Preparation and property of modified starch-based biomass adhesive
Jianzhang Li
Abstract
Jianzhang Li
Abstract
The modified starch-based biomass adhesive was prepared and the effects of gelatinization temperature and hot pressing process conditions on the property of plywood were studied in detail.The results showed that the bonding strength of plywood significantly improved,which was prepared by modified starch adhesive after dextrinization processing.The bonding strength of plywood increased gradually during the temperature raised from 55 ℃ to 65℃ and then decreased as the temperature further increased to 70 ℃.The bonding strength of plywood increased when added soy meal flour to modified starch adhesive.The optional processing prepared plywood was under the following variables: hotpress temperature of 130℃,hot-press pressure of 1.0MPa,hot-press time of 70s/mm,and the ingle-side adhesive usage of 180 g/m2,and the bonding strength reach 0.85 MPa,which could meet the interior plywood requirement of China National Standard(≥0.7 MPa,GB/T17657-1999).
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The modified starch-based biomass adhesive was prepared and the effects of gelatinization temperature and hot pressing process conditions on the property of plywood were studied in detail.The results showed that the bonding strength of plywood significantly improved,which was prepared by modified starch adhesive after dextrinization processing.The bonding strength of plywood increased gradually during the temperature raised from 55 ℃ to 65℃ and then decreased as the temperature further increased to 70 ℃.The bonding strength of plywood increased when added soy meal flour to modified starch adhesive.The optional processing prepared plywood was under the following variables: hotpress temperature of 130℃,hot-press pressure of 1.0MPa,hot-press time of 70s/mm,and the ingle-side adhesive usage of 180 g/m2,and the bonding strength reach 0.85 MPa,which could meet the interior plywood requirement of China National Standard(≥0.7 MPa,GB/T17657-1999).
Key concepts: Adhesive, Materials science, Bonding strength, Starch, Composite material, Hot pressing, National standard, Food science