Sandwich Particleboard (SPb): effect of particle length on the quality of board

Abstract

Abstract Sandwich particleboard is one of the composite products composed of strength lignocellulose materials for the surface layer and particle as the core layer. This product consists of three layers which are similar to comply. The difference between both products is in the surface layer, which uses veneer or thin plywood as surface. The objective of this research was to evaluate the length particle effect on physical and mechanical properties of SPB. Belangke bamboo, corn stalk bagasse and isocyanate resin were the main raw materials for the manufacturing of SPB. SPB was made in size of 25 x 25 cm with the density and thickness target of 0.7 g/cm3 and 1 cm respectively. Amount 8% level isocyanate resin was applied in the manufacturing of board. Hot pressing parameter such as temperature, time and pressure was set on 160 °C, 5 minutes, and 30 kg/cm2 respectively. The results showed that 10 cm particle length resulted in the best bending properties. MoE and MoR value of 10 cm particle length were 42, 156 and 333 kg/cm2 respectively. Almost all parameters fulfill the JIS A 5908 (2003), except the internal bond and the thickness swelling value.