Effect of thermal modification on the properties of narrow-leaved ash and chestnut

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dc.contributor.authorKorkut, Süleyman
dc.contributor.authorKorkut, Derya Sevim
dc.contributor.authorKocaefe, Duygu
dc.contributor.authorElustondo, Diego
dc.contributor.authorBajraktari, Agron
dc.contributor.authorÇakıcıer, Nevzat
dc.date.accessioned2020-05-01T09:11:48Z
dc.date.available2020-05-01T09:11:48Z
dc.date.issued2012
dc.departmentDÜ, Orman Fakültesi, Orman Endüstrisi Mühendisliği Bölümüen_US
dc.descriptionKorkut, Suleyman/0000-0002-4871-354X; Sevim Korkut, Derya/0000-0002-0963-016X; Elustondo, Diego/0000-0002-0744-5868; Sevim Korkut, Derya/0000-0001-7903-1843en_US
dc.descriptionWOS: 000296110700043en_US
dc.description.abstractThe concept of thermal modification has evolved from a challenging research program to commercial reality in several European countries in recent years. The aim of this study is to determine the change of various physical properties (oven-dry density, air-dry density, weight loss, swelling and anti-swelling efficiency (ASE)), compression strength parallel to grain, colour difference (Delta E), glossiness and surface roughness of narrow-leaved ash (Fraxinus angustifolia Vahl.) and chestnut (Castanea sativa Mill.) woods after heat treatment under different temperatures and durations. For this study two different temperatures (160 degrees C and 180 degrees C) and two different durations (2h and 4h) were considered. A stylus method was employed to evaluate the surface characteristics of the samples. Roughness measurements by the stylus method were made in the direction perpendicular to the fiber. Four main roughness parameters which are mean arithmetic deviation of profile (RA, mean peak-to-valley height (R-z), root mean square roughness (R-q), and maximum roughness (R-y) obtained from the surface of wood were used to evaluate the effect of heat treatment on the surface characteristics of the specimens. The properties studied were significantly different (p=0.05) at two temperatures and two durations of heat treatment. Based on the findings of this study, the results showed that oven-dry density, air-dry density, swelling, compression strength parallel to grain and surface roughness decreases with increasing heat treatment temperature and time. (C) 2011 Elsevier B.V. All rights reserved.en_US
dc.identifier.doi10.1016/j.indcrop.2011.07.016en_US
dc.identifier.endpage294en_US
dc.identifier.issn0926-6690
dc.identifier.issn1872-633X
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage287en_US
dc.identifier.urihttps://doi.org/10.1016/j.indcrop.2011.07.016
dc.identifier.urihttps://hdl.handle.net/20.500.12684/5773
dc.identifier.volume35en_US
dc.identifier.wosWOS:000296110700043en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofIndustrial Crops And Productsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectHeat treatmenten_US
dc.subjectPhysical propertiesen_US
dc.subjectCompression strengthen_US
dc.subjectSurface roughnessen_US
dc.subjectThermally modified wooden_US
dc.subjectHeat treatmenten_US
dc.titleEffect of thermal modification on the properties of narrow-leaved ash and chestnuten_US
dc.typeArticleen_US

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