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Protein-Based Adhesives for Particleboards
KTH, School of Chemical Science and Engineering (CHE), Fibre and Polymer Technology, Coating Technology.
2011 (English)Licentiate thesis, comprehensive summary (Other academic)
Abstract [en]

The main objective of this study was to elucidate the possibilities to use wheat gluten (WG) as a binder for particleboards, as well as soy protein isolate (SPI). The focus was on the effect of the adhesive formulation and the processing conditions, while the press parameters were kept constant. Some aspects of the dispersion and the preparation of the dispersions that were investigated are: the time (1, 3 or 5h) to prepare the dispersion, the temperature (room temperature, 50 or 80°C) during the preparation of the dispersions and the effect of storing (1, 2.5 or 4 days) the dispersions. Furthermore, the utilization of green particles versus dried particles was examined. The concentration (12, 16, 20 or 24%) of WG dispersion and the process for applying it to the particles was studied. Two application methods were evaluated, in application method 1 (appl. 1) all the dispersion was added to the particles in one step before the particles were dried. When application method 2 (appl. 2) was employed the dispersion was added in two steps, some of the dispersion was added before the drying and some after the drying. The considered board properties were internal bond (IB), thickness swelling (TS) and water absorption (ABS). The results show that in the case of SPI dispersion the temperature seems to not be of significant importance and it appears as if longer time to prepare the dispersion is beneficial. On the other hand for WG dispersion it looks as if a lower temperature is preferable for the preparation of the dispersion and that the time to prepare the dispersion is of no importance. Furthermore, storing the dispersions for more than one day before it was used as an adhesive for particleboards (PB) resulted in poorer boards. According to this study it is beneficial to use dried particles instead of green particles. Additionally, the results show that the interaction between the concentration of WG dispersion and how it is applied is a significant factor, considering the IB value. However, in general the two step process (appl. 2) is preferable.

 

Abstract [sv]

Huvudsyftet med den här studien var att undersöka möjligheterna att använda vetegluten (WG) som bindemedel för spånskivor, även sojaproteinisolat (SPI) har undersökts. Fokus låg på effekten av formuleringen av bindemedlet och processbetingelserna, medan pressparametrarna hålls konstanta. En del parametrar som studerades med avseende på tillverkning av dispersionerna var: tiden (1, 3 eller 5 h) att bereda dem, vid vilken temperatur (rumstemperatur, 50 eller 80°C) de preparerades och effekten av att lagra (1, 2,5 eller 4 dagar) dispersionerna. Vidare, undersöktes användning av råspån kontra torkat spån. Koncentrationen (12, 16, 20 eller 24 %) för WG-dispersionerna och processen för belimning med dessa dispersioner utvärderades. Två applikationsmetoder testades, i applikationsmetod 1 tillsattes hela mängden dispersion i ett steg till spånet innan det torkades. I applikationsmetod 2 tillsattes dispersionen i två steg en del tillsattes innan torkning och resten tillsattes efter torkning. Skivegenskaperna som utvärderades var, tvärdrag (IB), svällning (TS) och absorption (ABS). Resultaten visade att det kan vara fördelaktigt att tillreda SPI-dispersioner under en längre tid och det verkar inte som att temperaturen är en viktig parameter. Däremot förefaller det som att lägre temperatur är gynnsamt när en WG-dispersion ska blandas och att tiden inte är av signifikant betydelse. Vidare, förefaller det som att lagring längre än en dag av dispersionerna har en negativ effekt på deras förmåga som bindemedel för spånskivor. Enligt den här studien är det fördelaktigt med avseende på skivegenskaper att använda torkat spån istället för råspån. Resultaten visar att samverkan mellan koncentration och applikationsmetod kan vara en signifikant faktor, med avseende på IB-värdena. Dock verkar det överlag som att tvåstegsbelimningen är fördelaktig.

Place, publisher, year, edition, pages
Stockholm: KTH Royal Institute of Technology , 2011. , viii, 32 p.
Series
Trita-CHE-Report, ISSN 1654-1081 ; 2011:29
National Category
Chemical Engineering
Identifiers
URN: urn:nbn:se:kth:diva-33750ISBN: 978-91-7415-946-2OAI: oai:DiVA.org:kth-33750DiVA: diva2:417208
Presentation
2011-05-18, K2, KTH, Teknikringen 28, Stockholm, 10:00
Opponent
Supervisors
Note
QC 20110518Available from: 2011-05-18 Created: 2011-05-16 Last updated: 2011-05-18Bibliographically approved
List of papers
1. Protein-based adhesives for particleboards
Open this publication in new window or tab >>Protein-based adhesives for particleboards
2010 (English)In: Industrial crops and products (Print), ISSN 0926-6690, Vol. 32, no 3, 275-283 p.Article in journal (Refereed) Published
Abstract [en]

The aim of this study was to elucidate the possibilities of using soy protein isolate (SPI) and wheat gluten (WG) as binders for particleboards. One-layer particleboards were produced in laboratory scale. Parameters regarding the formulation of the adhesive and the gluing process were investigated, while the press parameters were kept constant. The considered factors were: the use of protein as a dispersion and/or as a dry protein powder, the temperature during the preparation of the dispersion, the time for preparing the dispersion, the storage time of dispersion prior to gluing, and the use of dried core particles or green particles. The board properties evaluated were: internal bond (IB), thickness swelling (TS) and water absorption (ABS). The results were statistically evaluated and SIMCA-P+ software was employed as a multivariate analyzing tool. The results show that protein adhesives can work as adhesive for particleboard. The results also reveal that it is preferable to use the dispersion as a binder rather than the dry protein. Furthermore, in the case of the SPI, the time for preparing the dispersion is a significant parameter: it appears that longer dispersion time results in enhanced board properties. According to the results, the temperature during the preparation does not seem to have any impact on the gluing properties of the SPI dispersions. On the other hand, in the case of WG dispersions, the temperature has an impact on the properties of the adhesive, favouring lower temperature, while the time is insignificant. Additionally, if the dispersion has been stored for more than 1 day before it is used, it results in boards with poorer mechanical and water resistance properties. The utilization of the green chips, instead of the dried core particles, is clearly a disadvantage, especially regarding the water resistance of the particleboards. It appears that SPI is superior to WG when it comes to the water resistance as well as the mechanical properties of the boards. However, it is not possible to compare these two proteins explicitly, since SPI contains a higher percentage of protein. Additionally, WG contains more starch, which is known to give poorer water resistance properties.

Keyword
Wheat gluten, Soy protein isolate, Adhesive, Particleboard, Protein, Wood adhesive
National Category
Chemical Engineering
Identifiers
urn:nbn:se:kth:diva-27082 (URN)10.1016/j.indcrop.2010.05.001 (DOI)000283962300014 ()2-s2.0-77957223853 (ScopusID)
Note
QC 20101210Available from: 2010-12-10 Created: 2010-12-06 Last updated: 2015-12-09Bibliographically approved
2. Protein-based adhesives for particleboards - effect of application process
Open this publication in new window or tab >>Protein-based adhesives for particleboards - effect of application process
2011 (English)In: Industrial crops and products (Print), ISSN 0926-6690, Vol. 34, no 3, 1509-1515 p.Article in journal (Refereed) Published
Abstract [en]

The main purpose of this study was to investigate wheat gluten (WG) dispersions as adhesives for particleboard. The effect of the dispersion concentration and two application methods were studied. When application method 1 was employed all the dispersion was added to the particles in one step, the particles were dried after the gluing. When using application method 2, the dispersion was added in two steps with drying of the glued chips between the first and the second addition of the dispersion. The amount of dry wheat gluten on dry particles was kept constant for all the experiments as was the pressing conditions. The performance of the wheat gluten dispersions were evaluated based on the following board properties: internal bond (IB), thickness swelling (TS) and water absorption (ABS). The experiments were conducted according to a factorial screening design and SIMCA-P+ was employed as a multivariate analyzing tool. The results reveal that application method 2 seems to be  beneficial. Furthermore, it appears as, regarding the IB of the boards, the preferable dispersion concentration depends on the employed application method. When application method 1 is used a higher concentration seems to be better, in contrast for application method 2 a lower concentration of the dispersion may be beneficial. The improved properties obtained using application method 2 is proposed to be due to a more optimal penetration of the dispersion into the wood particles.

 

Keyword
Wheat gluten, Adhesives, Particleboard, Wood adhesives, Protein, Protein-based adhesives
National Category
Chemical Engineering
Identifiers
urn:nbn:se:kth:diva-33799 (URN)10.1016/j.indcrop.2011.05.009 (DOI)000294036100015 ()2-s2.0-79960467508 (ScopusID)
Available from: 2011-05-18 Created: 2011-05-18 Last updated: 2015-12-09Bibliographically approved

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