diplomsko delo - univerzitetni študij
Franci Jenko (Author), Marko Petrič (Reviewer), Franc Pohleven (Mentor)

Abstract

Kuhinjsko pohištvo je izpostavljeno povišanim temperaturam in spremembam vlažnosti, zato ni primerno, da ga izdelamo iz masivnega lesa, saj med uporabo prihaja do deformacij. Zato smo les, namenjen kuhinjskemu pohištvu, predhodno termično modificirali. Les robinije in hrasta smo izpostavili temperaturam od 175 °C do 225 °C. Kisik smo med postopkom modifikacije odstranili z začetnim vakuumiranjem. Izgube lesne mase zaradi modifikacije so bile pri hrastu med 2,3 % in 19,9 % , pri robiniji pa med 1,3 % in 10,3 % . Na modificiranem in nemodificiranem lesu, premazanem ali nepremazanem z lanenim oljem, smo opazovali dimenzijsko stabilnost, povečanje mase, podaljšanje diagonale lesenih elementov in njihovih deformacij med postopkom navlaževanja. V ta namen smo ličnice izpostavili pogojem, ki simulirajo možne ekstremne razmere v kuhinjah (T = 37 °C in % = 88 %). Ugotovili smo, da je za doseganje dobrih rezultatov potrebna modifikacija pri temperaturi med 200 °C in 225 °C. Posledično je izguba mase znašala med 10 % in 20 %, vrednost dimenzijske stabilnosti ASE pa med 30 % in 40 %. Opazili smo, da površinska obdelava lesa z oljem ne poveča dimenzijske stabilnosti, pripomore pa k izboljšanju zunanjega izgleda in k poudarku površinske strukture modificiranega lesa.

Keywords

termična modifikacija lesa;vakuum;kuhinjsko pohištvo;dimenzijska stabilnost;

Data

Language: Slovenian
Year of publishing:
Source: Ljubljana
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [F. Jenko]
UDC: 630*841
COBISS: 1836425 Link will open in a new window
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Downloads: 332
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Other data

Secondary language: English
Secondary title: Possibility of using thermally modified wood in kitchen furniture
Secondary abstract: Kitchen furniture is exposed to high temperatures and changes in moisture, so it should not be built out of solid wood as this can result in deformation of wooden elements. This is why we thermally modified wood intended for kitchen furniture. Black locust and oak were exposed to temperatures from 175 °C to 225 °C. We started with a vacuum to eliminate oxygen. The loss of mass of oak due to modification ranged from 2.3 % to 19.9 % and of black locust between 1.3 % and 10. 3 %. On modified and unmodified wood elements, coated or uncoated with linseed oil, we measured dimensional stability, increase of mass, a diagonal dimension and deviations from a flat surface during the moistening process. For this reason we exposed the wood to conditions that simulate those in a kitchen (T = 37 °C and % = 88 %). We found out that to obtain good results we need to modify wood at temperatures between 200 °C and 225 °C. The result was a loss of mass between 10 % and 20 % and a decrease of the ASE dimensional stability value of 30 % to 40 %. We also noted that a surface coating of linseed oil did not increase dimensional stability, but it does better the outward appearance and emphasizes surface contrast in modified wood.
Secondary keywords: thermal modification;vacuum;kitchen furniture;dimensional stability;
Type (COBISS): Undergraduate thesis
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za lesarstvo
Pages: XI, 49 f., [10] f. pril.
Keywords (UDC): applied sciences;medicine;technology;uporabne znanosti;medicina;tehnika;agriculture and related sciences and techniques;forestry;farming;wildlife exploitation;kmetijstvo ter sorodne vede in tehnologije;forestry;gozdarstvo;forest products and their utilization;gozdni proizvodi in njihova uporaba;
ID: 21903