【摘要】 在竹产品加工过程中,为改变色泽,竹坯材需在不同介质中加热处理,并因此引起竹材在强度性能上的差异。本研究针对毛竹(phyllostachs pubescens)在生产工艺中经不同介质中加热处理后的主要强度作了测试与变异分析,发现竹材经漂煮工艺后其密度和力学性能有所提高,经碳化工艺后则有所下降。更多还原

【Abstract】 In order to change the colour of bamboo product, 2 heat-treatment methods, bleaching and cooking( bleached and cooked in pH9.5-11,80-90℃ H2O2-contained water 4 -5h) and "carbonizing" (placed into 0.4-0.5MPa saturated steam 1-2h)are adopted which lead to strength variation of the treated bamboo material. Density and strength variation of bamboo specimen cooked and"carbonized"are studied respectively. The results show that compare to original bamboo specimen, the density and strength of the cooked bamboo are increased,however those of the carbonized one are decreased.更多还原