Effect of Wood Flour Addition on Warm/Cool Feeling of Green Composite

Abstract:

In this study, effect of wood flour addition on warm/cool feeling of green composite using wood flour and poly(lactic acid) was investigated for comfortability of interior product. Additive amounts of wood flour were 10 – 40 wt.%. Measurement of initial maximum values of heat flux of green composite using wood flour was conducted under constant temperature and humidity chamber. Surface of green composite using wood flour was observed by Scanning Electron Microscope (SEM). Following conclusions were obtained. The initial maximum value of heat flux of green composite decreased with an increase of wood flour additive amount until 20 wt.%. But, initial maximum value of heat flux of green composite at more than wood flour additive amount 30 wt.% almost did not change. From SEM observation, the appearance void area on surface of green composite at wood flour additive amount 20 wt.% was larger than that of green composite at wood flour additive amount 10 wt.%. Therefore, initial maximum value of heat flux of green composite was mainly affected because of increase of void area and wood flour until wood flour additive amount 20 wt.%.

• Periodical: Solid State Phenomena (Volume 320)
• Pages: 126-130
• DOI: https://doi.org/10.4028/www.scientific.net/SSP.320.126
• Online since: June 2021
• Authors: Hideaki Katogi*, Hisako Tsunekawa, Ayaka Takata
• Keywords: Green Composite, Initial Maximum Value of Heat Flux (q-max), Poly(Lactic Acid), Wood Flour

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