Study of mechanical and hygrothermal properties of agglomerated cork

Abstract

The mode of development of sandwich panels with cork core by the method infusion cannot prevent the resin from penetrating inside cork. This study characterizes white cork agglomerated before and after the development of sandwich panels to see the influence of the resin on the mechanical and hygrothermic characteristics of cork. Two types of cork are considered, they are characterized by their density of 270 kg/m 3 (C270) and of 190 kg/m 3 (C190). One notes that the modulus of rigidity of C270 cork is 20% larger than that of C190. The presence of resin increases also the module of shearing 47% for C270, 64% for C190. The hygrothermic analysis out of drying oven at 100°C shows a fall of significant mass in the first 7 hours. The analysis thermogravimetry at 220°C, the fall of significant mass is recorded in the first 5 minutes.