Effect of Boiling Treatment on Physical and Mechanical Properties of Moso Bamboo

LI Shu-nong; ZHANG Ya-mei; YU Yang-lun; YU Wen-ji

doi:10.12326/j.2096-9694.2020158

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Effect of Boiling Treatment on Physical and Mechanical Properties of Moso Bamboo
1.Research Institute of Wood Industry， Chinese Academy of Forestry， Beijing 100091， China
Vol. 35, Issue 3, Pages: 59-64(2021)
DOI： 10.12326/j.2096-9694.2020158

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李澍农,张亚梅,余养伦等.水煮处理对毛竹物理力学性能的影响[J].木材科学与技术,2021,35(03):59-64.

LI Shu-nong,ZHANG Ya-mei,YU Yang-lun,et al.Effect of Boiling Treatment on Physical and Mechanical Properties of Moso Bamboo[J].Chinese Journal of Wood Science and Technology,2021,35(03):59-64.
李澍农,张亚梅,余养伦等.水煮处理对毛竹物理力学性能的影响[J].木材科学与技术,2021,35(03):59-64. DOI： 10.12326/j.2096-9694.2020158.

LI Shu-nong,ZHANG Ya-mei,YU Yang-lun,et al.Effect of Boiling Treatment on Physical and Mechanical Properties of Moso Bamboo[J].Chinese Journal of Wood Science and Technology,2021,35(03):59-64. DOI： 10.12326/j.2096-9694.2020158.

摘要

为了揭示水煮处理对毛竹物理力学性能的影响，研究不同水煮处理时间（4、8、24、48 h）对毛竹力学性能、吸水膨胀率和吸水率的影响。结果表明：毛竹的力学性能随着水煮处理时间的延长而逐渐降低，经过48 h水煮处理，静曲强度和弹性模量分别降低了40.24%和43.65%。经过4 h水煮处理，毛竹薄壁组织细胞腔中的淀粉发生糊化，在细胞壁上形成淀粉膜，并堵塞纹孔，同时细胞壁中半纤维素降解、木质素解聚，使得毛竹的吸水率和吸水膨胀率降低；随着水煮处理时间的延长，细胞腔中的淀粉逐渐被降解或溶出，且半纤维素的降解加剧，木质素中的β-O-4键被破坏，从而使竹材的力学性能降低、吸水膨胀率和吸水率增大，造成竹材材质劣化。

Abstract

To understand the effect of boiling treatment on the physical and mechanical properties of Moso bamboo, the influence of treatment duration (4, 8, 24, 48 h) on the mechanical properties, the swelling rate and the water absorption rate of bamboo were studied. The results showed that the mechanical properties of bamboo decreased with increasing treatment durations. The modulus of rupture(MOR) and the modulus of elasticity(MOE) of bamboo with a treatment of 48 h decreased by 40.24% and 43.65% respectively. The existing starch on the parenchyma cell wall blocked pits, possibly led to the reduction of the swelling rate and the water absorption rate after the bamboo was treated for 4 h. Therefore, the dimensional stability of bamboo was improved. However, the starch continued degrading, then, was removed gradually by the hot water, resulting the number of the blocked pits decreased. Meanwhile, the degree of degradation of the hemicellulose increased; and the link of β-O-4 in the lignin was destroyed. Therefore, the mechanical properties and the dimensional stability of the bamboo decreased if the treatment duration was longer than 4 h. The quality of the bamboo deteriorated accordingly.

关键词

毛竹水煮处理静曲强度弹性模量吸水膨胀率吸水率

Keywords

Moso bambooboiling treatmentMORMOEwater absorption swelling ratewater absorption rate

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