Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/202
Type: Artigo de periódico
Title: EFFECTS OF THERMAL TREATMENT ON THE PHYSICOCHEMICAL CHARACTERISTICS OF GIANT BAMBOO
Author: COLLA, Wandivaldi Antonio
BERALDO, Antonio Ludovico
BRITO, Jose Otavio
Abstract: Despite countless use possibilities for bamboo, this material has two major disadvantages. One drawback is the low natural durability of most bamboo species due to presence of starch in their parenchyma cells. The other equally important drawback is the tendency bamboo has to present dimensional variations if subjected to environmental change conditions. In an attempt to minimize these inconveniences, strips (laths) of Dendrocalamus giganteus Munro were taken from different portions of the culm and subjected to several temperatures, namely 140 degrees C, 180 degrees C, 220 degrees C, 260 degrees C and 300 degrees C under laboratory conditions, at the ESALQ-USP college of agriculture. The thermal treatment process was conducted in noninert and inert atmospheres (with nitrogen), depending on temperature Specimens were then subjected to physicomechanical characterization tests in order to determine optimum thermal treatment conditions in which to preserve to the extent possible the original bamboo properties. Results revealed that there is an optimum temperature range, between 140 degrees and 220 degrees C, whereby thermally treated bamboo does not significantly lose its mechanical properties while at the same time showing greater dimensional stability in the presence of moisture.
Subject: Thermal treatment
Dendrocalamus giganteus
Country: Brasil
Editor: UNIV FEDERAL LAVRAS-UFLA
Rights: aberto
Address: http://www.dcf.ufla.br/cerne/administracao/publicacoes/m576v17n3o10.pdf
http://apps.isiknowledge.com/InboundService.do?Func=Frame&product=WOS&action=retrieve&SrcApp=EndNote&UT=000295417200010&Init=Yes&SrcAuth=ResearchSoft&mode=FullRecord
Date Issue: 2011
Appears in Collections:FEAGRI - Artigos e Outros Documentos

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