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Effect of Wood Species on the Mechanical and Thermal Properties of Wood–Plastic Composites

机译：木材种类对木塑复合材料力学和热学性能的影响

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摘要

The effect of wood species on the mechanical and thermal properties of wood–plastic composites (WPCs) was explored. Various wood species, including cherry, sweet gum, hickory, yellow poplar, Osage orange, walnut, eastern red cedar, pine, maple, and red oak, were compounded with virgin isotactic polypropylene in a 50 : 50 weight ratio and injection-molded. The tensile strength of WPCs made with cedar and hickory was higher than that of WPCs made with maple, oak, and Osage orange. The tensile modulus of WPCs made with gum and walnut was higher than that of oak WPCs. The tan d peak temperatures and peak values from dynamic mechanical analysis indicated that pine and hickory WPCs had higher amorphous or void contents than walnut and cherry WPCs. The induction time during isothermal crystallization suggested that red cedar, cherry, and gum WPCs had higher nucleation density than walnut, pine, and oak WPCs. Dynamic mechanical properties of the WPCs appeared to be related to the crystallization behavior of the wood flour, which depends on the surface roughness. Although there were statistically significant differences in mechanical properties among the species, the differences were small, implying that wood flours from many species can be used successfully as raw materials for WPCs.
机译：探索了木材种类对木塑复合材料（WPC）的机械和热学性能的影响。将各种木材种类（包括樱桃木，甜树胶，山核桃木，黄杨木，欧塞奇橙木，胡桃木，东部红柏木，松木，枫木和红橡树）与纯等规聚丙烯以50:50的重量比混合并注塑成型。雪松和山核桃木制成的WPC的拉伸强度高于枫木，橡木和奥塞奇橙制成的WPC。用口香糖和胡桃木制成的WPC的拉伸模量高于橡木WPC。 tan d峰值温度和动态力学分析得出的峰值表明，松木和山核桃WPC的无定形或空隙含量比核桃和樱桃WPC高。等温结晶过程中的诱导时间表明，红雪松，樱桃和口香糖WPC的成核密度高于核桃，松木和橡木WPC。 WPC的动态机械性能似乎与木粉的结晶行为有关，这取决于表面粗糙度。尽管物种之间的机械性能在统计学上有显着差异，但差异很小，这意味着来自许多物种的木粉可以成功地用作木塑制品的原材料。

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