Binderless particleboard from castor seed cake: Effect of pressing temperature on physical and mechanical properties

Abstract

Castor seed cake was used to produce particleboard without synthetic binders. The effect of pressing temperature on the physical and mechanical properties of binderless particleboards was evaluated in this study. Particleboards were manufactured with a target density of 900 kg m~s using pressing temperatures of 150, 160, 170, 180 and 190°C. All particleboards obtained were cohesive, with proteins and fibers acting as binder and reinforcing filler, respectively. With increasing pressing temperature, the modulus of rupture, modulus of elasticity and internal bonding of the particleboards tend to increase while their water absorption and thickness swelling decreased. The best physical and mechanical properties of binderless particleboard from castor seed cake were obtained under pressing temperature of 170°C with modulus of rupture of 3.17 MPa, modulus of elasticity of 244.45 MPa, internal bonding 0.23 MPa, water absorption of 76.54% and thickness swelling of 29.51%.