抄録
In this study, we have examined about the influence of wood flour orientation on extrusion conditions by using extruded PP products containing wood flour of 55 wt%. In addition, we have examined the relation between extrusion conditions and orientation of wood flour in order to investigate the method for improving flexural properties of extruded product. The following results were obtained.
(1) In the condition with less output rate, the flexural properties of extrusion molded product were improved because the orientation of wood flour in the surface layer was very high in the extrusion direction.
(2) In the condition with high die temperature, the flexural properties of extrusion molded product were improved because the orientation of wood flour in the surface layer was very high in the extrusion direction.
(3) In order to improve the flexural strength of wood flour/PP extruded product, it is necessary to delay solidification of surface layer in the extruded products, and then to let shear stress generate in the surface layer for a long time in order to make high orientation of wood flour in the surface layer.
