Effect of the nature of sugi wood cultivars on the moldability of wooden veneer trays
2014
Kubojima, Y. (Forestry and Forest Products Research Institute (Japan)) | Kataoka, Y. | Shonai, Y. | Fujimoto, K. | Murata, K. | Kiguchi, M. | Takano, T. | Hatano, Y.
This study investigates the effect of the nature of sugi cultivars (Cryptomeria japonica D. Don) on the manufacturing of wooden veneer tray. Sugi flitches from 3 cultivars, namely, Ayasugi, Kumotooshi, and Yabukuguri, were sliced into thin veneers of dimension 170*250*2 mm. Following that, the sliced veneers with a moisture content of 25-55% were compacted at 160degC by a pressing machine. After slicing the veneers, specimens of dimensions 13(R)*13(T)*210(L) mm and 7(L)*7(T)*110(R) mm were made from the same flitch for the static bending test. The success rates of manufacturing the tray without cracks using Ayasugi, Kumotooshi, and Yabukuguri were respectively 0.73, 0.27, and 0.90. High success rates in Ayasugi and Yabukuguri were obtained by controlling the moisture content of the sliced veneers. The reason for the observed difference in the success rate could be attributed to the high toughness in the radial-direction of Yabukuguri when compared with that of Kumotooshi.
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