톱밥·귤박 혼합보드로 제조한 세라믹의 물리적 성질

• Published in: 목재공학 Vol. 45; no. 3; pp. 335 - 342
• Main Authors: 황정우, Jung-woo Hwang, 오승원, Seung-won Oh
• Format: Journal Article
• Language: Korean
• Published: 한국목재공학회 30.05.2017
• Subjects: ceramics; composite board; linear shrinkage; mandarin peel; thickness shrinkage; weight loss; 임학; weight loss; ceramics; mandarin peel; thickness shrinkage; composite board; linear shrinkage
• ISSN: 1017-0715; 2233-7180

본 연구는 제재과정에서 발생하는 톱밥과 농업부산물인 귤박의 새로운 활용 방안을 찾기 위하여 수행되었다. 귤박혼합율 및 밀도별로 혼합보드를 제조한 후 수지함침율, 탄화온도 및 귤박혼합율별로 세라믹화 하여 물리적 성질을 조사하였다. 수지함침율이 증가할수록 두께와 길이감소율 및 밀도는 증가하였고, 중량감소율은 감소하였다. 탄화온도가 증가할수록 중량감소율은 증가되었고, 길이와 두께 감소율은 1000℃까지 증가하고 그 이후의 증가는 완만하였다. 귤박혼합율이 높을수록 중량과 두께 및 길이 감소율은 감소하였다. This study was carried out to explore a new application of the by-products sawdust, formed during sawing and mandarin peels which are agricultural by-products. The boards were manufactured by mixing the sawdust and mandarin peels at different mixing ratio and density. The boards were then converted to ceramics by various percentage of resin impregnation and at different carbonization temperatures. As the percentage of resin impregnation increased, the weight loss was decreased; on the other hand, density, linear shrinkage and thickness shrinkage increased. As the carbonization temperature increased, the weight loss was increased and linear thickness shrinkage increased to 1000℃ and the subsequent increase was insufficient. As the percentage of mandarin peels addition increased, the weight loss, linear shrinkage and thickness shrinkage was decreased.