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The Effect of Heat Flux to the Fire-Technical and Chemical Properties of Spruce Wood (Picea abies L.)

The paper assesses the influence of the heat flux on spruce wood (Picea abies L.) behavior. The heat flux was performed at 15, 20, 25, and 30 kW·m(−2). The fire-technical properties, such as the mass burning rate, charring thickness, charring rate, as well as the chemical composition (contents of th...

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Detalles Bibliográficos
Autores principales: Zachar, Martin, Čabalová, Iveta, Kačíková, Danica, Zacharová, Lucia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8434228/
https://www.ncbi.nlm.nih.gov/pubmed/34501079
http://dx.doi.org/10.3390/ma14174989
Descripción
Sumario:The paper assesses the influence of the heat flux on spruce wood (Picea abies L.) behavior. The heat flux was performed at 15, 20, 25, and 30 kW·m(−2). The fire-technical properties, such as the mass burning rate, charring thickness, charring rate, as well as the chemical composition (contents of the extractives, lignin, cellulose, holocellulose), of wood were determined. The highest burning rate of spruce wood of 0.32%·s(−1) was reached at the heat flux of 30 kW·m(−2). The charring rate ranged from 1.004 mm·min(−1) (15 kW·m(−2)) to 2.016 mm·min(−1) (30 kW·m(−2)). The proposed model of the charring process of spruce wood in time and appropriate thickness as a selected parameter is applicable in validation of the results of computer fire models in the design of fire protection of wooden buildings. The decrease in the holocellulose content mostly caused by the degradation of hemicelluloses was observed during thermal loading. The biggest decrease in hemicelluloses (24.94%) was recorded in samples loaded at 30 kW·m(−2). The contents of cellulose increased due to the structural changes (carbonization and crosslinking), the content of lignin increased as well due to its higher thermal stability compared to saccharides, as well as the resulting lignin condensation.