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An experiment on wood drying at different temperatures was conducted to show the fractal nature of the pore space within wood. Cubic blocks made from ginkgo (Ginkgo biloba) and Chinese chestnut (Castanea mollissima) wood were used. Samples were dried in oven at the temperature of 20, 40, 60 and 100 ℃, respectively. All the drying procedures lasted four hours. The mass was weighed and the dimensions were measured immediately for each sample when every procedure of drying ended. The fractal dimensions of the samples were obtained from the measurement. Results showed that the fractal dimensions increased with the drying temperature from 20℃ to 60℃ and the fractal dimensions keep a constant in the main. Results from different species and for different temperatures suggested thefractal dimension was a new parameter to characterize the porosity of wood.
Samples were dried in oven at the temperature (Ginkgo biloba) The mass was weighed and the dimensions were measured immediately for each sample when every procedure of drying ended. The fractal dimensions of the samples were obtained from the measurement. Results showed that the fractal dimensions increased with the drying temperature from 20 ° C to 60 ° C and the fractal dimensions keep a constant in the main. Results from different species and for different to suggest the fractal dimension was a new parameter to characterize the porosity of wood.