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Effects of shape, location and quantity of the joint on bending properties of laminated bamboo lumber  ( SCI-EXPANDED收录 EI收录)   被引量:25

文献类型:期刊文献

英文题名:Effects of shape, location and quantity of the joint on bending properties of laminated bamboo lumber

作者:Lin, Qiuqin[1] Huang, Yuxiang[1] Li, Xinde[2] Yu, Wenji[1]

第一作者:Lin, Qiuqin

通信作者:Huang, YX[1]

机构:[1]Chinese Acad Forestry, Res Inst Wood Ind, Beijing 100091, Peoples R China;[2]Jiangxi Anzhu Technol Co Ltd, Yifeng 336300, Jiangxi, Peoples R China

年份:2020

卷号:230

外文期刊名:CONSTRUCTION AND BUILDING MATERIALS

收录:;EI(收录号:20193907480165);Scopus(收录号:2-s2.0-85072635371);WOS:【SCI-EXPANDED(收录号:WOS:000504367400076)】;

基金:This work was financially supported by the National Key Research and Development Project of China (2018YFD0600303).

语种:英文

外文关键词:Bamboo; Composite laminate; Fabrication; Strength; Joint; Large span building materials

摘要:Large-scaled laminated bamboo lumber (LBL) is manufactured from bamboo strips after lengthening with joints. In this study, three types of joint shapes for lengthening bamboo strips were explored with three-layered LBL, and the effects of quantities and locations on bending performance of the LBL were further evaluated. The heat-treated (120 degrees C) moso bamboo strips with joints were used to produce the laminated samples, comparing with the control group without joints. The results showed that the reduced rate of bending strength of LBL with three types joints were all exceed 10%. However, the simpler and more efficient process of machining and gluing made hook joint the most potential choice for bamboo strip lengthening. Based on optimizing joint shape, the reduced rate of strength attained minimum (1.43%) when the hook joint was located at the 1/4 length of the sample. As increasing the joint quantity from 1 to 3, the bending strength decreased by 6.82-31.11%. It appeared that the parameters of joint had a great influence on the strength of LBL and it is important to control the quantities and locations of the joint. (C) 2019 Elsevier Ltd. All rights reserved.

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