Authors: | , , , |
Format: | Article |
Language: | English |
Subjects: | |
Citations: | Items that this one cites Items that cite this one |
Online Access: | Get full text |
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Summary: | Oil palm trunk can be used as raw material for particleboard. On the other hand, oil palm trunk contains many extractive substances, which can disturb the adhesion of particleboard. The objective of this research was to the effect of particle-pretreatment on particleboard properties made from oil palm trunk. The particle had been pre-treated with cold water (24, 48, and 72 hours) and hot water (1, 2 and 3 hours). The particles were dried to 3% in the oven. Board were made with size 30 (length) x 30 (width) x 1 cm (thick) with density target of 0.7 g/cm3. Particleboard was made bonded urea formaldehyde with pressing temperature of 130°C and pressure of 25 kg/cm2 for 10 minutes. Control (particleboard without pre-treatment) was also produced. The board properties were tested in accordance with SNI 03-2105-2006. The results showed that particle pre-treatment improved physical and mechanical properties of particleboard. Pre-treatment (immersion in cold and hot water) decreased the moisture content (MC) and thickness swelling (TS) and increased modulus of rupture (MOR), modulus of elasticity (MOE) and Internal Bond (IB) value. The value of density, MC, MOR and IB fulfilled the SNI 03-2105-2006 standard, while the all MOE and TS value have not fulfilled the standard. The best pre-treatment condition was particle immersion into hot water for 2 hours. |
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ISSN: | 1755-1307 1755-1315 |
DOI: | 10.1088/1755-1315/166/1/012006 |