Evaluation of the Effect of a Combined Chemical and Thermal Modification of Wood though the Use of Bicine and Tricine

Evaluation of the Effect of a Combined Chemical and Thermal Modification of Wood though the Use of Bicine and Tricine. Jones, D., Kržišnik, D., Hočevar, M., Zagar, A., Humar, M., Popescu, C., Popescu, M., Brischke, C., Nunes, L., Curling, S. F, Ormondroyd, G., & Sandberg, D. Forests, 13:834, 2022.
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The effects of thermal modiﬁcation of wood have been well established, particularly in terms of reductions in mechanical performance. In recent years, there has been an increase in studies related to the Maillard reaction. More commonly associated with food chemistry, it involves the reaction of amines and reducing sugars during cooking procedures. This study has attempted to combine the use of amines and thermal modiﬁcation, with subsequent properties investigated for the treatment of spruce (Picea abies (L.) H. Karst) and beech (Fagus sylvatica L.). In this initial study, the combined effects of chemical treatments by tricine and bicine were investigated with thermal modiﬁcation. Along with some preliminary data on mechanical properties, the modiﬁcations which appeared in the wood structure were evaluated by infrared spectroscopy and biological studies according to EN113 and EN117 methodologies. The hierarchal study interpretation of FTIR suggested interactions between the bicine or tricine and the wood, which was partly supported by the analysis of volatile organic compounds (VOC), though other tests were not as conclusive. The potential of the method warrants further consideration, which will be described.

@article{jones_evaluation_2022,
	title = {Evaluation of the {Effect} of a {Combined} {Chemical} and {Thermal} {Modification} of {Wood} though the {Use} of {Bicine} and {Tricine}},
	volume = {13},
	doi = {10.3390/f13060834},
	abstract = {The effects of thermal modiﬁcation of wood have been well established, particularly in terms of reductions in mechanical performance. In recent years, there has been an increase in studies related to the Maillard reaction. More commonly associated with food chemistry, it involves the reaction of amines and reducing sugars during cooking procedures. This study has attempted to combine the use of amines and thermal modiﬁcation, with subsequent properties investigated for the treatment of spruce (Picea abies (L.) H. Karst) and beech (Fagus sylvatica L.). In this initial study, the combined effects of chemical treatments by tricine and bicine were investigated with thermal modiﬁcation. Along with some preliminary data on mechanical properties, the modiﬁcations which appeared in the wood structure were evaluated by infrared spectroscopy and biological studies according to EN113 and EN117 methodologies. The hierarchal study interpretation of FTIR suggested interactions between the bicine or tricine and the wood, which was partly supported by the analysis of volatile organic compounds (VOC), though other tests were not as conclusive. The potential of the method warrants further consideration, which will be described.},
	language = {en},
	journal = {Forests},
	author = {Jones, Dennis and Kržišnik, Davor and Hočevar, Miha and Zagar, Andreja and Humar, Miha and Popescu, Carmen-Mihaela and Popescu, Maria-Cristina and Brischke, Christian and Nunes, Lina and Curling, Simon F and Ormondroyd, Graham and Sandberg, Dick},
	year = {2022},
	pages = {834},
	file = {Jones et al. - 2022 - Evaluation of the Effect of a Combined Chemical an.pdf:C\:\\Users\\Eva\\Zotero\\storage\\ZIIL7MMN\\Jones et al. - 2022 - Evaluation of the Effect of a Combined Chemical an.pdf:application/pdf},
}

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