Evelien Uitterhaegen1,2, Quang Hung Nguyen1,2, Othmane Merah1,2, Christian V. Stevens3, Thierry Talou1,2, Luc Rigal1,2, Philippe Evon1,2*
Journal of Renewable Materials, Vol.4, No.3, pp. 225-238, 2016, DOI:10.7569/JRM.2015.634120
Abstract New fiberboards were manufactured from a coriander cake through thermo-pressing, and the influence of thermo-pressing conditions (temperature, pressure and time) on the boards’ mechanical properties, their thickness swelling and their water absorption was evaluated. Because the protein glass transition systematically occurred during molding, this resulted in effective wetting of the fibers. Consequently, all boards were cohesive, with proteins and fibers acting as binder and reinforcing fillers, respectively. Flexural properties were influenced by all tested conditions, and the optimal board was molded at 200 °C temperature, 36.8 MPa pressure and 180 s time. Its flexural strength More >
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